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Microwave Egg MugMuffin: Move over Egg McMuffin, there’s a new breakfast in town. This Breakfast muffin is real food... Fast, not fast food. Made with good ingredients this muffin will keep you going until lunch.

Microwave Egg MugMuffin (Microwave Mug Meals)

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Hi Bold Bakers!

Move over Egg McMuffin, there’s a new breakfast in town. This Breakfast muffin is real food… fast, NOT fast food. Made with good ingredients this muffin will keep you going until lunch.

Do you have a small kitchen or no kitchen at all? Or do you want to control your portions? Then this Egg MugMuffin will work great for you. It takes just a few minutes to make, even less time to cook, and you get a perfect single-serving portion. They’re great when you need something simple but still homemade.

I have assembled a well-balanced collection of sweet and savory recipes from Breakfast to Dessert with enough variety that will keep your tastebuds happy and satisfied. If you like this recipe, you will love my other Microwave Mug Meals like Mug LasagnaLoaded Baked Potato Soup in a MugJelly Donut in a Mug and Chocolate Pudding in a Mug.

And for the first time, you’ll find the nutritional values, calories and Weight Watchers Points for each Mug Meal with the printable recipes on each of the recipe pages.

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Microwave Mug Meals are so much more than just heating up a few ingredients in a mug.

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Mug Meals are real food made with good ingredients that will fuel you throughout your day.

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My Microwave Egg MugMuffin is a balanced breakfast packed with protein.

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Mix it up the night before and cook it off fresh in the morning. It could not be easier, really! 

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4.2 from 9 reviews
Microwave Egg MugMuffin
 
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • 5 tablespoons all purpose flour
  • ¼ teaspoon baking powder
  • ⅛ teaspoon baking soda*
  • ⅛ teaspoon salt
  • 2 tablespoons milk
  • 2 teaspoons vegetable oil or melted butter
  • 2 tablespoons egg
  • 1 tablespoon grated cheddar cheese
  • 1 tablespoon scallions, chopped
  • 1 small egg
Instructions
  1. In a large microwave safe mug mix together the flour, baking powder, baking soda and salt with a fork.
  2. Add in the milk, oil, egg, cheese and scallions and mix together until just combined.
  3. Make a well in the center of the batter with a spoon and crack in your egg into the center.
  4. Spoon the batter from the sides over the top of the egg. It’s a little tricky but you’ll get it.
  5. Place in the microwave and cook for 50 seconds- 1 minute 10 seconds. you will know when it is cooked because it will be firm to the touch on top . (Cooking time is based on my 1200W microwave so your timing might vary) Always keep a close eye on your mug while in the microwave so it doesn’t over flow or over cook.
  6. Enjoy while warm
Notes
9 SmartPoints
8 PointsPlus

⅛ teaspoon is simply a ½ of a ¼ teaspoon
Each egg is roughly 4 tablespoons. Whisk up 1 eggs and take away 2 tablespoons

Cooking time will vary greatly depending on your microwave and the width and depth of the mug

You can bake them in the oven at 350oF (180oC) for roughly 10-12 minutes. However every mug is different so I advise checking on it after 10 and then make a call.
Nutrition Information
Serving size: 1 serving Calories: 286 Fat: 20g Saturated fat: 5g Unsaturated fat: 4g Trans fat: 0g Carbohydrates: 13g Sugar: 4g Sodium: 1141 Fiber: 3g Protein: 15g Cholesterol: 290

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160 Comments

  1. Grace726 on December 4, 2017 at 8:39 am

    Hi this is my first mug meal! Really was easy and tasty. I think your mug ideas a great way for kids to enjoy an easy meal that didn’t come from a fast food chain. I will be sharing with my nephews who are always hungry. So glad I found you ! All the best.

    • Gemma Stafford on December 5, 2017 at 3:00 am

      Hi Grace,
      That is great! Boys eh! yes, hollow legs my Mum used to say, lol.
      Do give them the link to the mug meals (https://www.biggerbolderbaking.com/gemmas-mug-meals/) all of the recipes are here, and there is a link to a FREE E-Book there too. This can be downloaded to thier devices.
      Happy Christmas to you and yours,
      Gemma 🙂

  2. Sandra on November 24, 2017 at 3:42 am

    Dear Gemma, as I am on a low carb diet, is it possible to substitute the flour?
    Thank you and much love,
    Sandra

    • Gemma Stafford on November 24, 2017 at 5:15 am

      Hi Sandra,

      You would need to replace it with another flour unfortunately. If you wanted to use a gluten free flour you could. Also I have a few breakfast/egg/ high protein mug melas so make sure you have a good look around.

      Hope this helps,
      Gemma.

