Everybody has dreams. Goals. Things they want to do in life.
But sometimes you need breakfast, like, now. Maybe if you’re a planner, you have time to make a bunch of breakfast sandwiches and freeze them. But maybe you just plain forgot.
So this recipe is for all of you planners out there that forgot to plan. And I’m not even kidding when I say that this is faster than pulling through a drive-through lane.
If you need fast food, it doesn’t get faster than this and I’m not ashamed to say I ate two of these this week.
Coffee Mug Breakfast Sandwiches
- 1 English muffin, toasted
- 1 large egg, scrambled
- 2 tablespoons cheddar cheese, grated
- 1 teaspoon butter
- Salt and pepper
- 1 strip cooked bacon, crumbled (opt.)
- 1 tablespoon red onion, minced (opt.)
- Toast English muffin.
- Whisk egg with a pinch of salt and pepper. Butter a clean coffee cup and pour in egg.
- Microwave egg on high for 35 seconds.
- Add grated cheese to the coffee mug. Return to microwave and microwave on high for 10 seconds.
- Transfer cooked egg to toasted English muffin. Eat immediately!
- For Bacon/Onion version: Stir crumbled bacon and onion into whisked egg. Proceed with the recipe. You might need to add 5 seconds onto microwave time.
Did you make this recipe?
Breakfast Sandwich Basics
The beauty of this breakfast is that in its most basic form it has three ingredients and takes five minutes… and that includes eating the sandwich.
You could make it on toast, but for me English muffins are the best breakfast sandwich device out there.
Coffee Mug Cooking
Guys, I’m about to use a bad word: microwave.
Betsy and I don’t really use ours very much, but we do have one and sometimes it comes in handy.
Something that I’m not sure I’ve ever admitted is that when I was growing up, I almost exclusively ate eggs cooked in the microwave. I actually liked how fluffy and hot they got. Plus I could cook them in 30 seconds.
A little trick I’ve had in my back pocket for years is that a coffee mug is perfect for cooking a single egg and it’s already shaped for your English muffin!
Two notes here:
1) Make sure your coffee mug is super clean. Coffee is good with breakfast sandwiches but not infused with your breakfast sandwich.
2) Butter the coffee mug lightly so the egg slides out easily after cooking.
Whisk together an egg with a pinch of salt and pepper. If you’re like me, go heavy on the pepper.
Pour the egg in the mug! Trust me on this one.
Here’s where people mess up: They cook the egg for like a minute because that’s a round number. That is WAY too long. Your egg will be the texture of a tire if you cook it that long in a microwave.
You want to go for 30-35 seconds on high heat. The egg will puff up beautifully and then deflate when you take it out. No worries.
Then add the cheese!
Again, it’s important to cook the egg and then add the cheese or else the cheese will overcook. Back in the microwave for another 10-15 seconds just to melt the cheese.
There’s really nothing like cheese melted in a microwave. It does get super gooey.
Scoop this mess out onto a toasted english muffin and you are in breakfast sandwich business.
This is start-to-finish, idea-to-eating, a five minute breakfast.
One important note on this sandwich: After you make it, EAT IT. It isn’t really a sandwich to leave for later and degrades pretty quickly. Eat it immediately while it’s hot. You’re in a hurry after all right?
If you wanted to get, umm, fancy, and had some leftover bacon and a small bit of onion, stir that in with your egg. Don’t over-do it on the fillings. One strip of bacon is more than enough.
Then cook it just like the original version although you might need an extra 5 seconds on the egg.
This is about as utilitarian of a recipe as you’ll see on Macheesmo, but hey… if it keeps you out of the drive through lanes, then I’m all for it!
My name is Nick. I’m a food blogger. I cooked this in a microwave.
- Want a heartier breakfast sandwich? Try my Smashed Sausage Breakfast Sandwich!