Croissant French Toast

Place a bag on The Bag Holder and add:
4 large eggs
¾ cup milk
2 tablespoons brandy
2 teaspoons vanilla extract
1 tablespoon sugar
9 small croissants cut in half – day old is best

Preheat the griddle to 350 degrees or medium high. Add all the ingredients except the croissants seal and blend well until everything is mixed. Place bag back on The Bag Holder and dip the croissants in the batter. You can add several at at time to speed up the process, be sure the croissants soak up the batter, then using a fork place on prepared griddle. Brush the griddle with melted butter and grill the croissants until they’re golden brown on both sides.


Breakfast Burritos

You will need:
Single sheets of waxed paper
10 soft shell tortillas

Place a bag on The Bag Holder and add:
1 cup queso cheese sauce
¼ cup salsa
2 cups scrambled eggs
1 ½ cups cooked chopped sausage

Place one piece of wax paper on work surface. Place one tortilla on top of wax paper and top with 1/4 cup egg mixture. Roll up tortilla, then roll filled tortilla roll in wax paper; twist the ends of the wax paper to close. Place wrapped burrito inside another gallon storage bag to freeze for later use. When ready to use take out as many as needed and heat in microwave for 1-2 minutes. Peel wax paper from one side and eat on the road.


Omelets in a Bag

This is per serving make as many servings as you need. 

2 eggs
2 tablespoons milk or cream
2 slices ham, chopped (optional) 1 precooked chopped sausage
1/2 cup shredded Cheddar cheese or Swiss cheese
1 tablespoon chopped onion (optional)
1 tablespoon chopped green bell pepper (optional)
1 tablespoon chunky salsa (optional)
2 fresh mushrooms, sliced (optional)


Place a bag on The Bag Holder and:

 Eggs and add the milk into the bag. Press out most of the air, and seal. Shake or squeeze to beat the eggs. Open the bag and place back on The Bag Holder, and add the ham(sausage), cheese, onion, green pepper, salsa, and mushrooms. Squeeze out as much of the air as you can, and seal the bag. Bring a large pot of water to a boil. Place up to 6 bags at a time into the boiling water. Cook for exactly 13 minutes. Open the bag, and let the omelet roll out onto a plate. The omelet should roll out easily.


Easy Egg Strata

1 pound cooked pork sausage just use precooked frozen links
6 slices bread, torn
1 cups shredded Cheddar cheese
1 cup shredded Swiss or mozzarella
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon ground dry mustard

Place bag on The Bag Holder and add all ingredients. Seal and secure, releasing extra air. Blend gently. Pour in to 9×13 baking dish. Preheat oven to 350 degrees. Bake 50 to 60 minutes in the preheated oven uncovered, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.


Easy Sausage Egg Rolls

1 – 10 piece precooked cut sausage links
1 bag slaw mix
2 tablespoons chopped Ginger
2 tablespoons crushed garlic
1 dash of salt and pepper
1 package egg roll wrappers
1 egg

Place a bag on The Bag Holder and add all ingredients except egg and seal. Place back on The Bag Holder and using tablespoon give two heaping spoonfuls in each egg roll wrapper. Follow wrapping instructions per package and when mix is gone place egg in bag and knead until blended. Using spoon drizzle over each wrapper. Bake at 400 for 15-20 minutes. Serve with soy or duck sauce.


Mexican Sausage Casserole

1 lb. cooked sausage, crumbled
1/4 lb. chopped mushrooms
1 medium onion diced
1/4 cup chunky salsa
2 cups cubed bread
6 eggs
2 cups milk
2 cups cheese (shredded or Mexican mix)
Salt and pepper

Place a bag on The Bag Holder and add all ingredients. Seal and blend well, making sure all eggs are mixed. Refrigerate overnight and cook at 350° for about 50 minutes or until set in a 9×13 baking dish.


Ham and Egg Hashbrown Bake

1 (32 ounce) package frozen hash brown O’Brien potatoes
8 ounces cooked, diced ham
8 large eggs
1 can of carnation condensed milk
2 cups shredded sharp Cheddar cheese
1 cup shredded Swiss cheese
1 tablespoon butter

Place a bag on The Bag Holder and add all ingredients. Seal and blend. Fridge for up to 3 days. Pour into 9×13 dish. Bake at 350 for for one hour or until set. Let sit for 10 minutes before serving.


Sausage and Mushroom Quiche

 6 eggs
1 cup half and half or whole milk
10 pre-cooked sausage links cut
4 oz of mushrooms,drained
1 cup cheddar
1/4 cup diced onions
1/4 cup diced peppers
1/2 cup mozzarella or swiss
1 teaspoon garlic powder
1 teaspoon nutmeg
1/2 teaspoon salt
Deep Dish Pie Crust
Seal bag and mix well. Mash the sausage in the mixture until well blended. Pour the Quiche mixture into the pie crust. Bake at 400 for 25-30 minutes. Let stand for 10 minutes before serving
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