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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, my Microwave Egg MugMuffin 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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4.4 from 12 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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191 Comments

  1. Chantese on May 1, 2018 at 6:37 am

    I tried the recipe and there was a little bit of raw egg after when it’s done. So I place it in the microwave to get it cooked more. It taste really good

    • Gemma Stafford on May 2, 2018 at 4:40 am

      Hi Chantese,
      That is the idea, do not give up! well done, you got it where you like it.
      Thank you for this kind review,
      Gemma 🙂

  2. hawksl on April 9, 2018 at 11:45 am

    This week my classes are making the Egg Mug Muffins! I don’t know how you got yours looking so perfect. Haha! Ours didn’t look so good, but all the kids liked the way they tasted. They all seemed cooked just fine, but all had a runny yolk. Everyone seemed to enjoy them this way, though. I believe I’m going to be making one up for breakfast tomorrow myself! ❤️
    Thanks Gemma!

    • Gemma Stafford on April 10, 2018 at 12:59 pm

      Hi there,
      how lovely, thank you for letting me know. Haha! I can just see them, so happy to eat what they made, even if they were not perfect. Good job teacher!
      Gemma 🙂

  3. Debbie Flanagan on March 27, 2018 at 6:58 am

    I tried making this because it looks so delicious.. I had to cook it 80 Seconds before it felt done on the top. My first spoonful was just a big glob of the whole thing came out and there was still raw egg on the bottom of the cup. I had to throw the whole thing away

    • Gemma Stafford on March 29, 2018 at 3:55 am

      Hi Debbie,
      i am wondering about the shape of the cup/mug you used. This matters to the way microwaves cook, a wide rather than deep cop/mug or even small bowl will be best.
      Let me know if this is of help,
      Gemma 🙂

  4. Elaine Sims on March 15, 2018 at 1:26 pm

    I think that these would be perfect for me to eat, because I want to loose weight and I am a diabetic.

    • Gemma Stafford on March 15, 2018 at 3:20 pm

      Hi Elaine,
      Yes! Do also take a look at the E-Book. You will need to download it, and save it to your device, but it is worth a look.
      Single serve meals are great to manage portions. Get to know sugar substitutes too (https://www.biggerbolderbaking.com/how-to-substitute-sugar/).
      Stevia is worth researching when you have diabetes, it needs planning to use in a recipe, as it does not have the bulk of sugar, but applesauce can make up for that.
      Good to have you with us,
      Gemma 🙂

  5. Ann Tate on March 15, 2018 at 10:16 am

    Hi,

    Even though I am a terrible cook, I am so anxious to try this recipe. It sounds so yummy,and so easy. Well, maybe not the part about spooning the batter over the egg at the end of the prep, but everything else sounds easy.

    One question, if using self-rising flour instead of all-purpose, that means you don’t need to add the baking powder and soda and salt because the flour already contains this, right? Self-rising is all I have to use.

    Thanks for sharing all of these delicious-sounding recipes. I’m looking forward to trying more of them.

    • Gemma Stafford on March 15, 2018 at 12:31 pm

      Hi Ann,
      You cannot be a terrible cook when you try! My mum used to say ‘if you can read, you can cook!’. Read the recipes, a couple of times, and then try them!
      Yes, self raising flour contains the raising agent. All purpose flour/plain flour does not have any raising agent. Professional chefs tend to use all purpose flour, as the raising agent in self raising flour can be spent if it is left too long.
      Go to it, you will be great,
      Gemma 🙂

  6. Ab.grace on March 6, 2018 at 5:37 am

    Just made this, used Trim Healthy Mama baking blend, used butter instead of oil and half and half instead of milk. This is actually pretty good! Thank you for sharing your recipe with us.

    • Gemma Stafford on March 6, 2018 at 9:34 am

      Haha! I am not sure what that is!
      glad it all worked out for you,
      Gemma 😉

  7. Chantese on February 14, 2018 at 7:19 am

    I tried to make the well but it went back into the mug. I just whipped the egg and put it on top. How do I make the well without letting the batter go back down

    • Gemma Stafford on February 15, 2018 at 5:00 am

      Hi Chantese,
      It sounds like your batter was a little thin. Not sure why!
      Here are the instructions for this recipe:
      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 . (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.
      Take another look here, that may help you,
      Gemma 🙂

