15 Breakfast Ideas In The Microwave

You're about to discover how your microwave can transform from a simple reheating device into your morning meal solution. When you're racing against time but still want a proper breakfast, these 15 microwave recipes will help you create everything from fluffy scrambled eggs to warm berry muffins in minutes. Whether you prefer sweet or savory starts to your day, there's a quick-fix option that'll make you rethink what's possible with the push of a button.

2-Minute Scrambled Eggs in a Mug

Microwave scrambled eggs offer a quick and convenient breakfast solution for busy mornings when you don't have time to dirty multiple pans. This single-serving method produces fluffy, satisfying eggs in about a minute, making it perfect for students, office workers, or anyone seeking a protein-rich breakfast with minimal cleanup.

The key to successful microwave scrambled eggs lies in using the right mug size and watching the cooking process carefully to prevent overflow. A standard 12-ounce microwave-safe mug works best, allowing enough room for the eggs to expand during cooking without spilling over the sides.

Ingredients:

• 2 large eggs
• 2 tablespoons milk
• Salt to taste
• Black pepper to taste
• 1/4 teaspoon butter
• Optional: shredded cheese, diced vegetables, or herbs

Crack the eggs into a microwave-safe mug and add milk, salt, and pepper. Beat the mixture vigorously with a fork until well combined and slightly frothy. The thorough beating ensures even cooking and helps create a fluffier texture. Add the butter to the mixture, which will help prevent the eggs from sticking to the mug.

Place the mug in the microwave and cook on high for 45 seconds. Remove and stir the mixture with a fork, breaking up any large curds that have formed. The eggs will be partially set but still quite liquid at this point.

Return the mug to the microwave and cook for another 15-30 seconds, watching carefully to prevent overcooking. If adding optional ingredients like cheese or pre-cooked vegetables, stir them in after the first 45-second interval. This allows them to warm through during the final cooking phase without affecting the eggs' cooking time.

Extra Tips: To prevent tough, rubbery eggs, slightly undercook them as they'll continue to set from residual heat after removal from the microwave. Different microwaves vary in power, so adjust cooking times accordingly. When using add-ins, ensure they're pre-cooked and cut into small pieces to heat evenly. Clean the mug immediately after eating to prevent the eggs from sticking.

Maple-Cinnamon French Toast Cup

A quick and comforting breakfast doesn't always require a stovetop or oven. This single-serving Maple-Cinnamon French Toast Cup transforms basic ingredients into a warm, satisfying morning treat that's ready in minutes using just your microwave.

Traditional French toast flavors are captured in this convenient cup format, featuring the classic combination of egg-soaked bread, warming cinnamon, and sweet maple syrup. The result is a soft, custard-like center with slightly firmer edges, perfect for busy mornings or when you're craving something special without the fuss.

Ingredients:

• 2 slices bread, cubed
• 1 large egg
• 1/4 cup milk
• 1 tablespoon maple syrup
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon vanilla extract
• Pinch of salt
• Additional maple syrup for serving
• Butter for greasing

Start by greasing a microwave-safe mug with butter. Cut the bread into approximately 1-inch cubes and place them in the prepared mug.

In a separate small bowl, whisk together the egg, milk, maple syrup, cinnamon, vanilla extract, and salt until well combined.

Pour the egg mixture over the bread cubes, gently pressing down with a fork to ensure all bread pieces are soaked. Let the mixture stand for about 1 minute to allow the bread to absorb the liquid. The bread should be fully saturated but not completely mushy.

Microwave on high for 90 seconds to 2 minutes, checking at 90 seconds first. The French toast cup is done when the egg mixture is set and no longer liquid.

Let it stand for 1 minute before eating, as it will be very hot. Top with additional maple syrup if desired.

For best results, use slightly stale bread as it absorbs the custard mixture better without falling apart. If using fresh bread, consider toasting it lightly first.

The cooking time may vary depending on your microwave's power, so start with 90 seconds and adjust as needed. Be careful when removing from the microwave, as the mug will be hot.

Banana Oatmeal Power Bowl

Starting your day with a warm, hearty breakfast doesn't have to be time-consuming or complicated. This microwave banana oatmeal power bowl combines the natural sweetness of ripe bananas with the wholesome goodness of oats, creating a nutritious meal that will keep you energized throughout the morning.

The beauty of this recipe lies in its simplicity and adaptability. While the base recipe creates a creamy, satisfying bowl of oatmeal, you can easily customize it with additional toppings and mix-ins to match your taste preferences or nutritional needs.

