CERAMIC EGG COOKER RECIPES

Breakfast

 EASY EGG OMLET

1  egg

¼ cup of your favorite stir-ins – peppers, onions, etc.

1 tbsp grated cheese of your choice

Place the eggs in the Ceramic Egg Cooker. Top with the lid and cover the vent hole with a finger and shake ten times to combine. Or mix with a fork.

Stir in the remaining ingredients.

Cover and microwave on HIGH for 1 minute and then stir around the edges and bottom of the cooker. Either eat directly from the cooker or run the releasing end of the Cake Tester & Releaser around the outer edges and invert onto a plate.

**Perfect size to put on an English muffin for a quick sandwich!**

BLUEBERRY LEMON MUFFIN

1 tbsp butter

1 egg yolk

1 tbsp milk

½ tsp vanilla extract

3 tbsp flour

2 tbsp sugar

¼ tsp baking powder

2 tbsp fresh or frozen blueberries

1 tsp lemon zest

Place the butter in the Ceramic Egg Cooker and microwave, uncovered, on HIGH for 15–30 seconds, or until melted.

Add the egg yolk, milk, and vanilla extract and stir to combine.

Next add the flour, sugar, and baking powder and mix until the ingredients are incorporated. Fold in the blueberries and lemon zest.

Microwave, uncovered, on HIGH for 1 minute or until the top of the muffin springs back when touched. If underdone, microwave for additional intervals of 15 seconds. Eat the muffin directly from the cooker, or run the releasing end of the Cake Tester & Releaser around the outer edges and invert onto a plate.

**If you’re not a lemon fan like me – you can skip the lemon zest and just have a blueberry muffin**

OATMEAL

½   large ripe banana

½ cup milk or non-dairy milk

½ cup quick oats

⅛ tsp salt

Fresh blueberries, dried cranberries, dark chocolate morsels, or chopped nuts (optional)

Mash the banana in the bottom of the Ceramic Egg Cooker using the Mix ‘N Chunk.  Add the remaining ingredients and stir to combine.

Microwave, uncovered, on HIGH for 1½ minutes, stir and then microwave for 10 second intervals until the oatmeal is cooked through. Stir in the additional toppings, if desired.

APPLESAUCE CRUMB MUFFIN

Muffin:

1 Tablespoon butter melted

2 ½ Tablespoons of sugar

2 Tablespoons Sugar

1/8 teaspoon vanilla

¼ cup flour

1/8 teaspoon baking powder

Pinch of salt

Dash of cinnamon

Topping:

1 Tablespoon butter

2 Tablespoons flour

1 Tablespoon brown sugar

¼ teaspoon of cinnamon

Melt the butter in the ceramic egg cooker.  Add all other ingredients and mix well.  Microwave 1 minute.

Add ingredients for the topping (pre-mixed in another container) and add to the muffin inside the egg cooker.  Microwave for 20 more seconds.

MAIN DISHES

MACARONNI & CHEESE

½ cup of pasta noodles

½ cup of milk

1 tsp butter

½ cup of cheese of your choice

Add the pasta and milk to the ceramic egg cooker and cook with the top removed for 2 minutes, stir and cook for 1 minute longer.  Check the noodles to see if they are done.  If not – cook in 30 second intervals until noodles are cooked, add water or milk to ensure they are not dry.

Once noodles are tender – add butter & cheese and stir until well mixed and cook additional 30 seconds.

Eat directly from the egg cooker or pour into bowl to serve.

** Note after 3 minutes of cooking if noodles are not tender – cook in 30 second intervals until noodles are cooked throughout add milk or water so noodles do not dry out.  All brands of pasta & microwaves cook differently. **

**Cheaper noodles seem to take longer to cook and remember every microwave is different – play with the cooking times to find the right time for your noodles & microwave J **

 QUICK MARINERA PASTA & CHEESE

½ cup of pasta noodles

½ cup of water

1 tsp of butter

¾ cup of pasta sauce of your choice

½ cup of cheese of your choice

Add the pasta, water and butter to the ceramic egg cooker and cook with the top removed for 2 minutes, stir and cook for 1 minute longer.  Check the noodles to see if they are done.  If not – cook in 30 second intervals until noodles are cooked, add water to ensure they are not dry.

Once noodles are tender – add pasta sauce & cheese and stir until well mixed and cook additional 30 seconds.

Eat directly from the egg cooker or pour into bowl to serve.

** Note after 3 minutes of cooking if noodles are not tender – cook in 30 second intervals until noodles are cooked throughout add milk or water so noodles do not dry out.  All brands of pasta & microwaves cook differently. **

**Cheaper noodles seem to take longer to cook and remember every microwave is different – play with the cooking times to find the right time for your noodles & microwave J  **

 DESSERTS

 CHOCOLATE MUG CAKE

¼ cup dark chocolate morsels

1 tbsp milk

½ tbsp unsweetened cocoa powder

1 egg yolk

Fresh berries, powdered sugar, or whipped cream (optional)

Combine the chocolate morsels and milk in the Ceramic Egg Cooker. Microwave, uncovered, on HIGH for 30 seconds or until the chocolate is almost melted. Stir until smooth.  Add the cocoa powder and egg and stir to combine.

Microwave, uncovered, on HIGH for 45 seconds. If the top is still wet, continue to microwave in 10 second intervals until the top is no longer wet.

Allow the cake to cool for 1 minute. Add optional toppings and enjoy directly from the cooker.

 QUICK NO EGG BROWNIE

4 tsp flour

4 tsp sugar

2 tsp cocoa

2 tsp water

2 tsp oil

¼ tsp vanilla

Mix all ingredients inside ceramic egg cooker.  Cook in microwave for 1 minute.

**NOTE – may appear to be gooey since there is no egg this is normal and perfectly fine to eat.  It is a soft chewy brownie – do not overcook or it will be hard.**

EASY 3-2-1 CAKE – Weight Watchers

Make a container with the following:

1 box angel food cake mix

1 box cake mix of your choice

Individual Cake Directions:

3 Tablespoons of cake mixture

2 Tablespoons of water

Mix cake mixture and water together in the ceramic egg cooker.  Microwave for 1 minute.  Top with fresh whipped cream if desired.

**Weight watchers**  3 smart points or 2 points plus

VANILLA CAKE BATTER MUG CAKE

5 Tablespoons flour

¼ teaspoon baking powder

3 Tablespoons sugar

¼ cup milk

1 egg

2 teaspoons vanilla

2 Tablespoons melted butter

Mix all ingredients inside ceramic egg cooker until smooth.  Microwave for 50-70 seconds

COFFEE CAKE

CAKE INGREDIENTS:

1 ½ Tablespoons butter melted

2 ½ Tablespoons sugar

2 Tablespoons applesauce

1/8 teaspoon vanilla extract

¼ cup flour

1/8 teaspoon baking powder

Pinch of salt

1/8 teaspoon cinnamon

TOPPING INGREDIENTS:

1 Tablespoon butter softened

2 Tablespoons flour

1 Tablespoon brown sugar

¼ teaspoon cinnamon

Mix all cake ingredients in egg cooker and mix until smooth.  Cook for 60 seconds.  Add mixed topping ingredients and microwave for 15-20 seconds.

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