CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2005-04-20
Serves: 1-2
Prep Time: 1-30m
Difficulty: easy
Backpacking: Yes
Ingredients
- 2 or 3 eggs
- sausage
- cheese
- bacon
- onions
- mushrooms
- diced green peppers
Instructions
Crack 2 or 3 eggs into a gallon-size heavy-duty (freezer) ziplock baggie. Add any or all of the listed ingredients, or anything else you like, into the baggie. Seal the baggie and, using your hands, smash the eggs and mix all the ingredients completely. Open one corner of the baggie and expell all the excess air. The easiest way is to insert a straw and just suck out the air. Reseal the baggie. Drop the baggie into a pot of rapidly boiling water for 12 minutes (2 eggs) to 15 minutes (3 eggs). Remove the baggie from the boiling water, open baggie and slide the omelet onto a plate. Garnish with sour cream and/or salsa if desired. This is really delicious and lots of fun.
Looking for newer outdoor cooking ideas?
Browse the current CampRecipes collection for modern camping recipes, backpacking meals, Dutch oven recipes, foil packet meals, and campfire cooking ideas.