Microwave scrambled eggs are my solution for mornings when I want something warm, nourishing, and fast — especially when I’m juggling a toddler and my coffee is already getting cold. These eggs cook up fluffy and soft in under three minutes, no skillet required, with almost no cleanup. Once you get the rhythm, this becomes one of those weekday breakfast habits you don’t even have to think about.
Soft silky scrambled eggs in microwave in under 3 minutes!
I started making scrambled eggs in the microwave back when I lived in a tiny grad school room. Even now, after years of traveling and cooking in dozens of kitchens across the world, this method has stuck. It’s simple, reliable, and it genuinely tastes good — which is really what matters during a weekday morning.
The key is technique: whisking thoroughly, adding just enough fat for creaminess, and cooking in short intervals so the eggs stay soft instead of rubbery. This is the kind of small cooking trick that makes day-to-day life easier without sacrificing taste. Plus, you can switch up the seasonings endlessly — from chili crisp to fresh herbs to your favorite shredded cheese.
If you like quick breakfast staples, you may also enjoy my cottage cheese scrambled eggs or scrambled eggs with goat cheese — both are high-protein, fast, and easy to adapt.
Key ingredients and why they matter
To make microwave scrambled eggs, you’ll need eggs, milk, butter, salt, and black pepper.
Full ingredient list and detailed instructions in the recipe card.
- Eggs: Two eggs make a generous single serving. If you add more, increase the cook time in 30-second increments.
- Milk or cream: A splash of milk keeps the eggs tender. For richer, custardy eggs, use half-and-half or heavy cream. Plant-based milks work too — just choose unsweetened.
- Butter: Adds flavor and prevents the eggs from drying out in the microwave. Coconut oil or olive oil works in a pinch.
- Salt (before) + Pepper (after): Salt seasons evenly when whisked in. Add pepper after cooking to avoid gray specks.
- Optional Add-Ons: Cheese, scallions, chili crisp, ranch seasoning, dried herbs — this recipe is practically a blank canvas.
TIPS & TRICKS
Shruthi’s top tips
These are time-tested tips to make the fluffiest, creamiest scrambled eggs.
- Beat the eggs thoroughly. For the best flavor and fluffy texture, make sure to whisk eggs and mix the scrambled mixture thoroughly until there are no visible pieces of the egg white or yolk.
- Use a deep microwave-safe bowl or a ramekin where you can easily stir the scrambled eggs without making a mess. You want something that’s not too shallow, or you can also use a regular microwave-safe mug.
- Only add black pepper when you are done cooking; otherwise, your microwaved eggs might look slightly gray or discolored.
- Cover the bowl with a plastic wrap with a little steam vent and remove it halfway through the cooking process to help retain moisture and prevent the eggs from becoming too dry.
- 30-second intervals. Check and stir the eggs every 30 seconds to achieve the doneness that you like. Some like their scrambled eggs a little moist and undercooked, while some like them fully cooked. Check every 30 seconds to avoid overcooking and so that you can choose to have them how you like!
How to make microwave scrambled eggs
- Crack the eggs into a microwave-safe bowl. You can also use a mug if it’s easier.
- Add the milk, salt, and pepper to the bowl, then whisk until well combined. Beat the eggs well to ensure a uniform consistency.
- Add the butter or cooking spray to the bowl and stir it into the egg mixture.
- Microwave the egg mixture for 30 seconds on high power to melt the butter.
- Remove the bowl from the microwave and stir the eggs with a fork. Place the bowl back in the microwave and cook for another 30 seconds on high power. Repeat this step two more times.
- Remove the bowl from the microwave and stir the eggs again. They should be fully cooked and scrambled at this point, but if they need more time, microwave for an additional 10-20 second increments. Serve hot, season, and enjoy.
How to serve microwave scrambled eggs
Microwave scrambled eggs are best served right after cooking, while still hot. Serve them for breakfast with toast or bagels with tomatoes or avocado slices!
You can either eat the scrambled eggs as-is, or you can serve them with:
- Toast: Pair your eggs with toasted bread, bagels, or English muffins for a classic breakfast combo.
- Fresh fruit: Sliced berries, melon, or a banana adds a refreshing touch.
- Sautéed vegetables: Serve your eggs with sautéed mushrooms, bell peppers, spinach, or tomatoes for extra flavor and nutrition.
- Avocado: Sliced or mashed avocado is a creamy and healthy complement to scrambled eggs. Check out this post on avocado toast toppings for some great ideas
- Hash browns or home fries: Crispy potato sides work well with eggs for a hearty breakfast.
- Yogurt: A small bowl of yogurt with honey or granola can add a creamy and sweet element to your meal.
- Salsa: Top your scrambled eggs with salsa for a zesty kick.
Storage and reheating suggestions
These microwave scrambled eggs are best enjoyed fresh, but if you have leftovers, let them cool and store them in an airtight container in the fridge for up to 2 days. To reheat, microwave in short 10–15 second bursts, stirring in between, and add a splash of milk or water to keep them soft and fluffy. They’re always at their best when freshly made — and luckily, they take just minutes to whip up!
More Egg Recipes
For more easy egg recipes for breakfast, try some of these:
Stovetop Frittata with Asparagus
Scrambled Eggs with Goat Cheese
How to Make Microwave Hard Boiled Eggs
Cottage Cheese Eggs
Microwave Scrambled Eggs
Ingredients
- 2 eggs
- 2 tablespoons milk
- ½ teaspoon salt, adjust to taste
- ½ teaspoon black pepper, adjust to taste
- 1 tablespoon butter
Instructions
- Crack the eggs into a microwave-safe bowl.
- Add the milk, salt, and pepper to the bowl and whisk the mixture together until well combined.
- Add the butter or cooking spray to the bowl and stir it into the egg mixture
- Microwave the egg mixture for 30 seconds on high power.
- Remove the bowl from the microwave and stir the eggs with a fork.
- Place the bowl back in the microwave and cook for another 30 seconds on high power. Repeat this step two more times.
- Remove the bowl from the microwave and stir the eggs again. They should be fully cooked and scrambled at this point, but if they need more time, microwave for an additional 10-20 seconds.
- Serve hot, season and enjoy.
Notes
- Whisk thoroughly: Beat the eggs well in a microwave-safe bowl to ensure a uniform consistency. Add a splash of milk for creaminess and continue whisking.
- Low and slow: Microwave the eggs on low power, if possible, in short 15-20 second bursts, stirring between each burst. But this is truly optional!
- Don’t overcook: Stop microwaving just before the eggs are fully set, as they’ll continue to cook from their residual heat. This prevents dry and rubbery eggs.
- Add dairy or cheese: To enhance creaminess, incorporate a small amount of cream, milk, or cheese into the eggs before microwaving, ensuring a velvety texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
