Collected from the sources for the Buzzfeed article.

Coffee Cup Quiche

  • 1 egg

  • 1 1/2 tablespoons milk

  • Salt

  • Ground black pepper

  • 1/4 of a bagel (or similar amount of French bread, etc.)

  • 2 teaspoons cream cheese

  • 1/2 slice prosciutto or ham

  • Fresh thyme leaves or fresh chopped chives

  • Dijon mustard

1. Beat egg and milk together with a fork in a coffee cup, adding salt and pepper to taste. Tear bread into dime-size pieces; stir in. Add cream cheese; stir in. Tear or cut prosciutto into small pieces; add to mixture. Sprinkle with thyme.

2. Microwave on high until done, about 1 minute 10 seconds. Garnish with mustard and fresh thyme or chives.

Blueberry Microwave Muffin==

  • Blueberries, frozen (unsweetened), 28 grams or 1 oz.

  • Bob's Red Mill Whole Ground Flaxseed Meal, 1/4 cup.

  • Featherweight Baking Powder, 0.5 tsp

  • Walden Farms Pancake Syrup, 2 tbsp

  • Orange Zest, about 1/2 tsp.

  • Trader Joe's Egg white only large, cage-free, 1 egg's worth

  • Nutmeg, ground, .5 tsp

Mix dry ingredients together thoroughly (I use a large measuring cup and just add other ingredients to the flax once I have measured it) and then add egg, syrup & zest. Pour into oversized coffee cup that you have sprayed (I use organic coconut oil spray) and put in microwave for 90 seconds. This will make a tall muffin. If you prefer a flatter muffin (more like a muffin top) use a small, shallow cereal bowl. Top with a little more sugar free pancake syrup if desired, and butter if you can spare the calories. For a really decadent version put a tablespoon of melted butter into the batter before cooking. Please comment if you make this recipe! Enjoy.

Micah's notes: substitute any kind of fruit for the barries, flour for the flaxseed meal, sugar for the syrup, egg for the Egg, cinnamon for the nutmeg. (Untested)

2-Minute French Toast In A Cup

  • 2 slices bread (I have even used left over rolls)

  • 1 egg

  • 2 drops vanilla extract

  • 1/2 tsp cinnamon

  • 3 tbs milk

  • 1 pinch salt (optional)

  • 1 tsp maple syrup

  • 1 tbs butter

Prepare 1 large mug, or 2 smaller mugs by greasing them with butter. You can do this with the butter cold and rubbing it on the sides, or melt the butter and slosh it around in the cut to get the sides.

Cube the bread. They don't have to be perfect. Place bread in prepared cups. Press down slightly on bread to squish it into the cups.

In a separate cup or ramekin combine egg, vanilla, cinnamon, milk, salt, and syrup. Mix with a fork. Pour egg mixture over bread pressing down slightly as you go to make sure all the peices are getting a little of the egg mixture. Let bread rest for a minute to absorb the extra fluid. Place in a microwave for 1 minute. If liquid still remains in cup after the 1 minute return to microwave and cook at 10 second intervals until it is all cooked and there is no runny egg left.

Let cool briefly and then top with more maple syrup and enjoy!

Apple Banana 'Baked' Oatmeal in a Mug

  • 1/2 cup quick cooking oats

  • 1 tbsp ground flax seed

  • 1 egg

  • 1/2 cup milk

  • 1/3 of a banana, mashed

  • 1/4 tsp cinnamon

  • 1/2 of an apple, chopped

  • 2 tsp honey

Add oats, flax, egg and milk in a mug. Stir well with a fork. Add banana, cinnamon, apple and honey. Stir again until fully combined. Cook in microwave on high for 2-3 minutes. Fluff with a fork.
Stir in a little milk or yogurt or nut-butter if desired.

Cinnamon Roll Mug Cake

  • 2 Tbsp applesauce

  • 1 Tbsp vegetable oil

  • 1 Tbsp buttermilk

  • 1/4 tsp vanilla extract

  • 1/4 cup + 1 Tbsp all-purpose flour

  • 2 1/2 Tbsp packed light-brown sugar

  • 3/4 tsp ground cinnamon

  • 1 dash ground nutmeg (optional)

  • 1/4 tsp baking powder

  • 1/8 tsp (scant) salt

  • 1 Recipe Cream Cheese Icing, recipe follows

  • Cream Cheese Icing

  • 1 Tbsp Cream Cheese or Neufchatel Cheese, softened

  • 2 Tbsp powdered sugar

  • 1 tsp milk


Prepare Cream Cheese Icing according to directions listed, set aside. Combine all ingredients (minus Cream Cheese Icing) in a mug then whisk together with a fork until combine and nearly smooth. Microwave mixture on high power for 1 minute then check cake for doneness. If it is not fully cooked microwave for an additional 15 seconds. Serve warm topped with Cream Cheese Icing.

