Microwave Scrambled Egg Muffin
These microwave scrambled egg muffins are a fluffy, protein-packed breakfast that’s ready in minutes! Loaded with veggies and cheese, they’re a perfect grab-and-go option for busy mornings, cooked right in a mug.
Total Time: 5 minutes
Prep Time: 3 minutes
Difficulty: Easy
Yield: 1 serving
Nutrition Values (per serving):
- Calories: 200 kcal
- Fat: 14g (6g saturated)
- Carbohydrates: 3g (1g sugars)
- Protein: 15g
- Sodium: 380mg
Ingredients
- 2 large eggs
- 2 tbsp milk (or plant-based milk)
- 2 tbsp shredded cheddar cheese
- 1 tbsp diced bell pepper (any color)
- 1 tbsp diced spinach or kale
- 1 tsp diced red onion (optional)
- Pinch of salt
- Pinch of black pepper
- Cooking spray or a dab of butter (for greasing)
Utensils
- Microwave-safe mug (12 oz or larger)
- Fork or small whisk
- Measuring spoons
- Small knife
- Cutting board
Instructions
- Prep the Mug: Lightly grease a microwave-safe mug with cooking spray or a dab of butter to prevent sticking.
- Mix Ingredients: Crack the eggs into the mug. Add milk, salt, and pepper. Whisk with a fork until well combined. Stir in cheddar cheese, bell pepper, spinach, and red onion (if using).
- Microwave: Microwave on high for 1 minute. Stir gently to break up any large clumps. Microwave for another 30-60 seconds, checking every 15 seconds, until the eggs are just set but still soft. (Microwave times may vary.)
- Rest and Serve: Let the muffin sit for 30 seconds to finish cooking. Eat directly from the mug with a spoon or slide onto a plate. Serve with toast or fruit, if desired.
Tip: For extra flavor, add a pinch of smoked paprika or a dash of hot sauce before cooking.
This microwave scrambled egg muffin is a quick, customizable breakfast that’s as delicious as it is convenient. Perfect for mornings when time is tight!
