Microwave Prep Breakfast Sandwiches Recipe By Tasty

MICROWAVED EGG BREAKFAST SANDWICH RECIPE BY TASTY

Steps:

• Crack the egg into the mug then season with salt and pepper.
• Beat the egg.
• Place the mug in the microwave and cover with a wet paper towel.
• Cook for approximately 30-40 seconds.
• Toast the English muffin. Then top with the egg, tomato, avocado, and spinach.
• Enjoy!

MICROWAVE PREP BREAKFAST SANDWICHES RECIPE BY TASTY

Steps:

• On a large plate, arrange the sausage and the ham in a circle, then place a microwaveable mug in the center.
• Crack the eggs into the mug, season with salt, pepper, and add a splash of milk. Stir until evenly mixed.
• Microwave the entire plate for about 2 minutes until the egg is cooked through, making sure it does not bubble over.
• Remove the plate and microwave the bacon strips on a separate plate for about 4-7 minutes. Check the bacon at 4 minutes, then every minute or so to make sure it doesn't burn.
• Drain the bacon of its fat, then set aside.
• Invert the mug with the egg, then slice the egg cylinder into 5 equal rounds. You may have to run a knife around the mug first to ensure that the egg comes loose in one solid piece.
• To assemble, layer your sandwich as you'd like with the meat, egg, cheese, and spinach.
• Wrap each sandwich in a damp paper towel, then with parchment paper. Place the sandwiches in a large zip top bag, then freeze for up until 1 month.
• When ready to eat, remove a sandwich from the freezer, unwrap the parchment, and microwave for about 2 minutes. Cool for 1 minute, then unwrap the paper towel.
• Enjoy!

BREAKFAST SANDWICH MEAL PREP RECIPE BY TASTY

Steps:

• Preheat oven to 375ºF (190ºC).
• Spray a 9x13-inch (23x33 cm) baking dish with cooking spray.
• In the baking dish, whisk the eggs, milk, salt, pepper, and garlic powder.
• Mix in broccoli, red onion, and bell pepper.
• Bake until the top starts to get golden brown, about 25 minutes.
• Place the deli meat and bacon on a 9x13-inch (23x33 cm) nonstick sheet pan.
• Bake 5-10 minutes, or until they reach desired doneness.
• Arrange the sliced English muffins on another sheet pan.
• Broil for 5-10 minutes, or until they reach desired doneness.
• Once your eggs cool, slice into 6 squares.
• Cut your parchment paper into 8x8-inch (20x20 cm) squares for each breakfast sandwich.
• Lay a moistened paper towel across the parchment and assemble your breakfast sandwiches.
• Wrap the assembled sandwich in the moist paper towel first, to ensure freezer freshness and even cooking when microwaved. Wrap in parchment and label.
• Store in an airtight plastic bag or container up to one month in the freezer.
• When ready to eat, remove the parchment paper and microwave on high for 2-3 minutes. Allow to cool.
• Enjoy!

DORM-FRIENDLY MICROWAVE MEALS FOR A DAY RECIPE BY TASTY

Steps:

• Make the Blueberry Ricotta Cake: In a large, microwave-safe mug, whisk together the ricotta cheese, maple syrup, melted butter, milk, and egg until smooth. Add the flour, baking powder, and salt and stir with a small rubber spatula to combine. Fold in the blueberries.
• Cover the mug and microwave on high power for 3-4 minutes, until the batter is cooked through.
• Make the streusel topping: In a small bowl, stir together the flour, brown sugar, and cinnamon. Add the butter and use your fingertips to pinch into the dry ingredients until evenly combined. Sprinkle the streusel over the mug cake.
• Microwave uncovered for 60-90 seconds, until the topping is cooked through. Let the cake sit for 1 minute, then garnish with more blueberries and dust with powdered sugar, if desired, and serve.
• Make the Chicken Quesadilla: Place the tortillas on a microwave-safe plate and microwave for 1 minute, until slightly crispy. Let cool while you microwave the chicken mixture; they will dry out a bit.
• In a medium microwave-safe bowl, mix together the chicken, bell pepper, and taco seasoning until evenly combined. Microwave for 1-2 minutes, until the peppers have softened.
• Spread the chicken mixture evenly on one tortilla, sprinkle evenly with the cheese, then top with the remaining tortilla. Microwave for 30-60 seconds, until the cheese is melted. Slice and serve immediately.
• Make the Meal-Prep Lasagna: In a small bowl, mix together the ricotta, spinach, 1 tablespoon of Parmesan, the salt, and black pepper.
• Spread a layer of marinara sauce on the bottom of a glass container. Arrange a layer of lasagna noodles on top. Cover the noodles with a layer of the ricotta mixture, then some of the mozzarella. Repeat to make more layers, topping the final layer of noodles with more marinara sauce, the remaining mozzarella, and the remaining tablespoon of Parmesan cheese.
• Place the lid on top of the container, but do not seal it closed. Microwave for 7 minutes, or until the cheese is melted through. Remove from the microwave carefully, the container will be hot! Serve immediately, or let the lasagna cool and refrigerate for up to 5 days.
• Make the Cheesecake: Melt the butter in a small microwaveable ramekin. Tilt the ramekin to coat the sides with the melted butter. Add the graham cracker crumbs to the ramekin with the melted butter and mix well. Use a spoon to press the crumbs evenly against the bottom of the dish.
• In a small bowl, stir together the cream cheese, sugar, and vanilla until no lumps remain. Spread the filling on top of the graham cracker crust.
• Microwave the cheesecake on half-power in 45-second increments for 4 minutes total, making sure the filling does not bubble over the sides of the ramekin. Remove the cheesecake from the microwave and chill in the freezer for at least 30 minutes, until completely cool to the touch.
• With a knife, loosen the edges of the cheesecake, then invert onto a plate, or leave in the ramekin, and top with the raspberries before serving.
• Enjoy!