School mornings just got easier with these quick microwave egg cups. Follow this recipe for a tasty breakfast option, or turn to one of the other variations.
By Dara Michalski of Cookin’ Canuck.
- 4 Eggs
- 4 tablespoons Water
- ⅛ teaspoons salt
- ⅛ teaspoons Ground pepper
- 2 slices Bacon cooked, crumbled
- ⅔ cups Diced tomato
- 2 tablespoons grated cheddar cheese
- ¼ Avocado, diced
Spray 12-ounce microwave-safe coffee mugs with cooking spray.
Crack 2 eggs into each cup, add 2 tablespoons of water to each and whisk to combine. Season with salt and pepper. Stir in bacon and tomato, dividing evenly among cups.
Place the mugs in the microwave and microwave on high power for 60 seconds.
Stir mixture into each mug and microwave until egg is set, about 60-90 seconds longer.
Sprinkle cheese and avocado on top. Serve immediately.