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Microwave Fiesta Eggs

1 Ratings
4 Comments
  • Prep 2 min
  • Total 5 min
  • Servings 1

A super quick breakfast for college students or people on the go. MORE + LESS -

Baker Peabody
October 30, 2014

Ingredients

2
large eggs
2
tablespoons cream or milk
1
tablespoon Old El Paso™ Green Chiles
1/4
cup shredded Mexican blend cheese
Salt and pepper to taste
Pico de gallo for garnish
Sour cream for garnish

Steps

Hide Images
  • 1
    Place eggs, milk, salt and pepper, and green chilies into a microwave-safe bowl or mug (I prefer a mug). Whisk with a fork to make sure all the ingredients are incorporated.
  • 2
    Cook in microwave for 45 seconds. Remove. Re-scramble with the fork.
  • 3
    Place cheese on top of egg mixture and put back into microwave.
  • 4
    Cook another 30-60 seconds (depending on the wattage of your microwave…mine took another 40 seconds).
  • 5
    Top with Pico de Gallo and sour cream.
 

Nutrition Information

 No nutrition information available for this recipe
More About This Recipe
  • Quick and with a delish kick, these eggs don't even dirty a pan!

    There is a certain freedom that comes with going off to college. Getting to eat what you want when you want is one of those freedoms. But trust me, after eating at the dining hall every meal you will soon miss Mom’s cooking, and miss it fast.

    But with little resources as a college student, how are you to cook? The microwave! Yes, really!

    In no time you can whip up these Microwave Fiesta Eggs and have a delicious meal that can be made a million different ways. But I like them best with Old El Paso chilies in them to give them a little hint of heat.

    Not in college? No problem. Microwave eggs are a quick and easy way to get a good dosage of protein to your morning routine without much clean up.

    So whether you are a starving student or a busy mom on the go Microwave Fiesta Eggs are for you.

    Here’s how

    Gather ingredients.

    Place eggs, milk, salt and pepper, and green chilies into a microwave safe bowl or mug (I prefer a mug).  Whisk with a fork to make sure all the ingredients are incorporated.

    Cook in microwave for 45 seconds. Remove. Re-scramble with the fork.

    Place cheese on top of egg mixture and put back into microwave.

    Cook another 30-60 seconds (depending on the wattage of your microwave…mine took another 40 seconds). Top with Pico de Gallo and sour cream and serve while warm.

    Peabody loves ice hockey (she plays!) and all things baking! Check out her great stuff at her blog site Culinary Concoctions by Peabody and her Tablespoon profile.

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