Microwave egg and cheese English muffin
A fluffy egg cooked in a mug in about a minute, tucked into a toasted English muffin with melty cheddar, faster and cheaper than the drive-through.
- 6 min total
- 5 min hands-on
- Anyone can make this
- Serves 1
- About $1.00 a serving
- 320 calories
- Vegetarian
Dolly says: It’s ready in 6 minutes, start to finish.
Ingredients
For 1 servings.
- ½ tsp butter, soft, for the mug
- 1 large egg
- 1 tbsp milk
- 1 English muffin, split
- 1 slice cheddar cheese
From your pantry
- 1 pinch salt
- 1 pinch black pepper
Each serving has about 320 calories, 16 g protein, 28 g carbs and 15 g fat, and costs about $1.00 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No milk? Half-and-half works.
- No cheddar cheese? Shredded cheddar or Monterey Jack cheese or Mexican blend cheese works.
Steps
Tap an underlined word for a quick explanation.
Rub the butter around the inside of a wide microwave-safe mug or small bowl.
Dolly’s tip: A mug about as wide as the muffin gives you an egg that fits perfectly.Crack in the egg, add the milk, salt and pepper and beat with a fork until evenly yellow.
Toast the English muffin.
Microwave the egg on high for 45 seconds, then in 10-second bursts until it’s puffed and completely set with no wet spots.
Timer: 45 sec
Dolly’s tip: Microwaves vary. It’s done when the middle springs back when you touch it.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Lay the cheese on one muffin half, slide the egg out of the mug on top and close the sandwich.
Plan this in Dollop, and get the grocery list
Dollop plans your breakfasts along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
