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CERAMIC EGG
COOKER RECIPES
A gift for you from your Pampered Chef Consultant
Mindy Phillips
Advanced Director-Independent Consultant
Call/Text: 314-580-9191
PCmindyphillips@gmail.com
www.pamperedchef.com/party/mindyphillips2020
page 2
..........Contents
Table of Contents
Breakfast.................................................................................................................3 
EASY EGG OMELET ...................................................................3 
BLUEBERRY LEMON MUFFIN ...................................................4 
OATMEAL.....................................................................................5 
APPLESAUCE CRUMB MUFFIN.................................................5 
SINGLE SERVE FRENCH TOAST..............................................6 
MAIN DISHES.........................................................................................................7 
MAC & CHEESE ..........................................................................7 
QUICK MARINARA PASTA & CHEESE......................................8 
MICROWAVE CALZONE.............................................................9 
DESSERTS ...........................................................................................................10 
CHOCOLATE MUG CAKE.........................................................10 
QUICK NO EGG BROWNIE.......................................................11 
EASY 3-2-1 CAKE – Weight Watchers ......................................11 
VANILLA CAKE BATTER MUG CAKE ......................................12 
COFFEE CAKE ..........................................................................12 
page 3
Breakfast
EASY EGG OMELET
1 egg
¼ cup of your favorite stir-ins – peppers, onions, etc.
1 tbsp grated cheese of your choice
Place the eggs in the Ceramic Egg Cooker. Top with the lid and cover
the vent hole with a finger and shake ten times to combine. Or mix
with a fork.
Stir in the remaining ingredients.
Cover and microwave on HIGH for 1 minute and then stir around the
edges and bottom of the cooker. Either eat directly from the cooker or
run the releasing end of the Cake Tester & Releaser around the outer
edges and invert onto a plate.
**Perfect size to put on an English muffin for a quick sandwich!**
page 4
BLUEBERRY LEMON MUFFIN
1 tbsp butter
1 egg yolk
1 tbsp milk
½ tsp vanilla extract
3 tbsp flour
2 tbsp sugar
¼ tsp baking powder
2 tbsp fresh or frozen blueberries
1 tsp lemon zest
Place the butter in the Ceramic Egg Cooker and microwave,
uncovered, on HIGH for 15–30 seconds, or until melted.
Add the egg yolk, milk, and vanilla extract and stir to combine.
Next add the flour, sugar, and baking powder and mix until the
ingredients are incorporated. Fold in the blueberries and lemon zest.
Microwave, uncovered, on HIGH for 1 minute or until the top of the
muffin springs back when touched. If underdone, microwave for
additional intervals of 15 seconds. Eat the muffin directly from the
cooker, or run the releasing end of the Cake Tester & Releaser
around the outer edges and invert onto a plate.
**If you’re not a lemon fan like me – you can skip the lemon zest and
just have a blueberry muffin**
page 5
OATMEAL
½ large ripe banana
½ cup milk or non-dairy milk
½ cup quick oats
⅛ tsp salt
Fresh blueberries, dried cranberries, dark chocolate morsels, or
chopped nuts (optional)
Mash the banana in the bottom of the Ceramic Egg Cooker using the
Mix ‘N Chunk. Add the remaining ingredients and stir to combine.
Microwave, uncovered, on HIGH for 1½ minutes, stir and then
microwave for 10 second intervals until the oatmeal is cooked
through. Stir in the additional toppings, if desired.
APPLESAUCE CRUMB MUFFIN
Muffin:
1 Tablespoon butter melted
2 ½ Tablespoons of sugar
2 Tablespoons Applesauce
1/8 teaspoon vanilla
¼ cup flour
1/8 teaspoon baking powder
Pinch of salt
Dash of cinnamon
Topping:
1 Tablespoon butter
2 Tablespoons flour
1 Tablespoon brown sugar
¼ teaspoon of cinnamon
Melt the butter in the ceramic egg cooker. Add all other ingredients
and mix well. Microwave 1 minute.
