Omelet in a Bag

I love omelets...but I just can't get them right at home. So, when I saw this concept from Paula Deen/Food Network, I was so intrigued...and, admittedly, a little skeptical. Boiling omelets in baggies? Hmmm...but with Paula's stamp of approval?

Even though it was just the two of us, these would be absolutely perfect for a crowd...everyone picks their own combination and it's all ready at the same time, keeping you from being a short-order omelet cook.

There's no real "recipe," which is the beauty of it. Totally customizable to individual tastes.

Just break two or three eggs per person in separate bowls and beat with fork. Season with salt and pepper. Add in ingredients of your choice to each bowl and stir to combine. I put diced ham, chopped mushrooms, and shredded Cheddar cheese in mine. My BF added a few other things to his, like onions and peppers.

Pour each bowl into separate baggies. I initialed them with a Sharpie. Drop into a pot of boiling water and cook for 10 minutes (the original recipe said 5-8 minutes, but I wanted eggs to be thoroughly cooked and firm.) Remove with tongs and let rest for a few minutes on a paper towel-lined plate. Then, just open and slide out onto plate. That's it! Perfection!

Let me show you...

Stuffed Breakfast Rolls

Growing up, my mom used to make sausage, egg, and cheese sandwiches, and it was one of my favorite breakfasts (aside from hot dogs and eggs). When I saw this recipe over at Heather Likes Food, I knew it would be a great twist on an old favorite.

The recipe called for sourdough dinner rolls...when I got to Publix, I was looking for a "hard" roll that would hold up to the filling, and I ended up getting their French bread hamburger buns.

They looked larger than what she used, so I decided to use the original amount of filling but only make 6 instead of 12. I didn't want them to be too "bready." It worked perfectly. They were filled to the brim with deliciousness.

It was a little tricky hollowing them out. I'm glad I had two in the package to spare, because I broke through the bottoms on the first couple of tries. But then I got the hang of it.

The absolute best part of these was the crunch of the rolls. While these heated up nicely in the microwave the next morning, you definitely lose that.

6 large rolls
8 oz. pork breakfast sausage
6 eggs
1/3 cup heavy whipping cream
1 cup shredded cheddar cheese
Salt and pepper


Cut a circle in the top of the rolls and hollow them out with your fingers. Brown and drain the sausage and set aside to cool. Whisk together the eggs and heavy cream. Add sausage, cheese, salt, and pepper. Spray foil and place on baking sheet. Using a small measuring cup (1/4), fill each roll with the egg mixture. Place in refrigerator for at least one hour. Bake at 350 degrees for 25-30 minutes or until knife in middle shows eggs are done.

Sausage Cheese Grits Casserole

I almost called this Christmas morning casserole, because it's very similar to one that my mother makes every year. We decided to have breakfast for dinner, and I knew this recipe I adapted from Sugar and Spice by Celeste would fit the bill perfectly. 


The key to good grits, for those outside of the South, is to stir, stir, stir. This ensures they'll be creamy and smooth. Add in the flavors of sausage and cheese, and you're guaranteed to have a crowd-pleaser. I brought leftovers in to work, and I've been hearing the microwave beep all morning. 

This is also a great make-ahead dish for breakfast/brunch...wake up and pop it in the oven! 

Printable recipe

1 cup uncooked grits

1 pound ground hot sausage

4 tablespoons butter

1 egg

2 cups shredded cheddar cheese

Brown and drain sausage and set aside. Cook grits in 4 cups of boiling water until thick, whisking frequently. 

Add butter, egg, cooked sausage, and one cup of the cheese to grits. 

Pour into a 9x13 dish and bake at 325 degrees for 30 minutes. Add remaining cup of cheese and bake for another 30 minutes.