Microwave Mexican Coffee Cup Scramble

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

Prep: 1 min | Cook: 2 min | Yield: 1 serving

Ingredients

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

Instructions

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.

Nutrition

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

Dietary Fiber: 2g Protein: 12g

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

Attribution

Recipe and photo used with permission from: American Egg Board