How to Make Eggs In Under 5 Minutes So You Can Sleep in Later

I am not a morning person. I like to stay up late, and I love to sleep in. So, when it comes to breakfast on busy days, I tend to skip it or grab something quick, like a banana or granola bar, if doing so will afford me even five more minutes in bed. However, when 10 a.m. rolls around, I almost always come to regret it; my stomach is moaning and lurching, hungry and already thinking about lunch.

That’s when I started to seek out and collect quick, hot breakfast recipes that would both satisfy me until lunch and let me hit snooze one more time. When I came across this recipe for a microwave omelette in a mug that can be made in about five minutes, I knew I had a keeper.

It’s a simple and versatile egg dish that doesn’t ask much, but still delivers a big payoff, making it one of the handful of weekday breakfasts I can see myself making every day without having to forfeit extra sleep.

How to Make Breakfast in 5 Minutes

In its simplest form, all this recipe requires of you is to crack an egg into a large, microwave-safe mug greased with cooking spray. Then, you'll whisk in a splash of milk or water and a pinch of salt and pepper.

Pop this mixture in the microwave and voilà, you have a hot, delicious omelette in just a few minutes. Eat it as-is, or stuff it into a bagel or English muffin for an easy breakfast sandwich.

How to Make This Recipe Your Own

While you can certainly keep it stripped back and simple, these microwaved eggs can also be bulked up with some cooked meat, veggies, or cheese (or a combo!) to get more protein and flavor into your first meal of the day.

Simply Recipes founder and the developer of this recipe, Elise Bauer, added shredded cheese, chopped chives, and finely chopped red bell pepper, but that’s just one suggestion. Readers who love this recipe have many more ideas, from stirring in sliced-up sausages or cubes of ham to adding a pinch of garlic salt or a spoonful of salsa.

One reader, Deborah, says she adds a tablespoon of cottage cheese and some torn bread, and omits the liquid, for a quiche-like dish. Dan, another reader, likes to make this recipe with egg whites instead of whole eggs for a lighter meal.

I tend to use up little bits of things that I squirrel away from dinner the night before, my favorite combination being minced red onion, crumbled feta cheese, and a little fresh dill. If you have one more minute to spare, I challenge you to go that egg-stra mile, too.