Ingredients
- Eggs: 2 large
- Milk: 2 tablespoons
- Salt: 1/4 teaspoon
- Black pepper: 1/8 teaspoon
- Butter: 1/2 teaspoon
- Shredded Cheddar Cheese: 1 tablespoon
- Chopped Chives: 1 teaspoon
Instructions
- Step 1: Lightly grease a microwave-safe mug or bowl with butter.
- Step 2: Crack the eggs into the mug or bowl. Add the milk, salt, and pepper.
- Step 3: Whisk the eggs, milk, salt, and pepper together thoroughly with a fork until well combined.
- Step 4: Microwave on high for 45 seconds. Remove from microwave and stir well.
- Step 5: Microwave for another 30-45 seconds, or until the eggs are set but still slightly moist.
- Step 6: Sprinkle the shredded cheddar cheese and chopped chives over the scrambled eggs. Let stand for a minute to melt the cheese before serving.
Notes
- For fluffier eggs, try adding a splash of cream cheese instead of milk.
- Leftover scrambled eggs can be stored in an airtight container in the refrigerator for up to 2 days.
- Enjoy your scrambled eggs on toast with a side of crispy bacon for a complete breakfast.
- Reheat refrigerated eggs in 15-second intervals, stirring in between, to prevent them from becoming rubbery.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American