Quick Egg, Mushroom & Ham Cup Recipe with Variations

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Weekday breakfasts just got a whole lot easier with these quick egg cups. Check out my version or the variation suggestions.
Weekday breakfasts just got a whole lot easier with these quick egg cups. Check out my version or the variation suggestions. #breakfast #eggs #easyrecipe

Three weeks after the start of school, we are finally into a groove. The kids hop out of bed as soon as their alarm goes off. Well, okay, one hops and the other has to be extricated from his covers. Get dressed, brush teeth and downstairs for breakfast. The fall mornings are crisp and cool, so we are trying to take advantage of the weather by walking to school each morning. Considering that our walk takes about 25 minutes (stops for bug inspections and hopping contests between rocks included), it is more important than ever to have some quick and healthy breakfast options lined up.

MTSchool

A couple of weeks ago, I wrote about an easy make-ahead recipe using hard-boiled eggs (Make-Ahead Egg Wrap with Ham, Avocado & Salsa). Using whole-wheat tortillas and sliced hard-boiled eggs, the wrap provides a good dose of fiber and protein to help my boys prepare for a day of learning and playing. Now it’s time for another easy recipe for those busy mornings.

Typically I am very suspicious of anything made in the microwave that doesn’t fall under the category of popcorn or leftovers. So, I was more than a little skeptical about trying one of the American Egg Board’s microwave recipes. I diligently chopped up some ham and mushrooms, mixed them in a coffee mug with some whisked eggs and turned on the microwave. After a couple of minutes, I pulled the mugs out and topped each with cheddar cheese (the original recipe called for Swiss cheese, but my kids prefer cheddar). And guess what? It was good! If I was making a Sunday brunch for guests, I would opt for a more traditional route of cooking eggs since weekends allow for more cooking time, and the microwave recipes are much better for single servings. However, for a busy school morning, a microwaved egg cup is a really good option.

Of course, if mushrooms and ham are not your thing, then you could replace them with other vegetables, meats and cheeses. Below are a few ideas, but pick your family’s favorites to insure those thumbs-ups from the kids.

Variations:

Tomato, topped with thinly sliced fresh basil
Tomato, dried oregano and feta cheese
Crumbled bacon and cheddar cheese
Diced red bell pepper, mushrooms and Monterey Jack cheese

The egg cup recipe:

Spray 2 12-oz. microwave-safe coffee mugs with cooking spray.

Egg Cup 1

Crack 2 eggs into each mug, add 2 tbsp water to each and whisk to combine. Stir in mushrooms, ham and pepper, dividing evenly between the 2 mugs.

Egg Cup 2

Place the mugs in the microwave and cook on HIGH for 60 seconds. Stir the mixture in each mug and cook microwave until egg is almost set, about 60 to 90 seconds.

Sprinkle the cheese over top and serve.

Egg Cup LS

Quick Egg, Mushroom & Ham Cup

Weekday breakfasts just got a whole lot easier with these quick egg cups. Check out my version or the variation suggestions.
5 from 2 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Gluten Free
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Servings: 2 Servings
Calories: 288kcal
Author: Dara Michalski | Cookin' Canuck

Ingredients

  • 4 eggs
  • 4 tablespoons water
  • 2/3 cup finely diced mushrooms
  • 3 thin slices deli ham chopped (about 3 ounces)
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons grated Cheddar cheese

Instructions

  • Spray 2 12-ounce microwave-safe coffee mugs with cooking spray.
  • Crack 2 eggs into each mug, add 2 tbsp water to each and whisk to combine.
  • Stir in mushrooms, ham and pepper, dividing evenly between the 2 mugs.
  • Place the mugs in the microwave and cook on HIGH for 60 seconds.
  • Stir the mixture in each mug and cook microwave until egg is almost set, about 60 to 90 seconds.
  • Sprinkle the cheese over top and serve.

Nutrition

Serving: 1Egg Cup | Calories: 288kcal | Carbohydrates: 6g | Protein: 24g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 362mg | Sodium: 685mg | Potassium: 471mg | Fiber: 2g | Sugar: 2g | Vitamin A: 560IU | Calcium: 111mg | Iron: 2.2mg
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: This post is sponsored by the American Egg Board. However, all opinions are mine. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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Comments

    • Dara (Cookin' Canuck) says

      You’re way ahead of me – this is my first time. I think the goodies definitely make the egg cups interesting.

      Reply

  11. Drick says

    and I thought microwaves were for reheating – huh…
    guess I am gonna have to give this a try, sure beats standing over the stove flipping omelets and stirring a pot of grits… really Dara, I am gonna do this, in the morning in fact, I’m heading to the kitchen now to pre-chop the ham, cheese and tomato… oh, and wanted to say if I never had before, how much I enjoy your writing style, you make me laugh all while showing real life experiences….

    Reply

    • Dara (Cookin' Canuck) says

      I love walking to school with the kids. It gives us a chance to catch up and spend some uninterrupted time together.

      Reply

  14. [email protected]'sWife says

    I do eggs in the micro at work all the time. I find the trick to keep them fluffy and not overcooked is to go about 20 seconds at a time and stir in between. Once you get it down they taste just about as good as eggs in the pan. 🙂

    Reply

  16. Jeanette says

    Glad to hear your adorable boys are all settled into school. I would never think to microwave eggs in a cup for breakfast – sounds super easy for a quick start off to school.

    Reply

  20. Carolyn says

    I am fairly suspicious of anything made in the microwave too…but a quick, easy breakfast and you say it’s good? I will definitely have to try!

    Reply

  24. Liz says

    I’d forgotten that my MIL used to make fabulous scrambled eggs in the microwave…so I know this would be yummy! And what a cute serving idea.

    PS…your boys and pup are darling!!!!

    Reply

  25. Kimby says

    Dara, I saw your recipe on TK, too — congratulations on being a “featured member” there as well. I’ll have to surprise the hubby with these — plus I don’t have to wash a skillet before I leave for work! Thanks for a great, quick breakfast.

    Reply

  27. [email protected] says

    This is absolutely brilliant and will immediately be put to use in my household. My youngest is in a growth spurt which means a lot of protein!!! Definitely easier than cooking bacon and eggs!!!

    Reply

  29. Pretend Chef says


    Thank you for sharing this recipe. I gave it a try and was surprised with how tasty this ended up being. I loved the ease and fact that it came together in under 5 minutes.

    Reply

  32. Marla says

    Dara, if you can do eggs in a cup with great success then I must try it. You are right, this is perfect for a single serving. Happy bug hunting 🙂

    Reply

  33. Kita says

    I’m with you. Microwave cooking kind of freaks me out. But every now and then I guess its ok to break that rule. These little cups look packed full of flavor!

    Reply

  36. SallyBR says

    I would never try this without some strong support from a great cook… now I feel ready for it, after reading your post! 😉

    Loved the cups, by the way… very stylish!

    Reply

  37. Always Wright says

    I will definitely try this recipe this week! It sounds really yummy! I enjoy making many of your dishes and love your photos. The boys are handsome and the dog is so adorable! We have a chow-golden retriever mix named Buddy. Bet he’d love some of that cheese!

    Reply

  38. Louise says

    I was just at a wedding where the couple gave those little whisks as favors and I thought to myself ‘what am I suppose to use this for?’ Now I know! I’m excited to try this recipe. 🙂

    Reply

  39. iga says


    Wow! Made it this morning with Polish dried sausage and tomato and basil, crumbled feta on top! Fantastic! And superquick!!

    Reply

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