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      Back to School Egg Recipes




      Coffee Cup Scramble



      2 eggs


      2 TBL milk


      2 TBL Shredded Cheddar cheese


      Salt and pepper


      Coat a 12 oz. microwave-safe coffee mug with cooking spray. Add eggs and milk; beat until blended. Microwave on HIGH for 45 seconds; stir. Microwave until eggs are almost set, 30-45 seconds longer. Top with cheese, season with salt and pepper.



      Variation: Using the same technique to prepare eggs, serve them on a toasted English muffin, with fully cooked Canadian bacon and a slice of American cheese.




      Cereal Bowl Egg & Cheese Burrito



      1 flour tortilla (6-inch)


      1 egg


      1 TBL shredded Mexican cheese blend


      1 TBL salsa


      Line a 2-cup microwave-safe cereal bowl with paper towel. Press tortilla into bowl. Break egg into center of tortilla. Beat egg gently with a fork until blended, being careful not to tear tortilla. Microwave on HIGH for 30 seconds; stir. Microwave until egg is almost set, 30-45 seconds longer. Remove tortilla from bowl by lifting the paper towel, and transfer to a flat surface. Top egg with cheese and salsa. Fold bottom of tortilla over egg, then fold in sides, burrito-style.




      Microwave Omelet



      2 eggs


      2 TBL water


      1 tsp. butter


      Salt and pepper


      Additional omelet ingredients such as shredded cheese, diced ham, sliced mushrooms


      Beat eggs and water in small bowl until blended. Microwave butter in 9-inch glass pie plate until melted, about 30 seconds. Tilt plate to coat bottom evenly. Pour egg mixture into hot pie plate. Cover tightly with plastic wrap, leaving a small vent. Microwave on HIGH for 1¾ - 2 minutes. Do not stir. When no visible liquid remains, season with salt and pepper, place cheese and other ingredients on one half of the omelet. Fold in half and serve.



      Note: Microwave ovens vary. Cook times may need to be adjusted.

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