Breakfast doesn't get much easier than these super quick 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 not that scrambling eggs in a skillet is difficult - making fluffy scrambled eggs is quite 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 this recipe. 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: You can shred your own or use pre-shredded cheese. I prefer extra-sharp cheddar, which adds excellent flavor. This is an optional ingredient, but it's highly recommended.
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.
Instructions
The detailed instructions for making this recipe are included in the recipe card below. Here's an overview of the steps:
Melt the butter in a small microwave-safe bowl. Add the eggs, milk, salt, and pepper. Whisk to combine.
Microwave the mixture for 45 seconds. The eggs won't be fully cooked at this point. Gently stir them, then mix in the cheese if you're using it.
Microwave the eggs for 45 more seconds. That's it! Breakfast is ready.
Expert Tips
Add Plenty of Salt
Scrambled eggs can be bland, so don't skimp on the salt. A full ¼ teaspoon of Diamond Crystal Kosher Salt is perfect. But if you're using any other salt, you should use just a (generous) pinch to prevent the eggs from being too salty. Here's how Diamond Crystal differs from other salts.
Microwave Ovens Vary
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.
Make them Dry or Moist
You can make the eggs as moist or dry as you like. See the two photos below? In the first one, the eggs are moist, resembling the texture of soft-scrambled eggs. In the second, I cooked them for ten more seconds in the microwave, and they came out drier.
Stir Them
Even if you don't add cheese, I recommend stirring the eggs after the first 45 seconds. It helps them cook more evenly. If you don't stir them, they tend to collapse in the middle, as shown in the image below:
However, even if this happens, you can gently release them from the bowl and flip them to make them look prettier:
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. 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, so it's better to slightly undercook them than to overcook them.
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. Low-fat milk isn't recommended. It's 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. Plant-based heavy cream is another good option.
It's up to you. 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.
Serving Suggestions
I typically serve microwave scrambled eggs for breakfast with berries or sliced tomatoes.
As mentioned above, I sometimes add microwave bacon, as shown in the image below.
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 four days. Reheat them gently, covered, in the microwave at 50% power. I don't recommend freezing these eggs.
More Egg Recipes
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Recipe Card
Microwave Scrambled Eggs
Ingredients
- 1 teaspoon butter
- 3 large eggs
- 1 tablespoon whole milk - or heavy 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, for 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, if using.
- 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. You can always add 10 more seconds in the microwave if they are too moist for your liking.
- 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.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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. 
Robyn
Typo alert: in the text you say you need to stir it after the first 45 minutes. Mmmmmm... maybe not....
Vered DeLeeuw
Thank you so much, Robyn, for catching this!
Christine
These eggs were delicious!! Perfect
Vered DeLeeuw
I'm so glad yuo enjoyed them, Christine! Thank you for leaving a comment.
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.