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!

Chorizo Omelet in a Bag

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.

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

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.

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.