5 Easy egg recipes you can make in your microwave!

Since the pandemic, my daughter and I have been experimenting with microwave egg recipes. We both have our own versions we prefer and we have some that are basic as well. Years ago, I knew you could cook an egg in the microwave and then I forgot. But now it’s something I do regularly.

It’s so easy and takes only a couple of minutes that it makes for a good breakfast, lunch or dinner. Eggs can be cooked so many ways that you really can do almost anything with them. Aside from eating them how I prepare them with a side of toast, I also love egg sandwiches. I use one or two plain scrambled eggs on bread (toasted or plain) with some mayo. Delish!

Basic microwave scrambled eggs

The most basic of all microwave egg recipes is the scrambled eggs. It’s straightforward and a great place to start before you start experimenting with other flavors. (Find a printable version of this recipe below, because almost all the other microwave egg recipes use these same steps.)

For scrambled microwave eggs, you need two bowls to start with. Make sure that one is microwave safe. You’ll also need non-stick cooking spray, cooking oil or a small bit butter and, of course, eggs! You can use a whisk or a fork. I’m a fork fan, but my daughter loves the whisk.

Next, spray your microwave-safe bowl with non-stick cooking spray, spread a small amount of cooking oil in the bowl or rub butter on its inside surface. I use non-stick cooking spray and am generous with it so I don’t get any egg sticking to my bowl.

In your clean bowl, crack one or two eggs. (You can do more at a time, but you’ll need a larger bowl and more microwave time.) Discard the shells and start stirring to get the egg yolk broken up and incorporated. If you like to add a splash of milk into your eggs, you can do so. Just know that you might have to cook it a tad longer.

Once your egg is thoroughly mixed up, pour it into the prepared microwave-safe bowl. Place it in your microwave and cook on high for 50 seconds for 1 egg or 1 minute, 5 seconds for 2 eggs. Be aware that when you cook eggs like this in the microwave, they will rise outside the bowl. It looks kind of crazy and even scary, but it works!

Remove your eggs from the microwave, being careful if the bowl is hot. Immediately transfer onto a serving plate. Give them a couple of minutes to cool, so you don’t burn your mouth, and enjoy!

Microwave cheesy scrambled eggs

Microwave cheesy scrambled eggs are the one I make most often and is frequently my lunch alongside a couple slices of toast. I love eggs for the protein that really does fill me up! The other thing I like about this is I can easily add the cheese on top if I want or leave it plain. The cheese melts on its own if you put it on right out of the microwave, which is nice.

For cheesy eggs, I make the scrambled eggs exactly as described in the basic microwave scrambled eggs direction, but after I put the eggs on my plate, I sprinkle with a small amount of cheese. Since the eggs are so hot out of the microwave, the cheese melts on its own. So incredibly yummy!

Microwave Italian flavored scrambled eggs

My daughter likes to experiment with a variety of flavors. So it wasn’t a shock that she decided to play around with the microwave egg recipe. She has been on a big garlic kick, so she added some garlic and a dash of Italian seasoning into her eggs as she whisked them up, before pouring them into the microwave-safe bowl. She then continued on with the basic microwave scrambled eggs.

Microwave buttery scrambled eggs

If you cook your basic scrambled eggs with some butter lining the bowl, you’ll get some butter flavor. But to kick it up a notch, try adding some butter popcorn seasoning. We have butter seasoning for popcorn. Just a sprinkle of it into the egg before or after it’s cooked adds some yummy flavor!

Microwave mini omelette scrambled eggs

Of all the microwave egg recipes, I like this one probably the most. I see it as a treat. I love omelettes. Though I make the cheesy scrambled eggs most often, the added flavor of bacon or sausage in this version is decadent!

I like using pre-cooked bacon or sausage because it’s way easier. If I’m pulling sausage from the fridge, I stir it into the egg mixture cold and then cook it. Because I like my bacon crispy, I cook it first in the microwave and then stir it into the egg mixture to heat in the microwave.

I also stir cheese into the mixture as well before cooking and, sometimes, I still top it with some shredded cheese as well for extra cheesy goodness!

Looking for more easy, microwave foods? Check out these:

An extra ingredient kicks this puppy chow recipe up a notch!

Whether you call this a puppy chow recipe or a muddy buddy recipe, I can tell you that you’ll call it addictively delicious!

Here in the Midwest, I hear it called puppy chow most often, so that’s what I’m going with. It’s one of the easiest and scrumptious recipes I make.

You can’t go wrong combining peanut butter and chocolate in any capacity, but not every puppy chow recipe is created equal. I’ve tried multiple ones through the years and have finally found the best recipe.

When I made puppy chow for this post, I made a half batch since my husband doesn’t like it. (I know. He’s crazy! But he doesn’t like semi-sweet chocolate.)

The very next day, I made a second half batch because we ran out. It’s just so good and hard to resist.

I’ve always liked puppy chow, but for whatever reason, it is what I’ve craved most throughout quarantine time with COVID. The good news is I’ve made it enough now to know how to best tweak it and make it yummy.

