Omelet in a Bag

Omelet in a Bag

210 Reviews 13 Pics
  • Prep

    15 m
  • Cook

    13 m
  • Ready In

    28 m
Recipe by  maryann

“Great for holidays when there are picky eaters in the crowd. Can make as many as needed or just one if you like. Got this from an internet friend. Good served with fruit and coffee cake.”

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Adjust Servings

Original recipe yields 1 omelet



  1. Crack the eggs into a large resealable freezer bag. Press out most of the air, and seal. Shake or squeeze to beat the eggs. Open the bag, and add the ham, cheese, onion, green pepper, tomato, salsa, and mushrooms. Squeeze out as much of the air as you can, and seal the bag.
  2. Bring a large pot of water to a boil. Place up to 8 bags at a time into the boiling water. Cook for exactly 13 minutes. Open the bag, and let the omelet roll out onto a plate. The omelet should roll out easily.

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Reviews (210)

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I have been doing this for years as a motorhome tour leader. Two suggestions; first, use only heavy-duty quart-size freezer bags. Cheaper bags will open up and ruin the omelet. Second, use a straw to suck all the air out of the bag after mixing the ingredients or just lay the bag against a sharp corner of a table with the egg mixture below the edge and the top of the bag flat on the table top. Press out the air and seal. Use whatever ingredients you like but crumbled bacon or sausage is my favorite. If you do a three-egg omelet, increase the cooking time to 15 minutes.



This was great for camping. My kids and I were in charge of breakfast for about 20 people. We had chopped everything at home. Then one of the kids wrote the names of everyone on the bags. This turned out cute because he was only seven we wouldn't tell him how to spell anyon's name so he had to guess how to spell names and it was funny to see what he came up with. Everyone threw in what they wanted. The kids shook the bags for everyone. Then we (adult supervision is a must with the hot boiling water) cooked them in a huge pot of water. The bigger the pot, the better. Using a big pot helps to keep the bags from hitting the sides of the pot and melting. We gently stirred them around too, which helped. We served them with a bunch of quick breads we cooked ahead at home and fresh fruit. They were a huge hit and the kids really felt like they were contributing to the group effort. The best guage for time was to pull the bag out and give it a little squeeze to see if it was firm enough.



Quick tip for those concerned about melting the bags- drop a plastic colander in your pot for easy, no splash drop ins and removal.

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Amount Per Serving (1 total)

  • Calories
  • 392 cal
  • 20%
  • Fat
  • 28.9 g
  • 44%
  • Carbs
  • 5.8 g
  • 2%
  • Protein
  • 28.4 g
  • 57%
  • Cholesterol
  • 482 mg
  • 161%
  • Sodium
  • 591 mg
  • 24%

Based on a 2,000 calorie diet



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Baked Denver Omelet


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