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Coffee Cup Scramble

2 eggs

2 TBL milk

2 TBL Shredded Cheddar cheese

Salt and pepper

Coat a 12 oz. microwave-safe coffee mug with cooking spray.  Add eggs and milk; beat until blended.  Microwave on HIGH for 45 seconds; stir.  Microwave until eggs are almost set, 30-45 seconds longer.  Top with cheese, season with salt and pepper.

Variation:  Using the same technique to prepare eggs, serve them on a toasted English muffin, with fully cooked Canadian bacon and a slice of American cheese.

Cereal Bowl Egg & Cheese Burrito

1 flour tortilla (6-inch)

1 egg

1 TBL shredded Mexican cheese blend

1 TBL salsa

Line a 2-cup microwave-safe cereal bowl with paper towel.  Press tortilla into bowl.  Break egg into center of tortilla.  Beat egg gently with a fork until blended, being careful not to tear tortilla.  Microwave on HIGH for 30 seconds; stir.  Microwave until egg is almost set, 30-45 seconds longer.  Remove tortilla from bowl by lifting the paper towel, and transfer to a flat surface.  Top egg with cheese and salsa.  Fold bottom of tortilla over egg, then fold in sides, burrito-style.

Microwave Omelet

2 eggs

2 TBL water

1 tsp. butter

Salt and pepper

Additional omelet ingredients such as shredded cheese, diced ham, sliced mushrooms

Beat eggs and water in small bowl until blended.  Microwave butter in 9-inch glass pie plate until melted, about 30 seconds.  Tilt plate to coat bottom evenly.  Pour egg mixture into hot pie plate.  Cover tightly with plastic wrap, leaving a small vent.  Microwave on HIGH for 1¾ - 2 minutes.  Do not stir.  When no visible liquid remains, season with salt and pepper, place cheese and other ingredients on one half of the omelet.  Fold in half and serve.

Note:  Microwave ovens vary.  Cook times may need to be adjusted.