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Bacon & Egg in a Mug
Bacon & Egg in a Mug
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From: Diabetic Living Magazine
Make this breakfast for one in 10 minutes!
- By: Diabetic Living Magazine
Ingredients 1 serving
for serving adjustment
Serving size has been adjusted!
Original recipe yields 1 servings
Nutrition per serving may change if servings are adjusted.
- Nonstick cooking spray
- 1 reduced-salt rich round cracker, such as Ritz brand
- 1 egg
- 1 pinch dried thyme, crushed
- 1 teaspoon 50% less fat real bacon pieces, such as Hormel brand
- 1 tablespoon reduced-fat shredded mild cheddar cheese, such as Sargento brand
Preparation
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Prep
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Ready In
- Coat a custard cup or mug with nonstick cooking spray. Crumble the cracker and place in the bottom of the cup. Break the egg into the cup and pierce yolk with a fork, stirring slightly. Sprinkle with thyme and bacon.
- Place cup in microwave oven; cover with waxed paper. Microwave on 100% power (high) for 20 to 30 seconds or until egg is just cooked. Let stand 1 minute. Uncover and sprinkle with cheese. Serve in the cup.
- Serving size: 1 serving
- Per serving: 123 calories; 8 g fat(3 g sat); 0 g fiber; 3 g carbohydrates; 9 g protein; 24 mcg folate; 193 mg cholesterol; 1 g sugars; 373 IU vitamin A; 0 mg vitamin C; 92 mg calcium; 1 mg iron; 190 mg sodium; 70 mg potassium
- Carbohydrate Servings: 0
- Exchanges: 1 medium-fat protein, ½ fat
