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How to Cook an Omelet in a Freezer Bag for an Easy Camping Breakfast

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The Joys of Freezer Bag Cooking

Add a few strips of bacon to your omelet scramble for a breakfast that will take you miles to hike off.

Add a few strips of bacon to your omelet scramble for a breakfast that will take you miles to hike off.

Camping in the wild doesn't mean you can't enjoy your favorite culinary creation, and that is why one of my favorite meals is the freezer bag omelet.

Breakfast seems to be problematic while dining in the backcountry. Ask many campers what their breakfast consists of and you'll hear the list of usual suspects: Pop Tarts, oatmeal, and cold cereal. Surely, when I'm out ultralight backpacking and moving fast through the backcountry, a granola bar is how I break my fast before hitting the trail. But when canoe and car camping, I have time for eggs.

I picked up this great technique for cooking eggs while I was in the Boy Scouts. As everyone knows a small group of boys trying to cook can be, well, interesting to say the least. This was one of the few things that even we couldn't screw up.

This recipe of cooking an omelet in a bag is easy to follow and easy to prepare. Plus with freezer bag cooking, chow time is mess-free and devoid of any pot scrubbing.

So, Why Cook Your Eggs in a Freezer Bag Anyway?

It all comes down to easy clean up. Anyone who has ever tried to scrape a concoction of eggs off a frying pan with biodegradable soap in bear country will understand why easy preparation, cooking, and clean up is critical.

With this process of freezer bag cooking, there are no cooking pans to clean up. You are merely left with a couple quarts of hot water, which is great for washing up other dishes.

Though I usually use a fuel-efficient white gas stove, here is the same recipe using an MSR Pocket Rocket canister stove.

Though I usually use a fuel-efficient white gas stove, here is the same recipe using an MSR Pocket Rocket canister stove.

Cook Time

Prep timeCook timeReady inYields

5 min

15 min

20 min

Serves two hungry campers

Cookware Needs

  • Camp stove and fuel - I like the MSR Dragonfly
  • Three-quart cooking pot or larger
  • Flexible cutting board
  • Sharp knife
  • Plastic long-handled spoon
  • 1-quart freezer bag

Ingredients

  • 6 Large Eggs
  • 1/4 cup Cheddar Cheese, shredded
  • 1/3 cup Yellow Onion, chopped
  • 1/3 cup Green Pepper, chopped
  • 1/3 cup Red or Yellow Pepper, chopped
  • 1 TBSP Red Pepper Flakes
  • Salt
  • Pepper

Instructions for Cooking

  1. Start stove and begin boiling 2 quarts of water in a large pot. Leave enough room for the water displaced that will be displaced when you add the eggs.
  2. Dice onion and peppers into small pieces and add to freezer bag.
  3. Add bag of veggies to boiling water for 5 minutes.
  4. Remove veggies from water, add eggs, crushed red pepper, salt and pepper.
  5. Knead the bag and place back into boiling water for about 10 minutes (or until eggs are cooked enough for you). Flip bag over at least once to ensure even cooking.
  6. Turn off stove, remove bag from boiling water, and PLOP the omelet onto your breakfast plate.

Prepare Your Cooking Area and Ingredients

Remember to keep your cooking area clean as you prep and cook your breakfast, and you will avoid critters in your campsite later.

Save preparation time and clean up by dicing your vegetables at home and bringing them in the freezer bag you plan on cooking in.

Store your eggs in a plastic camp egg carrier so they don't break. Some people coat their eggs in olive oil so they last longer, but I've never had a problem with eggs going rancid.

Camping Egg Container

Camping Egg Container

Boil your vegetables first so you don't overcook your eggs.

Boil your vegetables first so you don't overcook your eggs.

Start Cooking Your Vegetables

For the longest time, I threw everything in the bag at once and cooked it all together. However, I found that either the veggies were undercooked or the eggs were overcooked.

I achieved a more even consistency by placing the chopped onions and peppers in the boiling water for a few minutes prior to adding the eggs.

Add Eggs and Seasonings

After the vegetables are partially cooked mix in the eggs, and add in some flavoring

After the vegetables are partially cooked mix in the eggs, and add in some flavoring

After your vegetables are sufficiently tender, crack open your eggs and add them to the bag. While the bag is open, you might as well add all your seasonings too. If you like hot eggs, this is a great time to add some Tabasco sauce.

After everything is in the freezer bag that you plan on eating, push out the air and seal it. Really: make sure it is sealed—closed—shut tight—secured.