The bad news is that I can’t make it too often or I’d be in a sugar coma. 🙂

The ingredients

The ingredients are important because the wrong thing changes the taste. First, use smooth peanut butter for this puppy chow recipe. Second, use rice squares instead of corn squares. I’ve used both and the rice squares taste better for this!

Not all puppy chow recipes use butter but I find it coats better and tastes better by using a bit of it. I use salted butter, but if you have unsalted, I think it’d be just fine, too, since you get some saltiness from the peanut butter as well.

Finally, my extra ingredient that doesn’t show up too often in muddy buddy recipes is vanilla extract. Trust me on this. You use just a bit and it will kick your flavors up a notch!

Preparing the puppy chow

One of the things I love most about this puppy chow recipe is that it’s quick to make and you can use the microwave. This means even my kids can make it or help me make it. I love that!

Start with putting your butter, peanut butter and chocolate chips in a large microwave-safe bowl. I use a big glass bowl so I can rinse it and put it in the dishwasher when I’m finished.

Put the bowl in the microwave and heat for 45 second and then stir. Remember that chocolate holds its shape as it melts, so you have to stir to tell how melted it is.

Continue heating in your microwave in 30 second increments, stirring after each time until it’s completed melted and runny like the photo below. Usually mine is ready after the first 30-second round.

When it’s nice and runny, stir in the vanilla extract. Once it’s all combined, it’s time to gently fold in the rice cereal squares. For a half batch, I use about 5-1/2 cups of cereal. You want the cereal to be well coated but not too thickly covered.

Once the cereal has a nice coating of the chocolate and peanut butter mixture, it’s time to covered it in powdered sugar. I place powdered sugar in a gallon-sized zip-top bag and then pour the prepared mix on top of it.

However, I do this in batches as well using about 1/2 cup per three cups of cereal mix. So for a half batch, I do this twice. For a full batch, it takes four times.

The zip-top bag works great for this puppy chow recipe shakedown. Once it gets too messy, it may not re-zip, but just fold the top over tightly and you’re good to go.

Shake it to cover the cereal in powdered sugar. Carefully break apart clumps from the outside and make sure all the pieces are coated in powdered sugar.

Get your snack on!

That’s it! Your puppy chow is ready to munch on. Place it in an airtight container and keep it covered, but it doesn’t have to be refrigerated.

For us, containers with lids work better than using a zip-top bag which can be harder to seal well once it gets powdered sugar in the track.

Stored well, it should last for up to a week. Well, it should stay fresh for up to a week, but I’m not sure it will ever last that long. It’s too yummy.

Puppy chow also makes a great gift for friends and family. I have often included it in my holiday goodies.

Looking for more easy, microwave desserts? Check out these:

An appetizer, side or snack you can make in minutes!

My daughter is more adventurous in the kitchen than I am. I tend to go by recipes. She tends to use recipes and get creative as well. I love her creations and willingness to try things. (She’s made some delicious microwave fudge recipes this way!) Over the summer, she found a picture of meatball pockets that didn’t have a recipe with it. So, she came up with it on her own. The results were this super easy, yummy meatball pocket recipe you can make in minutes!

These meatball pockets can be a snack, appetizer or side. We used it as a side dish to go along with Spaghetti-Os. (I know. We are super fancy like that!) I also like that even my 8-year-old could easily help us with this recipe.

I also love that this meatball pocket recipe is only two ingredients: canned crescent rolls and frozen meatballs. You can serve them with pizza or marinara sauce. (But I can also tell you that they taste good dipped in Spaghetti-Os!)

How to make the meatball pockets

I chose homestyle meatballs for this recipe. My family isn’t big on anything spicy, so these were great for us. They were flavorful without being spicy or peppery. You can pick meatballs based on your family’s tastes. You can also use homemade meatballs if you would rather.

No matter what kind of meatball you use, they need to be thawed. If you are using fresh, homemade ones, you’re good to go. If you are using frozen ones, pop 16 of them in the microwave on thaw or 50% power to get them to about room temperature.

Preheat your oven according to the directions on the crescent roll package.

While the meatballs are thawing and oven is preheating, open the crescent rolls. (I cannot open canned crescent rolls. It scares me way too much, so my husband or 8-year-old son open them!) Unroll the sheets and gently break the rolls apart at the perforation into their triangle shape.

Then use a sharp knife to cut the triangles in half, so you have halves of the usual crescent roll size. (NOTE: You can make these with whole crescent rolls if you want them to be bigger or more bread-y. We tried both ways and like them either way.)

Next, plop a meatball in the center of the halved crescent triangle and fold the crescent roll dough around the meatball. Pinch it closed as much as possible.

When they are enclosed in dough, place the meatball pockets a baking sheet. I put parchment paper on my baking sheets to make for easier clean-up. If you don’t use parchment paper, follow the directions on the crescent rolls. The crescent rolls I used said they should be baked on ungreased baking sheets. Space the meatball pockets a couple of inches apart.

Place them in your preheated oven and bake them for 9 to 12 minutes until the crescent roll dough has become golden brown and they are heated through.

Serve the meatball pockets warm with marinara or pizza sauce for dipping, if desired. You end up with 16 meatball pockets per can of crescent rolls. Refrigerate any leftovers and reheat in the microwave.