Pizza Egg Mug Recipes

Steps:

• Add the biscuit to a microwave-safe mug. MIcrowave for 30 seconds, until the biscuit starts to puff up.
• In a small bowl, mix together the marinara sauce, garlic powder, and a pinch of basil.
• Spoon the sauce over the par-cooked biscuit, then top with the mozzarella and mini pepperoni.
• Loosely cover the mug with a paper towel and microwave for 30-45 seconds more, until the cheese is melted and the biscuit is cooked through.
• Top with another pinch of basil, then let the mini pizza cool for about 5 minutes before serving.
• Enjoy!

Steps:

• Combine the flour, oregano, baking powder, baking soda, salt and garlic powder in a microwave-safe mug. Add the olive oil and 3 tablespoons water and stir until a lumpy batter comes together.
• Pour the pizza sauce on top of the batter. Sprinkle the cheese on top, followed by the pepperoni slices.
• Cook in the microwave until the cheese is melted and the dough is crispy around the edges, about 1 minute and 30 seconds. Allow to cool slightly before serving.

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. In a large bowl, cream butter, 1/2 cup brown sugar and sugar until light and fluffy. Beat in egg yolks, milk and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Press into a greased 15x10x1-in. baking pan., With clean beaters, beat egg whites on medium speed until foamy. Gradually add remaining brown sugar, 1 tablespoon at a time, beating on high after each addition until brown sugar is dissolved. Continue beating until thick and glossy. Stir in chocolate chips and pecans. Spread over dough in pan., Bake on a lower oven rack until meringue is lightly browned, 25-30 minutes. Cool completely in pan on a wire rack. Using a serrated knife, cut into bars. Store in an airtight container.

Steps:

• Combine 1 envelope active dry yeast (about 2 1/4 teaspoons) and 1 1/2 cups warm water (105-110°) in a large bowl; let stand until yeast starts to foam, about 10 minutes.
• Mix in 2 tablespoons olive oil, then 2 cups all-purpose flour and 2 teaspoons kosher salt. Add another 2 cups all-purpose flour, a cup at a time, mixing until incorporated and a shaggy dough forms.
• Turn out dough onto a lightly floured surface and knead until soft, smooth, and elastic, 10-12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Chill 24 hours.
• Coat an 18x13" rimmed baking sheet with 1/2 cup olive oil.
• Gently and gradually stretch dough until it reaches the edges of baking sheet. (If dough springs back or is stiff to work with, let it rest 10 minutes before continuing. You may need to let it rest more than once.)
• Cover dough on baking sheet tightly with plastic wrap and let sit in a warm place (but not too warm!-about 70° is ideal for yeast to grow) until it is puffed and full of air bubbles, 30-40 minutes.

Steps:

• 1. In a small bowl, combine crushed tomatoes with Italian seasoning. Mix well and set aside.
• 2. Spray a large microwave-safe mug with nonstick spray. Add egg substitute and cheese wedge, breaking the cheese wedge into pieces as you add it. Microwave for 1 minute. Gently stir. Microwave for another 30 seconds.
• 3. Add seasoned tomatoes and pepperoni to the mug. Mix well. Microwave for 30 seconds, or until scramble is just set.
• 4. Lightly stir, Sprinkle with grated Parmesan cheese. Allow to cool slightly.

Steps:

• In small bowl, combinie crushed tomatoes with italian seasoning. Mix well.
• Spray large microwave-safe mug with nonstick spray.
• Add egg beaters and cheese wedge, breaking the cheese into pieces.
• Microwave 1 min; stir. Microwave 30 more seconds.
• Add seasoned tomatoes and pepperoni. Mix well.
• Microwave 30 seconds (or until set).
• Lightly stir. Sprinkle with topping.