Ziploc Bag Egg Buffet
by Kathy and Bruce Jacobs
A change of pace from regular scrambled eggs. This method lets each person decide exactly what they want in their eggs and how well they want them done.
Note: This recipe works best with 1 gallon Ziploc Freezer bags.
- 2 egg per person
Buffet ingredients (each in individual bags):
- Grated cheese
- Chopped ham
- Pre-cooked bacon
- Tabasco sauce
- Sliced mushrooms
- Anything else you want to let people put in their eggs
- Boil water in very large pot. While water boils, lay out buffet area with eggs, Ziploc bags, and buffet ingredients. Have each person write his or her name on a bag.
- To scramble the eggs, crack egg in a bowl, then pour into Ziploc bag. Add ingredients as desired. If using salsa, try to drain before adding. Zip bag closed. Squish to mix well.
- When water is boiling, add bags to boiling water to cook. Remove with tongs when eggs are cooked.
This is a great recipe for last morning of campout. Prep work can be done ahead. No dishes will be needed other than serving utensils and silverware. If there are leftovers from earlier in the campout, they can go out to eat also. Once the eggs are cooked, the boiling water can even be used as dishwater!