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Mexican Microwave Egg Scramble

Need a protein-packed breakfast that's ready in minutes? This Mexican microwave egg scramble with salsa and cheddar is quick, nutritious, and delicious!
Author: Diabetic Foodie
Prep Time: 3 minutes
Cook Time: 2 minutes
Total Time: 5 minutes
Servings: 1

Ingredients 

Instructions

  • 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

Notes

This recipe is for 1 serving of egg scramble.
Watching sodium? Please note that the nutritional information provided does not include any of the optional salt. To reduce the sodium, use less cheddar and/or low-sodium easy homemade salsa.
Watching fat? Use nonfat or low-fat milk and cheese.
This dish is best enjoyed right away.

Nutrition Info Per Serving

Nutrition Facts
Mexican Microwave Egg Scramble
Serving Size
 
1 cup
Amount per Serving
Calories
164
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
4
g
20
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0
g
Monounsaturated Fat
 
0
g
Cholesterol
 
373
mg
124
%
Sodium
 
222
mg
9
%
Potassium
 
182
mg
5
%
Carbohydrates
 
2
g
1
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
13
g
26
%
Net carbs
 
1
g
* Percent Daily Values are based on a 2000 calorie diet.