Three ingredients and busy mornings are about to get so much better! Hear me out – eggs made in the microwave really can be fluffy, and it’s actually super easy. If you work early at an office, need a two-minute breakfast before you run out the door to class, or have kids who are sick of cereal, this is for you.
Of course you can use any of your favorite scrambled egg mix-ins, but cheese and salsa is always a great start. This is all about quick & easy, which means pre-shredded cheese and jarred salsa. We aren’t trying to be fancy here, we’re trying to get enough protein to make it to lunch without carbs that drag us into an accidental 10 o’clock nap.
I pretty much always pack my lunch for work but breakfast has never been a priority for me. I’m definitely not hungry when I leave home at six, but I’m starving by eleven if I haven’t eaten anything. Stashing a carton of eggs, cheese, and salsa in the work fridge means I can have a hot breakfast every morning once I start getting hungry.
Major bonus because this is all protein to help you avoid that mid-morning crash! Most basic hot breakfasts are pure carbs: oatmeal, toasted bagel, frozen waffles… all delicious, but not the best to have every day.
Raise your hand if the first thing you think when you hear ‘microwave eggs’ is a rubber puck, and you still aren’t totally convinced. I was so, so with you until I finally gave it a chance.
Eggs cook fast, but so long as you stir them away from the sides and bottom of the bowl frequently, they’ll stay nice and light. Give it a try!
- 2 eggs
- 1 T. water
- 2 T. finely shredded cheddar cheese
- 2 T. salsa
Whisk eggs and water in a microwave-safe bowl with a fork.
Microwave for 30 seconds, stir, and repeat in 15 second intervals.
Immediately stir in cheese so it melts and top with salsa.
Nutrition info includes cheese & salsa.