Back in our Scout camping days, my husband and I learned to make “Omelets in a Bag.” Instead of dirtying a bowl and a skillet, we boil the eggs and other fixings in a zipper bag. If you are careful not to get any food on the outside of the bag, you can use the hot water to wash dishes, too.
It is VERY important to use a freezer bag; a regular storage bag won’t take the heat. We had green chile, pork sausage (cooked ahead at home), and cheese for our omelets. Our niece and her husband also put some avocado in their bags. I usually crack the eggs into the bag, seal it, and squish them up well before adding anything else. Here’s my omelet before cooking:
Notice that I wrote my name on the bag. Makes it easier to tell them apart in the boiling water. After the omelet is mixed up, we zip up the bags, being very careful to get all the air out of the bag. Then, we drop the bags into a pot of boiling water to cook. Because the eggs will cook from the outside, in, I periodically pull the bags out of the water and squeeze the eggs with a tongs to release uncooked egg mixture. Once the eggs are cooked, they just slide right out of the bag and onto a tortilla for a breakfast burrito!
So, yummy! These are a great way to start the day when out camping.
One of the first traditional Mexican foods I discovered when we first moved to New Mexico was Huevos Rancheros. Usually, these consist of fried eggs on a corn tortilla smothered in chile sauce, with a side of refried beans and rice. I decided to try making a casserole with the flavors of huevos rancheros. This could be served either for breakfast or supper. (We had it for supper, served with a side salad.)
Several months ago, I made a chocolate cake with beets. Knowing that it had turned out well, I had total confidence in adapting this recipe from allrecipes.com for muffins made with beets. I had some cranberries in the refrigerator (leftover from Thanksgiving), so I decided to go with a cranberry orange flavor combination. They are so good! This batch makes 24 muffins, which was plenty for us. Even better, my adaptation uses no oil or sugar, so they are pretty healthy!
We got a BIG bunch of kale in our box this week. Today, I decided to saute some up and put it in an egg bake. I couldn’t find a recipe that I liked, so I decided to make my own. Next time, I’m going to add some green chili, but if you aren’t into spicy, this was quite good. I still have half of the kale left. I’ll need to figure out something else to do with that.
Last fall, I took a class on an eating plan called the Full Plate Diet. The concept of the plan is to eat more fiber, feel full, and therefore eat less. It has actually worked pretty well for me.
Several members of the group were big on steel cut oats. I was initially hesitant, because they take a long time to cook. I’m a “fix it quick” person at breakfast time, so that was a big problem. Then, I found this recipe from Meals Matter for cooking them in the crock pot. Since sugar and butter didn’t seem like diet food, I’ve modified the recipe to be higher in fiber and lower in unnecessary calories.
I make up a pot of this and freeze it in 1 cup portions. When I heat it up for breakfast, I often add some ground flax seed (for extra fiber) and almond milk.