This 4-ingredient microwave cheese bread takes just 5 minutes to prep and 2 minutes to cook. It’s budget-friendly, egg-free, and easy to customize. Great for a quick, bite any time.
Ingredient notes
- 6 level Tablespoons (50 g) all-purpose flour (plain flour)
- ½ level teaspoon baking powder
- 4 tablespoons (60 ml)I used cold dairy milk, but oat, almond, or soy milk can work too. Room temperature is fine as well)
- 4 tablespoons (30 g) shredded (grated) cheddar cheese
- Optional: ¼ teaspoon salt (only if using mild or low-salt cheese)
Optional toppings: 2 Tablespoons shredded cheddar (divided between each ramekin or mug)
Visual instructions
These visual instructions help you see the process. You can also find the full printable recipe with instructions and ingredients at the end of the post.
- Pour milk into the bowl with flour, baking powder (and salt if using).
- Add the shredded cheddar and any optional extras, like chopped green onions (scallions), if using.
Optional extras
These are completely optional, but a great way to add more flavor if you have them on hand:
- dried herbs,
- garlic or onion powder,
- chili flakes,
- sun-dried tomatoes or olives
- Grated parmesan or other cheese blends (because one cheese is never enough😊)
Add a little of any to the batter before microwaving to give your cheese bread a tasty twist.
- Stir to form a thick, scoopable batter.
- Divide evenly between two greased ramekins or microwave-safe dishes or mugs
- Optional: Sprinkle extra cheese and chopped green onions (scallions)
on top. - Microwave one at a time on high for 1½ to 2 minutes, or until puffed. A toothpick should come out with a few moist crumbs or slight stickiness, that’s fine. It will finish cooking as it cools. Let sit 30–60 seconds. Don’t overcook, it can turn rubbery.
Recipe tips
Microwave times may vary. This recipe was tested in my 1200-watt microwave. If yours is stronger or weaker, the bread may cook faster or slower. Start with 90 seconds, then check it.
Check for doneness with a toothpick. If it comes out with a few crumbs or looks slightly sticky (but not wet batter), that’s okay, it will keep cooking for 30 to 60 seconds after you take it out. Overcooking can make the bread rubbery, so it’s better to stop a little early.
Use any microwave-safe dish. You don’t need ramekins. A mug or small microwave-safe bowl works just as well.
Try different shapes. A wide mug makes flatter bread, a taller mug gives more rise. Both turn out great.
Great for reheating. These breads taste best fresh, but they reheat surprisingly well. Microwave for 15–20 seconds until warm, then remove and cover with a paper towel for a minute to keep it soft.
4-Ingredient Microwave Cheese Bread
- 6 level tablespoons (50 g) all-purpose flour (plain flour)
- ½ level teaspoon baking powder
- 4 Tablespoons (60 ml) milk (cold or room temperature)
- 4 Tablespoons (30 g) shredded cheddar cheese (grated)
Optional additions
- ¼ teaspoon salt – only if using mild or low-salt cheese
- 2 Tablespoons extra shredded cheddar (for topping)
- 1 Tablespoon chopped green onions scallions (for topping)
- Grease two microwave safe ramekins, mugs, or small bowls with oil or butter.
- In a bowl, stir together the flour, baking powder, and salt (if using).
- Add the milk, shredded cheddar, and any extras like chopped green onions (scallions), if using. Stir to form a thick batter.
- Divide the batter evenly between the two prepared ramekins or mugs.
- Optional: Top each with extra cheese and green onions if using.
- Microwave one at a time on high for 1½ to 2 minutes, or until puffed. A toothpick inserted into the center should come out with a few moist crumbs or look slightly sticky (but not wet batter), that’s okay.
- It will continue to cook after removing, so leave it in the ramekin for 30 to 60 seconds before serving. Overcooking can make the bread rubbery, so it’s better to stop a little early.
See step-by-step images above for visual guidance.
Optional extras for more flavor: Try chopped green onions (scallions), dried herbs, garlic or onion powder, chili flakes, sun-dried tomatoes, olives, or a little extra cheese. Stir into the batter before cooking.
Reheats well. Microwave for 15–20 seconds until warm, then remove and cover with a paper towel for a minute to keep it soft.
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Aubrey van Vuuren says
Very easy and quick to prepare.
The Gardening Foodie says
I'm so glad you enjoyed it, Aubrey. Happy to hear it turned out well for you 😊
TB says
This recipe is great for the times I want bread quickly! It worked perfectly with my gluten-free flour blend with no adjustments. Thank you!
The Gardening Foodie says
That's wonderful to hear, I'm so glad the recipe worked well for you.
It's great to know you were able to use your gluten-free flour blend with such good results. Thanks for sharing, it may be helpful for other readers considering a gluten-free flour blend.
Danielle says
Really good but can I use self raising flour and not the baking powder 🍞🧀🌿
The Gardening Foodie says
Hi Danielle, Yes, you can replace the all purpose flour and baking powder with 6 tablespoons (50 g) self rising flour and leave out the baking powder. It should work well.
Happy baking 🙂