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Need a protein-packed breakfast that’s ready in minutes? This Mexican microwave egg scramble with salsa and cheddar is quick, nutritious, and delicious!
I’m always on the lookout for super easy and healthy breakfasts. Even though I work from a home office, I never know when I’ll need a quick morning bite.
This Mexican microwave egg scramble is one of my favorites! Whether I’m on the road making breakfast at my hotel or rushing out the door for a niece or nephew’s soccer game, this recipe never lets me down.
I know a lot of hotels offer a free breakfast included in your stay. Over the years, I’ve learned that “free” usually means pancakes, waffles, cereal, and other high-carb foods.
Instead of starting my day on the wrong foot, I just grab the 6 ingredients for this recipe: eggs, milk, salsa, cheese, salt, and pepper. It’s been my saving grace not only for breakfast, but also for lunch and sometimes even dinner!
So whenever you need a quick bite that will give you energy for hours, I recommend this microwave scramble.
How to make Mexican microwave egg scramble
This nutritious, high-protein meal comes together in one mug in just 4 simple steps.
Step 1: Generously grease a 12-ounce microwave-safe mug with cooking spray, butter, or oil.
Step 2: Crack 2 eggs into the mug and add milk. Season to taste with salt and pepper, then beat the mixture in a circular motion with a fork until well-blended.
Step 3: Microwave at 100% for 45 seconds. Stir, then microwave for an additional 30 seconds.
Step 4: Remove from the microwave, top with salsa and cheese, and serve.
Be aware that as your eggs are cooking, they will puff up over the rim of the coffee mug, then deflate as soon as the cook time is up. Don’t be alarmed, this is perfectly normal!
Variations for this recipe
There are a few ways you can customize this simple recipe based on your tastes and preferences.
Watching sodium? Skip the added salt, cut back on the cheddar cheese, and use this recipe for low-sodium homemade salsa.
Watching fat? Look for low-fat or non-fat brands of milk and cheese. You can also reduce the amount of cheese used.
Looking for a different flavor combination? Feel free to get creative and replace the cheddar and salsa with another cheese and sauce! Goat cheese and pesto would be a delicious substitute.
I would not recommend making this recipe ahead of time. Eggs are difficult to reheat without over-cooking.
Instead, if you want to prepare this dish in advance, simply beat the eggs with the milk and then store covered in the refrigerator. Make sure to cook within a day or two.
Other easy breakfast recipes
Looking for more breakfasts that are easy to make or can be made in advance? Here are a few of my favorite recipes for busy mornings:
You can also check out my roundup of tasty low-carb breakfast recipes for more inspiration.
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Mexican Microwave Egg Scramble
- Generously grease a 12-ounce microwave-safe mug with cooking spray, butter, or oil.Cooking spray
- Crack 2 eggs into the mug and add milk. Season to taste with salt and pepper, then beat the mixture in a circular motion with a fork until well-blended.2 large eggs, 1 tablespoon milk, Pinch freshly ground black pepper, Pinch Kosher salt
- Microwave at 100% for 45 seconds. Stir, then microwave for an additional 30 seconds.
- Remove from the microwave, top with salsa and cheese, and serve.1 tablespoon salsa or Low-Sodium Easy Homemade Salsa, 1 tablespoon cheddar cheese