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COFFEE CUP SCRAMBLE

2 eggs

2 TBS milk

2 TBS shredded cheddar cheese, or pieces of process cheese

Salt and pepper

Coat a 12 ounce (most “generous” size mugs are 12 ounces) with cooking spray or simply rub down with butter.  Add eggs and milk to the cup and beat well with a fork.

MICROWAVE ON ‘HIGH’ 45 SECONDS;  REMOVE FROM MICROWAVE, STIR, RETURN TO THE MICROWAVE FOR ANOTHER 30 OR 45 SECONDS.

Season with salt/pepper, top with cheese

NOTE:  Can be eaten out of the mug – but the mug is VERY hot, Jo Manhart dumps the eggs onto a plate to let them cool a bit.

OPTIONS are many:  Can add chopped green onion, cooked ham or bacon bits, top with salsa and sour cream, place the scrambled eggs on a tortilla and fold it burrito-style to carry around, or on a toasted English Muffin . . . the important thing is to get that egg down the gullet in the morning for the perfect protein, low-calorie, high satiety (keeps you from getting hungry so soon) low-cost, versatile, easily digested . . . handy, always thawed out . . . you should have a couple dozen in your refrigerator at all times!