Add ingredients for the topping (pre-mixed in another container) and
add to the muffin inside the egg cooker. Microwave for 20 more
seconds.
page 6
SINGLE SERVE FRENCH TOAST
1 Tablespoon of butter
2 slices of white bread
¼ cup of milk
1 egg
1 tsp of white sugar
¼ tsp of cinnamon
¼ tsp of vanilla extract
Grease the mug with melted butter. Add egg, cinnamon, sugar and
vanilla and mix well. Add the chopped bread and mix well – pushing
it into the egg mixture. Microwave for 1 to 1 ½ minutes or until no
longer wet.
page 7
MAIN DISHES
MAC & CHEESE
½ cup of pasta noodles
½ cup of milk
1 tsp butter
½ cup of cheese of your choice
Add the pasta and milk to the ceramic egg cooker and cook with the
top removed for 2 minutes, stir and cook for 1 minute longer. Check
the noodles to see if they are done. If not – cook in 30 second
intervals until noodles are cooked, add water or milk to ensure they
are not dry.
Once noodles are tender – add butter & cheese and stir until well
mixed and cook additional 30 seconds.
Eat directly from the egg cooker or pour into bowl to serve.
** Note after 3 minutes of cooking if noodles are not tender – cook in
30 second intervals until noodles are cooked throughout add milk or
water so noodles do not dry out. All brands of pasta & microwaves
cook differently. **
**Cheaper noodles seem to take longer to cook and remember every
microwave is different – play with the cooking times to find the right
time for your noodles & microwave  **
page 8
QUICK MARINARA PASTA & CHEESE
½ cup of pasta noodles
½ cup of water
1 tsp of butter
¾ cup of pasta sauce of your choice
½ cup of cheese of your choice
Add the pasta, water and butter to the ceramic egg cooker and cook
with the top removed for 2 minutes, stir and cook for 1 minute longer.
Check the noodles to see if they are done. If not – cook in 30 second
intervals until noodles are cooked, add water to ensure they are not
dry.
Once noodles are tender – add pasta sauce & cheese and stir until
well mixed and cook additional 30 seconds.
Eat directly from the egg cooker or pour into bowl to serve.
** Note after 3 minutes of cooking if noodles are not tender – cook in
30 second intervals until noodles are cooked throughout add milk or
water so noodles do not dry out. All brands of pasta & microwaves
cook differently. **
**Cheaper noodles seem to take longer to cook and remember every
microwave is different – play with the cooking times to find the right
time for your noodles & microwave  **
page 9
MICROWAVE CALZONE
8 Tbsp all-purpose flour
¼ tsp baking powder
1/8 tsp baking soda
¼ tsp salt
6 Tbsp milk
2 Tbsp olive oil
3-4 Tbsp tomato / pasta sauce
4-5 Tbsp grated Mozzarella cheese
¼ tsp Italian Seasoning
In the ceramic egg cooker combine your flour, baking soda, baking
powder and salt. Once all dry ingredients are combined, add milk
and oil. Mix together.
In the center of the batter drop a spoonful of your tomato sauce,
cheese and seasoning. (add pepperoni, etc. if desired)
Hide the filling using the batter.
Microwave for 2 minutes (every microwave is different so this is
based on 1200 watts try a range of 1 minute & 50 seconds to 2
minutes and 10 seconds)
Garnish with fresh parsley and extra sauce if desired.
page 10
DESSERTS
CHOCOLATE MUG CAKE
¼ cup dark chocolate morsels
1 tbsp milk
½ tbsp unsweetened cocoa powder
1 egg yolk
Fresh berries, powdered sugar, or whipped
cream (optional)
Combine the chocolate morsels and milk in the
Ceramic Egg Cooker. Microwave, uncovered, on HIGH for 30
seconds or until the chocolate is almost melted. Stir until smooth.
Add the cocoa powder and egg and stir to combine.
