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Microwave Scrambled Eggs
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(1 serving)
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- 2 large eggs
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1 teaspoon butter - softened
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1 slice American cheese
Recipe test success! People who eat eggs every day might notice that the eggs are bit less tender than pan-scrambled eggs. But those who have eggs just once or twice a week may very well not notice a difference. I've adjusted the recipe ever so slightly from when it was first contributed by reducing the amount of butter that's needed. I'd also recommend adding a pinch of salt to the eggs when you beat them. I opted to use a Colby Pepper Jack cheese for my test scramble - which seems to indicate that almost any thinly sliced cheese should work fine. From start to finish, this breakfast took me 2 and 1/2 minutes and cleanup was very easy. I'm a traditionalist when it comes to eggs and I'll always prefer to use a pan. But it's great to know that a satisfying egg breakfast can be prepared in the time it takes to watch two television commercials. (This recipe was submitted in 2002. It was tested and photographed in February 2015.)
![Microwave Scrambled Eggs Microwave Scrambled Eggs](images/698_microwave_scrambled_eggs.jpg)
How To Make Scrambled Eggs In The Microwave
Whisk the eggs in a bowl or cup. Grease the inside of a microwave-safe bowl with butter.
Pour eggs into the microwave-safe bowl and microwave on high for 1 to 1 and 1/2 minutes, stirring and breaking up any large pieces twice during heating. Add a slice of cheese to melt on top as soon as you pull it out of the microwave oven.
![How To Make Scrambled Eggs In The Microwave How To Make Scrambled Eggs In The Microwave](images/698_how_to_microwave_scrambled_eggs.jpg)
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Quick and easy! Just three ingredients. Breakfast in about 90 seconds. This recipe includes cheese, but that can be omitted if desired.
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Mr Breakfast would like to thank destructobutt for this recipe.
Recipe number 698. Submitted 10/19/2002.
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