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.