Breakfast in a Mug

I started making BREAKFAST IN A MUG as a teenager when my parents purchased one of the first very large, and very expensive microwave ovens. I scoured the recipe book that came along with it and found a recipe I thought was the “coolest” thing ever!
BREAKFAST IN A MUG! The original recipe only called for eggs, cheese, salt and pepper.

Times have certainly changed in microwaves are a third of the size they used to be, our palates and interests are seeking ways to add more nutrition and variety in our diets, and we want things quick and simple.

I still like a plain egg and cheese mug, but when cooking other meals I will set aside a small amount of the chopped veggies or meats to have on hand to make this recipe simple and ready to go. Use this as a guide and pick and choose what you have on hand to make a simple and delicious breakfast.



2 large Eggs (or 1 egg and 1 egg white)
1 tsp of water or milk
Pinch Salt & Pepper (to taste)
Pinch of garlic and/or onion powder (if desired)
2 TBS or more shredded cheese of your choice (if desired)

OPTIONAL MIX IN’S – as many or as little as you want using a tablespoon or so of each selection

chopped turkey, ham, or crumbled cooked bacon or sausage
chopped red/green peppers
chopped spinach leaves or kale
chopped broccoli
chopped green/white/red onion
chopped tomatoes
chopped mushrooms

GARNISH: If desired

Sour cream


Spray a microwave safe mug with cooking spray. Beat together eggs, seasoning, any of the optional mix ins and cheese in the mug.

Microwave, uncovered, on high for 45 SECONDS. Carefully remove mug and stir. Cook for an additional 30 SECONDS. Carefully remove again and stir one more time. If the eggs still look a bit moist return the mug to the microwave and cook for an additional 15 SECONDS, repeating as needed in small increments of SECONDS as to not overcook. Eggs will continue to cook a bit as you let it sit to cool for a few minutes. Sprinkle with a pinch of shredded cheese.

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