Ingredients
- Eggs: 2 large
- Milk or Cream: 2 tablespoons
- Butter or Oil: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Black Pepper: 1/8 teaspoon
- Shredded Cheese (optional): 1 tablespoon
- Chopped Chives (optional): 1 teaspoon
Instructions
- Step 1: Lightly grease a microwave-safe mug or small bowl with butter or oil.
- Step 2: Crack the eggs into the mug. Add milk or cream, salt, and pepper.
- Step 3: Whisk the mixture thoroughly with a fork until the yolks and whites are fully combined.
- Step 4: Microwave on high for 45 seconds. Remove and stir well, breaking up any cooked egg.
- Step 5: Microwave for another 30-45 seconds, or until the eggs are mostly set but still slightly moist. Stir well again.
- Step 6: If desired, stir in shredded cheese and chopped chives before serving. Let stand for a minute before eating.
Notes
- Leftover scrambled eggs can be stored in an airtight container in the refrigerator for up to 2 days.
- For best results, reheat in 15-second intervals, stirring between each, until warmed through, to avoid rubbery eggs.
- Serve these quick scrambled eggs on toast or English muffins for an easy breakfast sandwich.
- A splash of hot sauce or a sprinkle of paprika adds a flavorful kick to your simple microwave eggs!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American