Ingredients:

• 1 cup old-fashioned rolled oats
• 2 cups water or milk
• 1 ripe banana, mashed
• 1/4 teaspoon cinnamon
• 1/8 teaspoon salt
• 1 tablespoon honey or maple syrup
• 2 tablespoons chopped nuts (optional)
• 1 tablespoon chia seeds (optional)

In a microwave-safe bowl, combine the oats and liquid of choice. The bowl should be large enough to prevent overflow during cooking, as oatmeal tends to expand.

Add the mashed banana, cinnamon, and salt to the mixture, stirring well to incorporate all ingredients evenly.

Place the bowl in the microwave and cook on high for 2-3 minutes, stopping halfway through to stir. The exact cooking time may vary depending on your microwave's power. The oatmeal is ready when most of the liquid has been absorbed and the oats have reached your desired consistency.

After removing from the microwave, let the oatmeal stand for one minute to thicken. Stir in the honey or maple syrup, then top with additional banana slices, nuts, chia seeds, or any other preferred toppings. The residual heat will slightly warm the toppings while maintaining their texture.

For best results, use a very ripe banana as it will provide more natural sweetness and blend more easily into the oatmeal.

If the oatmeal becomes too thick after cooking, simply add a splash of warm milk or water and stir to achieve your desired consistency.

Store leftover bananas in the freezer to have them ready for future breakfast bowls.

Breakfast Burrito in Minutes

A breakfast burrito is the perfect solution for busy mornings when you need a filling meal but don't have time for elaborate cooking. Using a microwave makes this classic breakfast dish achievable in just minutes, while still delivering the satisfying combination of eggs, cheese, and savory ingredients wrapped in a warm tortilla.

This recipe creates a protein-rich breakfast that can be customized based on your preferences and what you have available in your refrigerator. The microwave cooking method ensures the eggs stay fluffy and the cheese melts perfectly, while the tortilla maintains its soft texture without becoming tough or chewy.

• 2 large eggs
• 1 flour tortilla (8-inch)
• 1/4 cup shredded cheddar cheese
• 2 tablespoons milk
• 2 tablespoons diced bell peppers
• 2 tablespoons diced onions
• 2 tablespoons pre-cooked breakfast sausage or bacon (optional)
• Salt and pepper to taste
• Hot sauce (optional)

In a microwave-safe bowl, beat the eggs and milk together until well combined. Add the diced bell peppers, onions, and pre-cooked meat if using. Season with salt and pepper to taste.

Microwave the egg mixture on high for 45 seconds, then remove and stir well. Return to the microwave and cook for another 30-45 seconds, or until the eggs are almost set but still slightly wet. The eggs will continue cooking from residual heat.

Warm the tortilla in the microwave for 15-20 seconds. Place the cooked egg mixture in the center of the tortilla, top with shredded cheese, and add hot sauce if desired. Fold in the sides of the tortilla and roll from bottom to top, creating a tight burrito.

For best results, let the breakfast burrito rest for 30 seconds before eating, as this allows the cheese to melt completely and the ingredients to settle.

If using cold ingredients like pre-chopped vegetables or pre-cooked meat, warm them separately in the microwave before adding to the egg mixture to ensure even cooking and prevent cold spots in your burrito.

Quick Berry Muffin

A single-serve berry muffin made in the microwave is the perfect solution for those busy mornings when you crave something warm and homemade but don't have time for traditional baking. This recipe creates a fluffy, moist muffin studded with sweet berries in just a few minutes.

The beauty of this microwave muffin lies in its versatility – you can use fresh or frozen berries, and switch between blueberries, raspberries, or chopped strawberries depending on what you have available. The result is a satisfying breakfast treat that tastes like it came from a bakery.

Ingredients:

• 4 tablespoons all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon baking powder
• Pinch of salt
• 3 tablespoons milk
• 2 tablespoons vegetable oil
• 1/4 teaspoon vanilla extract
• 2-3 tablespoons fresh or frozen berries
• 1 microwave-safe mug

Start by combining the dry ingredients in a microwave-safe mug. Mix the flour, sugar, baking powder, and salt until well combined. Make sure to break up any clumps of flour to ensure a smooth finished texture.

Add the wet ingredients to the mug – milk, oil, and vanilla extract. Stir thoroughly with a fork or small whisk until the batter is smooth and free of lumps. Gently fold in the berries, being careful not to crush them, as this can cause the batter to become discolored.

