Microwave Scrambled Eggs - Healthy Recipes Blog (2024)

You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Butter. You can use salted or unsalted butter. European butter, such as Kerrygold, is especially good, but any butter will work in this recipe.
• Eggs. I use large eggs in most of my recipes, this one included.
• Milk. Whole milk is best. You can also use half-and-half or heavy cream.
• Salt and pepper. I use kosher salt and freshly ground black pepper.
• Shredded cheddar. Shred your own or use pre-shredded cheese. I prefer extra-sharp cheddar. It adds excellent flavor. This is an optional ingredient, but it's highly recommended.

The detailed instructions are included in the recipe card below. Here are the basic steps for making this recipe:

Melt the butter in a small microwave-safe bowl. Add the eggs, milk, salt, and pepper.

Whisk to combine.

Microwave the mixture for 45 seconds. The eggs won't be fully cooked at this point. Gently stir them, then mix in the cheese if you're using it.

Microwave the eggs for 45 more seconds. That's it! Breakfast is ready.

• Scrambled eggs can be bland, so don't skimp on the salt. A full ¼ teaspoon of Diamond Crystal Kosher Salt is perfect. But if you're using any other salt, you should use just a (generous) pinch to prevent the eggs from being too salty. Here's how Diamond Crystal differs from other salts.
• This recipe was written for the average microwave wattage, which is around 1,000. If your microwave's wattage differs, you'll need to experiment with how long to cook the eggs and at what power level.
• You can make the eggs as moist or dry as you like. See the two photos below? In the first one, the eggs are moist, resembling the texture of soft-scrambled eggs. In the second, I cooked them for ten more seconds in the microwave, and they came out drier.

How do I ensure the eggs are fluffy?

Should I add milk?

I add a small amount of whole milk, half-and-half, or heavy cream to the eggs. This keeps them moist and helps prevent them from drying out.

Can I use low-fat milk?

I recommend using whole milk, half and half, or heavy cream. Low-fat milk is too watery and not creamy enough.

Can I use a dairy-free milk?

Yes. I recommend using thick and creamy dairy-free milk such as unsweetened soymilk. Almond milk is too thin. A plant-based heavy cream is another good option.

Should I add cheese?

I typically serve microwave scrambled eggs for breakfast with berries or sliced tomatoes.

As mentioned above, sometimes I add microwave bacon. These eggs are also lovely on thick slices of buttered almond flour bread or toasted 90-second bread.

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Microwave Scrambled Eggs

Fluffy and delicious, these microwave scrambled eggs are ready fast – and there's no skillet to wash afterward!

Servings: 1 serving

Calories: 372kcal

Add Your Own Notes

Nutrition per Serving

Serving: 0.75cup | Calories: 372kcal | Carbohydrates: 2g | Protein: 26g | Fat: 28g | Saturated Fat: 13g | Sodium: 675mg | Sugar: 1g

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