Ingredients
- Eggs: 2 large
- Milk: 2 tablespoons
- Butter: 1/2 teaspoon
- Salt: 1/8 teaspoon
- Black pepper: 1/8 teaspoon
- Shredded cheddar cheese: 1 tablespoon
- Hot Sauce: few drops (optional)
- Chopped chives: 1 teaspoon (optional)
Instructions
- Step 1: Lightly grease a microwave-safe mug or bowl with butter.
- Step 2: Crack the eggs into the mug or bowl. Add milk, salt, and pepper.
- Step 3: Whisk the mixture well with a fork until the yolks and whites are fully combined and slightly frothy.
- Step 4: Microwave on high for 45 seconds. Remove from microwave and stir thoroughly.
- Step 5: Microwave for another 30-45 seconds, or until the eggs are mostly set but still slightly moist.
- Step 6: Stir in shredded cheese and hot sauce if desired. Garnish with chives and serve immediately.
Notes
- For fluffier eggs, whisk in a tiny splash of club soda along with the milk.
- Leftover scrambled eggs can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat refrigerated scrambled eggs in the microwave in 15-second intervals, stirring in between, until warmed through.
- Serve your microwave scrambled eggs on buttered toast or alongside a crispy English muffin for a quick and satisfying breakfast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American