Now knead the bag to mix up your omelet. Of course, with your tummy rumbling and mouth salivating like Pavlov's dog, we can already tell you need it. Homophones aside, squeeze and shake the bag till you meet the consistency you desire.

Let It Cook

Freezer bag cooking in action

Freezer bag cooking in action

Now carefully add the omelet in a freezer bag to your pot of boiling water. Generally the bag will float on its side.

About five minutes into the cooking process, flip the bag over so that you cook the mixture evenly. Some people cooking eggs in this manner will periodically open the bag and stir the congealed egg-and-veggie concoction. Having tried this technique, I found it doesn't aid in the cooking time.

A Very Short Video of the Cooking Process

No Messy Clean Up With Freezer Bag Cooking

After the eggs appear to be done, it is time to turn off your stove and remove the freezer bag. When you push the egg from the bag, it will be a solid omelet-like wonder.

You have a choice, you can either serve it as a solid loaf-like omelet or scramble it. Generally, I scramble the mixture and crumble a little bit of the precooked bacon on top.

For those campers looking for no mess at all, you can even eat the mixture right out of the freezer bag. When you are done, turn the bag inside out and lick it clean. I have gotten two boils on a bag before it loses its ability to seal.

So there you have it, an absolutely delicious camping breakfast without the mess or fuss.

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2012 Dan Human

Comments

Don Scherig on September 21, 2018:

It occurs to me that what your are doing here is very similar to sous vide cooking. Same idea, plastic bag in water though sous vide is usually lower temp for longer.

Troy Brooks from Stevensville, MT on May 05, 2018:

I like this hub.

Akriti Mattu from Shimla, India on April 24, 2015:

So informative

Dan Human (author) from Niagara Falls, NY on June 17, 2014:

Eggs in a bag are a favorite camping meal for me. They are just so simple to make and I like that there is very little clean up. Thanks for the comment Gardener Den.

Dennis Hoyman from Southwestern, Pennsylvania on June 16, 2014:

Outbound Dan Great hub on cooking will have to try this. Keep up the great work and writing Gardener Den

JP Carlos from Quezon CIty, Phlippines on July 03, 2013:

I really had to try your cooking technique last night. And it was awesome. I wife thought i was really weird but she enjoyed the meal. Apart from the cooking method, she was also perplexed why we were having breakfast for dinner. :)

Dan Human (author) from Niagara Falls, NY on July 03, 2013:

Ha! I boiled a hamburger in a freezer bag once, but wasn't too crazy how it turned out jpcmc.

JP Carlos from Quezon CIty, Phlippines on July 02, 2013:

Looks great. Now, let's trying cooking steak or spare ribs in a freezer bag. LOL

Dan Human (author) from Niagara Falls, NY on June 27, 2012:

Cooking the omelet in a bag would be an easy way to prepare chow for a busy brunch - not a bad idea actually.

Thanks for reading and commenting luv2hike!

luv2hike on June 27, 2012:

This is a great article. I was just invited to a brunch with lots of people and this was how they were cooking the omelettes for everyone. Surprisingly, they tasted very good.

Dan Human (author) from Niagara Falls, NY on June 21, 2012:

@ Celiegirl, you are quite welcome - thank you!

@MarleneB Wow, gourmet - I just like fresh veggies with my eggs and I figured out this was the best way to do it. Though freeze-dried food is easy to store, carry, and prepare while camping - fresh food tastes great while camping.

Good luck trying it and thank you for reading and commenting!

Marlene Bertrand from USA on June 20, 2012:

This is actually better than I thought it would be. I mean, I would have been happy to learn how to cook the egg itself, but you added onions, peppers, and cheese to boot. It's so gourmet. I like this recipe and will definitely try it.

Celiegirl on June 20, 2012:

Too cool, i will definitely be trying this, thanks!

Dan Human (author) from Niagara Falls, NY on June 20, 2012:

Thanks for the follow, I always appreciate it - it is good for my self-esteem.

Thanks for reading Francesca27!

Francesca27 from Hub Page on June 20, 2012:

Fantastic! I'm following you now and can't wait for your next hub.

Dan Human (author) from Niagara Falls, NY on June 17, 2012:

You are quite welcome, and thanks for stopping by and reading Purple Perl.

Esther Shamsunder from Bangalore,India on June 17, 2012:

Good idea! Thanks for the video & helpful instructions!