Cream Cheese Icing

Combine all ingredients in a small bowl and whisk with a fork until smooth.

Coffee Cup Coffeecake

  • 3 tablespoons dark brown sugar, divided

  • 2 tablespoons all-purpose flour

  • 2 tablespoons butter, softened, divided

  • 1 pinch plus 1/4 teaspoon ground cinnamon, divided

  • 1 pinch salt, optional

  • 1/2 egg (from 1 egg lightly beaten and divided)

  • 2 tablespoons sour cream

  • 1 teaspoon maple syrup

  • Vanilla extract (a few drops)

  • 1/4 cup self-rising flour

  • 1 teaspoon apricot or other preserves

1. To make the topping, combine 2 tablespoons brown sugar, all-purpose flour, 1 tablespoon butter, a pinch of cinnamon and salt in a small bowl; mix together with your fingers. Pinch together until crumbs form.

2. To make the batter, mix the remaining 1 tablespoon butter and the remaining 1 tablespoon brown sugar together in a large measuring cup until creamy; add egg, sour cream, syrup and vanilla. Beat until well blended. Add self-rising flour and the remaining 1/4 teaspoon cinnamon; beat until smooth.

3. Pour half of the batter into a buttered 12-ounce microwavable coffee cup, drop preserves into the center, then top with remaining batter. Sprinkle with crumb topping.

4. Microwave on high until done, about 1 minute 15 seconds.

Banana Bread in a Mug

  • Non-stick cooking spray

  • 3 tbs flour

  • 1 tbs + 1 teas sugar

  • 2 tbs brown sugar

  • 1/8 teas salt

  • 1/8 teas baking powder

  • 1/8 teas baking soda

  • 1 egg

  • 1/4 teas vanilla extract

  • 1 tbs vegetable oil

  • 1 tbs milk

  • 1 ripe banana, mashed

Spray a microwave safe mug with cooking spray.

In a bowl, or right in the mug, whisk flour, sugar, salt, baking powder, and soda. Add egg and combine until just incorporated with dry ingredients. Mix in vanilla, oil, milk and mashed banana.

Pop into the microwave for up to 3 minutes, with no fear to stop and check after 90 seconds for doneness.

Instant Mug o’ Mac & Cheese in the Microwave

  • 1/3 cup pasta

  • 1/2 cup water

  • 1/4 cup 1% milk

  • 1/2 cup shredded cheddar cheese

Combine the pasta and water in a large mug or bowl. Microwave on high for two minutes, then stir. A lot of times the water will overflow while it heats up. It is OK if this happens. If you don’t want it to overflow just make this in a very large microwaveable bowl. Repeat this for at least 2 to 4 more minutes, stirring at each 2-minute interval. The water should absorb completely and the pasta will be cooked through. If the pasta needs another minute it is okay to add one more teaspoon of water and microwave for another minute. My pasta cooked through in 4 minutes every time, but my microwaves tends to be very powerful.

Remove it from the microwave and stir in the milk and cheese. Microwave for another minute. Stir the cheese thoroughly into the pasta and eat up!

Meat Loaf in a Mug

  • 2 tablespoons 2% milk

  • 1 tablespoon ketchup

  • 2 tablespoons quick-cooking oats

  • 1 teaspoon onion soup mix

  • 1/4 pound lean ground beef

  • Additional ketchup, optional

In a small bowl, combine the milk, ketchup, oats and soup mix. Crumble beef over mixture and mix well. Pat into a microwave-safe mug or custard cup coated with cooking spray.

Cover and microwave on high for 3 minutes or until meat is no longer pink and a thermometer reads 160°; drain.

Let stand for 3 minutes. Serve with additional ketchup if desired.

Coffee Cup Chilaquiles

  • 1 egg

  • 1 tablespoon milk

  • Salt

  • Ground black pepper

  • 1 tablespoon sharp cheddar cheese

  • 5 tortilla chips, divided

  • 1 tablespoon salsa

  • Sour cream

  • Queso fresco

  • Chopped green onion

1. Beat egg and milk with a fork in a coffee cup, adding salt and pepper to taste. Add cheddar; stir to coat. Break 3 or 4 tortilla chips into small pieces to fit in the cup; stir into the mixture. Add salsa.

2. Microwave on high until done, about 1 minute, 10 seconds. Garnish with remaining tortilla chips, sour cream, queso fresco and green onion.

