A fast breakfast!

​A fast breakfast!
 
We had some left over ham after Easter so that following week I decided to make omelets for lunch. I remembered this easy recipe I used to fix when my six oldest Grandchildren came to visit for a week during the summer. The children liked it because they could help make them adding the ingredients they liked. The recipe came from our Methodist cook book, submitted by Renee Poppe. A fast and easy recipe with little clean up! We enjoyed it just much now as we did those summers years ago!
 
Omelet in a bag
 
2 eggs
2 slices ham, cubed
1/2 cup shredded cheese
1 Tablespoon onion, chopped
sliced mushrooms
1 Tablespoon chopped green pepper
Salt and pepper to taste
 
Crack eggs ( only 2 per bag) into a good quality resealable small freezer baggie. Press air and seal. Shake or squeeze to beat the eggs. Open the bag and add other ingredients of your choice. Remove air and reseal baggie: squeeze to mix ingredients. Bring a large pot of water to a boil, drop the bag into the boiling water and cook for exactly 13 minutes. Open the bag and roll out on the plate. Use a tongs to remove the bag from the water, Pa Lloyd wanted 3 eggs so I cooked his an extra minute. You may cook up to 8  bags at a time.