Microwave Bacon & Eggs In A Mug
Emily Davenport
1 serving
12 minutes
499
British
Breakfast
A quick and easy Bacon & Eggs in a Mug recipe taken from the Dairy Diary.
For more recipes like this, check out the Dairy Diary recipe collection.
Ingredients
- Smoked back bacon rashers 2
- Butter 1 tsp
- Eggs 2 medium, beaten
- Semi-skimmed milk 1 tbsp
- Cherry tomatoes 6, halved
- Toast to serve (optional)
Directions
Cut bacon in short snips along the fat side at regular intervals to help keep bacon flat during cooking. Place on a microwave-safe plate, cover loosely with a sheet of kitchen paper and cook on a high setting for 1½ minutes or until cooked. Drain fat and cut into small pieces.
Put butter in a large microwave-safe mug (at least 350ml/12fl oz) and cook on a high setting for 45 seconds or until melted. Stir in mushrooms, cover loosely and cook on a high setting for 2 minutes.
Mix eggs and milk together, season to taste.
Stir bacon and tomatoes into the mushrooms. Pour over egg mixture and cook on a high setting for 3 minutes until just set. Cover and rest for 5 minutes to cook through in the centre before serving with toast, if using.