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Bacon & Eggs in Mug

Microwave Bacon & Eggs In A Mug

A quick and easy Bacon & Eggs in a Mug recipe taken from the Dairy Diary.



Bacon & Eggs in Mug

Ingredients

Smoked back bacon rashers 2

Butter 1 tsp

Button mushrooms 25g (1oz), washed
and sliced

Eggs 2 medium, beaten

Semi-skimmed milk 1 tbsp

Cherry tomatoes 6, halved

Toast to serve (optional)

Instructions

1

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.

2

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.

3

Mix eggs and milk together; season to taste.

4

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.

Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)

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