Microwave, uncovered, on HIGH for 45 seconds. If the top is still wet,
continue to microwave in 10 second intervals until the top is no longer
wet.
Allow the cake to cool for 1 minute. Add optional toppings and enjoy
directly from the cooker.
page 11
QUICK NO EGG BROWNIE
4 tsp flour
4 tsp sugar
2 tsp cocoa
2 tsp water
2 tsp oil
¼ tsp vanilla
Mix all ingredients inside ceramic egg cooker. Cook in microwave for
1 minute.
**NOTE – may appear to be gooey since there is no egg. This is
normal and perfectly fine to eat. It is a soft chewy brownie – do not
overcook or it will be hard.
EASY 3-2-1 CAKE – Weight Watchers
Make a container with the
following:
1 box angel food cake mix
1 box cake mix of your choice
Individual Cake Directions:
3 Tablespoons of cake mixture
2 Tablespoons of water
Mix cake mixture and water together in the ceramic egg cooker.
Microwave for 1 minute. Top with fresh whipped cream if desired.
**Weight watchers** 3 smart points or 2 points plus
page 12
VANILLA CAKE BATTER MUG CAKE
5 Tablespoons flour
¼ teaspoon baking powder
3 Tablespoons sugar
¼ cup milk
1 egg
2 teaspoons vanilla
2 Tablespoons melted butter
Mix all ingredients inside ceramic egg cooker until smooth.
Microwave for 50-70 seconds.
COFFEE CAKE
CAKE INGREDIENTS:
1 ½ Tablespoons butter melted
2 ½ Tablespoons sugar
2 Tablespoons applesauce
1/8 teaspoon vanilla extract
¼ cup flour
1/8 teaspoon baking powder
Pinch of salt
1/8 teaspoon cinnamon
TOPPING INGREDIENTS:
1 Tablespoon butter softened
2 Tablespoons flour
1 Tablespoon brown sugar
¼ teaspoon cinnamon
Mix all cake ingredients in egg cooker and mix until smooth. Cook for
60 seconds. Add mixed topping ingredients and microwave for 15-20
seconds.

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PC Ceramic Egg Cooker E-cookbook courtesy of Mindy's Menu PC

  • 1. CERAMIC EGG COOKER RECIPES A gift for you from your Pampered Chef Consultant Mindy Phillips Advanced Director-Independent Consultant Call/Text: 314-580-9191 PCmindyphillips@gmail.com www.pamperedchef.com/party/mindyphillips2020
  • 2. page 2 ..........Contents Table of Contents Breakfast.................................................................................................................3  EASY EGG OMELET ...................................................................3  BLUEBERRY LEMON MUFFIN ...................................................4  OATMEAL.....................................................................................5  APPLESAUCE CRUMB MUFFIN.................................................5  SINGLE SERVE FRENCH TOAST..............................................6  MAIN DISHES.........................................................................................................7  MAC & CHEESE ..........................................................................7  QUICK MARINARA PASTA & CHEESE......................................8  MICROWAVE CALZONE.............................................................9  DESSERTS ...........................................................................................................10  CHOCOLATE MUG CAKE.........................................................10  QUICK NO EGG BROWNIE.......................................................11  EASY 3-2-1 CAKE – Weight Watchers ......................................11  VANILLA CAKE BATTER MUG CAKE ......................................12  COFFEE CAKE ..........................................................................12 