Chocolate Peanut Butter Mug Cake

  • 2 tablespoons butter

  • 2 tablespoons peanut butter

  • 1/2 teaspoon vanilla

  • 1 egg

  • 2 tablespoons sugar

  • 2 tablespoons flour

  • 3 tablespoons cocoa powder

  • 1/8 teaspoon salt

  • 1/8 teaspoon baking powder

  • 3 tablespoons chocolate chips

Melt the butter in a small dish. Add the peanut butter and mix well.

In the mug, mix together the vanilla, egg, and sugar until well combined. Combine the flour, cocoa, salt, and baking powder and add to the mug. Pour in the peanut butter/butter mixture and mix well. Stir in the chocolate chips. Put in the microwave for 1-2 minutes or until desired doneness is reached (all microwaves are different so you might have to experiment a little. I only do it for about 1 minute). Top with peanut butter pie mousse and hot fudge.

Peanut Butter Pie Mousse

  • 1 tablespoon softened cream cheese

  • 1 tablespoon peanut butter

  • 1/2 teaspoon vanilla

  • 2 tablespoons whipped cream or cool whip

  • 1 tablespoon powdered sugar

Mix together the cream cheese, peanut butter, and vanilla. Fold in the whipped cream. Sift in the powdered sugar (I just used a fork) and fold that in too, trying not to over stir.

Nutella Mug Cake

  • 4 tablespoons self-rising flour

  • 4 tablespoons sugar

  • 1 egg

  • 3 tablespoons cocoa powder

  • 3 tablespoons Nutella

  • 3 tablespoons milk

  • 3 tablespoons vegetable oil

Whipped Cream Topping (if desired)

  • 1/2 cup heavy cream

  • 1 tablespoon sugar

Combine all ingredients in a large coffee mug. Whisk well with a fork until smooth. Microwave on high for 1?– 3 minutes. (Time depends on microwave; mine took 1? minutes.)

Add heavy cream to the bowl of a stand mixer fitted with a whisk attachment and whip on medium-high speed until almost stiff. Add sugar and beat until heavy cream forms stiff peaks. Top Mug Cakes with whipped cream and a little chocolate sauce, if desired.

The 5 Minute Cheesecake in a Mug

  • 2 1/2 tablespoons icing sugar

  • 2 1/2 tablespoons low fat cream cheese

  • 2 tablespoons light sour cream

  • 1 tablespoon lemon juice

  • a small handful fresh or frozen raspberries or blueberries

  • 1/2 egg beaten well

  • 1 biscuit in a zip lock bag to crush -I used an Anzac Cookie

1. In a bowl, mix cream cheese, sour cream, egg, icing sugar and whisk well until very smooth (as pictured). Add lemon juice and raspberries.

2. Spoon into cup or mug and place on a plate in the microwave. Microwave for 1 minute on medium. Once done, check it for doneness (it shouldn’t be cooked). Microwave for 45 seconds on medium again. Jiggle it gently, the centre should be slightly wobbly and it will firm up once refrigerated. If it’s still liquidey give it another 30 seconds on 50% power.

3. Bash the cookie in the ziplock bag with a rolling pin (this is great therapy if someone is proving particularly annoying). Sprinkle the bashed up cookie crumbs on top of the cheesecake.

4. Place cooled cheesecake in the fridge for a couple of hours. When cold and set, eat greedily and smugly knowing that this only took you 5 minutes to cook it and it is low fat.

5 Minute Chocolate Fudge S’mores Mug Cake

  • 2-3 tablespoons graham cracker crumbs

  • 3 1/2 tablespoons unsalted butter, melted

  • 2 tablespoons granulated sugar

  • 1 large egg

  • 1/2 teaspoon vanilla extract

  • 1/4 cup whole wheat pastry flour

  • 2 tablespoons unsweetened cocoa powder (mine was dark cocoa, hence the dark color)

  • 1/8 teaspoon baking powder

  • pinch of salt

  • 1 1/2 ounces milk chocolate (chopped or morsels)

  • marshmallow fluff, cream or actual marshmallows

Combine 3 tablespoons butter and 1 ounce of chocolate in a small bowl, then melt in the microwave for 20-30 seconds. Set aside. In another bowl, combine remaining melted butter with 2-3 tablespoons of graham cracker crumbs and stir until moistened. Press graham crumbs into the bottom of your mug.

