(revised Jan 20, 2016 to reflect Smart Points)
If you’ve followed my Instagram you know I love my egg mugs. I found the original recipe on Hungry Girl and the rest is history. I have crock mugs that make them the perfect size to go on an English muffin. My sis-in-law Cathy got me a microwave egg muffin cooker with its own lid that is the perfect size for sandwich thins or Trader Joe’s Pita pockets (plus this one can travel because it’s a sturdy plastic with built in hinge lid). I even have a collection of crock bowls that are a great size for eating them directly from the bowl or to make a pretty presentation on a plate with in season fruit! I have several egg mug recipes that I’ve borrowed, tweaked or turned into mine. This is just one of many!
Never made an Egg Mug? Start here with the Basic Egg Mug Recipe!
BLT Egg Mug – 4 Weight Watchers Smart Points (4PPV)
Ingredients:
- One farm fresh egg
- Diced Mushrooms (I prefer baby bellas)
- Diced tomatoes
- 1 tbsp Kirkland or Hormel Real Bacon Bits
- 1 wedge The Laughing Cow Creamy Swiss Light
- Fresh kale and/or baby spinach
- Fresh ground black pepper
- Olive oil non stick spray
Spray mug, muffin cooker or crock bowl with non stick spray. Add everything but the egg and cook in microwave on high for 30 seconds
Crack open egg and add to bowl stirring gently but evenly into the other ingredients.
Return to microwave for 2 minutes on high. If you have a low wattage microwave or the mixture is still “loose” continue to microwave in 20 second increments until everything is firm but not hard. Add fresh black pepper. Let sit for one minute before trying to remove from bowl to move to bread or plate. The egg “muffin” should slide out easily. Use your imagination, these are a delicious and quick filling breakfast…enjoy!
I would love your feedback, please leave me a message of you have questions or to let me know how your egg mug turned out. I promise I will answer!
-Kelly
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