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On a piece of waxed paper, cutting board, or paper plate, press an inverted custard cup onto a slice of cheese so you end up with a round piece the size of the cup. You may be able to use a small microwavable coffee cup if you don't have custard cups. Set the cheese aside.
Lightly butter or spray the inside of the cup. Crack the egg into the cup, add the milk, salt and pepper. With fork or whisk, mix gently.
Top with the round slice of cheese and place in microwave on the waxed paper. Cook on high for 2 minutes. It will be very HOT, use towel or hot pad to take out of mic.
Place the toast or toasted muffin on top of cup and an inverted plate on top of toast. Carefully flip the whole shebang over (I use a spatula under the cup and my hand on the plate).
Egg should slide out of cup onto the toast. Remove cup. Sprinkle with some bacon bits and dig in.
Source: From the kids' cookbook, Messipies, by Gordon and Synarski
By ~gloria from upstate NY
Beat eggs. Add milk and salt to taste. Melt butter in an 8 inch round glass cake dish in microwave oven (about 15 seconds at normal power). Pour egg mixture into dish. Cook in microwave oven 2 minutes at normal power; stir. Cook 1 minute at normal power or until nearly set. Remove from oven and stir. Allow to stand for a few minutes before serving. Makes 2 servings.
By Robin from Washington, Ia
Scrambled eggs can be easily made in the microwave. Spray a microwave safe bowl with oil, beat eggs and cook for 20-30 sec. per egg. By Kara Grantland