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!
This recipe is 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 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!
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
- Eggs
- Milk
- Salt and pepper
- Shredded cheddar
How to make scrambled eggs in the microwave
It’s so easy, I can hardly call it a recipe! The detailed instructions are 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.
- They won’t be fully cooked yet at this point. Now gently stir them, then mix in the cheese.
- Microwave 45 more seconds. 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 when making microwave scrambled eggs
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.
Is it safe to make scrambled eggs in the microwave?
I believe it is. It’s been my experience that as long as they’re scrambled and not whole, and you don’t overcook them, they shouldn’t explode if you cook them in a microwave-safe bowl.
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, unless you need to limit saturated fat, current research says that they are harmless for most healthy people. 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
INGREDIENTS
- 1 teaspoon butter
- 3 large eggs
- 1 tablespoon whole milk
- 1/4 teaspoon kosher salt
- Pinch black pepper
- ¼ cup shredded cheddar cheese
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., has been following a healthy real-food diet and blogging about it since 2011. She has taken 