Microwave the mug on high for 90 seconds to 2 minutes, watching carefully as cooking times may vary depending on your microwave's power. The muffin is done when it has risen and feels firm to the touch. Let it cool for about 1 minute before eating.

For best results, choose a wide-mouthed mug or ramekin to allow the muffin to rise properly, and avoid overfilling the container as the batter will expand during cooking. If using frozen berries, there's no need to thaw them first, but you may need to add 15-20 seconds to the cooking time.

Don't be tempted to overcook the muffin, as it can quickly become tough and rubbery in the microwave.

Cheesy Ham and Egg Sandwich

A microwave breakfast sandwich combines the classic flavors of ham, eggs, and cheese in a quick and convenient package. Perfect for busy mornings when you need a filling meal but don't have time to use the stove or create an elaborate breakfast spread.

This simple yet satisfying sandwich takes less than five minutes to prepare and cook, making it an ideal option for students, working professionals, or anyone looking to avoid extensive cleanup. The microwave method ensures the egg cooks evenly while melting the cheese to perfect gooeyness.

Ingredients:

• 1 English muffin
• 1 large egg
• 2 slices of ham
• 1 slice of cheese (cheddar or American)
• Salt and pepper to taste
• 1 tablespoon water
• Butter or cooking spray

Split the English muffin and lightly toast it in the microwave for 20-30 seconds. While the muffin toasts, crack an egg into a microwave-safe bowl that's been lightly greased with cooking spray or butter. Add a tablespoon of water and pierce the yolk with a fork. Season with salt and pepper.

Microwave the egg for about 45 seconds, checking for doneness. The egg should be just set but not overcooked. Layer the bottom half of the English muffin with ham slices, followed by the cooked egg. Place the cheese slice on top of the egg while it's still hot, allowing it to begin melting.

Add the top half of the English muffin and microwave the complete sandwich for an additional 15-20 seconds to melt the cheese fully and warm the ham. Let the sandwich rest for 30 seconds before eating to allow the ingredients to set and the temperature to distribute evenly.

For best results, use a microwave-safe bowl slightly larger than the English muffin when cooking the egg to ensure it fits perfectly on the sandwich. The added water helps prevent the egg from becoming rubbery, while piercing the yolk prevents it from exploding during cooking. If you prefer a firmer yolk, add 10-15 seconds to the cooking time.

Apple-Cinnamon Breakfast Quinoa

This warm and comforting breakfast dish combines the nutty flavor of quinoa with sweet apples and aromatic cinnamon, creating a healthy alternative to traditional oatmeal. The protein-rich quinoa provides sustained energy throughout the morning, while the natural sweetness of apples eliminates the need for excessive added sugars.

Microwave cooking makes this breakfast option particularly convenient for busy mornings, taking only minutes to prepare. The result is a creamy, satisfying porridge-like consistency that can be customized with various toppings to suit individual preferences.

Ingredients:

• 1 cup cooked quinoa
• 1 medium apple, diced
• 1/2 cup milk (dairy or plant-based)
• 1/2 teaspoon ground cinnamon
• 1 tablespoon honey or maple syrup
• 1/4 teaspoon vanilla extract
• Pinch of salt
• Optional toppings: chopped nuts, dried fruit, additional honey

In a microwave-safe bowl, combine the cooked quinoa and diced apple with milk, ensuring the liquid covers the ingredients. Add cinnamon, honey, vanilla extract, and salt, stirring well to incorporate all components evenly throughout the mixture.

Place the bowl in the microwave and cook on high for 2 minutes. Remove and stir thoroughly to prevent any hot spots and ensure even heating. Return to the microwave and cook for an additional 1-2 minutes until the apples are tender and the mixture has reached your desired consistency.

Let the quinoa rest for 1-2 minutes after cooking, as it will continue to thicken slightly. Stir once more before adding any optional toppings of your choice.

For best results, use pre-cooked quinoa that has been properly rinsed before its initial cooking to remove any bitter coating. The dish can be made ahead and reheated, though you may need to add a splash of milk when rewarming to achieve the desired consistency.

Store leftovers in an airtight container in the refrigerator for up to three days.

90-Second English Muffin

A second English muffin recipe brings variety to your microwave breakfast routine by incorporating savory elements that create a satisfying morning meal. This version transforms the classic English muffin into a protein-rich dish that can fuel your morning activities.

The combination of eggs and cheese on a toasted English muffin delivers a breakfast sandwich that rivals those found at popular coffee shops and fast-food establishments. The microwave preparation method significantly reduces cooking time while maintaining the delicious flavors you expect from a hot breakfast sandwich.

