3 Ways to Microwave Eggs for Breakfast

If you thought you didn’t have time to make eggs for breakfast tomorrow morning, think again. These three egg dishes will prove otherwise. With the help of the microwave, you’ll go from prep to eating in under 10 minutes.

Eggs are a quick-cooking ingredient, and when you add a microwave into the equation, it’s even speedier. Regardless of the preparation, it takes just two to three minutes to cook a couple eggs in the microwave. From scrambled eggs to omelettes to poached eggs, your microwave has you covered. It makes meals like shakshuka, eggs Benedict, and loaded tostadas possible on busy weekday mornings.

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Plain scrambled eggs are okay, but the start of your day deserves something with a little more pizzazz. And yes, this breakfast is totally doable — even on a weekday morning. You’ll be ready to dig into this protein-packed tortilla in less than five minutes.

Coat the inside of a microwave-safe bowl or mug with cooking spray. Crack 2 eggs into a mug or small bowl and whisk until completely combined. Stir in 2 tablespoons of milk and season with salt and pepper. Microwave, uncovered, on high power for 45 seconds. Remove from the microwave and stir the eggs. Microwave again on high power for another 30 to 45 seconds, until the eggs are set. Remove from the microwave and stir to break up the curds.

Spoon salsa over a corn tortilla and top with the scrambled eggs. Garnish with drained and rinsed black beans, shredded cheddar, more salsa, and sliced avocado.

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Ease into your day with a cozy shakshuka that will not only warm your stomach, but will also make your kitchen small amazing. This version combines marinara (homemade or store-bought) with white beans and a pinch of fresh rosemary.

Coat a ramekin with cooking spray. Add 3 tablespoons of marinara sauce, 3 tablespoons drained and rinsed white beans, and 1 teaspoon chopped fresh rosemary. Season with salt and pepper, then stir to combine. The ramekin should be about three-quarters of the way full. Make a well in the center of the sauce, and crack an egg into the ramekin. Microwave at 80 percent power for 1 minute, then continue cooking in 20-second bursts at 80 percent power until the yolk and white are set. Remove the ramekin from the microwave, garnish with additional rosemary, and serve immediately.

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The most time-consuming part of this meal may surprise you. It’s not making the poached eggs, which take just two minutes in the microwave, but toasting the English muffin.

Read More: How To Poach an Egg in the Microwave

While the English muffin is toasting, prepare two poached eggs in the microwave. Top each toasted English muffin half with a slice of deli ham and a poached egg. Spoon hollandaise or lemony Djionaise over each egg and garnish with chopped chives.