September 25, 2015

Mexican Eggs-in-a-Mug

Mexican Scrambled Eggs | The Naptime Chef

I am not alone in my quest to get my children to eat quick protein-packed breakfasts for breakfast before school. I share a lot of our favorite breakfast ideas in my books, but we’ve come up with a new one recently that isn’t in there. It is our quick breakfast scramble mug. It is can be made in the microwave (!), features great ingredients, and is a snap to get on the table.

Since there is hardly any cooking time for this quick meal you must use food that is already cooked or can be eaten raw. We make them Tex-Mex style by adding salsa and a shredded Mexican cheese blend. If you’d prefer other flavors you can always use grilled vegetable from last night’s dinner, any kind of leftover cooked vegetable like mushrooms or peppers and onions, or stir in a little sliced cooked ham or bacon.

To make it you give all the ingredients a quick whisk in a mug, pop it in the microwave, and voila, breakfast is made! It is really the simplest thing to do. If you like the eggs runny just cook them for a shorter time. I don’t worry about the short cooking time at all because I use Davidson’s Safest Choice® Eggs. They are pasteurized in an all-natural, gentle water bath pasteurization process to eliminate the risk of Salmonella. The majority of supermarket eggs are not pasteurized so this is a real help to know when I am cooking in the microwave for such short bursts.

Mexican Eggs-in-a-Mug

Rating: 51

Prep Time: 2 minutes

Cook Time: 1 minute

Total Time: 3 minutes

Yield: 1 mug

Serving Size: 1

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Ingredients

  • 2 large eggs
  • 2 tablespoons milk
  • 1 tablespoon salsa
  • 1 large pinch Mexican cheese blend

Instructions

  1. Spray a large mug with cooking spray. Add the eggs, milk, and salsa and whisk with a fork to blend. Pop the mug in a microwave and cook for 30 to 40 seconds, or until the eggs have reached desired doneness. Top with cheese blend and stir to melt. Enjoy!
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(This post is sponsored by Safest Choice Eggs. The opinions, recipe, and photographs are wholly my own. Thank you for supporting the sponsors that make The Naptime Chef possible.)