Omelets in a Bag

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  • 4 re-sealable Heavy Duty quart size freezer bags
  • Salt and freshly ground black pepper
  • 8 large eggs
Add-Ins (all are optional):
  • Shredded Cheddar
  • Crumbled feta
  • Shredded mozzarella
  • Cooked and crumbled bacon
  • Cooked and crumbled sausage
  • Diced ham
  • Chopped bell peppers
  • Chopped spinach
  • Diced red onion
  • Diced tomatoes
  • Sautéed sliced mushrooms
  • Sliced black olives
  • Salsa
  1. In a medium mixing bowl whisk together eggs, salt, pepper and any of the desired add-ins. Divide and pour the egg mixture into re-sealable plastic bags, making sure that all of the air is out of the bags before sealing.
  2. Boil a large pot of water and drop in the sealed omelette bags. Simmer the bags for approximately 10 minutes. Remove bags from the water with tongs and drain them on a paper towel lined plate.
  3.  Allow cooling slightly before handling. Open the bags and pour the cooked omelet out onto a plate.


Cooking With Crevolyn
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