Microwave Scrambled Eggs (1 serving) 2 large eggs 1 teaspoon butter - softened 1 slice American cheese Recipe test success! People who eat eggs every day might notice that the eggs are bit less tender than pan-scrambled eggs. But those who have eggs just once or twice a week may very well not notice a difference. I've adjusted the recipe ever so slightly from when it was first contributed by reducing the amount of butter that's needed. I'd also recommend adding a pinch of salt to the eggs when you beat them. I opted to use a Colby Pepper Jack cheese for my test scramble - which seems to indicate that almost any thinly sliced cheese should work fine. From start to finish, this breakfast took me 2 and 1/2 minutes and cleanup was very easy. I'm a traditionalist when it comes to eggs and I'll always prefer to use a pan. But it's great to know that a satisfying egg breakfast can be prepared in the time it takes to watch two television commercials. (This recipe was submitted in 2002. It was tested and photographed in February 2015.) How To Make Scrambled Eggs In The Microwave Whisk the eggs in a bowl or cup. Grease the inside of a microwave-safe bowl with butter. Pour eggs into the microwave-safe bowl and microwave on high for 1 to 1 and 1/2 minutes, stirring and breaking up any large pieces twice during heating. Add a slice of cheese to melt on top as soon as you pull it out of the microwave oven. Quick and easy! Just three ingredients. Breakfast in about 90 seconds. This recipe includes cheese, but that can be omitted if desired. Mr Breakfast would like to thank destructobutt for this recipe. Recipe number 698. Submitted 10/19/2002.