Microwave Egg & Ham Muffin

By ohioeggs  ,

January 29, 2016

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1 thin slice deli ham (1 ounce)

1 wheat English muffin, split, toasted

1 hard-boiled egg, sliced

1 Tbsp. shredded mozzarella or Italian cheese blend

Sliced tomatoes (optional)

Dijon-mayonnaise spread (optional)


Arrange ham slice onto muffin bottom. Top with egg slices; season with salt and pepper, if desired. Sprinkle with cheese. Microwave on high 30 seconds until warm and cheese melts. Cover with muffin top.

Serve with tomato and spread, if desired.

Add Italian cheese and Dijon mustard for a microwave hard-boiled egg breakfast (or lunch) sandwich. Add seasonal veggies for extra crunch.

Microwave ovens vary. Cook time may need to be adjusted.

Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.

Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.

To peel a hard-cooked egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.

Hard-cooked egg storage time: In the shell, hard-cooked eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.

Photo and recipe provided by the American Egg Board

Nutrition Facts

Sodium663 mg
Protein18 g
Cholesterol201 mg
Total Fat9 g
Saturated Fat3 g
Polyunsaturated Fat2 g
Monounsaturated Fat3 g
Total Carbohydrates28 g
Dietary Fiber4 g

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