Mexican Coffee Cup Scramble
Cooking Time: 2 min
1/2 cup frozen shredded hash browns
1 tablespoon water
1 tablespoon black bean and corn salsa
1 tablespoon shredded Mexican cheese blend
1. Coat a 12-ounce microwaveable coffee mug with cooking spray. Add hash browns and microwave on high 1 minute.
2. Add egg and water; beat until blended. Microwave on high 30 seconds; stir. Continue to microwave until egg is almost set, 15 to 30 seconds longer.
3. Top with salsa and cheese and serve immediately.
Microwave ovens vary, so adjust your cooking time as needed.
Our Test Kitchen used ready-made refrigerated black bean and corn salsa; which is available in most markets. Of course, this recipe tastes great with any salsa or even without!
Add salt and pepper to taste.
Want another quick and delicious breakfast idea? Try our Egg, Canadian Bacon, and Cheese Muffin.
For more incredibly easy breakfast ideas with eggs, click here.