Chorizo Omelet in a Bag


Chorizo Omelet in a Bag

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    Make omelets the easy way! Mix up chorizo and corn with eggs, then add the mixture to a resealable bag. Place the bags in boiling water and let them simmer, no flipping needed. This recipe is perfect for tailgates or camping!

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    Servings and Ingredients

    Serves 2
    ½ c. That's Smart! frozen cut golden corn
    ⅓ c. Hy-Vee ground chorizo pork sausage
    ⅔ c. That's Smart! liquid whole eggs
    2 tbsp. water
    ¼ c. Hy-Vee finely shredded Mexican cheese
    2 tbsp. green onions, sliced; plus additional for garnish
    Hy-Vee homestyle fresh salsa, for serving
    Fresh cilantro, for garnish

    Things To Grab

    • Large saucepan
    • Small nonstick skillet
    • 2 medium bowls
    • Medium skillet
    • 2 (1-quart each) resealable freezer plastic bags
    • Slotted spoon
    • 2 serving plates


    1. Fill a large saucepan 2/3 full of water. Bring to a boil. Meanwhile, cook corn in a small nonstick skillet over medium heat 3 minutes, stirring frequently. Transfer to a medium bowl; set aside.

    2. Add chorizo to same skillet. Cook over medium-high heat until browned (165 degrees), stirring occasionally to break into crumbles.

    3. Whisk together liquid eggs, and 2 tablespoons water in medium bowl. Stir in 1/4 cup cooked corn, 1/4 cup cooked chorizo, Mexican cheese, and green onions. Divide egg mixture into 2 (1-quart each) resealable freezer plastic bags; press air out before sealing.

    4. Place bags in boiling water. Reduce to medim-low; simmer 13 to 15 minutes or until eggs are set. Remove bags from water with slotted spoon. Cool eggs in bags 2 minutes. Open bags and slide each omelet onto a serving plate. Top with remaining chorizo and corn. If desired, serve with fresh salsa and additional green onions and fresh cilantro, if desired.

    Recipe Source:

    June Monthly Ad 2022