Breakfast doesn’t get much easier than this recipe for microwave scrambled eggs. Mix them in a bowl or a mug, microwave for 1.5 minutes, and breakfast is done!
Microwave scrambled eggs are so easy to make, it’s ridiculous. It’s not that scrambling eggs in a skillet is hard, mind you. Making fluffy scrambled eggs is in fact quite easy.
But making microwave scrambled eggs takes “easy keto 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!
How do you make fluffy scrambled eggs in the microwave?
You do lose some amount of control when making microwave scrambled eggs. Cooking on the stove allows you to cook low and slow, ensuring fluffy and moist eggs.
The 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 kosher salt is perfect, in my opinion.
The cheese is optional
I love the taste of shredded cheddar in my microwave scrambled eggs, and they also enhance the eggs’ texture. But if you prefer, you can omit the cheese.
Is it safe to microwave scrambled eggs?
I believe it is. Unlike a whole egg, scrambled eggs shouldn’t explode in the microwave if you cook them in a microwave-safe bowl and as long as you don’t overcook them.
As for microwave safety in general, the World Health Organization says that microwaves are safe when used according to manufacturers’ instructions. And research shows that no significant nutritional differences exist between foods prepared by conventional and microwave methods.
Is this a healthy recipe? 370 calories, 28g fat…
Even if you’re not on the keto diet, I do believe that this is a very healthy breakfast. Eggs are very nutritious.
As for the butter, milk, and cheese, happily current research says that they are harmless for most healthy people, and in fact, they are healthier than we used to think.
A serving of these microwave scrambled eggs with a side of fresh berries makes a nourishing, low carb, and very filling 400-calorie breakfast that should keep you full until lunchtime and help you ignore the office vending machine.
Microwave Scrambled Eggs
- 1 teaspoon butter
- 3 large eggs
- 1 tablespoon whole milk
- 1/4 teaspoon kosher salt
- Pinch black pepper
- ¼ cup shredded cheddar cheese
- 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.