Buttery Microwave Scrambled Eggs for Two

"I came across this recipe over 10 years ago when I first learned I was diabetic. It's quick and tasty."
photo by I'mPat photo by I'mPat
photo by I'mPat
photo by lazyme photo by lazyme
photo by NorthwestGal photo by NorthwestGal
photo by diner524 photo by diner524
photo by Tea Jenny photo by Tea Jenny
Ready In:




  • In 2 1/2-cup bowl, melt butter in microwave on high for 30 seconds.
  • Whisk eggs with remaining ingredients in a separate bowl until well blended.
  • Add egg mixture to the melted butter. Cover with vented plastic wrap.
  • Cook on medium-high for 2 1/2 minutes, stirring halfway through cooking.
  • Cook on low 30 seconds.
  • Let stand 1 minute before serving.

Questions & Replies

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  1. As written it is a bit bland and rubbery. I love my eggs in the microwave so I say add a bit more butter. Also add a bit of cream. Milk would be ok but cream (or half and half) is best (a teaspoon per egg or so). Parmesan is fantastic to add to eggs, just wait until they are almost done. Stir every minute or more. Salt and pepper at the absolute end. Great base recipe!
  2. This was awesome! I skipped the green onions and the parmesan (didn't have any), and added 3 teaspoons of coconut creamer to add creaminess. Microwave time, for us, was 3 1-minute intervals at 70% power, stopping to stir between each round.
  3. I was running late this morning but was still able to make this in minutes so we had a hot breakfast before heading out the door. I didn't add the onions as my son is not a fan and I forgot the parsley. This cooked up nicely and we both enjoyed them.
  4. Loved the quickness and easiness of this recipe! Wonderful for a weekday morning breakfast! I'd definitely cut down on the chopped green onion. It was a little over whelming for the rest of the taste in the recipe. Made for I Recommend. Thanks for sharing!
  5. This is a quick, easy way to cook eggs, very nice when you're in a hurry. Microwaves tend to cook unevenly, so it's very important to stir halfway through cooking. Thanks for posting!



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