Microwave Mug Omelets Take Only 2 Minutes Of Your Time

Who has time for breakfast, you say? We say, if you have time to make yourself a cup of coffee, add cream and sugar, and stir, you probably have enough time to fix yourself an easy breakfast omelet. No, really. 

The key is making smart choices and streamlining the process. Instead of your stovetop, you turn to your microwave (fire is so overrated). And instead of a pan, you'll be working with a regular old mug. So you can even do this at the office if you like, as long as you don't leave your dishes in the communal sink.

Another beautiful aspect of the microwave omelet is that it's so flexible: You can use regular eggs or a combination of leftover egg whites and whole eggs.  The eggs need some extra space to account for expansion so opt for a mug that's a bit bigger than you think you need; a 12-ounce cup should work just fine. 

Microwave up some mug magic

Grease the mug, add your eggs (and some milk or other liquid, it helps the process) and stir with a fork or whisk. Then add your seasonings and fillings: salt and pepper, ham, cheese, even diced veggies. Just make sure any extras are in small pieces and don't overwhelm the eggs. You can even experiment with ingredients that some chefs swear by, like José Andrés' mayo microwave egg addition

Once everything is combined, take your mug and pop in the microwave for about 60 seconds. Play around a little with cooking times; try 30 second intervals and see how things go the first time you try it (you may even learn some new tricks for using your microwave). By the second time around you'll have gotten the hang of things; cooking times will depend partly on the number of add-ins you've included. Remove said mug, give it a stir, and then add it back to the microwave for another round. Let it cool for another minute and your fluffy omelet is ready to eat. You can even take it to go if you're in a rush.

You'll never have to wait in line for those sous vide egg bites at Starbucks again. Unless you really want to, that is.