Camping Made Easy: Boil-In-Bag Omelet

READY IN: 15mins
Recipe by rosie316

This is the way we have been making omelets for years when we go up north to our little cabin (with no electricity). (Please read step #6 for some options). This is so versatile that everyone can get breakfast their own way. Use whatever your hearts desire in each omelet. I usually set up an "Omelet Bar" (diced, ground or shredded, multiple choice items), and everyone grabs what ever they want. We mark each bag going into the pot with the initials of each person. So much fun. This works great over a campfire (if you have a way to put a pan over it to boil), or you can use your stove-top. My ingredient list is only approx. I never really measure, we just grab and mix. Have fun with this. Our grand-kids love this. (To all the "worry warts" out there about boiling food in plastic, please do not post a review unless you've actually made these). Everyone else, enjoy.

Top Review by weekend cooker

So easy, and so good, made 3 one for me, and 2 for the kids. I did make them chicken cordon bleu style as was one of the options with some leftover diced chicken, shredded swiss cheese, and some diced ham. I did add an 1/8 teaspoon of pepper to these too. Other than that what a unique way of making an omelette, but with great results. The variations are endless. Tagged enjoyed and made for PRMR Tag.

Ingredients Nutrition

  • 2 eggs
  • 1 teaspoon water (optional)
  • 2 tablespoons cheese (shredded, your choice)
  • 1 tablespoon onion (chopped, raw or sauteed)
  • 1 tablespoon bell pepper (chopped, raw or sauteed)
  • 14 cup meat (precooked & diced, chopped or ground, your choice.)


  1. Boil a large stock pot of water.
  2. Mix the eggs & the 1 teaspoon of water in a quart size Zip Lock heavy duty (freezer type) baggie (to scramble) and smoosh it quite a bit.
  3. Add in the desired choice & amount of cheese, pre-cooked meat & veggies to the baggie. Seal (zip) the top (removing as much air as possible) and mix everything by squishing the bag. Be sure to season to your liking (salt, pepper, oregano, chili flakes etc. ) before sealing the baggie.
  4. Place each baggie (zipper side up) into the boiling water, and keep an eye on them. Reposition the baggies if they sit too long against the side of the pot. They usually cook in about 10 minutes to be done, but depending on how many you are cooking and the size of the pot, it may take a little longer or shorter. Just watch them is all you need to do.
  5. Enjoy this fun & fantastic omelet.
  6. Some suggestions: Make them spanish with salsa, cilantro and pre-cooked chorizo. Make them Italian with mozzarella, tomato and pepperoni. Chicken cordon Bleu with pre-cooked chicken, swiss and ham. The possibilities are endless!

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