  • 3. page 3 Breakfast EASY EGG OMELET 1 egg ¼ cup of your favorite stir-ins – peppers, onions, etc. 1 tbsp grated cheese of your choice Place the eggs in the Ceramic Egg Cooker. Top with the lid and cover the vent hole with a finger and shake ten times to combine. Or mix with a fork. Stir in the remaining ingredients. Cover and microwave on HIGH for 1 minute and then stir around the edges and bottom of the cooker. Either eat directly from the cooker or run the releasing end of the Cake Tester & Releaser around the outer edges and invert onto a plate. **Perfect size to put on an English muffin for a quick sandwich!**
  • 4. page 4 BLUEBERRY LEMON MUFFIN 1 tbsp butter 1 egg yolk 1 tbsp milk ½ tsp vanilla extract 3 tbsp flour 2 tbsp sugar ¼ tsp baking powder 2 tbsp fresh or frozen blueberries 1 tsp lemon zest Place the butter in the Ceramic Egg Cooker and microwave, uncovered, on HIGH for 15–30 seconds, or until melted. Add the egg yolk, milk, and vanilla extract and stir to combine. Next add the flour, sugar, and baking powder and mix until the ingredients are incorporated. Fold in the blueberries and lemon zest. Microwave, uncovered, on HIGH for 1 minute or until the top of the muffin springs back when touched. If underdone, microwave for additional intervals of 15 seconds. Eat the muffin directly from the cooker, or run the releasing end of the Cake Tester & Releaser around the outer edges and invert onto a plate. **If you’re not a lemon fan like me – you can skip the lemon zest and just have a blueberry muffin**
  • 5. page 5 OATMEAL ½ large ripe banana ½ cup milk or non-dairy milk ½ cup quick oats ⅛ tsp salt Fresh blueberries, dried cranberries, dark chocolate morsels, or chopped nuts (optional) Mash the banana in the bottom of the Ceramic Egg Cooker using the Mix ‘N Chunk. Add the remaining ingredients and stir to combine. Microwave, uncovered, on HIGH for 1½ minutes, stir and then microwave for 10 second intervals until the oatmeal is cooked through. Stir in the additional toppings, if desired. APPLESAUCE CRUMB MUFFIN Muffin: 1 Tablespoon butter melted 2 ½ Tablespoons of sugar 2 Tablespoons Applesauce 1/8 teaspoon vanilla ¼ cup flour 1/8 teaspoon baking powder Pinch of salt Dash of cinnamon Topping: 1 Tablespoon butter 2 Tablespoons flour 1 Tablespoon brown sugar ¼ teaspoon of cinnamon Melt the butter in the ceramic egg cooker. Add all other ingredients and mix well. Microwave 1 minute. Add ingredients for the topping (pre-mixed in another container) and add to the muffin inside the egg cooker. Microwave for 20 more seconds.
  • 6. page 6 SINGLE SERVE FRENCH TOAST 1 Tablespoon of butter 2 slices of white bread ¼ cup of milk 1 egg 1 tsp of white sugar ¼ tsp of cinnamon ¼ tsp of vanilla extract Grease the mug with melted butter. Add egg, cinnamon, sugar and vanilla and mix well. Add the chopped bread and mix well – pushing it into the egg mixture. Microwave for 1 to 1 ½ minutes or until no longer wet.
  • 7. page 7 MAIN DISHES MAC & CHEESE ½ cup of pasta noodles ½ cup of milk 1 tsp butter ½ cup of cheese of your choice Add the pasta and milk to the ceramic egg cooker and cook with the top removed for 2 minutes, stir and cook for 1 minute longer. Check the noodles to see if they are done. If not – cook in 30 second intervals until noodles are cooked, add water or milk to ensure they are not dry. Once noodles are tender – add butter & cheese and stir until well mixed and cook additional 30 seconds. Eat directly from the egg cooker or pour into bowl to serve. ** Note after 3 minutes of cooking if noodles are not tender – cook in 30 second intervals until noodles are cooked throughout add milk or water so noodles do not dry out. All brands of pasta & microwaves cook differently. ** **Cheaper noodles seem to take longer to cook and remember every microwave is different – play with the cooking times to find the right time for your noodles & microwave  **