Dan Human (author) from Niagara Falls, NY on June 14, 2012:

Exactly, being outside doesn't mean you can't dine in style. I threw some veggies in there too just to make it healthier.

Have fun recreating this recipe.

Thanks Alissa!

Alissa Roberts from Normandy, TN on June 14, 2012:

What a great idea! Just goes to show that you can have a complete breakfast while camping outdoors. Definitely will be using this idea on our next camping trip with our boys. Congrats on your win for this fantastic hub! Voted up and over!

Dan Human (author) from Niagara Falls, NY on June 13, 2012:

This recipe is sure to impress the family on any outing.

Thanks for stopping by phdast7!

Dan Human (author) from Niagara Falls, NY on June 13, 2012:

Though Ziploc doesn't advertise their bags to do this, in my research I couldn't find any negative effects of freezer bag cooking. We backpackers have been doing it for years.

Thanks for passing it along and for reading LaThing!

Dan Human (author) from Niagara Falls, NY on June 13, 2012:

For some reason, doing it at home just isn't the same taste as when you cook this recipe outside. Glad you are inspired to get out there though.

Thanks for the vote and for reading Wesley!

Theresa Ast from Atlanta, Georgia on June 13, 2012:

Terrific idea. My extended family goes camping every spring and fall in a state park. I am going to feed and impress everyone by doing this next time. :)

LaThing from From a World Within, USA on June 13, 2012:

Dan,, this is a great idea! Never knew you could boil those freezer bags like this..... I can see us cooking up a storm.... The possibilities are endless! Thanks for sharing Wesley.

Sharing too, and very useful.

Wesley Meacham from Wuhan, China on June 12, 2012:

I love this. It's so brilliant. I want to go camping just so I can cook this. Actually, I think I'll try it at home first. I'm sharing this. I also voted up, interesting and useful.

Dan Human (author) from Niagara Falls, NY on June 12, 2012:

Well now you know, so you can go out camping again. Thanks for the congratulatory marks, I'm not sure I deserve it, but I'll take it.

Thanks again for stopping by Happyboomernurse!

Gail Sobotkin from South Carolina on June 12, 2012:

Congrats on winning a prize for this creative camping recipe.

I don't go camping anymore but stopped by because I couldn't imagine how one could cook an omelette in a freezer bag! The pictures and step by step instructions beautifully answered that question.

Voted up, useful and interesting and given 5 stars.

Dan Human (author) from Niagara Falls, NY on June 11, 2012:

DEAL! It sounds like a better idea for reality tv than my original idea of "Who wants to marry a Menendez bother?" I'll start filming it badly for youtube. Anyone that has seen my videos will agree.

Mark Shulkosky from Pennsylvania on June 11, 2012:

Since I don't have an AdSense account, I get royalties from the reality tv show.

Dan Human (author) from Niagara Falls, NY on June 11, 2012:

I think you just invented a new tv show: Cast Iron Chef. A cooking competition with dutch ovens, in the dirt, with hot coals. Oh yeah.

Thanks bankscottage!

Mark Shulkosky from Pennsylvania on June 11, 2012:

Congratulations on winning a prize for the recipe. You are an iron chef only if you use the dutch oven!

Dan Human (author) from Niagara Falls, NY on June 11, 2012:

Thanks vespawoolf for the congratulations, I was surprised when I saw the message in my email. Everyone else has submitted recipes with real kitchen culinary flair. Me, I am a person who is so hazardous in the kitchen, that I have no choice but to cook outside.

Thanks again!

Vespa Woolf from Peru, South America on June 11, 2012:

Congrats on winning a prize in the contest for your unique recipe!

Dan Human (author) from Niagara Falls, NY on June 08, 2012:

Actually, all this got started years before Boy Scouts. My parents strapped me in a canoe when I was still in diapers. The BSA just helped me find other kids that enjoyed the same things I did.

The best meals I've ever had had been over a camp stove after a long day's hike. I'm not sure if they tasted that great or maybe I just needed to wolf down something with a ton of calories.

Thanks for reading ktrapp!

Kristin Trapp from Illinois on June 08, 2012:

So boy scouts is where this all got started. You know I enjoy following along your stories of adventure and risk, but who knew, an omelet in a freezer bag while camping. This actually might be better than anything I can make on the stove.

Dan Human (author) from Niagara Falls, NY on June 08, 2012:

Mind blown - my job is done...

I think this is why I tend to usually just eat granola bars and GORP - I hate messy cleanup both at home and out in the woods.