      • Chantese on February 15, 2018 at 7:40 am

        Ok I will try the recipe again next time. Thanks for the advice Gemma and also I did suscribe to your YouTube channel. Make more cheesecake in a mug recipes

        • Gemma Stafford on February 17, 2018 at 1:49 pm

          Hi there,
          Thank you, carry on baking, and thank you for being here with us,
          Gemma 🙂

          • Chantese on February 17, 2018 at 4:19 pm

            Gemma I tried again in a large mug and follow the recipe as it’s still a little thin. How do I make it thick



          • Gemma Stafford on February 18, 2018 at 3:45 am

            Hi there Chantese,
            Here is the recipe: Is there something different here to what you are doing?
            I am wondering how you load the spoon, or how are you measuring the flour? One tablespoon of AP flour will be somewhere around 9g, but depending on how it is loaded, can be as much as 15g.
            5 tablespoons all purpose flour (I loosely measure this, and this may be where your issue is.
            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
            I hope this is of help, otherwise I am stumped!
            Gemma 🙂



  8. Chantese on February 5, 2018 at 1:13 pm

    Hey gemma. Is it ok if I whisk the egg instead of cracking it whole in the middle

    • Gemma Stafford on February 5, 2018 at 9:05 pm

      For sure chanteuse you can whisk it before hand 🙂

      • Chantese on February 7, 2018 at 10:35 am

        Thank you gemma for the advice. I will try this recipe out

  9. Loveislife on January 29, 2018 at 2:49 pm

    For the two table spoon of egg, is it just egg yolk?
    Thank you 😀

    • Gemma Stafford on January 29, 2018 at 4:59 pm

      Yes its roughly 1 yolk. 🙂

  10. Bectude on January 26, 2018 at 9:45 am

    I finally found a flour substitute I like and made the Egg McMuffin Mug Meal. Lol…I made eight tries trying to find what works for me and my equipment. For example, the flour, an 1000w microwave, and an oven/toaster oven try! I chose Tigernut flour and think for the next time I will go with 4T of the Tigernut instead. As for the microwave, I had to go with 2 minutes and 35 seconds to cook the submerged egg. Wow, what a journey. Having fun

    • Gemma Stafford on January 27, 2018 at 4:25 pm

      Hi,

      Wwow thats great you made it work. Im sure others will find this helpful.

      Thanks,
      Gemma.

  11. Suzanne S on January 4, 2018 at 9:31 pm

    I love this concept! I am going to try all of these recipes! What a great idea. Fresh stuff that you have in your home, and voila! Instant deliciousness! Great job Gemma. Thank you so much!
    Suzanne

    • Gemma Stafford on January 5, 2018 at 11:39 am

      Suzanne, this must be a good news day! Such lovely comments here today.
      I do hope you try these recipes. The FREE ebook can be downloaded too, so lots to try.
      Great to have you with us,
      Gemma 🙂

  12. mandala on December 19, 2017 at 7:22 pm

    Hi Gemma. I just discovered your terrific website. I can’t wait to try more recipes. I am from a large irish family who have lived in North America since I was a child. Your Irish accent is just as delightful as your recipes. My mom used to make a potato dish called Boxty . I have no idea how it was made. Can you help?

    • Gemma Stafford on December 19, 2017 at 9:42 pm

      Hi,

      I’m delighted you found my website. I know boxty very well. It’s similar to latkas. I don’t not normally make savory that has no baking involved but I’ll see what I can do 🙂

      Gemma.

  13. 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 🙂

  14. 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.

    • Dorinda on March 15, 2018 at 11:11 am

      I replaced the flour with Almond flour and it worked well. I may have added a bit too much egg as it took longer to microwave, but it was good. I also added crumbled cooked bacon.

      • Gemma Stafford on March 15, 2018 at 11:33 am

        Hi Dorinda,
        Many thanks for this help.
        Get to know other flours too, rice flour for instance, this will help you to design your own solutions,
        Gemma 🙂

  15. 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 🙂

  16. 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 🙂



  17. 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 🙂

  18. 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.

  19. 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 🙂

  20. 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 🙂

  21. 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 🙂

  22. 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 🙂

  23. 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.

  24. 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 🙂

  25. 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 🙂

  26. 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 🙂

  27. 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 🙂

  28. 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

  29. 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 🙂

  30. 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 🙂

  31. 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 🙂

  32. 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 🙂

  33. 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 🙂

  34. 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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