• 1 English muffin
• 1 large egg
• 1 slice cheddar cheese
• 2 slices Canadian bacon
• Salt and pepper to taste
• 1 tablespoon butter

Split the English muffin and lightly butter both halves. Place them face-up on a microwave-safe plate and heat for 30 seconds, or until slightly toasted. The edges should become crispy while the center remains soft.

In a separate microwave-safe bowl, crack the egg and break the yolk. Cover the bowl with a paper towel and microwave for 45 seconds, checking halfway through. The egg should be fully cooked but still slightly moist.

Place the Canadian bacon on a paper towel and microwave for 15-20 seconds until heated through.

Layer the bottom English muffin half with Canadian bacon, followed by the cooked egg. Place the cheese slice on top of the egg while it's still hot, allowing it to melt slightly. Add salt and pepper to taste, then top with the remaining English muffin half.

For best results, wrap the completed sandwich in a paper towel for 30 seconds before eating to allow the cheese to melt completely and the flavors to meld together.

Consider using a microwave-safe egg ring to create a perfectly round egg that fits the English muffin. If you prefer a runny yolk, reduce the egg cooking time by 10-15 seconds, but be aware that the yolk may burst during assembly.

Peanut Butter Pancake

Peanut Butter Pancake in the microwave offers a quick and satisfying breakfast option when you're short on time but craving something warm and comforting. This single-serve pancake combines the fluffy texture of traditional pancakes with the rich, nutty flavor of peanut butter, all ready in just a few minutes.

Unlike stovetop pancakes that require careful timing and flipping, this microwave version simplifies the process while maintaining the essential pancake characteristics. The addition of peanut butter not only enhances the flavor but also adds protein, making it a more filling breakfast choice.

Ingredients:

• 1/4 cup all-purpose flour
• 2 tablespoons creamy peanut butter
• 1 egg
• 2 tablespoons milk
• 1 tablespoon sugar
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1/4 teaspoon vanilla extract

In a microwave-safe bowl, combine the flour, sugar, baking powder, and salt. Add the egg and milk, whisking until the mixture becomes smooth. Incorporate the peanut butter and vanilla extract, stirring until well blended. The batter should be thick but pourable; add a splash more milk if needed.

Spray a microwave-safe plate with cooking spray or lightly grease it with butter. Pour the batter onto the plate, using the back of a spoon to spread it into a circle about 6 inches in diameter. The pancake should be of even thickness throughout to ensure uniform cooking.

Microwave on high for 90 seconds to 2 minutes, checking after the first minute. The pancake is done when the center is set and no longer wet. Let it rest for 30 seconds before serving. Top with additional peanut butter, maple syrup, sliced bananas, or honey as desired.

For best results, use room temperature ingredients and don't overmix the batter. The cooking time may vary depending on your microwave's power, so keep an eye on it during the first attempt. If the pancake seems undercooked in some areas, microwave in additional 15-second intervals until fully cooked.

Veggie Egg White Frittata

A microwave veggie egg white frittata is a protein-packed breakfast that combines the nutrition of vegetables with the lean protein of egg whites. Perfect for busy mornings, this dish can be prepared in minutes and offers a healthy alternative to traditional breakfast options.

This recipe creates a light and fluffy frittata that's customizable with whatever vegetables you have on hand. The microwave cooking method ensures the egg whites stay moist while the vegetables maintain their nutrients and crisp texture.

• 4 egg whites
• 1/4 cup diced bell peppers
• 1/4 cup diced onions
• 1/2 cup fresh spinach leaves
• 2 tablespoons low-fat milk
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• Cooking spray
• Optional: 2 tablespoons reduced-fat cheese

Spray a microwave-safe bowl or dish with cooking spray. Chop all vegetables into small, uniform pieces to ensure even cooking. In the prepared dish, combine the egg whites and milk, whisking until well blended. Add the salt and pepper, stirring to distribute evenly throughout the mixture.

Add the diced bell peppers, onions, and spinach to the egg white mixture. Gently stir to ensure the vegetables are evenly distributed throughout the egg whites. If using cheese, sprinkle it over the top of the mixture.

Microwave on high for 1 minute, then check the consistency. Continue cooking in 30-second intervals until the egg whites are set but still slightly moist in the center, typically 2-3 minutes total. Let stand for 1 minute before serving, as the frittata will continue to set during this time.

For best results, use a shallow, microwave-safe dish rather than a deep bowl to ensure even cooking. Watch carefully during the final minute of cooking to prevent overcooking, which can make the egg whites rubbery.

