Breakfast

Microwave Breakfast Sandwich

1 Serving

Prep time: 5 minutes | Cook time: 2 minutes

Kid-Friendly

Diet Style

HF

Tools You'll Need

  • Measuring cups
  • Measuring spoons
  • Chef knife
  • Cutting board
  • Small mixing bowl
  • 8 oz. microwave safe dish (ramekin, custard cup, etc.)
  • Fork

Ingredients

  • 1 tablespoon onion, chopped
  • 2 tablespoons red or green bell pepper, chopped
  • 1 large egg
  • 1 tablespoon water
  • 1 whole wheat English muffin, split and toasted
  • 1 slice cheddar cheese (optional)
  • 1 thin slice deli ham (optional)

Directions

  1. Combine onion and peppers

    Place onion and chopped peppers in the 8 oz. microwave-safe dish.

  2. Microwave mixture

    Microwave on high for 30 seconds and stir.

  3. Beat egg and water

    In a separate bowl using a fork beat egg, along with water until the egg is blended.

  4. Combine egg and veggies

    Add egg to onion and pepper mixture.

  5. Microwave mixture

    Microwave the mixture until the egg is almost set, about 30–45 seconds longer.

  6. Season as needed

    Season with salt and pepper if desired.

  7. Build sandwich

    Place the slices of ham and slice of cheese on half the English muffin if you're using them. Top with egg with and the other half of English muffin.

  8. Serve

    Serve warm and enjoy immediately!

Chef Gary in YMCA chef uniform

Chef's Note:

If your eggs don't seem ready after pulling the dish out of the microwave, don't worry! Scrambled eggs will continue to cook and firm up after removed from the microwave.

Nutrition Info

Per Each Serving

  • Calories

    236

  • Fat

    7g

  • Saturated Fat

    2g

  • Protein

    16g

  • Total Carbs

    29g

  • Fiber

    5g

  • Sugar

    6g

  • Sodium

    168mg

  • Cholesterol

    429mg