Weekday breakfasts just got a whole lot easier with these quick egg cups. Check out my version or the variation suggestions.
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.
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.
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.
Crack 2 eggs into each mug, add 2 tablespoon 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.
Quick Egg, Mushroom & Ham Cup
- 4 eggs
- 4 tablespoons water
- ⅔ cup finely diced mushrooms
- 3 thin slices deli ham chopped (about 3 ounces)
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons grated Cheddar cheese
- Spray 2 12-ounce microwave-safe coffee mugs with cooking spray.
- Crack 2 eggs into each mug, add 2 tablespoon 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.
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.