This recipe isn’t new; it has been around as long as the microwave. But I’m always amazed at how many people don’t know about it or have no idea how to cook an egg in the microwave without it turning into jerky (which, by the way, is not good!). This little breakfast has saved many a vacation for my family, providing a quick, inexpensive tummy filler before we leave the hotel room. Make sure you let your creative juices flow and bring along your favorite egg additions when you pack your cooler! Oh, and remember that microwave ovens vary, so keep an eye on your eggs and adjust the cooking time as needed.
EGG INGREDIENTS
1 tsp (5 ml) coconut oil or ghee
2 eggs per 12-ounce coffee cup (make sure it’s microwave safe)
Sea salt to taste
Freshly ground black pepper to taste
OPTIONAL ADD-INS
Chopped cooked bacon
Chopped chives
Chopped cooked ham
Shredded cheese
Chopped cooked mushrooms
Serves 1
In the coffee cup, heat the coconut oil or ghee in the microwave for about 10 seconds or until melted.
Swirl the cup to coat the sides.
Crack the eggs into the cup, and stir gently with a fork to scramble.
Rinse your fork, and wipe it dry.
Add sea salt and pepper to the eggs.
Microwave the eggs on high for 50 seconds.
Stir the eggs with the clean fork, and toss in any add-ins.
Microwave the eggs for another 30-45 seconds or until set.
Let the eggs cool for a minute before eating.
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Coffee Cup Eggs are the two-minute breakfast that works anywhere with a microwave. Two eggs scramble with melted coconut oil or ghee straight in the cup, then load up with add-ins like bacon, ham, chives, or mushrooms for hot scrambled eggs with zero cleanup.
Pro Tips
- Melt the coconut oil or ghee in the cup first and swirl it to coat the sides — this is what keeps the eggs from sticking and makes cleanup genuinely effortless.
- Microwave in two stages: 50 seconds, then stir and add the toppings, then 30–45 seconds more. Cooking straight through at once makes the eggs rubbery.
- Stir gently with a fork before the first cook so the yolk and white blend into a proper scramble rather than cooking as two separate layers.
- The add-ins should be pre-cooked — bacon, ham, and mushrooms go in already done; they only need to warm through in the second cook.
- Let the cup cool for a minute before eating — eggs straight from the microwave are hotter than they look, and the cup holds heat.
Frequently Asked Questions
Can I really microwave eggs?
Yes — this method works beautifully for a quick scramble. The two-stage cook with a stir in between is the key to soft eggs rather than rubbery ones.
Is this paleo?
Yes: eggs and coconut oil or ghee, with paleo-friendly add-ins like bacon, chives, ham, and mushrooms. Skip the shredded cheese topping for strict paleo.
What add-ins work best?
Chopped cooked bacon, chives, cooked ham, cooked mushrooms — whatever you have. Add them after the first cook so they warm through without overcooking the eggs.
Does the cup matter?
Use a microwave-safe 12-ounce coffee cup as the recipe specifies. Bigger cups work but the cook time changes — start with 50 seconds and adjust.
Recipe Card
Ingredients
Method
- Chopped cooked bacon Chopped chives Chopped cooked ham Shredded cheese Chopped cooked mushrooms Serves 1 In the coffee cup, heat the coconut oil or ghee in the microwave for about 10 seconds or until melted. Swirl the cup to coat the sides. Crack the eggs into the cup, and stir gently with a fork to scramble.
- Rinse your fork, and wipe it dry.
- Add sea salt and pepper to the eggs. Microwave the eggs on high for 50 seconds.
- Stir the eggs with the clean fork, and toss in any add-ins. Microwave the eggs for another 30-45 seconds or until set.
- Let the eggs cool for a minute before eating.