  3. variadee on November 20, 2017 at 6:19 pm

    Looking forward to making this. Thank you.

    • Gemma Stafford on November 21, 2017 at 7:28 am

      Hi there,
      Good, I will be happy to have you try it,
      Gemma 🙂

  4. Hortonowens on November 5, 2017 at 8:33 am

    Hello,
    Please clarify
    I just made this today, it served its purpose but I think the instructions are confusing regarding the egg milk,oil,scallions , cheese.
    Are you to mix the oil and milk together with the flour mixture first?
    Or mix all wet together & place in Center?
    I think I will try to mix oil and milk then make the well and add egg cheese and scallions next time. The flour mixture was stuck at the bottom like a dry paste . Thanks!

    • Gemma Stafford on November 6, 2017 at 3:18 am

      Hi there,
      Here are the instructions. You would mix the ingredients, incorporating the flour mix, lightly, this should ensure a good batter.
      In a large microwave safe mug mix together the flour, baking powder, baking soda and salt with a fork.
      Add in the milk, oil, egg, cheese and scallions and mix together until just combined.
      Make a well in the center of the batter with a spoon and crack in your egg into the center.
      Spoon the batter from the sides over the top of the egg. It’s a little tricky but you’ll get it.
      Place in the microwave and cook for 50 seconds- 1 minute 10 seconds. you will know when it is cooked because it will be firm to the touch on top.
      Do try it again, the shape of your mug/cup may also change how this cooks, wider is better than deep.
      Gemma 🙂

      • BoltWiz1973 on November 9, 2017 at 7:06 pm

        Hi Gemma!
        A question or 2! Could I substitute Silk Almond Milk for the regular milk? And can I leave off the cheese?

        • Gemma Stafford on November 10, 2017 at 1:14 am

          Hi there,
          All dairy milk, in most recipes, can be replaced by nut milks, try it.
          Yes, you can leave off the cheese, use herbs, or whatever you like, all will be well,
          Gemma 🙂

    • Hortonowens on November 6, 2017 at 11:00 am

      Hello Jemma thanks for that response.
      Please not again instructions numbering 2. Re the egg and 3 regarding egg.

      Yougive instruction to include in mixin in step 2 , then again to crack the egg and place in the “batter” which is mixed in step 2 . Which way is it ?

      • Gemma Stafford on November 7, 2017 at 3:00 am

        Ah!
        There is a second egg, which is cooked in the batter, whole!
        I am sorry, I did not realize that was where the confusion was. The muffin surrounds the egg, that is it really,
        Gemma :0

        • Hortonowens on November 8, 2017 at 8:48 pm

          Oh ! I missed there is 2Tbs and a whole egg . Thank you ! I will try it again.

          • Gemma Stafford on November 10, 2017 at 2:15 am

            That is it, get to it now, i hope you will enjoy it,
            Gemma 🙂



  5. Dru on October 17, 2017 at 9:26 am

    I make this every day its so good 🙂

    • Gemma Stafford on October 18, 2017 at 3:06 am

      Hi Dru,
      That is very good to hear, well done you,
      Gemma 🙂

  6. Deb on September 22, 2017 at 10:30 am

    I just made the mug muffin and found the biscuit too much. Is it possible to cut the biscuit part in half?

    • Gemma Stafford on September 23, 2017 at 8:16 am

      Hi Deb, for sure! if you think it’s too much then just 1/2 the recipe and then crack an egg on top. So you get a biscuit bottom and egg ontop of it.

      Thanks for trying it,
      Gemma.

  7. Kimberly Hall on September 21, 2017 at 5:33 am

    Not sure what happened didn’t rise tasted like a dumpling. Not sure I will try it again

    • Gemma Stafford on September 22, 2017 at 9:28 am

      Hi Kimberely,
      Oh dear! I do hope the second one works better for you!
      Gemma 🙂

  8. Jessy on September 20, 2017 at 12:24 am

    Hi, can I change the all purpose flour to wholemeal flour?

    • Gemma Stafford on September 20, 2017 at 2:10 am

      Hi Jessy,
      I think you could. A wholemeal spelt flour is usually really fine, and will work well in lots of recipes. A coarse ground one can be more difficult to work with,
      Gemma 🙂

  9. Kisheo on September 16, 2017 at 2:44 pm

    I made this today and both my nieces loved it!
    Thank you.

