Microwave Egg and Cheese Mug Bake
A savory single-serving mug bake with a soft egg base, melted cheese and toasted bread cubes on top. It is ready in minutes and made entirely in the microwave, with no stovetop needed.
- Total
- 9 min
- Prep 4 · Cook 3 · Rest 2
- Serves
- 1
- Difficulty
- Easy
You'll practice: Whisking · Tempering eggs
- Savory
- Quick
- Microwave
Instructions
-
Crack the 2 eggs into the mug and add 1 tbsp water, 1 pinch salt and 1 pinch black pepper. Beat with the fork until the yolk and white are fully combined and slightly frothy.
~2 min
Beating until frothy incorporates air, helping the egg puff and cook evenly in the microwave.
Whisking Whisk in a quick circular motion until the mixture is uniform and slightly frothy; stop as soon as no streaks of yolk or white remain.
-
Cut the 1 slice bread into 1.5 cm cubes. Grate or tear the 30 g cheese into small pieces so it melts evenly.
~2 min
Torn bread gives craggy edges that crisp slightly under the cheese, while neat cubes stay softer, so choose the texture you prefer.
-
Stir half of the cheese into the egg mixture. Microwave uncovered on high for 45 seconds, then stir gently with the fork, pulling the set edges toward the center.
~1 min
Stirring pulls set edges inward so the egg cooks evenly and avoids rubbery hotspots.
Tempering eggs Cook eggs gently in short bursts, stirring between them, and stop when just set; overcooking makes them rubbery and watery.
-
Scatter the bread cubes and the remaining cheese over the top. Microwave on high for 60 to 90 seconds, until the egg is just set, the center is no longer liquid and the cheese has melted.
~2 min
The bread and cheese on top insulate the egg, so it sets gently without drying out.
Microwave wattage varies a lot: if the egg is still loose after 90 seconds, microwave in 15 second bursts, because overcooked egg turns rubbery fast.
Tempering eggs Cook eggs gently in short bursts, stirring between them, and stop when just set; overcooking makes them rubbery and watery.
-
Let the mug stand for 2 minutes so the egg finishes setting and the bread softens slightly. Eat straight from the mug.
~2 min
Standing allows residual heat to finish setting the egg and lets bread absorb moisture.