Thanks for passing it around and for stopping by Simone!

Simone Haruko Smith from San Francisco on June 08, 2012:

Outbound Dan, you've blown my mind! This is such a cool trick! I love how easy it makes cleanup.

Your instructions, photos, and video are awesome. Can't wait to share this with my outdoorsy buddies.

Dan Human (author) from Niagara Falls, NY on June 07, 2012:

An unwashed natural egg like you get directly from the chicken will last for close to a week. I usually only get a couple days on a washed supermarket egg, before it smells funny when you crack it open.

When eggs are processed, they lose a protective coating that seals the egg.

Many people try to regain or enhance that coating by dipping the eggs in all manners of things: olive oil, vaseline, even mineral spirits.

When I'm canoe camping, I have a soft-sided cooler that keeps food fresh for days. There is no way, I would carry that thing backpacking though.

Thanks for the question Dan!

Dan on June 07, 2012:

Hey Dan, do you know how long eggs will last without refrigeration in warm weather?

Dan Human (author) from Niagara Falls, NY on June 06, 2012:

I can't blame her, everyone is intrigued with my Pocket Rocket. It is after all, one of my favorite stoves. Just don't tell the other stoves - they get jealous.

You are quite welcome and thank you Tonipet.

Tonette Fornillos from The City of Generals on June 06, 2012:

Your primitive way of veggies and egg on the go has what amazed her. I think she's very much intrigued with your MSR Pocket Rocket canister stove, don't have idea about that, either.

Like you, she's got a big vision to a healthy year of cooking... and like the two of you, I just fall in love with Dutch oven cooking. Lucky oven you got there, happily working for you! Best wishes and take care Dan! Thank you.

Dan Human (author) from Niagara Falls, NY on June 06, 2012:

Hey, I have the "A Man, A Can, A Plan" book - somebody bought it for me as a joke. However, it is actually quite useful. Just cook it in a freezer bag and you're set.

I like to cook with tobasco, so I add it in while I'm cooking. I drop it in right when I add the eggs.

Of course, I add a little on the top too after they are on my plate.

Thanks bankscottage!

Mark Shulkosky from Pennsylvania on June 06, 2012:

Wow, I wish I would have known about this when my boys were in scouts. I never had much to offer while the other leaders all had their favorite recipes. (The hush puppies fried in oil in the dutch oven were great).

I'll add this to the cookbook my wife got for our oldest son. "A man, a can, a plan". We'll have to modify the "can" to include a freezer bag.

One question, when do you add the tobasco sauce?

Another great hub.

Dan Human (author) from Niagara Falls, NY on June 06, 2012:

Though cooking eggs on a camping trip seems to be a requirement amongst all those in Scouting, this is certainly the easy way to do it.

Hopefully they like it.

Thanks for reading Danette!

Dan Human (author) from Niagara Falls, NY on June 06, 2012:

Oddly enough, those plastic egg containers are wonderful for avoiding the premature cracking of eggs.

Thanks for commenting Cyclingfitness.

Dan Human (author) from Niagara Falls, NY on June 06, 2012:

A good meal and fresh air makes everyone ready to go camping. I appreciate the vote.

Thanks for reading LetitiaFT!

Danette Watt from Illinois on June 06, 2012:

Cool! I'm going to send a link to this to my son who does a lot of camping, rock climbing, etc. He and his brother and dad were all Eagle Scouts so they're familiar with cooking outdoors, just might not know this method.

Liam Hallam from Nottingham UK on June 06, 2012:

Awesome! Just got to get my eggs along the trail in one piece now to make it!

LetitiaFT from Paris via California on June 06, 2012:

Ha ha! This looks wonderful. Makes me want to run out and camp. Thanks for sharing this! Giving it 5 stars for originality and a funny vote.

Dan Human (author) from Niagara Falls, NY on June 06, 2012:

An idle Dutch oven is just begging for use. My last oven sat in the box for 1-day till I baked an apple cobbler in it.

Thanks for passing it around, though I think the chef wannabes are too advanced for my somewhat primitive techniques.

Thanks for stopping by Tonipet!

Tonette Fornillos from The City of Generals on June 06, 2012:

I've shared this list to my chefwannabee boss and she was amazed, she said she couldn't help try it. So perfect we have everything the recipes require for an outbound treat. I'm sure it's going to be another new-fangled recipe. You know what makes me more excited to make my own? My new Dutch oven! :=)...lol.

Thank you Dan and best of all. Take care. Voting up and across.