Boy Scout Zip Lock Omelet Recipes

ZIPLOC BAG OMELET

Steps:

• 1. Fill a large saucepan (half-way) with water, then bring water to a rolling boil. (I used a 3-quart saucepan.)
• 2. While waiting for the water to come to a boil, crack the 2 eggs into the quart size Ziploc Freezer Bag.
• 3. Seal the bag, and mush the eggs by squeezing the bag.
• 4. Open the bag, add the black pepper, then add the bacon, onion, green peppers, and the cheese. Mush the ingredients together.
• 5. Squeeze out as much of the air as you can, then seal the bag.
• 6. Place the bag into the pan of boiling water, and boil exactly for 14 minutes. (After 7 minutes of cooking, I turn the baggie over. I do this using a pair of tongs.)
• 7. Use tongs to remove the Ziploc bag from the boiling water, and place the bag onto a plate.
• 8. Unzip the bag, or use a pair of scissors, and carefully cut off the top of the bag.
• 9. Hold the two bottom corners of the baggie up over the plate, and let the omelet slide out onto the plate. Season the omelet with a bit of the salt, if desired.
• 10. *Note: You can substitute McCormick's Hot Shots! Black & Red Pepper Blend, or Lawry's Seasoned Pepper, for the black pepper.
• 11. *Additional note: You can use a variety of ingredients to make the omelets, such as: Canadian bacon, chopped ham or chopped pepperoni, other cheeses, also diced red, yellow, or orange bell peppers. Also, you can prepare 2 Ziploc Bag Omelets at the same time, but... by boiling them in a larger pot. (I used a 5-quart Dutch Oven.) Just be sure the pot you are using, is able to cook both baggies together, side-by-side.

OMELET IN A BAG

Steps:

• 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.
• 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.

ZIPLOC BAG OMELETS

Steps:

• Bring a large pot of water on to a rolling boil.
• Make the mixings for your omelets, each in a different bowl. YES WHAT EVER YOU WANT you do not need to stick to this recipe, because I did not intend to write a recipe just share the idea, get out what you want. Cheese, tomato, green onions, cooked breakfast meat-bacon, sausage, ham etc, hash browns, mushrooms, olives, salsa etc.
• Give each guest a water proof marker, and a Quart size- zip lock bag.
• Have them write there name on the bag, crack 2 eggs into bag, but not use more they will not cook right, it also says large or extra large eggs. Zip closed bag, or just be careful when mixing up the eggs.
• Have guest mix up the eggs to scramble them. Unzip and add what ever ever they want. Now the recipe says get the air out of bag and zip closed, I'm thinking submerse bottom into a different bowl of water holding top of bag, carefully to not get water in bag. Zip closed.
• Place each bag into a large pot of rolling boiling water, for EXACTLY 13 minutes. Take each out and wipe off water quickly, cut zip off of bag with scissors, and slide onto plate!
• Pictures were enclosed with this recipe and it looks just too easy and good not to share. But I did not take them so I can not post them here. Sorry.

ZIPLOC BAG OMELET (EGGS IN A HURRY)

Steps:

• Mix all ingredients well, in a sandwich size Zip-Lock plastic bag and seal.
• Drop bag(s) into a pot of boiling water.
• Boil for 13-15 minutes.
• Remove and enjoy.
• (Don't use more than 2 eggs in each bag or it won't cook as evenly).

BOY SCOUT ZIP-LOCK OMELET

Steps:

• 1. Bring water to boil in large pot.
• 2. Crack eggs into Zip-loc baggie.
• 3. Add ham bits.
• 4. Add spices.
• 5. Close and shake to mix.
• 6. Use paper clip to hold tops of all baggies together so they do not melt on the side of the hot pot.
• 7. Place baggies into hot water.
• 8. Boil until eggs are firm and cooked.
• 9. Open baggie and add grated cheese.
• 10. Eat right out of baggie.

ZIPLOC BAGGIE OMELETS

Steps:

• 1. Write your name with a permanent marker on your quart freezer Ziploc bag. Start a pot or dutch oven of boiling water on your stove or campfire.
• 2. Crack two eggs into your baggie. Close up. Mix and mash your eggs until blended well.
• 3. Now add your own special ingredient (cheese, meat, veggies, sauce, salsa, etc.) to your omelet mix.
• 4. Close baggie again and mix very well. Holding bag upright, squeeze all air out of the baggie making sure to seal completely.
• 5. Place bags upright in the pot or dutch oven of boiling water for 13 minutes exactly. Remember to time it. You can usually fit up to 8 omelets in one pot.
• 6. Do not cover the pot. Use tongs to keep bags upright and side by side. When 13 minutes is up, carefully remove steaming bags to a heat safe dish.
• 7. Carefully cut the tops off of the bags and with an oven mitt, hold the bottom corners so that the omelet will "slide" right out of the bag and onto your plate!
• 8. Finally add any salt, pepper, condiments, sauces, etc. to the top of your omelet and enjoy! Remember to be careful when eating because this will be hot!

BOY SCOUT BEANS

Steps:

• In a large skillet, brown the sausage/tofu/or meat of your choice, onion and garlic. Place this mixture, the barbecue sauce, sugar and all the beans WITHOUT draining their liquid into the slow cooker/dutch oven. Season with salt and pepper and optional ingredients of your choice . Cover and simmer for 1 hour on high or 3 hours on low.
• Note: Low is best! You can scorch the beans on the bottom when cooked on high.
• This is always better the next day when the flavors have had a chance to blend. This can be canned, frozen or refrigerated for days.

BOY SCOUT BREAKFAST

Steps:

• 1. Beat eggs in bowl with fork.
• 2. Whip in milk, sugar, cinnamon, nutmeg, and oil. (This step can be done ahead of time and sent in ziplocks,if desired).
• 3. Spray skillet with oil. Heat skillet to medium, not too hot.
• 4. Using fork, quickly dip a slice of bread in eggs, flip, poke and lift to let excess drain off, then lay in skillet. Doing this quickly to just coat the bread without soaking it is key.
• 5. Cook one side of bread. When it gets browned, flip and cook second side.
• 6. Top with syrup, powdered sugar, peanut butter, jelly, whatever you like.