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READY IN 17 mins

Omelet in a Mug

Read Reviews (41)

"A quick and easy breakfast when you don't have time to cook or do dishes afterwards." — SHARLENEJMCKEE

Ingredients Edit and Save

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Original recipe makes 1 serving Change Servings

1 large egg
2 egg whites
2 tablespoons shredded Cheddar cheese
2 tablespoons diced fully cooked ham

1 tablespoon diced green bell pepper
salt and ground black pepper to taste
cooking spray

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Directions

Combine egg, egg whites, Cheddar cheese, ham, bell pepper, salt, and ground pepper in a microwave-safe mug coated with non-stick spray.
Microwave on high for 1 minute; stir. Return to microwave and cook until eggs are completely set, 1 to 1 1/2 minutes longer.

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PREP 15 mins
COOK 2 mins
READY IN 17 mins

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I made three of these this morning, as I wanted to have a fun breakfast that I could make with my two kids and have them participate. I don't keep green bell pepper on hand, I used red instead. I made no other changes. I made sure that we all sprayed our mugs very well with cooking spray before pouring in our omelette ingredients. This turned out very cool--my kids and I were very impressed. After they finished their mug omelettes, they wanted to make another one! This would be great to expand to have little bowls of different throw in's and really make some fun omelette combinations. Thanks for sharing your recipe--my kids and I made a wonderful memory this morning.

—Sarah Jo

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Most Helpful Critical Review

Nov 03, 2012

Not sure why, but this didn't work as well for me as it apparently did for everyone else )-: I used 2 whole eggs and a couple of teaspoons of milk in addition to some cheese, chopped mushroom and red bell pepper. When I went to stir it after microwaving 1 minute, it was cooked on the bottom and sides without enough uncooked egg to really stir it. I stirred it anyway, which broke it up, added the cheese and cooked it for 30 seconds more. It tasted good, but the texture was kind of rubbery. I might try it again using lower power. I really wanted it to work because it is so fast and easy.

—anniebb

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52 Ratings

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Jun 23, 2012

Easy and delicious without a ton of prep or clean up!What more could you ask for from a simple yet filling breakfast? Perfect for when you need something "on the go". I've been making this for my husband to take to work and you can use any type of microwave-safe dish as long as you spray it with Pam. Watch your cooking times as microwave strengths vary - you don't want the eggs to explode. I love the combo of ham, cheese, and veggies. This recipe is a great base: use your favorite cheeses or breakfast meats and add-in whatever veggies you have on hand. You can even lighten it up by using Egg Beaters and fresh herbs! This works great for breakfast sandwiches on biscuits or English muffins or try it in a warm tortilla for a breakfast wrap. Whatever you choose it's bound to be good!

—Jillian

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Jun 23, 2012

I use two whole eggs, I didn't feel like separating eggs, some left over cooked Italian sausage and some diced peppers. My microwave is pretty powerful, I cooked for 1 minute and the egg puffed up really high - took it out, couldn't really stir it as it was mostly cooked. The egg deflated and I just used a knife to move the egg around the mug, add a little cheese and back into the microwave for 30 seconds. Make sure you spray the mug well and the egg will just slide right out. BTW - this is great with just one egg in a ramekin for one minute. Perfect for making egg McMuffins.

—Baking Nana

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Jul 19, 2012

I have made these for ages. The only difference is I add a tablesppon or so of milk when I whisk the eggs to make them fluffier. Very easy and quick to make!

—Brenda

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Jul 21, 2012

This is the second time I've made this, the first time following the recipe to the letter...it was very good. This time I made two Egg McMuffins (used ramekins, the perfect size) and cooked for about 2-1/2 minutes on high in the microwave. The omelet was in between a slice of American cheese on the bottom and Canadian bacon on the top and sandwiched onto a toasted English muffin. This time I used Southwestern Egg Beaters (1/4 cup for each sandwich) which tasted delicious. With the two ramekins going into the dishwasher and hand washing one small skillet for the Canadian bacon, the cleanup was easy (no more messy egg rings to scrub!). This is now my go-to method for making Egg McMuffins, love it!

—lutzflcat

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Jul 27, 2012

I make this every weekend for our group home consumers. Only I use a bowl with a tablespoon of butter around the perimeter of the bowl, crack 1 egg in the center, mix with a fork, add 1 tablespoon of water, place in microwave for 1 min, at 30 seconds I place a slice of cheese on top. Perfect everytime !! AND the feedback is ++++++

—DebInOH

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Aug 21, 2012

I love this recipe for a quick, protein-packed breakfast. I used two whole eggs vs egg whites and added a fresh sliced mushroom and 2 teaspoons milk as others had recommended for a fluffier omelet. It has turned out great every time I've made it and it is easily modified to suit your taste!

—passion8chef

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Nutrition

Calories
217 kcal
11%

Carbohydrates
1.5 g
< 1%

Cholesterol
238 mg
80%

Fat
13.9 g
21%

Fiber
0.2 g
< 1%

Protein
20.9 g
42%

Sodium
891 mg
36%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Omelet in a Mug

Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories: 217
Calories from Fat: 125

% Daily Value *
Total Fat 13.9g 21 %
** Saturated Fat 6.2g 31 %
Cholesterol 238mg 80 %
Sodium 891mg 36 %
** Potassium 261mg 7 %
Total Carbohydrates 1.5g < 1 %
Dietary Fiber 0.2g < 1 %
Protein 20.9g 42 %
Sugars 1.2g
Vitamin A 9 %
Vitamin C 22 %
Calcium 19 %
Iron 12 %
** Thiamin 15 %
** Niacin 38 %
** Vitamin B6 11 %
** Magnesium 8 %
** Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.