Breakfast doesn’t get much easier than this recipe for microwave scrambled eggs. Simply mix them in a bowl or a mug, microwave for 1.5 minutes, and breakfast is done!
This recipe is so easy to make, it’s ridiculous. It’s not that scrambling eggs in a skillet is difficult, mind you. Making fluffy scrambled eggs is in fact quite easy.
But making scrambled eggs in the microwave takes “easy breakfast” to a whole new level. It’s faster, and there are fewer dishes to wash. Just one bowl and a fork. Add some microwave bacon, leftover oven baked bacon or almond flour biscuits and you’re all set! And yes, it’s safe.
The ingredients you’ll need
You’ll only need FIVE simple ingredients to make this easy breakfast! Don’t you just love recipes with a short ingredients list?
The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
Butter. You can use salted or unsalted, whatever you have on hand. Personally, I love using creamy European butter. But any butter will be great.
Eggs. I use large eggs in almost all my recipes, this one included.
Milk. Whole milk is best – it’s creamier than reduced-fat or low-fat milk.
Salt and pepper. I like to use kosher salt and freshly ground black pepper. If you use fine salt, you should probably use less of it.
Shredded cheddar. Shred your own or use the pre-shredded stuff. I like extra-sharp cheddar, it adds great flavor.
How to make scrambled eggs in the microwave
It’s so easy, I can hardly call it a recipe! The detailed instructions are included in the recipe card below. Here are the basic steps:
Start by melting the butter in a small microwave-safe bowl.
Add the eggs, milk, salt, and pepper. Whisk to combine.
Now microwave the mixture for 45 seconds.
The eggs won’t be fully cooked yet at this point. Now gently stir them, then mix in the cheese.
Microwave for 45 more seconds. That’s it! Breakfast is ready.
How to make the eggs fluffy?
You do lose some amount of control when using the microwave. Cooking on the stove allows you to cook low and slow, ensuring fluffy and moist eggs.
Scrambled microwave eggs can end up too dry if you’re not careful. So it’s always best to slightly undercook than to overcook them.
Remember, you leave them in a hot bowl after they’re done cooking. So they will continue to cook even after you remove them from the microwave.
I do add a bit of whole milk to these eggs to keep them moist and help prevent them from drying out.
Don’t skimp on the salt!
Scrambled eggs tend to be bland, so don’t skimp on the salt. A full 1/4 teaspoon of coarse kosher salt is perfect, in my opinion. But if you’re using fine salt, you should probably use a little less, or the eggs might be too salty.
The cheese is optional
I love the taste of shredded cheddar in these eggs, and the cheese also enhances the eggs’ texture. But if you prefer, you can omit the cheese. Or experiment with different cheeses such as provolone or parmesan.
How to serve them
I almost always have these eggs for breakfast with a side of berries or sliced tomato. As mentioned above, sometimes I add microwave bacon too. And they are also very nice on a thick slice of buttered almond flour bread.
A filling breakfast
While this is a fairly rich breakfast, I find that a serving of these microwave scrambled eggs with a side of fresh berries keeps me full until lunchtime and helps me avoid that midmorning snack. So it all balances out.
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Microwave Scrambled Eggs
INGREDIENTS
- 1 teaspoon butter
- 3 large eggs
- 1 tablespoon whole milk (or cream)
- 1/4 teaspoon kosher salt
- Pinch black pepper
- ¼ cup shredded cheddar cheese (optional but good)
INSTRUCTIONS
- In a small microwave-safe bowl, microwave the butter until melted, about 30 seconds. Brush it all over the bowl.
- Break the eggs into the bowl. Add the milk, salt, and pepper. Whisk to combine.
- Microwave the eggs, uncovered, for 45 seconds.
- Gently stir the eggs with a fork, then stir in the cheese. Microwave until fluffy and set but not completely dry, about 45 more seconds. Serve immediately.
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.