Cooking Eggs in a Freezer Bag for an Easy Camping Breakfast

 

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

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

The Joys of Freezer Bag Cooking

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 canoeing 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 for 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 are critical.

With this process of freezer bag cooking, there are no cooking pans to clean up. You are merely left with a couple of 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. | Source

Cook Time

Prep time: 5 min

Cook time: 15 min

Ready in: 20 min

Yields: 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 the 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 the freezer bag.
3. Add a bag of veggies to boiling water for 5 minutes.
4. Remove veggies from the water, and add eggs, crushed red pepper, salt and pepper.
5. Knead the bag and place it back into boiling water for about 10 minutes (or until eggs are cooked enough for you). Flip the 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 | Source

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

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.

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

Add Eggs and Seasonings

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.

Freezer bag cooking in action | Source

Let It Cook

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.

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 pre-cooked 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 mess or fuss.