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Bypass drive-thrus with this 3-Minute Microwave Egg and Cheese Muffin, cooked entirely in a mug before sliding onto an English muffin. Packed with high protein and melted cheese, it is the ultimate budget-friendly breakfast for rushed mornings.
Per serving
290kcal
Calories
16g
Protein
24g
Carbs
14g
Fat
2g
Prep Time
2 min
Cook Time
2 min
Servings
1 people
Difficulty
easy
Fiber
3g
Sugar
Follow step-by-step with voice guidance.
1. Spray a microwave-safe mug or small ramekin lightly with cooking spray.
2. Crack one egg into the mug, add a splash of milk, salt, and pepper, and beat with a fork until combined.
3. Microwave on high for 45 seconds, stir gently, and top with shredded cheddar cheese.
4. Microwave for another 30 to 45 seconds until egg is fully set.
5. Toast an English muffin half in a toaster.
6. Slide the warm microwave egg patty onto the toasted English muffin and serve warm.
Grease the Mug: Spraying the mug with oil prevents the cooked egg from sticking. Stir Midway: Stirring halfway through cooking ensures even egg fluffiness. Toast Muffin First: Toast English muffins ahead so assembly is instantaneous.
Eggs can pop in microwaves if yolks aren't beaten or if cooked too long without breaks.
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