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.