  • 8. page 8 QUICK MARINARA PASTA & CHEESE ½ cup of pasta noodles ½ cup of water 1 tsp of butter ¾ cup of pasta sauce of your choice ½ cup of cheese of your choice Add the pasta, water and butter to the ceramic egg cooker and cook with the top removed for 2 minutes, stir and cook for 1 minute longer. Check the noodles to see if they are done. If not – cook in 30 second intervals until noodles are cooked, add water to ensure they are not dry. Once noodles are tender – add pasta sauce & cheese and stir until well mixed and cook additional 30 seconds. Eat directly from the egg cooker or pour into bowl to serve. ** Note after 3 minutes of cooking if noodles are not tender – cook in 30 second intervals until noodles are cooked throughout add milk or water so noodles do not dry out. All brands of pasta & microwaves cook differently. ** **Cheaper noodles seem to take longer to cook and remember every microwave is different – play with the cooking times to find the right time for your noodles & microwave  **
  • 9. page 9 MICROWAVE CALZONE 8 Tbsp all-purpose flour ¼ tsp baking powder 1/8 tsp baking soda ¼ tsp salt 6 Tbsp milk 2 Tbsp olive oil 3-4 Tbsp tomato / pasta sauce 4-5 Tbsp grated Mozzarella cheese ¼ tsp Italian Seasoning In the ceramic egg cooker combine your flour, baking soda, baking powder and salt. Once all dry ingredients are combined, add milk and oil. Mix together. In the center of the batter drop a spoonful of your tomato sauce, cheese and seasoning. (add pepperoni, etc. if desired) Hide the filling using the batter. Microwave for 2 minutes (every microwave is different so this is based on 1200 watts try a range of 1 minute & 50 seconds to 2 minutes and 10 seconds) Garnish with fresh parsley and extra sauce if desired.
  • 10. page 10 DESSERTS CHOCOLATE MUG CAKE ¼ cup dark chocolate morsels 1 tbsp milk ½ tbsp unsweetened cocoa powder 1 egg yolk Fresh berries, powdered sugar, or whipped cream (optional) Combine the chocolate morsels and milk in the Ceramic Egg Cooker. Microwave, uncovered, on HIGH for 30 seconds or until the chocolate is almost melted. Stir until smooth. Add the cocoa powder and egg and stir to combine. Microwave, uncovered, on HIGH for 45 seconds. If the top is still wet, continue to microwave in 10 second intervals until the top is no longer wet. Allow the cake to cool for 1 minute. Add optional toppings and enjoy directly from the cooker.
  • 11. page 11 QUICK NO EGG BROWNIE 4 tsp flour 4 tsp sugar 2 tsp cocoa 2 tsp water 2 tsp oil ¼ tsp vanilla Mix all ingredients inside ceramic egg cooker. Cook in microwave for 1 minute. **NOTE – may appear to be gooey since there is no egg. This is normal and perfectly fine to eat. It is a soft chewy brownie – do not overcook or it will be hard. EASY 3-2-1 CAKE – Weight Watchers Make a container with the following: 1 box angel food cake mix 1 box cake mix of your choice Individual Cake Directions: 3 Tablespoons of cake mixture 2 Tablespoons of water Mix cake mixture and water together in the ceramic egg cooker. Microwave for 1 minute. Top with fresh whipped cream if desired. **Weight watchers** 3 smart points or 2 points plus
  • 12. page 12 VANILLA CAKE BATTER MUG CAKE 5 Tablespoons flour ¼ teaspoon baking powder 3 Tablespoons sugar ¼ cup milk 1 egg 2 teaspoons vanilla 2 Tablespoons melted butter Mix all ingredients inside ceramic egg cooker until smooth. Microwave for 50-70 seconds. COFFEE CAKE CAKE INGREDIENTS: 1 ½ Tablespoons butter melted 2 ½ Tablespoons sugar 2 Tablespoons applesauce 1/8 teaspoon vanilla extract ¼ cup flour 1/8 teaspoon baking powder Pinch of salt 1/8 teaspoon cinnamon TOPPING INGREDIENTS: 1 Tablespoon butter softened 2 Tablespoons flour 1 Tablespoon brown sugar ¼ teaspoon cinnamon Mix all cake ingredients in egg cooker and mix until smooth. Cook for 60 seconds. Add mixed topping ingredients and microwave for 15-20 seconds.