Microwave Scrambled Eggs

Microwave Scrambled Eggs are ready to eat in just 2 minutes and have the same classic taste of stove top scrambled eggs. They are perfect for hectic mornings!

and my personal favorite way to eat them: in a loaded breakfast sandwich that I’ll share how to make!

Reading: Coffee cup eggs

microwave scrambled eggs in mug

The other great thing about these is that there is less cleanup. you cook the eggs in the same cup in which you mixed them. no pan to clean just a cup of coffee.

sometimes we don’t have 15 minutes to sit down and cook some perfectly low and slow scrambled eggs on the stovetop, we save them for the weekends. this is real life and mornings can get crazy walking out the door.

And you can still customize these by finishing them off with your favorite toppings. You can never go wrong with some cheddar, hot sauce or crisp crumbled bacon right?

safety tips

Just make sure you never try to microwave an egg in its shell which can be dangerous! they explode because steam will try to escape from the shell. Also, eggs sunny side up are also not very microwave safe, the yolk can burst if not pierced before cooking. stick with the scrambled eggs, mixing them first before cooking. no shell, no whole yolk, no problem.

microwaveable eggs ingredients needed:

You’ll only need 3 basic ingredients to make them (then add toppings if you prefer):

eggs
milk – can be substituted for water
salt and pepper

how to microwave scrambled eggs:

fat from 10 – 12 oz. cup of coffee.
add the eggs and milk to the mug, season with salt and pepper and stir with a fork until well blended (be sure to break the yolk or it may pop).

microwave mixture on high for 40 seconds, then stir edges inward. In newer model high wattage microwave ovens, the initial 30 seconds may be better so they don’t get too puffy.

microwave again for 20 seconds, then continue cooking as needed in 10-20 second increments or until eggs are fully cooked.

Do I have to use a cup?

not. most of the time I cook them in a 2-cup microwavable glass pyrex dish (far right below) so I can put them on a bagel. just like bagel shops do!

can I cook just 1 egg?

yes. when I cook just one, I start with a starting time of 25 seconds and then cook in 15-20 second intervals after that.

can I double this recipe?

yes, but you’ll need to use a microwave-safe container (not a mug) that can hold twice the volume of the eggs. cook in 30-second increments, stirring between each.

how will I know the eggs are cooked?

Eggs should be just barely set once fully cooked. if you’re not sure, shake the cup and see if the eggs are runny. just remember that there will be a little bit of cooking carryover due to the heat the eggs retain once you take them out of the microwave, so be careful not to overdo it or the eggs may end up dry and hard.

Do you like your eggs softer and denser?

try a lower microwave power (about 60 – 70%) and cook in shorter increments.

top ideas to finish boiled eggs with:

crumbled cooked bacon
diced cooked ham
chopped tomatoes
fresh herbs such as chives or parsley
avocado slices
cheese (cheddar, swiss, montery jack, etc.) shredded or thinly sliced for melting
spicy sauce
leftover roasted or sautéed vegetables (bell peppers, mushrooms, etc.)

how do you make an egg breakfast sandwich in the microwave?

cook two slices of bacon (I usually microwave to keep things simple here).
slice a savory bagel and toast it. you can butter after toasting if you prefer, although I don’t.
Microwave eggs as directed (on a plate that is flat across the width of the plate on the bottom).
Invert cooked egg over one bagel half and top with shredded or thinly sliced cheddar.
place a couple of tomato slices and cover with cooked bacon.
Finish with a few avocado slices and top with the second half of the bagel. hmm!
one of my favorite lazy breakfasts! you can lighten it up by cooking just 1 egg, omit the bacon and serve over thin bagels.