Eggs in a Bag

(*articles may contain affiliate links*) As I hinted in the first camping memory post, Missy wowed us with Eggs in a Bag. I know, it sounds really gross and I am sure you are skeptical that this would result in runny eggs and food poisoning, something you don’t want while camping, right? Greg will eat anything, so he supported Missy’s efforts; Tom and I were willing to try, but had back up plans just in case. Oh, thank goodness we trusted her.

eggs in a bag

You see, “Eggs in a Bag” became our breakfast both days. It was that good.

Missy found a recipe online and we set out to make our own versions (once we fought with the fire and pan to get water boiling–note, this takes forever while camping, so maybe next time we’ll try this kettle).

Eggs in a Bag

Ingredients: 
Eggs
Veggies, Meat, and Cheese (as desired)
Milk (if you like it in your eggs)
Seasonings (such as salt and pepper, the ‘lil Burghers LOVE paprika and red pepper flakes)

Tools:
Pot with Boiling Water
Sealable Plastic Bags – we used Quart Size
Tongs

Step One: Put your eggs and a tablespoon of milk per egg in a ziploc bag. You can do up to three eggs in a bag. I opted for egg whites (from the carton) and skim milk for a healthy twist.

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Step Two: Add any add-ons you’d like. We opted for variations of ham, veggies, and shredded cheese (I’d suggest getting ham cubes and pre-chopped veggies if camping).

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Step Three: Seal your bag very tight. I am BAD at this. Once sealed, squish everything around real good. This was kind of fun!

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(Here’s what they all look like, ready to go in the pot.)

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Step Four: Place the bags in the boiling water and put on the fire. We had to leave ours on for almost ten minutes. (BTW, best tip ever with sausage, get the pre-cooked, it’s much faster and safer if you’re worried!)

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Step Five: Slip out of the bag and enjoy. Just trust us, okay? (Our other name for these is “egg loaf”, they are like omelettes, but in a loaf form.)

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Eggs in a Bag will definitely be on our camping must list every time from now on. So glad we trusted you, Missy!

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Pro Tip: One other thing we learned while camping? Don’t get eggs in cardboard containers. Instead, put them in a plastic container like this before putting them in your cooler. Otherwise, this is what happens:

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You’re welcome.

Healthy Eating: Over the Edge?

A few months ago, I determined I would be over the edge of this whole healthy eating thing when I got a scale. Well, that’s done. And then it changed to “when I start eating funky stuff”. Give me a few spare points here, who is to determine what “funky stuff” is? Regardless, today while eating breakfast, I think I finally tipped over the edge.

I mean, seriously, take a peek at my meal:

Today’s breakfast was taken directly from a Facebook pal’s page. Yup. Stole it and loved the result. The thing is, I think this meal really took me over the edge and into full blown healthy eating.

I’d hold a contest and give yinz bonus points for figuring out what I ate, but I am pretty sure 99% of you would be wrong, so here’s the scoop:

  • Blueberries
  • Peanut Butter
  • Coconut Oil, hardened (yes, I ate oil for breakfast)
  • Chia Seeds (you can’t really see them, they sunk to the bottom…but they are there)
  • Flax Seeds

Talk about a punch. Now, if yinz aren’t healthy eaters but think that looks good, I highly suggest eating some other healthy stuff for a week or so beforehand. My body (the one that revolts when I add ice cream or white wheat to it) had an almost immediate, uh, processing reaction. Yet…the crazy thing? I loved this and would definitely eat it again.

In fact, I might see if I can get the kids (minus the PB) to eat it. Greg’s out, he was disgusted as he watched me pack it. But that’s okay, this journey is about me enjoying life and getting healthier, two things this meal did for me.

Would anyone be interested in a weekly round-up of the healthy stuff I’m adding to my life? If so, comment so I know you’d be interested in me sharing the delicious (and sometimes funky) things I’ve been eating (and making my family try). Lemme know.

Heart Healthy Huevos Ranchero Biscuits

As I was thinking about a third recipe for the Red Pack contest I am participating in this week, I was leaning toward Huevos Rancheros, since it is on my 30 things by 30 list. I googled and searched Red Gold to see if I could find anything, and I came across this biscuit version. An absolute favorite breakfast item of ours is “Lucky Biscuits”, a discovery from Burgh Baby, so I am sure I can come up with a great adaption that we’ll have this weekend. If you beat me to the punch, please tell me how good it is!

Heart Healthy Huevos Ranchero Biscuits
adapted from this RedGold Recipe

Ingredients:
Heart-Healthy Biscuit Mix, prepared for 2 mixes
2 cups of egg substitute (equivalent of 8 eggs)
1/2 cup milk (skim or soy)
1 14.5 oz can Redpack® Petite Diced Tomatoes With Green Chilies, drained
1 cup shredded Monterey Jack cheese
1/2 cup salsa

Directions:
1. Bake the biscuits according to package directions.
2. In large bowl combine egg substitute and milk, beat until well blended.
3. Add tomatoes with green chilies to the egg mix and mix well.
4. Spray a 12-inch skillet with cooking spray and heat the skillet until hot over medium heat.
5. Add the egg mixture and cook until set, 4 to 5 minutes.
6. Add cheese and stir gently.
7. Cover skillet and remove from heat. Allow to stand for 2 minutes to melt cheese and set eggs.
8. Place split biscuits on serving plate. Spoon the egg mixture over biscuit and top with warm salsa.
9. Enjoy!

source: redgold.com