Here’s a way to get a hot, delicious breakfast on the table in no time.
Around here, breakfast is a pretty big deal. My crew can happily eat leftovers (sometimes right out of the containers) for lunch and even replace a proper meal with an array of snacks for dinner, but they will not skimp on breakfast. So I am always making some kind of eggs in the morning. I’m not complaining—I also love eggs for breakfast—but I don’t always have as much time as I’d like for early a.m. cooking. But now, that problem has been solved because in just a few minutes, with very little muss or fuss, I can whip up microwave scrambled eggs.
We humans have been eating eggs since time immemorial. According to one foodie historian, archaeologists found evidence that people in Central Asia were raising chickens for their eggs as early as 400 BCE. But long before that, humans were eating wild bird eggs raw, straight from the nest. Over the centuries, as cooking techniques developed, all the different ways to prepare eggs appeared: poached, fried, over-easy, and hard-boiled. And while the earliest documentation of a recipe for scrambled eggs appears to have been in a 14th-century Italian cookbook, this beloved way of preparing eggs has been an American breakfast staple since Colonial times (though in the 1700s, they were called “buttered eggs”).
It’s easy to make scrambled eggs, but easy takes on a whole new meaning with this recipe for microwave scrambled eggs. You only need one bowl to prep and cook the eggs, and you can eat them out of that same bowl, too. So convenient, and definitely saves on the cleanup. And they are so delicious; the addition of whole milk makes the eggs super creamy. With just a few ingredients and a little bit of time, you can have these fluffy and rich scrambled eggs no matter how busy you are.
The incredible egg
Eggs are one of the most nutrient-dense foods on the planet. First, they are what is called a complete protein, meaning they contain all nine essential amino acids that the body needs but cannot produce on its own. Next, eggs contain many important vitamins, antioxidants, and minerals; they are also an excellent dietary source of choline, a nutrient that our bodies produce but not in the quantity we need for its role in brain, heart, liver, and muscle health. Eggs are also low in calories, gluten-free, and keto-friendly. And they taste great, so eat your eggs!
How do I store leftovers?
Cooled microwave scrambled eggs can be stored in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 3 months (thaw overnight in the fridge before reheating).
Serving suggestions
These microwave scrambled eggs are so good just as they are, but there are also some great ways to make them even more delicious. Try stirring some Pesto and Marinated Mozzarella into your egg and milk mixture. Or top the fluffy eggs with some herby Jalapeño Sauce. Green not your thing when it comes to eggs? Microwave scrambled eggs are also delish with Ranchero Sauce or Romesco Sauce.
The microwave really can be your savior in the morning. Serve these quick and easy scrambled eggs alongside their bestie with this How To Cook Bacon In The Microwave recipe (and whip up this simple Air-Fryer Bread for a full meal). If it’s cold outside and you need a warm and hearty breakfast that doesn’t require much time, try Microwave Oatmeal with some Spiced Maple Syrup to go with your eggs.
Microwave Scrambled Eggs
Ingredients
- 2 large eggs
- 2 1/2 teaspoons whole milk
- Salt to taste
- Black pepper to taste
Instructions
- Crack the eggs into a microwave-safe bowl. Add milk, salt, and black pepper.
- Whisk the eggs and milk together until well blended.
- Microwave on high for 45 seconds. Stir the eggs gently, then microwave in 15-second increments until the eggs are fully set but still moist. Cooking time will vary depending on your appliance.
- Remove from microwave, give a final stir, and serve hot.
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