Southwestern Omelet Wrap Ziploc Steam Bags
Transform your breakfast routine with this quick and flavorful Southwestern Omelet Wrap made in Ziploc steam bags! Packed with fluffy eggs, melty cheddar cheese, savory sausage or chicken, and a colorful medley of diced bell peppers, green onions, cilantro, and salsa, this recipe combines bold southwestern flavors with ultimate convenience. Using Ziploc freezer bags, you’ll steam-cook the omelet mixture to perfection in just minutes, creating a mess-free, protein-packed filling ready to be wrapped in soft flour tortillas. Perfect for busy mornings or on-the-go meals, this 15-minute recipe is a game-changer for breakfast enthusiasts. Serve your omelet wraps with extra salsa or sour cream for a deliciously satisfying start to your day.
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Recipe Information
Ingredients
- 4 large Eggs
- 2 tablespoons Milk
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cup Cheddar cheese, shredded
- 0.5 cup Cooked sausage or cooked diced chicken
- 0.25 cup Bell pepper, diced (any color)
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Green onions, chopped
- 2 tablespoons Salsa
- 2 pieces Flour tortillas (8-inch)
- 2 pieces Ziploc freezer bags (quart size)
- 1 spray Cooking spray
Instructions
Crack the eggs into a medium bowl and add the milk, salt, and black pepper. Whisk thoroughly until fully combined.
Lightly spray the inside of two Ziploc freezer bags with cooking spray to prevent sticking.
Split the egg mixture evenly between the two bags.
Add equal portions of cheddar cheese, cooked sausage or diced chicken, diced bell pepper, chopped cilantro, green onions, and salsa into each bag. Seal the bags, squeezing out as much air as possible.
Massage the bags gently to mix the ingredients and distribute them evenly throughout the egg mixture.
Bring a large pot of water to a gentle boil over medium heat. Carefully place the sealed bags into the pot, ensuring they are completely submerged.
Cook the bags in the boiling water for 12-15 minutes or until the eggs are fully set and cooked through. Use tongs to remove the bags from the water.
Carefully open each bag and slide the cooked omelet mixture onto a flour tortilla. Roll up the tortilla tightly to form a wrap.
Slice the wraps in half if desired and serve immediately. Optional: Serve with extra salsa or a dollop of sour cream for dipping.
Nutrition Facts
Calories |
1246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 890 mg | 297% | |
| Sodium | 3760 mg | 163% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 8.0 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 717 mg | 55% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 930 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
