Breakfast doesn't get much easier than this super quick recipe for microwave scrambled eggs.
Mix the eggs in a bowl or a mug, microwave them 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. Making fluffy scrambled eggs is easy.
But cooking eggs in the microwave takes "easy" to a new level. It's faster, and there are fewer dishes to wash. Just one bowl and a fork. Add microwave bacon, leftover oven-baked bacon, or almond flour biscuits, and you're all set!
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Ingredients
You'll only need a few simple ingredients to make these microwave eggs. 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 butter. European butter, such as Kerrygold, is especially good, but any butter will work in this recipe.
- Eggs. I use large eggs in most of my recipes, this one included.
- Milk. Whole milk is best. You can also use half-and-half or heavy cream.
- Salt and pepper. I use kosher salt and freshly ground black pepper.
- Shredded cheddar. Shred your own or use pre-shredded cheese. I prefer extra-sharp cheddar. It adds excellent flavor.
Variations
- Use ghee instead of butter. It adds a nice nutty flavor.
- Replace the milk with an equal amount of half-and-half or heavy cream.
- Add more seasonings, such as garlic powder or red pepper flakes. You can add a pinch of each.
- Experiment with different cheeses, such as gruyere or gouda. I especially enjoy the flavor of gruyere.
Microwave Eggs Instructions
The detailed instructions are included in the recipe card below. Here are the basic steps for making this recipe:
- Melt the butter in a small microwave-safe bowl.
- Add the eggs, milk, salt, and pepper. (Photos 1-3).
- Whisk to combine. (Photo 4).
- Microwave the mixture for 45 seconds. The eggs won't be fully cooked at this point. Gently stir them, then mix in the cheese. (Photo 5).
- Microwave the eggs for 45 more seconds. That's it! Breakfast is ready. (Photo 6).
Expert Tips
- Scrambled eggs can be bland, so don't skimp on the salt. A full ¼ teaspoon of coarse kosher salt is perfect. But if you're using fine salt, you should use just a (generous) pinch or the eggs could turn out too salty.
- This recipe was written for the average microwave wattage, which is around 1,000. If your microwave's wattage differs, you'll need to experiment with how long to cook the eggs and at what power level.
Recipe FAQs
You 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.
Microwave scrambled eggs can become too dry if you're not careful. So it's best to slightly undercook than to overcook them.
Remember, you leave them in a hot mug or bowl after they're done cooking; they will continue to cook after you remove them from the microwave.
I add a small amount of whole milk, half-and-half, or heavy cream to the eggs. This keeps them moist and helps prevent them from drying out.
I recommend using whole milk, half and half, or heavy cream. Low-fat milk is too watery and not creamy enough.
Yes. I recommend using thick and creamy dairy-free milk such as unsweetened soymilk. Almond milk is too thin. A plant-based heavy cream is another good option.
It's entirely up to you. I love the taste of shredded cheddar in these eggs; 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.
Serving Suggestions
I typically serve microwave eggs for breakfast with berries or sliced tomatoes.
As mentioned above, sometimes I add microwave bacon. These eggs are also lovely on thick slices of buttered almond flour bread or toasted 90-second bread.
Storing Leftovers
If the eggs are fully cooked, you can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them gently, covered, in the microwave at 50% power. I don't recommend freezing these eggs.
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Recipe Card
Microwave Scrambled Eggs
Ingredients
- 1 teaspoon butter
- 3 large eggs
- 1 tablespoon whole milk (or cream)
- ¼ teaspoon Diamond Crystal kosher salt or a pinch of any other salt
- Pinch black pepper
- ¼ cup cheddar cheese shredded (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.
Video
Notes
- You lose some amount of control when using the microwave. Cooking on the stove lets you cook low and slow, ensuring fluffy and moist eggs. Microwave eggs can end up too dry if you're not careful. So it's best to slightly undercook than to overcook them. Remember, you leave them in a hot mug or bowl after they're done cooking; they will continue to cook after you remove them from the microwave.
- This recipe was written for the average microwave wattage, around 1,000. If your microwave's wattage differs, experiment with how long to cook the eggs and at what power level.
- If the eggs are fully cooked, you can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them gently, covered, in the microwave at 50% power. I don't recommend freezing these eggs.
Add Your Own Notes
Nutrition per Serving
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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, and Country Living. 
Craig Broeker
Follow the instructions and you will have the best microwave eggs! I added 30 seconds more, came out perfect!
Vered DeLeeuw
Yay! I'm so glad this recipe worked for you, Craig! Thank you for leaving a comment.
Dave
I made these eggs this morning. I used heavy cream and added cheddar. They were so creamy and easy to make! Perfect on buttered toast.
Vered DeLeeuw
I'm delighted that you liked these scrambled eggs, Dave!