Microwave Mexican Coffee Cup Scramble

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  • Ingredients
    1/2 cup frozen shredded hash browns
    1 EGG
    1 Tbsp. water
    Black bean & corn salsa
    Shredded Mexican cheese blend

    Yields: 1 Serving

  • Nutritional Information

    Per Serving

    Excellent Source: Protein and Choline

    Good Source: Vitamin A, Vitamin D, Calcium and Iron

    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

    Vitamin C: 12.2 mg
    Vitamin E: 0 IU
    Trans Fat: 0 g
    Sugars: 1.2 g
    Potassium: 368.3 mg
    Magnesium: 17.7 mg
    Selenium: 16 mcg
    Phosphorus: 148.4 mg
    Vitamin B12: 0.5 mcg
    Vitamin K: 0.2 mcg
    Vitamin B6: 0.2 mg
    Copper: 0.1 mg
    Vitamin B1 – Thiamin: 0.1 mg
    Manganese: 0.2 mg
    Zinc: 1 mg
    Vitamin B2 – Riboflavin: 0.2 mg
    Vitamin B3 – Niacin: 3.6 mg
    Omega 3: 0.1 g
    Omega 6: 1.1 g

Directions

  1. COAT 12-oz. microwave-safe coffee mug with cooking spray.  ADD hash browns.  MICROWAVE on HIGH 1 minute.  Add egg and water; beat until blended.  MICROWAVE on HIGH 30 seconds; stir.  MICROWAVEuntil egg is almost set, 15 to 30 seconds longer.

  2. SEASON with salt and pepper, if desired.  TOP with salsa and cheese.

Insider Info

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

Microwave ovens vary.  Cooking times may need to be adjusted.