Quick and fluffy microwave scrambled eggs made with just eggs, milk, and salt. Perfect for busy mornings or lazy weekends!
Okay, so hear me out—I’ve been making scrambled eggs since I was probably nine. My mom taught me to crack eggs into this ancient glass bowl she inherited from my grandma, with little cracks spidering through the bottom like a road map. She always said the cracks gave the eggs more “character,” but I suspect it just meant she didn’t want to toss it out.
But mornings these days? They feel like a mad dash from the second I open my eyes. Gone are the days of leisurely scrambling eggs over the stove while I wait for my coffee to drip. Now, I’m usually one toddler meltdown away from just grabbing a granola bar and calling it breakfast.
And that’s why microwave scrambled eggs have become my lifesaver. Sounds weird, I know. The microwave is usually reserved for reheating pizza or nuking cold coffee, right? But after one too many chaotic mornings, I decided to give it a try. And dang, I was impressed. Soft, fluffy, and ready in less time than it takes me to find my kid’s missing shoe.
Now, it’s my go-to breakfast hack whenever I’m in a rush—or let’s be real, just feeling too lazy to haul out a skillet. It’s like a little magic trick that makes me feel like I’ve got my life together. Well, at least for the first 10 minutes of the day.
Why You’ll Love This Microwave Scrambled Eggs Recipe?
So why should you bother making microwave scrambled eggs when the stovetop version has been working just fine? Well, lemme break it down:
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It’s Stupidly Fast: We’re talking about five minutes, tops. And that includes the time it takes to crack the eggs and microwave them.
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Ridiculously Easy Cleanup: No skillet, no spatula, no problem. Just one bowl and a fork—maybe a spoon if you’re feeling fancy.
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It’s Impossible to Mess Up: Seriously. Even if you leave them in a little too long, you can always fix it with a splash of milk and another zap in the microwave. It’s like having breakfast on god-mode.
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Totally Customizable: You can jazz these up with cheese, veggies, leftover bacon—whatever you’ve got in the fridge. I even threw in some leftover taco meat once. Desperate times, right?
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Perfect for Small Spaces: No stove? No problem. This recipe was practically made for tiny apartment kitchens and dorm rooms.
Ingredient Notes:
Let’s get real—this recipe is embarrassingly simple. But sometimes, simple is exactly what you need. Here’s what you’re working with:
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Eggs: I usually go for four, but if you’re making this just for yourself, two or three will do the trick.
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Milk: It adds creaminess, but if you’re out (because who isn’t running out of milk every other day?), water works just fine.
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Salt: Adds flavor, duh. You can get creative and use garlic salt, truffle salt, or whatever fancy stuff you’ve got lying around.
Pro Tip: For extra fluffiness, whisk in a pinch of baking powder before microwaving. It sounds weird, but it’s like a secret breakfast hack that nobody talks about.
How To Make Microwave Scrambled Eggs?
Here’s where the magic happens. And I promise, it’s almost stupidly easy.
Step 1: Gather Your Ingredients
Alright, you’ll need: 4 eggs, ¼ cup of milk, and ⅛ teaspoon of salt. Crack the eggs into a microwave-safe mixing bowl—seriously, don’t use a shallow dish. Been there, done that, and ended up scrubbing egg goo off the microwave door.
Step 2: Mix It Up
Add the milk and salt to the eggs. Whisk everything together until it’s smooth and a little frothy. You can use a fork or a whisk, whatever’s handy. Just make sure everything’s well combined.
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Step 3: Cook in Intervals
Microwave on high for 30 seconds. Pull the bowl out, give it a good stir, scraping down the sides. Back in the microwave for another 30 seconds. Rinse and repeat until your eggs are just how you like them. Usually takes about 2 to 2 ½ minutes total.
Step 4: Enjoy
Once your eggs are as creamy or firm as you want them, you’re good to go. Serve ‘em with toast, avocado, bacon—or just eat them straight out of the bowl if you’re in a rush. Hey, no judgment.
Storage Options:
Alright, so here’s the deal. Microwave scrambled eggs are best eaten fresh. They’re fluffiest right out of the microwave, all hot and creamy. But if you’re in a pinch and need to save them for later, just pop them in an airtight container and store them in the fridge for up to two days. When you reheat, use a low power setting in the microwave and stir frequently. It’s not perfect, but it works. And don’t even think about freezing them. I made that mistake once, and I’m still having egg-related nightmares.
Variations and Substitutions:
This recipe is like a blank canvas. So, why not have some fun with it?
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Cheesy Goodness: Add shredded cheddar, mozzarella, or even a dollop of cream cheese for extra creaminess.
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Veggie Vibes: Throw in chopped spinach, tomatoes, bell peppers—whatever’s lurking in the crisper drawer.
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Protein Power: Leftover bacon, sausage, ham—anything that adds some oomph.
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Heat Things Up: A splash of hot sauce or a sprinkle of smoked paprika goes a long way.
What to Serve with Microwave Scrambled Eggs?
The best part about these eggs? They’re like the little black dress of breakfast—classic, versatile, and perfect with just about anything.
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Buttered toast, obviously.
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Avocado slices and cherry tomatoes for a fresh, healthy vibe.
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Bacon or sausage for that classic diner feel.
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Fresh fruit or yogurt if you’re feeling fancy.
Frequently Asked Questions:
Can I use water instead of milk?
Absolutely. It won’t be as creamy, but it’ll still be tasty.
Why do my eggs come out rubbery?
You’re probably cooking them too long without stirring. Those 30-second breaks are key!
Can I make these eggs ahead of time?
You can, but they’re definitely best fresh. If you have to reheat them, use low power in the microwave and stir often.
So, there you have it. The easiest, fastest scrambled eggs you’ll ever make. Give it a try, mess around with different flavors, and let me know what combos you come up with! Now, go conquer breakfast like a pro.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Microwave Scrambled Eggs
Ingredients
- 4 large eggs
- ¼ cup milk or water for a dairy-free alternative
- ⅛ teaspoon salt adjust to taste
Instructions
Prepare Ingredients:
- Crack the eggs into a microwave-safe mixing bowl. Ensure the bowl is sufficiently deep to prevent spillage during cooking.
Combine Ingredients:
- Add the milk and salt to the eggs. Whisk thoroughly until the mixture is smooth and slightly frothy. This aeration helps achieve a fluffy texture.
Microwave in Intervals:
- Place the bowl in the microwave and cook on high power for 30 seconds. Remove from the microwave, stir well, and scrape the sides of the bowl to ensure even cooking.
Continue Cooking:
- Return the bowl to the microwave and cook for an additional 30 seconds. Remove and stir once again. Continue this process, microwaving in 30-second increments, until the eggs reach the desired consistency. This will typically take between 2 and 2 ½ minutes, depending on the microwave’s power.
Serve:
- Allow the eggs to cool briefly before serving. Enjoy plain or topped with fresh herbs, cheese, or other desired additions.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
