Melissa’s Menu: Three easy breakfasts in a mug

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As if beginning a new year of classes isn’t stressful enough, the added pressure of having to cook for yourself can be very overwhelming. Personally, this is my first year on campus without a meal plan and the thought of having to cook every meal by myself has been haunting me since summer. Luckily, there are many easy recipes to help ease you into the cooking world. This week’s Melissa’s Menu offers three simple breakfast ideas that require no cooking experience. The best part? They are all cooked in a mug! The first two recipes are savory egg dishes that are reminiscent of a deconstructed egg sandwich. The third recipe is a sweet option that is still healthy and easy to make. These recipes are great because they can easily be modified to incorporate whatever ingredients you would like or have in stock.  

Bacon, egg and cheese in a mug 

Ingredients: 

1 slice of bread 

1 egg 

2 tablespoons of milk 

1 pinch of cheddar cheese 

1 pinch of salt 

1 pinch of pepper 

Chopped bacon 

Tomato 

Green onion, minced 

Directions: 

Slice bread into cubes. In a bowl, add egg, milk, cheese, salt and pepper, then mix together. In a microwave-safe mug, place half of the cubed bread and desired amount of bacon and tomato. Pour the rest of the bread, bacon, tomato and egg mixture into the mug. Microwave for one and a half minutes or until egg is fully cooked. Sprinkle with some green onions. 

 Veggie egg and cheese in a mug 

Ingredients 

1 slice of bread 

1 egg 

2 tablespoons of milk 

1 pinch of cheddar cheese 

salt, to taste 

pepper, to taste 

1 small handful of fresh spinach 

red pepper, diced 

tomato, diced 

 Directions 

Slice bread into cubes. In a bowl, add egg, milk, cheese, salt and pepper, and mix. In a microwave-safe mug, place half of the cubed bread and desired amount of spinach and red pepper. Pour the rest of the bread, pepper, spinach and egg mixture into the mug. 

Microwave for one and a half minutes or until egg is fully cooked. Sprinkle with some tomatoes, if desired. 

 Blueberry French toast in a mug 

Ingredients: 

1 slice of bread 

1 egg 

2 tablespoons of milk 

1/4 teaspoon of cinnamon 

1/2 teaspoon of vanilla extract 

Blueberries 

Maple syrup, to drizzle 

Directions: 

Slice bread into cubes. In a bowl, add egg, milk, cinnamon and vanilla, then mix together. In a microwave-safe mug, place half of the cubed bread and desired amount of blueberries. Pour the rest of the bread, berries and the egg mixture into the mug. Microwave for one and a half minutes or until egg is fully cooked. Drizzle maple syrup. 

Thumbnail Zdenek Rosenthaler from Pexels


Melissa Scrivani is the associate life editor for The Daily Campus. She can be reached via email at melissa.scrivani@uconn.edu.

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