microwave scrambled egg recipe

Written BySheba G Updated On
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The Best microwave scrambled egg recipe

I’m so excited to share with you my favorite microwave scrambled egg recipe. I’ve been making this dish for years, and it’s always a hit with my family.

There’s something about the way the eggs cook up fluffy and tender, with just the right amount of seasoning, that makes this recipe a staple in our household. I love how easy it is to make – just crack some eggs into a bowl, whisk them up with a fork, and cook them in the microwave for a few seconds.

It’s the perfect way to get a healthy and delicious breakfast on the table quickly, especially on busy mornings when I’m getting the kids ready for school. Plus, it’s a great way to use up leftover ingredients like diced veggies or shredded cheese.

The best part? It’s ridiculously easy to customize to your tastes – add some diced ham or bacon for extra protein, or sprinkle some chopped herbs on top for extra flavor.

My kids love helping me make this recipe, too – they can crack the eggs and whisk them up all by themselves (with a little supervision from me, of course!) It’s a fun and educational experience for them, and they always seem to enjoy it when we have ‘egg-making’ day.

Whether you’re looking for a quick breakfast solution or just want to mix things up in the kitchen, this microwave scrambled egg recipe is definitely worth trying out.

Microwave Scrambled Eggs

Microwave Scrambled Eggs

4.7 from 1399 votes

A quick and easy way to make creamy scrambled eggs using a microwave. Perfect for breakfast or a quick snack.

Prep Time2 mins
Cook Time2 mins
Resting Time0 mins
Total Time4 mins
Servings: 1Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

Ingredients

2 large eggs
2 tbsp milk
1 tbsp butter
Salt to taste
Black pepper to taste

👨‍🍳Directions

1Crack the eggs into a microwave-safe bowl.
2Add milk, salt, and black pepper.
3Whisk with a fork until the mixture is well combined and the yolks and whites are fully incorporated.
4Add the butter to the egg mixture.
5Microwave on high for 45 seconds.
6The eggs should start to set around the edges but will still be mostly liquid in the center.
7Remove the bowl from the microwave and stir the eggs with the fork.
8Return the bowl to the microwave and cook for another 30 seconds.
9The eggs should be mostly set but still slightly runny in places.
10Stir the eggs again and check for doneness.
11If the eggs are still runny, microwave for an additional 15-30 seconds.
12The eggs are done when they are set and no longer runny but still soft and creamy.
13Be careful not to overcook, as they can become rubbery.

🔧Equipment

Microwave-safe bowl
Fork
Microwave

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 14g💛Saturated Fat: 7g❤️Cholesterol: 373mg🧂Sodium: 274mg🌾Total Carbs: 2g🥦Dietary Fiber: 0g🍬Sugars: 2g🥩Protein: 13g

📝Notes

Tips: For extra creaminess, add a small amount of cream cheese or shredded cheese to the eggs before microwaving. For a spicy kick, add diced jalapeños or hot sauce to the eggs before serving.

Watch Video Of How Microwave Scrambled Eggs Works

This microwave scrambled egg recipe is always a good idea for any occasion – whether you’re looking for a quick breakfast solution or just want to mix things up in the kitchen. And one of my favorite things about it is that it’s so versatile – feel free to customize it however you like by adding different ingredients like diced veggies or shredded cheese.

For example, during Lent we often add some chopped spinach or kale to our scrambled eggs for an extra nutritional boost (and because my kids think it tastes great!) One more thing: these scrambled eggs store really well too – simply refrigerate them overnight and reheat as needed in the morning.

❓ Frequently Asked Questions About Microwave Scrambled Eggs

Q: Can I use any type of milk in this recipe?

A: Yes, you can use any type of milk you prefer – whole milk, skim milk, almond milk, or soy milk will all work just fine in this recipe. Just be sure to use a non-dairy milk if you’re cooking for someone with dairy allergies or sensitivities.

Q: How do I know when the eggs are done?

A: You’ll know the eggs are done when they’re cooked through and there’s no visible liquid remaining in the dish. If you’re unsure whether the eggs are cooked enough, you can always check them by cutting into one of them – if they’re still runny or liquidy in the middle, give them another 10-15 seconds in the microwave before checking again.

Q: Can I make this recipe ahead of time?

A: Yes, you can make this recipe ahead of time by preparing all of your ingredients (such as cracking the eggs and measuring out any additional seasonings) and then storing them in an airtight container in the fridge until you’re ready to cook them. Just be sure to cook the eggs immediately after whisking them together – don’t let them sit around for too long before cooking.

Q: What if I don’t have any salt or pepper on hand?

A: If you don’t have any salt or pepper on hand, you can omit them from the recipe altogether or substitute them with other seasonings like paprika or garlic powder.

Q: Can I make this recipe in a conventional oven instead of a microwave?

A: Yes, you can make this recipe in a conventional oven instead of a microwave – simply crack your eggs into a bowl and whisk them together as instructed, then pour them into an oven-safe dish and bake at 350°F (175°C) for 8-12 minutes until set.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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