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Microwave Mexican Coffee Cup Scramble

Microwave Mexican Coffee Cup Scramble

Mexican-inspired ingredients, like black bean and corn salsa, make this individual microwave egg scramble even more flavorful.


  • 1/2 cup frozen shredded hash browns
  • 1 EGG
  • 1 tablespoon water
  • Black bean and corn salsa
  • Shredded Mexican cheese blend


  1. Coat 12-ounce microwave-safe coffee mug with cooking spray. Add hash browns. Microwave on HIGH for 1 minute.
  2. Add egg and water; beat until blended.
  3. Microwave on HIGH 30 for seconds; stir.
  4. Microwave until egg is almost set, 15 to 30 seconds longer.
  5. Season with salt and pepper, if desired.
  6. Top with salsa and cheese.

Servings: 1 | Prep Time: 1 min | Cook Time: 2 min

Per Serving Calories: 228 Total Fat: 10 g Saturated fat: 4 g Polyunsaturated fat: 1 g Monounsaturated fat: 2 g Cholesterol: 199 mg Sodium: 320 mg Carbohydrates: 23 g

Dietary Fiber: 2 g Protein: 12 g

Vitamin A: 520 IU Vitamin D: 41 IU Folate: 27.7 mcg Calcium: 138.9 mg Iron: 2.3 mg Choline: 125.6 mg

Recipe and photo credit (used with permission): American Egg Board

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