Microwave Egg and Vegetable Breakfast Sandwich

Within the time it takes to toast a slice of bread, bagel thin or english muffin, you’ll have hot eggs ready to load onto a veggie filled sandwich. The secret to cooking eggs in the microwave is cooking them for 1 minute 30 seconds. Egg whites puff up pretty high, above the lip of the bowl, but as soon as the time is over, they deflate right away. Your micro might cook hotter, or not, so do a test run first and keep an eye on them to be sure they don’t overflow. Soon enough you’ll know exactly the right measurement for your size bowl.

The sandwiches can really include any favorite ingredient you want to add and whatever you have on hand. I prefer to use egg whites but you could also use whole eggs, they just won’t have as much lift. Sometimes I toss in grated parmesan to the eggs, other times I spread a bit of goat cheese or a wedge of Laughing Cow spreadable cheese on a toasted bagel thin to give it a quick melt. I usually add in fresh spinach but some days I have tomatoes or mushrooms on hand so they jump into the pool too. And there’s always a dose of hot sauce or Cholula to top it all off.

1 Thomas’ Everything Bagel Thin
¾ cup egg whites
10-15 fresh spinach leaves
1 wedge Laughing Cow Herb & Garlic Cheese
2 slices tomato
2-4 slices avocado
kosher salt


Toast bagel thin in the toaster or toaster oven. In a small bowl (I used disposable bowls at the office) add egg whites and spinach leaves, season with kosher salt. Place in microwave for 1 minute 30 seconds, keeping an eye on the eggs so they don’t overflow.
Smear wedge of cheese on toasted bagel thin and add slices of tomato. Spoon egg out of bowl in a single patty and place on top of cheese and tomato, top with avocado. Season with more salt and hot sauce if desired.

Source – foodiecrush.com

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