Breakfast & Brunch

Easy Omelet in a Bag


  • 2 extra large eggs
  • 2 tablespoons crumbled cooked bacon
  • 2 tablespoons shredded Cheddar cheese
  • 2 teaspoons diced onion
  • 1 teaspoon diced bell pepper
  • 1 teaspoon thinly sliced mushroom
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground paprika
  • ¼ teaspoon garlic powder
  • 1 pinch salt to taste
  • Directions

  • Step 1

    Put eggs, bacon, Cheddar cheese, onion, bell pepper, mushrooms, black pepper, paprika, garlic powder, and salt in a resealable sandwich bag; seal. Shake vigorously until thoroughly mixed. Squeeze out any excess air and reseal.


  • Step 2

    Bring a pot of water to a boil. Place bag in the boiling water; cook until egg is completely cooked, about 13 minutes. Remove bag using tongs or a large strainer. Carefully open bag and roll omelet onto a plate.

  • Cook's Note:

    More than one baggie omelet can be cooked at a time, depending upon the size of pot you use.Approximately 6 or so will fill a large pot.

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