The frittata can be stored in an airtight container in the refrigerator for up to 2 days and reheated briefly in the microwave when ready to eat.

Chocolate Protein Breakfast Cookie

A chocolate protein breakfast cookie made in the microwave is a quick and nutritious way to start your day. This single-serve treat combines the indulgence of a cookie with the benefits of protein powder, making it perfect for busy mornings or post-workout fuel.

The beauty of this microwave cookie lies in its simplicity and customization options. You can adjust the sweetness level, swap protein powder flavors, or add different mix-ins to create your perfect breakfast cookie that's ready in just minutes.

Ingredients:

• 1 scoop chocolate protein powder
• 1 tablespoon coconut flour
• 1 tablespoon almond flour
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 large egg
• 2 tablespoons milk
• 1 tablespoon maple syrup
• Optional: dark chocolate chips, nuts, or seeds

In a microwave-safe bowl, combine all the dry ingredients, including the protein powder, coconut flour, almond flour, cocoa powder, and baking powder. Mix well to ensure there are no lumps and the ingredients are evenly distributed.

In a separate small bowl, whisk together the egg, milk, and maple syrup until well combined. Pour the wet mixture into the dry ingredients and stir until you achieve a thick, cookie dough-like consistency. If using any optional add-ins, fold them into the batter now. Shape the dough into a cookie on a microwave-safe plate lined with parchment paper.

Microwave the cookie on high for 60-90 seconds, checking at 60 seconds first. The cookie should be firm to the touch but still slightly soft in the middle, as it will continue to set while cooling. Let it rest for 1-2 minutes before eating.

For best results, use a microwave-safe plate that's completely flat and watch the cookie carefully while cooking, as microwave powers vary. The cookie can become tough if overcooked, so start with less time and add more if needed. You can store the dry ingredients pre-mixed in a container for even faster preparation on busy mornings.

Savory Breakfast Rice Bowl

A microwave rice bowl transforms leftover rice into a delicious breakfast option that rivals any restaurant creation. This Asian-inspired dish combines fluffy rice with a perfectly cooked egg, vegetables, and savory seasonings for a satisfying morning meal.

The beauty of this recipe lies in its versatility and quick preparation time. In less than 5 minutes, you can create a protein-rich breakfast that keeps you energized throughout the morning, using simple ingredients commonly found in most kitchens.

• 1 cup cooked white or brown rice
• 1 large egg
• 2 tablespoons frozen peas and carrots
• 1 tablespoon soy sauce
• 1/2 teaspoon sesame oil
• 1/4 teaspoon garlic powder
• 2 tablespoons green onions, chopped
• Salt and pepper to taste

Place the cooked rice in a microwave-safe bowl and create a well in the center. Add the frozen vegetables around the edges of the rice. Crack the egg directly into the well, being careful not to break the yolk. Drizzle soy sauce and sesame oil over the rice and vegetables, then sprinkle with garlic powder.

Cover the bowl with a microwave-safe plate or plastic wrap, leaving a small vent for steam to escape. Microwave on high for 1 minute, then check the egg. Continue microwaving in 20-second intervals until the egg white is set but the yolk remains slightly runny, typically 1-2 minutes total depending on your microwave's power.

Once done, let the bowl rest for 30 seconds. Top with chopped green onions, add salt and pepper to taste, and gently mix the ingredients, allowing the runny yolk to coat the rice.

Different microwaves have varying power levels, so watch carefully during the first attempt to avoid overcooking the egg. For best results, use day-old rice as it has a better texture and is less likely to become mushy when reheated. If using fresh rice, reduce the cooking time by 15-20 seconds.

Greek Yogurt Coffee Cake

This quick and easy microwave coffee cake combines the tangy richness of Greek yogurt with classic coffee cake flavors, creating a moist and satisfying breakfast treat in just minutes.

Perfect for busy mornings or when you're craving something sweet without heating up the oven. The addition of Greek yogurt not only adds protein but also ensures the cake stays tender and moist, while the traditional streusel topping provides that signature coffee cake crunch.

This single-serving recipe can be easily doubled for sharing or when you need a larger portion.

Ingredients:

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon cinnamon
• Pinch of salt
• 1/4 cup Greek yogurt
• 2 tablespoons vegetable oil
• 1 egg
• 1/4 teaspoon vanilla extract

Streusel Topping:

• 2 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 1 tablespoon cold butter
• 1/4 teaspoon cinnamon

In a microwave-safe mug or small bowl, combine the flour, sugar, baking powder, cinnamon, and salt.

