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Eggs in a Hurry

While not every morning is a hustle, many are. So having a go-to that is also warm in the chilly winter months can be a must. I discovered this little trick by accident one day when all the bowls were dirty — crack your eggs into a microwave safe mug (I use one that is fairly wide at the bottom). This makes it super easy to pop out and make a breakfast sandwich to go. 

A little side note: You may remember eggs got a bad rap for a while because of their higher cholesterol content — 2 eggs have 411mg cholesterol and the old recommendation was to limit overall cholesterol to 300mg per day. However research continued, and we learned we don’t necessarily need to restrict cholesterol. This is because the cholesterol you EAT does not lead to cholesterol levels in your body — that has to do more with saturated and trans fat intake. 

INGREDIENTS:

2 WHOLE EGGS
1 WHOLE WHEAT ENGLISH MUFFIN
3 SPINACH LEAVES
1 TBSP SHREDDED CHEESE (OPTIONAL) 

DIRECTIONS:

STEP 1:
Crack eggs into a mug, scramble and place in microwave. Microwave on high for 30 seconds, stir. Continue to heat for 15 – 30 seconds at a time until egg is cooked through. 

STEP 2:
Top with cheese, allow to melt. 

STEP 3:
Toast English muffin, place spinach leaves on bottom and add egg to make a sandwich.

Servings: 1

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