Oats n’ Egg Muffin



  • 8 tbsp Quaker® Instant or Quick Cook Oats
  • 1/2 tsp baking powder
  • 1/8 tsp fine salt
  • Dash ground black pepper
  • 1/4 cup water or soy/almond milk
  • 1/2 tbsp olive oil
  • 1 egg white
  • 1 whole egg
  • 1 1/2 tbsp Kesong puti (carabao/buffalo) or buffalo mozzarella, chopped
  • 1 1/2 tbsp green and/or red bell pepper, chopped finely


1 In a small bowl, whisk together egg white, olive oil, and water. Set aside.
2 In a large microwave safe mug, use a fork to mix dry ingredients: oats, baking powder, salt, and pepper. Add in the egg white mixture. Stir vigorously with a fork until well combined. Make sure that dry ingredients on the bottom of the mug are well coated.
3 Add the bell pepper and Kesong puti. Stir.
4 Make a well in the center of the batter and crack in the whole egg into the center. Cover the egg with the batter from the sides. Spoon over until egg is fully covered.
5 Set the microwave on high and cook for 1:45 to 2 min. Serve warm.
6 Note: All microwaves are different and yield different results. When trying this recipe for the first time, start with a one-minute cooking time at 100% power and add or subtract cooking time depending on your microwave. Always keep a close eye on your mug while in the microwave so it does not overflow or over cook!