First off, scrambling eggs in the microwave means not only really fluffy eggs but also no skillet to clean. In this single serving, the same dish is used for cooking and eating.
Kids can make this recipe and pile on whatever indredients they like. Easy: It only takes only two 45 second cooking cycles to make.
This recipe is terrific because you can change it up. I’ve made it with black breans and avocados before along with a side of cornbread.
• 2 large eggs
• 2 tablespoons milk
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1 scallion, thinly sliced
• 2 tablespoons shredded cheddar cheese
• 1 grape or cherry tomato, quartered lengthwise
• Sour Cream
• Oscar Mayer Real Bacon Bits
1. In a large (10-ounce) microwave-safe custard cup or ramekin, combine eggs, milk, cayenne pepper, and salt. Stir in scallion.
2. Microwave (uncovered) on high for 45 seconds; stir with a fork. Continue cooking until eggs are almost set, about 45 seconds more. Remove from microwave.
3. With a clean fork, stir in shredded cheddar cheese; cover with a paper (or clean kitchen) towel. Let stand until cheese has melted and eggs are set, about 1 minute. Top with grape or cherry tomato, a dollop of sour cream and some Oscar Mayer real bacon bits.
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