In a bowl, whisk egg, sugar and vanilla until smooth. Add in flour, baking powder, salt and cocoa, stir until a thick batter forms. Stream in melted butter and chocolate, mixing to combine. Fold in remaining chocolate chips. Add half of the mixture on top of the graham crust, then throw on a scoop of marshmallow fluff/cream or a few marshmallows. Add remaining batter on top, then pop in the microwave for 1 minute and 20 seconds to almost 2 minutes. Remove and top with additional marshmallow if desired. You can pop it back in the microwave for 5-10 seconds to make them melty, or pop them directly under the broiler for about 10 seconds to toast if desired. You can also use a kitchen torch if you have one. Sprinkle with graham crumbs!

Chocolate Chip Cookie in a Cup

  • 1 Tablespoon Butter

  • 1 Tablespoon Granulated White Sugar

  • 1 Tablespoon of firmly packed Dark Brown Sugar

  • 3 Drops of Vanilla Extract

  • Small Pinch of Kosher Salt

  • 1 Egg Yolk (discard the egg white or save for different recipe)

  • Scant 1/4 of All Purpose Flour (slightly less than 1/4 of a cup)

  • 2 heaping tablespoons of Semi Sweet Chocolate Chips

Start by melting your butter in the microwave. Butter should just be melted, not boiling.

Add sugars, vanilla and salt. Stir to combine.

Separate your egg and add the yolk only to your cup. Stir to combine.

Add flour, then stir again. Measure a scant, slightly less than full, ? cup of all-purpose flour.

Add the chocolate chips, and give a final stir. Now your mixture will look like cookie dough.

Cook in microwave 40-60 seconds, start checking for doneness at 40 seconds. Mine takes 50 seconds. Do not cook past one minute, just like a regular cookie, this will continue cooking as it cools. If the cookie is dry or cake like, try less time.

Serve warm.

Strawberry Mug Pies

  • 2 pounds of fresh strawberries, hulled and quartered

  • 2 tablespoons granulated sugar

  • 1 tablespoon all-purpose flour

  • pinch of salt

  • 1 thawed puff pastry sheet, cut into 4 circles/squares to sit on the mugs

  • 1 egg, lightly beaten

Preheat oven to 400 degrees F.

In a baking dish, combine strawberries, sugar, flour, salt and mix to combine. Either divide the mixture into 4 mugs or ramekins, or keep it in the baking dish. Place cut puff pastry either over top of the mug or ramekin, or on a baking sheet, and brush with beaten egg. Place the mugs on a baking sheet and place in the oven (or just place the baking dish and sheet with pastry in the oven). Bake for 25-30 minutes, checking once in between to stir strawberries and see how the pastry is coming along. When pastry is golden and puffed, remove and let cool to the touch (about 5 minutes) then serve (or spoon the strawberries into the mug and top with pastry).

Salted Caramel Mug Cake

  • 4 tablespoons all purpose flour

  • 4 tablespoons sugar

  • 3 tablespoons unsweetened cocoa powder

  • 1/4 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1 egg – beaten

  • 3 tablespoons skim milk

  • 1 tablespoon vegetable oil

  • 2 salted caramels

1. Into a small bowl add: flour, sugar, cocoa, baking powder, salt, egg, milk, and vegetable oil. Mix to combine.

2. Pour mixture into a regular sized coffee mug. Drop caramels into center of mixture one at a time.

3. Microwave on high for one minute and 30 seconds. If needed {if cake batter is still gooey}, microwave on high for up to an additional 30 seconds.

Sticky Date Pudding In a Mug

10 x dates, roughly chopped 1 1/2 Tbls boiling water 1/8 tspn bicarb soda 1 1/2 Tbls butter 1 1/2 Tbls brown sugar 1 1/2 Tbls self - raising flour 1/2 x egg beaten 1/2 Tbls walnuts, roughly chopped 1 x caramel sauce: 1 Tbls butter - extra 1 tspn milk or cream, extra 4 Tbls browns sugar, extra

In a mug place the chopped dates and water. Place in microwave for 50 sec until the dates are softened.

Add the Bicarb soda to the mug and let it sit for a minute and mash roughly with a fork.

Add the butter into the mug and place again in the microwave for 10-15 sec to soften and melt.

Add the sugar, flour and egg to the mug and mix to combine thoroughly with a spoon. Flatten the top of the mixture and sprinkle the walnuts on top.

Place in the microwave on a saucer for 1 minute. It may need a further 10-20 sec to finish it off completely, depending on your microwave.

Basic Caramel Sauce: In an ovenproof ramekin add the extra sugar, butter and milk/cream and place in the microwave for 20-30 seconds. Remove and stir and repeat another two to three times depending on your microwave. You will end up with a dark caramel sauce. Drizzle over the sticky date cups and enjoy!