Omelet in a Bag

We let our kids and grandkids make these and thus, everyone can make them the way they want.

Place 2 eggs, onions, cheese, ham, bacon, hash browns or anything else you desire, in a 1 quart ziplock bag. Seal the bag, making sure all the air is out. Squish the bag with your hands until it is mixed well and drop the bags into a large pot of boiling water. Let bags boil for 13-15 minutes until eggs are cooked. Open the bag and roll the omelet out onto a plate. Make sure names are written on each bag with a black Sharpie pen.

Breakfast Souffle

This can be made the night before and kept in the fridge to be baked the next morning or made just before you need it.

1 loaf French bread or Texas toast bread

1/2 c. chopped onion

1 can sliced mushrooms

1 # cooked sausage

12 oz frozen shredded potatoes

2 c. grated cheese

10 eggs

1 1/4 c. milk

Slice french bread, if using that kind. Butter one side of the bread and lay one layer in the bottom of 9 x 13 pan, butter side down. Layer all the other ingredients over the bread except milk and eggs. In a bowl, mix the eggs, milk, salt and pepper to taste. Put another layer of buttered bread on the top of everything, butter side up this time, and pour the egg mixture over the top of everything. Sprinkle additional cheese over the whole thing. Spray foil with Pam and put foil over the pan. Bake at 350° for 45 minutes to 1 hour, or until eggs are set. Remove the foil the last 5 minutes. Serve hot.

Buttermilk Syrup

This recipe came from Maria Hall, a good cook in my neighborhood. It tastes yummy on pancakes and has a little bit of a caramel flavor to it.

1/2 c. buttermilk

1 c. butter

1 c. sugar

1/2 t. soda

Bring to a soft boil and boil for 5 minutes, stirring constantly. Remove from heat and add 1/2 t. vanilla. Stir and serve with pancakes.