IngredientsIngredient Measurement NotesLarge Egg 1 whole Room temperature mixes bestMelted Butter or Olive Oil 1 tablespoon Adds moisture and rich crumbShredded Mozzarella or Cheddar 2 tablespoons Melted finely for structureBaking Powder 1/2 teaspoon Gives the bread its liftGrated Parmesan (Optional) 1 tablespoon Adds savory depth and stabilityGarlic Powder & Dried Herbs 1/4 teaspoon each Optional, for savory breadPinch of Salt To taste Enhances overall flavorStep-by-Step InstructionsGrease the Mug: Lightly coat the inside of a microwave-safe mug or wide-bottomed ceramic ramekin with butter or cooking spray.Combine Ingredients: In the mug, whisk the egg and melted butter together with a fork until smooth. Stir in the baking powder, shredded cheese, grated parmesan, salt, and seasonings until a thick batter forms.Microwave: Cook on high for 75 to 90 seconds. The bread will rise significantly above the rim and settle slightly once finished.Unmold and Cool: Run a butter knife around the edge and tip the mug upside down onto a cutting board. Let it cool for 1 to 2 minutes.Slice and Toast: Slice horizontally into 2 to 3 rounds. For the best texture, lightly toast the slices in a hot skillet with a dab of butter until golden brown.Chef’s Tips for Best ResultsUse a Flat-Bottom Ramekin: For round sandwich slices similar to English muffins, use a small 4-inch ceramic ramekin instead of a tapered coffee mug.Oven Alternative: If you prefer not to use a microwave, bake the ramekin in a preheated oven at 180°C (350°F) for 12 to 15 minutes until golden and firm to the touch.Taming Any Egg Flavor: Toasting the sliced bread in a pan with butter or adding herbs (such as oregano, rosemary, or garlic) eliminates any lingering eggy aroma.
90-Second Zero-Carb Mug Bread (Grain-Free & Keto-Friendly)
