Microwave Scrambled Eggs
Scrambled eggs, but make them easier! These microwave scrambled eggs are a cinch to make on even the busiest weekday mornings. Spoiler alert: they taste amazing and they even have that perfect fluffy texture you want in a scrambled egg recipe!
Are you skeptical about the concept of scrambled eggs in the microwave? We were too, but trust us: it works. There’s a time and a place for stovetop scrambled eggs, but when you need breakfast lickety-split, microwave scrambled eggs will be your new go-to!
While stovetop scrambled eggs are great when you’re cooking for the whole family, if you just want eggs for yourself, or maybe for you and your spouse, you’ll love the ease of making them in the microwave.
Also: no skillet to wash!
About this microwave scrambled eggs recipe
Eggs cook quickly in the microwave without drying out, which means microwave scrambled eggs are virtually fail-proof. The eggs will take a minute or two to cook, so you can pop some bread in the toaster while you wait and then boom, breakfast is ready!
Just like with traditional scrambled eggs, there are so many foods you can pair with this recipe, and so many ways you can make it your own. If you’re partial to a sweet and savory breakfast, serve them with buttermilk pancakes or waffles; to go all-in on savory flavors, serve them on a plate with toast, bacon, or sausage.
What you need
You just need a handful of ingredients to make this microwave scrambled eggs recipe.
- Eggs – You’ll need 2 eggs per person.
- Butter – We recommend using unsalted butter so you can control the saltiness of the recipe.
- Salt & Pepper – Add these to taste! I recommend kosher salt and coarse ground black pepper.
- Milk – The milk is optional, but you can add it for a creamier, fluffier texture.
How to make them
Melt the butter. Place the butter in a small microwave-safe dish and melt it.
Scramble the eggs. Whisk the eggs, salt, and pepper in a small bowl. (If you’re using milk, you’ll whisk this in too.) Once well-combined, pour the egg mixture into dish with the melted butter.
Cook. Place the dish in the microwave and cook on medium-high (70%) for 1 minute. Stop and stir the eggs, then cook for additional 30 second intervals as needed, stirring between each.
Note: These suggestions are for a 1000-watt microwave. The cooking time will vary according to microwave wattage; increase or decrease by 10 second increments.
Rest. Let the scrambled eggs rest for 30 seconds before eating. During this time, they’ll continue cooking a bit!
Yes, making scrambled eggs in the microwave is quite safe! As long as they are cooked through, there’s no need to worry about salmonella or contamination.
No, you don’t need to add milk to scrambled eggs, but it’s common to do so. Ultimately, it comes down to your own taste and texture preferences, although some people do claim that making scrambled eggs without milk results in moister, more fluffy eggs.
Yes, microwaved scrambled eggs taste good! There’s really no difference in taste between making them on the stovetop or making them in the microwave, especially if you follow this method.
How to make these microwave scrambled eggs your own
This microwave scrambled egg recipe is made with eggs, salt, pepper and butter to keep things simple, but you can easily customize the recipe to make it your own.
- Add milk. If you like your scrambled eggs to have a hint of creaminess, add 1 1/2 teaspoons of milk per egg. Feeling in the mood for something decadent? Try a splash of heavy cream.
- Take them to the next level. Here are some add-in ideas: 1/4 cup shredded cheese, 1 teaspoon chopped chives, 2 tablespoons chopped onion, 1/4 cup chopped ham or cooked and crumbled bacon, 1/4 cup spinach or diced asparagus.
- Make it a meal. If you have the room in your microwave, you can cook bacon on a paper towel alongside the dish of eggs.
Make Ahead Ideas
This microwave scrambled egg recipe is so easy, there’s really no need to make it ahead of time, but if you want to, you can. Just keep in mind that scrambled eggs are always better fresh!
Store any leftover scrambled eggs in an airtight container in the refrigerator for up to 5 days.
You can reheat these scrambled eggs in the microwave in 15 to 20 second intervals, or until they’re warmed through.
More basic egg recipes
Get the Recipe: Microwave Scrambled Eggs
- 4 large eggs
- 1-2 tablespoons butter
- 1/4 teaspoon salt
- pepper, to taste
- 2 tablespoons milk, optional
- Optional Add-Ins 1/4 cup shredded cheese, 1 teaspoon chopped chives, 2 tablespoons chopped onion, 1/4 cup chopped ham or cooked and crumbled bacon, 1/4 cup spinach or diced asparagus
- Melt the butter in a small microwave safe dish.
- Whisk the eggs, salt, and pepper until combined and pour into dish with the melted butter.
- Place the dish in the microwave and set at medium-high (70%) for 1 minute, then stir the eggs. Cook for in additional 30 second intervals as needed, stirring between each.
- Let stand for 30 seconds (they will look a little wet) and they will finish cooking. Suggestions are for a 1000-watt microwave. Times will vary according to microwave wattage. Increase or decrease by 10 second increments.
- Nutritional information does not include optional add-ins.
- These eggs are made simply with eggs, salt, pepper and butter. You may choose to add some milk, but this is not necessary and if you choose to add milk, just 1 ½ teaspoons per egg should be added.
- Feel free to add additional ingredients to your eggs. There is no wrong way, so add whatever your family likes. You may need a little extra cooking time.
- Eggs cook very fast in the microwave and don’t dry out very easily.
- Storage: Store cooked eggs in an airtight container in the refrigerator for up to 5 days.