5-Minute Microwave Veggie Egg Cups

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5-Minute Microwave Veggie Egg Cups

Description

These microwave egg cups are a fast, protein-packed breakfast made with just a few ingredients and zero pans. Soft, fluffy eggs combined with veggies and cheese cook right in a mug or ramekin in about a minute. Perfect if you’re bored of hard-boiled eggs, short on time, or want a make-ahead breakfast you can reheat before work.

Time

  • Prep: 3 minutes

  • Cook: 1–1½ minutes

  • Total: ~5 minutes

 Servings

  • 1 serving = 1 egg cup

  • Recipe easily scales up for meal prep (make 3–5 at once)

 Ingredients (1 serving)

  • 2 large eggs

  • 1–2 tbsp milk or water

  • Salt & black pepper, to taste

  • 1–2 tbsp chopped vegetables (spinach, tomatoes, bell peppers, onions, etc.)

  • 1–2 tbsp shredded cheese (cheddar, mozzarella, feta, or whatever you like)

  • Optional: cooked bacon bits, ham, or sausage

 Instructions

  1. Lightly grease a microwave-safe mug or ramekin.

  2. Crack eggs into the mug, add milk, salt, and pepper.

  3. Whisk with a fork until fully combined.

  4. Stir in vegetables, cheese, and any add-ins.

  5. Microwave on high for 60 seconds.

  6. Check doneness. If still soft in the center, microwave in 10–15 second bursts until just set.

  7. Let sit 30 seconds (it keeps cooking), then enjoy.

 Notes

  • Eggs puff up while cooking—use a mug with room at the top.

  • Texture should be just set, not rubbery. Slightly underdone is better than overdone.

  • Cooking time varies depending on microwave wattage.

 Tips for Best Results

  • Stir halfway through if your microwave cooks unevenly.

  • Add watery veggies (tomatoes, mushrooms) in small amounts to avoid sogginess.

  • For extra fluffiness, whisk really well to incorporate air.

  • Sprinkle cheese on top after cooking if you prefer a softer melt.

 Variations

  • Mediterranean: Spinach + feta + olives

  • Southwest: Bell pepper + onion + pepper jack

  • Meat Lovers: Bacon + cheddar

  • Low-carb: Eggs + cheese + greens only

 Make-Ahead & Storage

  • Mix ingredients the night before and store covered in the fridge.

  • Microwave fresh in the morning.

  • Fully cooked egg cups can be refrigerated up to 2 days.

Nutritional Information (Approx. per serving)

  • Calories: 180–220 kcal

  • Protein: 14–16 g

  • Fat: 12–14 g

  • Carbohydrates: 3–6 g
    (Varies based on cheese and add-ins)

Benefits

  • High in protein → keeps you full longer

  • No stove, no oven, no cleanup

  • Budget-friendly and customizable

  • Great alternative to boring boiled eggs

  • Ideal for busy mornings or meal prep

 Q & A

Q: Can I make this without milk?
A: Yes! Water works fine, or skip it altogether.

Q: Can I use egg whites only?
A: Absolutely—use 3–4 tbsp liquid egg whites instead of whole eggs.

Q: Why did my eggs turn rubbery?
A: Overcooking. Reduce time and cook in short bursts.

Q: Can I freeze these?
A: Not recommended—texture suffers. Fridge is best.

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