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Monday, September 15, 2014

Quick and Easy Breakfast Sandwich

I love breakfast!

During the week I typically eat a bowl of cereal for breakfast. On the weekends, I love making yummy, scrumptious breakfast. Of course, I am usually too lazy in the morning to make it for actual breakfast. I figure real breakfast is meant for lunch.

This breakfast sandwich is super yummy and very quick and easy to make!
This breakfast sandwich is so easy! I seriously don't have an excuse not to make it more often {except maybe if I am out of ingredients...}. Everything is cooked in the microwave or toaster. I used croissants, but I think English muffins or a bagel would be an excellent option.

I started by cracking one egg per ramekin. If you don't have a ramekin, use a small, microwave safe bowl. I have also seen people use a muffin tin in the oven similar to my mini egg cups recipe {this would be perfect for making more than what can fit in the microwave!}.

I added a splash of milk, pinch of salt and a sprinkle or two of black pepper. No need for dirtying measuring spoons here! I then scrambled them with a fork.

Scramble one egg per ramekin, splash of milk, pinch of salt and sprinkle of black pepper.
I cooked them two at a time in the microwave in 30 second intervals until they started cooking. I then checked on them every fifteen seconds until they were done.

Cook eggs in the microwave at 30 second intervals until it starts cooking, then 15 second intervals until done.
I did not use any grease to prevent sticking. Guess, what? I found I didn't need any! I generally don't use any cooking sprays or oils for my fried or scrambled eggs, so I didn't this time either. They came out of the ramekins just fine.

I cooked the bacon in the microwave too. I cover it up with paper towels and cook it for 7-10 minutes. This definitely adds time to the process. I suggest either skipping the bacon for a healthier version or using pre-cooked bacon if you are in a hurry.

Croissant with cooked egg, swiss cheese and bacon
I then added the cooked eggs, bacon and a slice of swiss cheese to my croissants. I served my sandwiches with a side of tater tots. Because, let's face it, tater tots are basically like hashbrowns Am I right?

I served my sandwiches with a side of tater tots.
My croissant was a little stale and had been in the fridge, so I popped it into the oven after the tater tots came out. The oven was off at this point. It doesn't take much to heat it up and make it all warm and yummy. With an english muffin or bagel, I would pop them in the toaster (or under the broiler) to get them all toasty.

I did not put any condiments on these. The croissants were greasy enough without any condiments. With an english muffin or bagel, I would definitely butter that sucker up!

These turned out so fantastic! I am thinking about making a whole bunch to freeze and then bring with me to work throughout the week. Or perhaps I should make them at work with the break room microwave? I had a coworker who used to make scrambled eggs in the microwave all the time.

Quick and Easy Breakfast Sandwich

Recipe by Bethany the ngnrdgrl

Prep time: 5 minutes
Cook time: 5-10 minutes
Total time: 10-15 minutes
Yield: 1 Sandwich
Calories per serving: 274
Fat per serving: 18 g


  • 1 Croissant, English Muffin or Bagel cut in half
  • 1 Egg
  • 1 slice Cheese (optional)
  • 2-3 slices Bacon (optional)
  • 1 splash Milk
  • 1-2 sprinkles Black Pepper
  • 1 pinch Salt

Cooking Directions

  1. Crack 1 egg into a ramekin; add milk, black pepper and salt. Scramble with a fork.
  2. Cook egg mixture in microwave in 30 second intervals until it begins to cook. Check on eggs every 15 seconds until done.
  3. (optional) Cook bacon in microwave covered with paper towels for 7-10 minutes until cooked.
  4. Toast or warm up croissant, english muffin or bagel. 
  5. Butter english muffin or bagel.
  6. Add cooked egg, bacon and cheese to croissant, english muffin or bagel.
  7. Enjoy!
Doesn't that look tasty? Have you tried cooking eggs in the microwave?

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