A healthy amount of calories in the morning is just the right sort of fuel to kick your body into high gear for the day. After all, you need enough energy and focus to nail tests, demolish workloads, and crush any workout. So why do so many people skip the most important meal of the day?

Thanks to a lack of time, most people miss out on eating a proper breakfast during the work week. Thankfully, there are plenty of easy-to-make recipes that can change all of that for the better. With little more than eggs, you can have a piping hot breakfast every morning in no time!

For most folks, fancy breakfast dishes are often left for the weekend when they have just a little bit more time in the morning to hover over the stove. But one recipe might just be worthy of your weekday—and it only takes a few simple ingredients!

To make it, start by dropping eggs—yolk, whites, everything but the shell—into a gallon-sized freezer bag. Next up? Get ready to get a little crazy. As you’ll soon see, this recipe isn’t just easy… it’s a little unusual, too!

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Once the eggs are in the bag, scramble them. You don’t need a whisk or some fancy egg-stirring tool. Just shake the bag and mash it around. Heck, slap it against the wall if you want! Just get those eggs scrambled.

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With your eggs all scrambled up, its time to turn that soupy mix into a the beginnings of an omelet. The recipe suggests tossing in some cubes of chopped ham, but turkey, tofu, sausage, or anything your heart desires would also get the job done.

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Don’t stop at just ham and other proteins, either. Red and green peppers, shredded cheese, onions, or mushrooms can be tossed into the bag. Whatever you want to go into your omelet, just toss it in now—or forever hold your peace.

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Once again, mix the contents of your bag. Just mash the ingredients around until everything’s integrated. Now, boil a few cups of water—enough to submerge your bag—on the stove top…

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Place your entire omelet-in-a-bag into boiling water and let it take a hot bath for about 15 minutes. Your egg is cooking, and guess what? It’s not splattering on the stove top or burning! Talk about a bonus to this recipe.

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After 15 minutes, you’ll have an egg log that looks sort of like padding from under the living room carpet. But it tastes like a delicious breakfast—and you can eat it a number of ways.

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One thing you can do is wrap your omelet in a quesadilla. Maybe toss a little more cheese on there, too. Then you’d have an egg burrito you could eat with one hand; your egg crumbles wouldn’t fall out with every bite!

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Of course, you could just eat it like a regular ol’ omelet, too. Put it beside a piece of buttered toast for a real hearty breakfast. Eat it with your hands or dig in with a fork. With an omelet in a bag, it’s okay to break the rules.

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As if a tasty mouthful of bagged omelet wasn’t enough, you can prepare plenty of other egg recipes in a matter of minutes (or even the night before). This way, you can never say you don’t have enough time to eat breakfast again! But that’s not all…

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If you liked that omelet in a bag, you’ll want to try this next recipe. First, gather some eggs, diced ham or any other meat (skip this ingredient if you’re vegetarian), onions, and cheese. Start by separating your egg whites and yolks and set the yolks aside…

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For this, you do need a whisk. Beat those egg whites until they start to peak and have a thick, white creamy look about them. Beat hard and fast for this kind of consistency—you can do it!

Now toss in your other ingredients. This is where the ham gets a little action, as well as the Parmesan, salt, and cracked pepper. Onions and bell peppers might be nice additions, too, but don’t overload it.

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Scoop out your peaked egg whites mixed with ham and other things onto a lined baking sheet so that they look like globs of mashed potatoes. Make sure they’re thick in consistency and keeping their form. Then, grab a spoon.

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With your spoon, press a little divot into each glob of your egg white mixture. The nests don’t need to be perfect, but they should be a little larger in circumference than the saved egg yolks. Preheat your oven to 450 degrees…

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For three minutes, let those egg mounds roast. They’ll come out looking golden on top. Once they’ve cooled down a little bit, drop the egg yolks right into these nests. They look right at home there, don’t they?

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Now put the entire thing back into the oven for another three minutes. Keep your eye on them to make sure they don’t burn. When they’re all cooked, garnish them with something fancy, like chives and more salt and pepper.

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The yolks will still be runny, but trust us—it’s cooked. Be careful, though, because the dish itself will be piping hot! Dig into it with a fork (or your hands—again, no rules). You can pop these in the refrigerator to eat at a later date, so long as you give them a good microwavin’ before digging in for round two.

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Want a little refresher course on how to cook up an omelet in a bag? Just watch every tasty step in all its glory below. What do you think—will you be adding these handy omelet recipes to your breakfast repertoire?

The omelet-in-a-bag technique is a must-try for every home cook out there who loves to start their day off with a delicious breakfast. And cloud eggs are perfect for meal-preppers!

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