Bagged Omelets – A Camper’s Favorite
This week’s Prepper Hack is another great campfire recipe that everyone in the family is sure to love! It’s a favorite for my family, no doubt and I usually just prep everything…the toppings and such…the night before we leave. That way, we can just get up that first morning, mix up the eFoods Eggs-Done-Right, and let the kids go crazy creating their own unique concoction of breakfast goodness! (…and no pots and pans to clean either.)
See this and other great recipes in 10 Essential Campfire Cookin’ Recipes by Jax Finn available for free download with the purchase of the Campfire Cookin’ Meal Kit.
- 2 pouches eFoodsDIRECT Eggs-Done- Right
- 1 c. water
- ½ tsp. salt
- ½ tsp. pepper
Additional Ingredients (Use your imagination!!):
- Shredded cheddar cheese
- Diced ham or bacon
- Sausage, cooked & crumbled
- Diced tomatoes, bell peppers, diced onions, or chopped mushrooms
- Sour cream
Bring a large pot of water to a boil (appx. ⅔ full).
Add ½ cup of Eggs-Done-Right to the bag and add any remaining ingredients that you would like, press as much air out of the bag as you can and seal.
Make sure to press the ingredients around distributing them equally around the bag.
Place bags (up to 6) in the boiling water and cook for 13 minutes or so. Cooking times vary depending on elevation so check your eggs every few minutes. Once they feel like they are set, they are ready!
A word to the wise…Make sure the tops of the bag don’t hang out over the edge of the pot, especially if you are doing it over a fire– you don’t want the plastic to melt. It’s a mess!
Carefully remove the bags from the water. When you open the bag, the omelet should easily slide onto the plate. Top with any additional toppings and enjoy!