Yield: 2 servings
Microwave Scrambled Eggs
The easiest scrambled eggs ever! Microwave Scrambled Eggs cook up in 2 minutes, perfect whenever you're hungry for a hearty breakfast in a hurry.
Ingredients
- 4 large eggs
- 1-2 tablespoons butter
- ¼ teaspoon salt
- Small pinch pepper, optional
- 2 tablespoons milk, optional
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Instructions
- Melt the butter in a small microwave safe dish.
- Whisk the eggs, salt and pepper together and pour into the melted butter.
- Place the dish in the microwave and set at medium-high 70% for 1 minute, then stir the eggs. Cook for an additional 30 seconds as needed.
- Let it stand for 30 seconds (it will look a little wet) and it will finish cooking.
Notes
Suggestions are for a 1000-watt microwave. Times will vary according to microwave wattage. Increase or decrease by 10 second increments.
Storage:
Scrambled eggs are best served fresh, but they can be stored in an airtight container in the refrigerator for up to 5 days.Optional Add-Ins:
- 1/4 cup shredded cheese
- 1 teaspoon chopped chives
- 2 tablespoons chopped onion
- 1/4 cup chopped ham
- 1/4 cup cooked and crumbled bacon
- 1/4 cup spinach
- 1/4 cup diced asparagus
- 1 cup Homemade Pico De Gallo (salsa or a can of rotel (drained) will also work!)
Tips:
- These eggs are made simply with eggs, salt, pepper and butter. You may choose to add some milk, but this is not necessary and if you choose to add milk, just 1 ½ teaspoons per egg should be added.
- Many wish to add other ingredients to their scrambled eggs, my dad’s favorite was pork and beans, hot dogs and cheese. There is no wrong way, so add whatever your family likes. You may need a little extra cooking time.
- Eggs cook very fast in the microwave and don’t dry out very easily. You can cook the bacon on a paper towel while the eggs are cooking.
Nutrition
Serving: 1, Calories: 253kcal, Carbohydrates: 2g, Protein: 13g, Fat: 21g, Saturated Fat: 11g, Polyunsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 404mg, Sodium: 505mg, Sugar: 1g