Description
Fluffy, creamy, and ready in under two minutes, these microwave scrambled eggs are a lifesaver for busy mornings. With minimal cleanup and endless customization, this method gives you soft, velvety eggs every time.
Ingredients
2 large eggs
1 tablespoon milk
1 teaspoon butter
1 pinch salt
1 pinch black pepper
1 tablespoon grated cheese (optional)
1 teaspoon chopped fresh herbs (optional)
Instructions
1. Crack the eggs into a microwave-safe bowl.
2. Add milk, butter, and salt. Whisk until fully combined and slightly frothy.
3. Microwave on high for 30 seconds.
4. Remove and stir, scraping the sides of the bowl.
5. Microwave again for 20–30 seconds. Stir gently.
6. Return for a final 15–30 seconds, until mostly set but still slightly glossy.
7. Stir again to finish cooking with residual heat.
8. Season with black pepper and add cheese or herbs if desired.
9. Serve immediately with your favorite breakfast sides.
Notes
Use a deep bowl to prevent overflow and allow even cooking.
Always stop microwaving before the eggs look fully cooked—they finish with residual heat.
Add cheese or herbs at the very end to avoid burning or sogginess.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 1
- Sodium: 160
- Fat: 14
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 12
- Cholesterol: 370
Keywords: scrambled eggs, microwave eggs, quick breakfast