Fabulous change of pace from eggs in the morning, or you could use it in place of toast alongside your normal breakfast or brunch. I have used this recipe many times; useful.


This simple recipe cooked in 1 minute in the microwave oven makes a delicious bread-like English muffin.  It is best toasted, just like any English muffin.  No leavening is required; however, you can add it, if desired.  The little holes are great for butter to seep into this neutral-tasting English muffin.  The texture is good.  It is not like a sponge in texture like so many of the microwave bread recipes. Check the amount of protein in the English muffin – it’s about the same as what you’d find in 2 medium eggs.  Great alternative for breakfast!

1 egg
1 tsp butter, melted (5 mL)
Liquid sweetener to equal 1 tsp (5 mL)
1/16 tsp salt (0.25 mL)
3 tbsp Grain-Free Bake Mix, (45 mL)
   (not grain-free), OR Keto Bake Mix (may need a tsp more)
1/4 tsp baking powder, optional (1 mL)
1 tbsp grated Mozzarella cheese (15 mL)

In cereal bowl, beat egg with fork.  Add melted butter, liquid sweetener and salt and whisk well with the fork.  Add Grain-Free Bake Mix, OR Gluten-Free Bake Mix 2, baking powder (if using) and grated Mozzarella cheese and whisk well with the fork.  Smooth top with back of spoon.  Nuke 1 minute.  Loosen edges and turn cereal bowl upside down to release the English muffin.  If there is a wet spot underneath, nuke 10 to 15 seconds more. Allow to cool slightly and using a serrated knife carefully slice horizontally in two.

Place in toaster and toast well.  Serve with butter, sugarless jam and grated cheese, if desired, or use it in place of toast along with eggs and bacon for breakfast. 

Helpful Hint:  I have a powerful microwave oven.  If yours is less powerful, you may have to cook your English muffin a bit longer. 

Yield:  1 serving
Grain-Free/Bake Mix 2
220.4/225.4 calories
11.2/11.2 g protein
16.7/17.3 g fat
2.2/0 g fiber
3.5/5.1 g net carbs

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