Photo by Johnny Miller
Make-ahead egg scramble ideas
We recommend 3 tbsp filling per egg. Store prepped mugs in the fridge, covered with plastic, for up to seven days; simply mix in eggs before cooking.
- Greek Omelet
Chopped seeded tomatoes, chopped onions and crumbled feta cheese.
Diced ham, diced onion and shredded sharp cheddar.
Crumbled cooked sausage and chopped slices of American cheese.
- Huevos Rancheros
Chopped red pepper, chopped onion and jarred salsa.
Cooked ramen noodles, chopped Canadian bacon and crushed seaweed chips. (Try beating eggs with soy sauce and sriracha instead of salt and pepper!)
Finely chopped roasted red peppers, crushed tomatoes, garlic powder, ground cumin and a touch of paprika.
For a heartier breakfast, add some cooked grains. Try farro in the Greek omelet, corn or hominy in the huevos rancheros, or brown rice in the shakshuka. You can also scoop any of the cooked egg scrambles onto a toasted English muffin or pita, or roll them into a tortilla with baby spinach.
Crack egg(s) directly into cup with prepped ingredients; add salt and pepper to taste and stir.
- 1 egg Microwave 45 seconds at 100%; stir and microwave 15 seconds more.
- 2 eggs Microwave 45 seconds at 100%; stir and microwave 30 seconds more.
- 3 eggs Microwave 45 seconds at 100%; stir and microwave 45 seconds more, stir again and microwave in 15-second increments until cooked.
Pro tip: Don’t worry if eggs don’t look completely set when you pull them from the microwave. They’ll continue to cook in the mug.
Want to save your mugs for coffee?
Try the Pampered Chef Ceramic Egg Cooker. Its vented lid is perfect for steaming, and a silicone sleeve provides an easy grip. It holds up to 4 eggs and also works for muffins and oatmeal. Pamperedchef.com, $15.50