Microwaveeggtoastedmuffinsandwich Recipes

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MICROWAVE 3-MINUTE OMELETTE IN A MUG RECIPE BY TASTY



Microwave 3-minute Omelette In A Mug Recipe by Tasty image

Here's what you need: eggs, bell pepper, ham, fresh spinach, salt, pepper

Provided by Alvin Zhou

Categories     Breakfast

Time 30m

Yield 1 serving

Number Of Ingredients 6

2 eggs
½ bell pepper, diced
2 slices ham, diced
¼ cup fresh spinach, chopped
salt, to taste
pepper, to taste

Steps:

  • Combine all ingredients in a microwaveable mug.
  • Cook for 2-3 minutes, making sure the egg doesn't bubble over. Stir halfway through the cooking process.
  • Enjoy!

Nutrition Facts : Calories 211 calories, Carbohydrate 7 grams, Fat 12 grams, Fiber 1 gram, Protein 17 grams, Sugar 4 grams

MICROWAVE EGG & TOASTED MUFFIN SANDWICH



Microwave Egg & Toasted Muffin Sandwich image

This is a quick breakfast sandwich that I will put up against the best of any you can buy at a fast food restaurant. Clean up is minimal and quick. No skillets, mixing bowls or any of the other things you would normally use in a from scratch meal. My girlfriend who is not fond of preparing meals, turned me on to something she called "egg in a cup". We had been making variations of it for a couple of years. One morning I decided to add ham to the "egg in a cup" and place it between an English muffin. I then served some to friends who seemed to like them and asked how they were made. So, here it is. Hope you like it. To change things up, you can omit the ham and add finely diced onion, bell pepper, mushroom and tomato or spinach to the top of the egg before you add the shredded cheese. It makes a mini omelet that you can serve by itself, the original "egg in a cup" or on the muffin.

Provided by Terpen

Categories     Breakfast

Time 7m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 6

1 English muffin, split in half
1 slice Canadian bacon or 1 slice sausage
1 egg (medium size seems to work best)
shredded cheddar cheese
nonstick cooking spray (I use olive oil)
butter or margarine

Steps:

  • 1. In a microwavable cup about the diameter of your muffin, spray the bottom with cooking spray. ( a cup with a curved bottom will work the best).
  • 2. Place ham, bacon or sausage in the bottom of the cup.
  • 3. Crack the egg and add to the cup.
  • 4. With a fork, puncture the egg yolk 2 or 3 times. (if you don't, you will have exploded egg all over your microwave).
  • 5. Place enough shredded cheese to cover the egg.
  • 6. Cover the cup with a paper towel,.
  • 7. Microwave on high for 2 or 3 minutes, enough time to thoroughly cook the egg yolk. (all microwaves are not created equally, so you may have to experiment with the time. Better to under cook the first one and then cook a bit longer until you know the correct time for your oven).
  • 8. Split the muffin and toast it while the egg is cooking.
  • 9. Butter the muffin halves.
  • 10. Slide the egg out of the cup and onto the bottom half of the muffin. (comes out easier if you let it set for a minute or two to give the cheese time to firm up. I use a butter knife to go around the edges of the melted cheese to free it up. If you sprayed it enough, it should slide right out.
  • 11. Add some jelly to the top half of the muffin if you like, salt and pepper to taste, close it up and enjoy.

Nutrition Facts : Calories 200.9, Fat 5.7, SaturatedFat 2, Cholesterol 186, Sodium 277.3, Carbohydrate 25.5, Fiber 2, Sugar 2.2, Protein 11.3

EASY 3-MINUTE MICROWAVE MUG CHEESECAKE



Easy 3-Minute Microwave Mug Cheesecake image

Whip up a quick and tasty dessert with this Easy 3-Minute Microwave Mug Cheesecake recipe. 3-Minute Microwave Mug Cheesecake is a simple dessert that takes almost no time to make. Why warm up with an ordinary cup of joe when you can warm up with a cup of delicious cheesecake?

Provided by My Food and Family

Categories     Recipes

Time 2h13m

Yield 1 serving

Number Of Ingredients 7

2 graham cracker sheets, finely crushed
1 Tbsp. butter, melted
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, room temperature
2 Tbsp. sugar
2 Tbsp. sour cream
1/4 tsp. vanilla
1 Tbsp. beaten egg

Steps:

  • Combine graham crumbs and butter; press onto bottom of a microwave-safe mug. (Spray inside of mug with cooking spray if you want to remove cheesecake after microwaving.)
  • Stir cream cheese with a fork in a small bowl until smooth. (If necessary, microwave it for a few seconds to soften and remove lumps.) Mix in sugar, sour cream and vanilla until blended Add egg and mix until fully incorporated. Pour over crumbs.
  • Microwave on MEDIUM (50% power) for 1 min. If needed, microwave an additional 20 to 40 sec. or until edge begins to set, but cheesecake it is still a little wet and shiny in the center. (Do not overcook.) Cool for 10 min. before placing in the fridge for at least 1 to 2 hours or until set.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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