Microwave Eggs Recipe

Cook Eat | Easy Eggs

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Sponsored post, but you all know I LOVE eggs right?


Anyone who has read this blog for any length of time will be familiar with my love of eggs.  All the eggs please ALL OF THE TIME!

I’ve been eating eggs for breakfast for 3 years now.  I find it a really easy and quick way to squeeze in a complete protein based meal that seriously keeps me full until lunchtime.  I cook them the same way, every day, in the same bowl and I love the simplicity of my little morning routine.  When I was pregnant with Nixon and still working I often wouldn’t feel like eating too much when I first woke up so I would take my eggs and cheese to the office with me and microwave them at work!  So good.

Last winter, as I was struggling with the hectic, erratic non-schedule of a newborn and a nine year old {and a husband!} my trusty 2 minute eggs were still the hero of the morning for me.  Protein is SO important for breastfeeding mums both in terms of increasing milk supply and just basic energy levels, luckily the speed of preparing an eggy-based breakfast makes them a time-poor mummy’s perfect go-to.

Here’s how I whip them up;

You will need;

2 eggs

splash of milk to taste



cheese {if desired}

Tip: I use a noodle bowl with a smaller top diameter than the bowl in the  image below.  This helps stop the eggs from over-cooking in the microwave.  This is very much a trial and error process which you will fine tune according to your own bowl, microwave combo!

  • Crack the eggs in a microwave safe bowl, mix with milk – maybe 2-3 tblsp – until whites and yolks combined
  • Season with S & P to taste
  • Microwave for 1 minute, remove and whisk with fork
  • Microwave for a further 45 sec – 60 secs depending upon how much milk you used
  • Add cheese and enjoy!

For more yummy ideas with eggs which are super kid friendly, click here to download a Quick & Easy Recipe Guide

Microwave Eggs Recipe