Scrambled Eggs in a Mug

(1 vote)
4 Comments
3 minutes
June 27, 2023
Carole JonesJump to Recipe

As a momma to six kiddos, every Tuesday I am sharing my tips, recipes and anecdotes related to bringing out every kid’s culinary potential.

Kids in the Kitchen
Scrambled Eggs in a Mug

Last week, I began my fifth year as the Seminary teacher for a wonderful group of high school students.  They come to class every school day morning, at a bright and early 6:00 am to be instructed and grow their religious education.  As their teacher, I am continually amazed at their faith, dedication and commitment to what they believe.  It is an honor to be their teacher.After class is over each morning, I have to resume my regular role of Mom and rush to get my kids out the door in 30 minutes.  To say it is a crazy and hectic half hour would be quite the understatement.  It is mayhem.

One of the biggest stress inducers is what the kids are going to eat for breakfast because most mornings, they are on their own while I am packing lunches, styling hair, signing daily assignments and getting little ones dressed.  Cold cereal is easy, but it isn’t my favorite as a Mom.  Not only is it mega expensive, it usually isn’t the healthiest option out there either.  That is when amazingly simple breakfast options like these Scrambled Eggs in a Mug save the day!  Not only can my kids make it for themselves, it takes less than a couple minutes from start to finish!

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Scrambled Eggs in a Mug

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Ingredients

Scale
  • 2 large eggs
  • dash of milk
  • salt and pepper to taste

Instructions

  1. Spray a coffee mug with nonstick spray and add the eggs, milk, salt and pepper. Use a fork to mix together until combined. Microwave on high for 45 seconds, then mix well again with the fork. Return to the microwave for another 30 seconds to finish cooking. **Microwave times will vary depending on the strength of your microwave.

Nutrition

  • Serving Size: 1
  • Calories: 148
  • Sugar: 1g
  • Sodium: 721mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Protein: 13g
  • Cholesterol: 370mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

4 comments

Fran Carroll
10 years ago

This is in regards to your wonderful sounding recipe for carrot and zucchini with cream cheese frosting. Should I try and remove the liquid from the zucchini before incorporating it into the mixture> I can’t wait to make this sounds delicious.. Thank you.

Carole
10 years ago

Fran – do not remove the liquid from the zucchini first. You need that moisture to make the cake nice and moist -Carole

Michelle Mathis
10 years ago

Awesome. I always need new ideas and love to read about them.

Carole
10 years ago

Glad you like this one Michelle!

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