    • Gemma Stafford on September 17, 2017 at 4:29 am

      Hi there,
      Thank you, that is great, I am happy to hear this,
      Gemma 🙂

  10. Aaniyah on September 14, 2017 at 6:29 pm

    Do we have to use baking powder and btw I loveeeee your recipes they are amazing

    • Gemma Stafford on September 15, 2017 at 3:29 am

      Hi there,
      You need something to ‘leaven’ that is raise the bake! If you have self raising flour you can use that, if not you will need the baking powder,
      Gemma 🙂

  11. Anum on September 12, 2017 at 8:26 am

    Was so excited to try out these mug recipes. Vert disappointed with the results.. dont understand how can you state these as good ? The blueberry one was disgusting.

    • Gemma Stafford on September 13, 2017 at 5:33 pm

      Hi ,

      I’m sorry to hear that. which one did you try?

      if you read the comments you will see people had great results. maybe try a different one, like the mug pizza?

      Don’t be deterred because they are really good recipes.

      Best,
      Gemma.

  12. Chit on September 9, 2017 at 7:09 pm

    This is my favorite. The only thing thqt can beat my favorite eggmcmuffins of mcdonalds. I would rate this 5 star gemma. Oh how iblove that oozing egg yoke when i cut it in half! On our 70s husband and i are already small bite eaters so one half for each is perfect.
    Am still waitibh for a recipe of english muffiba gemma! I more power and blessings to you!

    • Gemma Stafford on September 10, 2017 at 3:46 am

      Hi Chit,
      Thank you for this lovely review, I am almost there with you! I will get to the English muffin recipe too! Pressure of time.
      Gemma 🙂

  13. Mele on September 9, 2017 at 11:36 am

    I have actually been making this for a while now it is so easy to make and tastes so good! I have been cooking more and more because of you. Thanks from San Francisco!

    • Gemma Stafford on September 10, 2017 at 5:12 am

      Thank you Mele, I appreciate your kind review, and I am happy that you are with us,
      Gemma 🙂

  14. Nedyalko on September 9, 2017 at 8:57 am

    This is my favourite mug recipe

    • Gemma Stafford on September 10, 2017 at 5:40 am

      Thank you for taking the time to review this,
      Gemma 🙂

  15. Wuxia princess on September 9, 2017 at 8:57 am

    THis is my in the go office food. When u only have 15 mins of break, fits the job perfectly. Fast. Yum.mee. 🙋🙋🙋

    • Gemma Stafford on September 10, 2017 at 5:41 am

      Hi there,
      Great! thank you for these lovely reviews, and for encouraging other Bold Bakers to try them, I appreciate this,
      Gemma 🙂

  16. Fatima Soler on September 8, 2017 at 1:32 pm

    The Egg Mcmuffin was a big surprise. I tried it 30 years ago in the States and it brought back great memories from the year I lived in the USA. Needless to say the taste is great

  17. Elisabeth on September 5, 2017 at 4:44 pm

    Wow this was realllly good!! I can’t wait to try out more mug meal/cake recipes!!

    • Gemma Stafford on September 6, 2017 at 4:55 pm

      thanks so much, Elisabeth 🙂

  18. Jessie on September 2, 2017 at 9:21 am

    This egg mcmuffin in the mug is so good its a crime. Thanks so much I absolutely love it.

    • Gemma Stafford on September 2, 2017 at 9:31 am

      right? I’m a big fan of them 🙂

  19. Sara on August 30, 2017 at 11:21 am

    Wow , who needs to be a cook when u can do anything in a mug .
    Love it thank u

    • Gemma Stafford on August 31, 2017 at 12:44 am

      H Sara,
      That is good to hear! lots more to come too, starting today!
      Gemma 🙂

  20. Muhammad Irfan Bashir on August 8, 2017 at 7:38 am

    Can i make simple omelete with salt and pepper in mug

    • Gemma Stafford on August 10, 2017 at 4:04 am

      Hi there,
      Forgive me if this is a repeated response!
      Yes, you certainly may. Add a little milk or water to the egg, cook for about 20 seconds, then stir, the 20 seconds until it is forming, then a further 20 seconds if required. You can leave it to stand before it looks fully cooked, the residual heat will distribute, and cook it. I hope this is of help,
      Gemma 🙂

  21. Min on May 28, 2017 at 3:40 am

    This is such a good snack for when I’m craving something filling and eggy! Nice recipe 🙂

    • Gemma Stafford on May 29, 2017 at 2:01 am

      Good, I am happy to hear this, thank you for being with us,
      Gemma 🙂

  22. Lian Arguin-Laverdière on April 5, 2017 at 3:40 pm

    Hi, thanks a lot for this recipe. This is the best muffin I ever ate and I am a big fan of muffins. Therefore, is it possible to make dessert muffin in a mug. I love this recipe. Thank you so much.

    • Gemma Stafford on April 7, 2017 at 12:41 pm

      Hi there,
      Yes, and of course there are so many dessert mug recipes here on the website so do check them out,
      Gemma 🙂

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