Egg Mugs and Mug Muffins are very popular now, but so many of them try to cram as much sausage or bacon into them as you can.
I’m a veggie gal! So here’s my spin on a nice, healthy, low-carb and calorie, but filling breakfast (or any time) quick main dish!
I use a big soup mug that measures 4″ across.
Stuffed Full ‘O Veggies Egg Mug
- 2 large eggs
- 2T diced onion
- 2oz zucchini, diced (about a 2″ section)
- 1/2 of a tomato, diced
- 2T of frozen spinach that is thawed and squeezed dry, rough chop
- 1 strip of bacon, cooked and crumbled or chopped
- 1/2 oz cheese of your choice, shredded (I like extra sharp cheddar or a strong blue cheese, crumbled)
Whip the eggs with a fork, add salt and pepper, then stir in everything except the cheese.
Microwave on high for 1 -1/2 minutes, then add the cheese on top and microwave another 15 seconds.
Top with a good splash of tabasco or salsa, if you like.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 19 g||30 %|
|Saturated Fat 7 g||37 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 390 mg||130 %|
|Sodium 243 mg||10 %|
|Potassium 353 mg||10 %|
|Total Carbohydrate 7 g||2 %|
|Dietary Fiber 2 g||8 %|
|Sugars 4 g|
|Protein 20 g||40 %|
|Vitamin A||73 %|
|Vitamin C||21 %|