Microwave scrambled eggs are a fast and easy way to make a fluffy and delicious bowl of eggs for breakfast. Go ahead and add in all of your favorite mix-ins for some extra flavor. These eggs will be ready to enjoy in less than 5 minutes.
In a microwave-safe mixing bowl, crack your 4 eggs. Add in the 2 tablespoon half & half and ⅛ teaspoon salt (*see note). Whisk until thoroughly combined.
4 eggs, 2 tablespoon half & half, ⅛ teaspoon salt
Place the bowl into the microwave and cook the eggs on high power for 30 seconds. Remove the bowl and use a whisk to beat the eggs, making sure to scrape the sides of the bowl. Add in the pat of 1 tablespoon butter, if using (*see note).
1 tablespoon butter
Return the eggs to the microwave and continue to repeat the cycle of 30-second heating sessions and stirring the eggs in between. You can do this for up to 2½ minutes, or until the eggs reach your desired consistency. Add in the shredded ¼ cup cheddar cheese to the last 30-second cycle, if using.
¼ cup cheddar cheese
Once done, remove the eggs from the microwave and add ⅛ teaspoon pepper. Stir to combine and serve immediately.
⅛ teaspoon pepper
Notes
I like to use higher-fat dairy as it cooks best (especially in the microwave). You could also use whole milk.
If you would like to use a non-dairy alternative, I recommend using unsweetened soy or almond milk for the best flavor.
Do not add any pepper until the eggs have been cooked, as it will turn the eggs into an unappetizing grey color.
If you want an extra rich flavor, add in a pat of butter after the first 30-second cycle!
For some tasty variations, try adding in some shredded cheese, bacon, ham, bell peppers, spinach, basil, or jalapenos!