Add the Greek yogurt, vegetable oil, egg, and vanilla extract. Mix until the batter is smooth and well combined, making sure to scrape the bottom and sides to incorporate all dry ingredients.

For the streusel topping, use your fingers to mix the flour, brown sugar, cold butter, and cinnamon until crumbly.

Sprinkle the mixture evenly over the cake batter. Gently press the topping into the batter slightly to help it adhere during cooking.

Microwave on high for 1-2 minutes, checking at 1 minute.

The cake is done when it springs back when lightly touched and a toothpick inserted in the center comes out clean.

Let it stand for 1 minute before eating.

For best results, use a microwave-safe container that's at least twice the volume of the batter to prevent overflow.

The cooking time may vary depending on your microwave's power, so start with 1 minute and add time in 15-second intervals if needed.

The cake is best enjoyed warm and can become slightly tough if overcooked.

Sweet Potato Breakfast Hash

A quick and nutritious breakfast option that transforms simple sweet potatoes into a satisfying morning meal.

This microwave version delivers the same delicious flavors as traditional hash but requires a fraction of the time and effort, perfect for busy mornings when you need something substantial.

This recipe combines the natural sweetness of sweet potatoes with savory seasonings and protein-rich eggs, creating a balanced breakfast that will keep you energized throughout the morning.

The microwave method ensures the sweet potatoes become tender while maintaining their shape and nutritional benefits.

Ingredients:

• 1 medium sweet potato, diced into small cubes
• 2 eggs
• 1/4 cup diced bell pepper
• 1/4 cup diced onion
• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Optional: chopped fresh herbs

Place the diced sweet potato in a microwave-safe bowl and add 2 tablespoons of water. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam.

Microwave on high for 4-5 minutes, stirring halfway through, until the sweet potatoes are nearly tender but still hold their shape.

Drain any excess water and add the diced bell pepper, onion, olive oil, and seasonings to the sweet potatoes.

Mix well and microwave uncovered for an additional 2 minutes. Create two wells in the mixture and crack an egg into each.

Pierce the egg yolks with a fork to prevent explosion.

Microwave for 1-2 minutes more, or until the eggs reach your desired doneness. The exact time will depend on your microwave's power and how you prefer your eggs cooked.

Let the dish rest for one minute before serving, as it will continue to cook slightly from residual heat.

For best results, cut the sweet potato into uniform, small cubes (about 1/2 inch) to ensure even cooking.

If the sweet potatoes seem dry during cooking, add an extra tablespoon of water.

To prevent the eggs from becoming rubbery, check them frequently during the final cooking stage and remember that they'll continue to cook slightly after removing from the microwave.

3-Ingredient Breakfast Quiche

Microwave quiche offers a perfect solution for busy mornings when you need a protein-rich breakfast but don't have time for traditional oven baking. This single-serving dish combines the classic elements of quiche – eggs, cheese, and fillings – in a convenient microwave-safe container.

The beauty of this quick breakfast quiche lies in its versatility, allowing you to use whatever ingredients you have on hand. From leftover vegetables to various cheese combinations, this recipe adapts to your preferences while maintaining the creamy, satisfying texture of traditional quiche.

• 2 large eggs
• 2 tablespoons milk
• 1/4 cup shredded cheese
• 2 tablespoons diced ham or bacon
• 2 tablespoons diced vegetables (spinach, bell peppers, or mushrooms)
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• Cooking spray

Spray a microwave-safe mug or small bowl with cooking spray to prevent sticking. Crack the eggs into the container and add milk, whisking thoroughly until well combined.

Mix in the cheese, meat, and vegetables, ensuring even distribution throughout the egg mixture.

Season with salt and pepper, then gently stir one final time. Place the container in the microwave and cook on high for 1 minute. Check the consistency – the edges should be set but the center might still be slightly runny.

Continue cooking in 20-second intervals until the eggs are completely set and no liquid remains. Let the quiche rest for one minute before eating, as it will be very hot and will continue to set slightly during this time.

The quiche should easily release from the sides of the container and can be eaten directly from the cooking vessel or transferred to a plate.

For best results, ensure your microwave-safe container is at least twice the volume of your ingredients, as the quiche will rise significantly during cooking.

The cooking time may vary depending on your microwave's power, so watch carefully during the first attempt to determine the perfect timing for your appliance. If the quiche becomes too dry, reduce the cooking time in future attempts.