Breakfast In A Bag

• 2 whole Eggs
• Salt And Pepper, to taste
• 1/4 cups Diced Vegetables For Omelet: Bell Pepper, Tomato, Onion, Etc.
• 1 whole Cooked Sausage Patty OR 3 Slices Of Cooked Bacon
• 1 slice Cheese, Any Kind, Or Equivelent Of Shredded Cheese
• 1 quart Sized Freezer Bag

1. First, crack two eggs into a bowl and beat them with a fork. Add salt and pepper to taste.
2. Next, add your diced veggies, about a quarter cup worth, more or less depending on how loaded you want your omelet.
3. Then add your precooked meat, either one sausage patty or 2-3 pieces of bacon, crumbled.
4. Finally, add your cheese.
5. Dump your egg mixture into a quart sized freezer bag.
6. You'll want to mark your bags if cooking more than one at a time. If you use a sharpie, it is important to either write on the white part of the bag used for labeling or make some identifiable mark at the very top of the bag. If you write on the bag down where the eggs are, the sharpie will bleed through the bag and tint your eggs where they touch that part of the bag. (See my blog post to check out how we tag our bags!)
7. Have a large pot of boiling water standing by. Drop your bags down into the water. Boil for 8 minutes or until the eggs are set to your liking.
8. Grab a plate, open your baggie and let the omelet slide right out!
9. Hey! Did you notice that this recipe doesn't have any butter in it? That's because you don't have to worry about your eggs sticking to the bag! Of course, if you like the flavor butter adds to an omelet, by all means, add a little melted butter before cooking, but honestly it doesn't need it!

eggs, salt, ubc, bacon, cheese, bag

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/breakfast-in-a-bag/ (may not work)