Microwaved Eggs? Share please!

Make them all the time, and it's so easy. I always use a glass dish and spray with generic pam. I always add a little water or milk also. The rule of thumb is about 1 minute per egg, depending on your microwave. Enjoy!

I usually have 2 eggs, microwaved for breakfast. Especially when I'm at work.

Put them in a bowl, whisk with a fork, microwave for 70-90 seconds (based on 2 eggs and a 700 watt microwave).

When I am lazy Lean Cuisine has a really good turkey sausage scramble that has eggs, potatoes, pepper, onions, turkey sausage and cheese all for 180 calories. It is really good. I am able to get them on sale for $1.68 here. Its probably not great for sodium but it fills me up until lunch.

You can also make poached eggs in the microwave. I like to put one on toast with some sriracha on top. Just crack an egg into a microwave-safe bowl, add 1/2 cup water and 1/2 tbsp of white vinegar, and microwave for about 120 seconds. You can take it out of the bowl with a fork and dry it off in a paper towel, and voila! Perfectly poached and delicious.

KittyHeaven74 wrote: »

I have a vegetarian quiche recipe that is fantastic and freezes beautifully. I cook it every Sunday and it makes 8 portion sizes, which I take to work for breakfast every day. I never tire of it! And it will allow modification so you can use different veggies each week, add meat if you prefer, use cheese you like, etc. Happy to share the recipe if you want - it only takes 10-15 minutes of prep and 30 minutes to bake in the oven. It makes two quiches which I cut into quarters, then put into individual ziplocs and freeze.

Each portion (the way I make it) contains: 163 calories/12g protein/3g carbs/9g fat. If you changed anything you'd just need to modify the recipe for yourself to calculate the new calories and macros.

Yum! Do share the recipe please

my recipe is - 1 whole egg, 1/4 C egg whites, spinach, mushrooms, onion, and about 1 T of cottage cheese. it is really good.

sw0312 wrote: »

Yum! Do share the recipe please

Here you go! You can replace the spinach with any vegetable you like. I’ve tried it with mushrooms (good as long as you sautee the water out of the mushrooms first, though it doesn’t freeze as well), peppers, sundried tomatoes, etc. Use whatever you like. Also, I use fresh spinach, but you can also use frozen – just squeeze all the water out of it after defrosting.

Prep time is no more than 15 minutes, probably less. I make this every week because it’s so fast and easy (and delicious)!

No Crust Spinach Quiche

Ingredients:
8 eggs (you can also add egg whites to plump it up more / add more protein)
1 1/4 cup milk or milk substitute
1 1/3 cup shredded cheese (I like it with the Kraft 4-cheese Italiano, but use whatever cheese you prefer)
1/2 cup flour or baking mix
4 cups chopped fresh spinach

Directions:
1. Preheat oven to 350.
2. Spray two pie plates with PAM or similar (I line mine with foil and then spray – no washing up afterward!)
3. Spread spinach evenly between the two plates. Note that if you use different veggies, you may want to add more or less depending on preference and bulk. Set aside.
4. In large bowl, mix eggs and milk until well blended. Pour in cheese and stir. Add the flour last, whisking as you pour to prevent lumps.
5. Season to taste. I like salt, pepper, cayenne and Mrs. Dash or basil (the cayenne gives it a nice kick).
6. Ladle egg mixture evenly between the two pie plates, doing your best to cover the veggies. Note that if your veggies are dense, you might need to stir the mixture around a bit so the egg and cheese gets into the crevices.
7. Bake for 30-35 minutes until the top is lightly golden.

You can eat right away, or let the quiches cool and then cut them into quarters. This recipe freezes and reheats beautifully. If reheating directly from frozen, it’s usually perfect at 2 minutes in the microwave. If reheating from fridge, 1 minute should be enough unless the microwave lacks power.

Also, if you want to make it more filling or add some carb to it, maybe spread shredded potatoes (hash browns) in the bottom and pat down to create a potato crust. This would be a delicious breakfast idea.

OMG!! my new fave is microwaved eggs whites from the carton with a 1/2 oz of any cheese preferably pepperjack! Microwaved for 2 min and then put onto a toasted Mack's Flax seed bread from Aldi's and a little Valentina Hot Sauce!!

BarbieAS wrote: »

You could do almost all of a breakfast sandwich in the microwave, if you pre-toasted your bread (or didn't mind it un-toasted). I do it all the time.

Toast your bread/english muffin/sandwich thin/whatever at home. At work, cook your egg in a coffee mug (spray with Pam; nuke for ~45 seconds per egg or whole egg equivalent) or any of the methods listed above. Scramble it, don't, it's really your preference. I do it with just the whites since I don't like yolks. Assemble your sandwich with whatever pre-cooked meat (ham, turkey sausage patty, bacon, whatever you like) and cheese you like. Nuke for 10-20 more seconds to heat through and melt the cheese a little. You could also add spinach, onions, avocado, tomato, etc.

Edited to add key missing words.

Yup, it's shockingly simple to make breakfast sandwiches at home in the microwave that taste as good as drive thru.

I use a flat-bottomed plastic measuring cup (1 cup size) sprayed with a little spray oil and crack an egg in it, lightly beat with a fork, and microwave for 45 secs. Comes out perfect, fits perfectly on a toasted English muffin.

I also make scrambled eggs in the microwave a lot, but I find the more complicated I make the scramble that the more likely it is that the eggs are going to separate and be watery/rubbery. So I generally just resign myself to the stovetop (or oven) for complex scrambles. My microwave scrambles are most often just a mix of whole eggs and egg whites and some cheese (laughing cow, kraft single, or a dollop of cottage cheese). Microwave for 45 sec, stir, then microwave 15-20 sec at a time after that until done.