Quick Microwave Eggs With Canned Green Beans!

Who says eating well has to break the bank or take hours? This microwave mashup proves you can whip up a satisfying meal faster than it takes to decide what to order.

Ready in 5 minutes and costing under $2 per serving, this recipe turns pantry staples into a protein-packed plate. No fancy skills or pricey ingredients required—just your trusty microwave and a craving for something hot.

We’ll show you how to nail fluffy eggs, keep green beans crisp-tender, and even sneak in flavor upgrades using whatever’s in your fridge.

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Quick Microwave Eggs with Canned Green Beans

Recipe by Lisa MartinCourse: Breakfast, LunchCuisine: American

Servings

2

Prep time

5

minutes

Cooking time

3

minutes

Calories

250

kcal

Total time

8

minutes

This recipe combines microwave scrambled eggs with seasoned canned green beans for a delicious and cheap meal. It's a great option when you're looking for something quick and filling, using ingredients that are easy to keep on hand. Perfect for busy days or for anyone looking to whip up a simple, satisfying dish.

Ingredients

• eggs

• of green beans 15 oz

• salt to taste

• pepper to taste

• of butter or cooking spray optional

• cheese . optional for topping

Directions

• Crack the eggs into a microwave-safe bowl and whisk until well combined.
• Add salt and pepper to taste, then set aside.
• Drain the canned green beans and place them in another microwave-safe bowl.
• Microwave the green beans on high for 1-2 minutes until heated through.
• For the eggs, microwave on high for 1 minute, stir, then microwave for an additional 30 seconds, or until cooked to desired doneness, stirring again halfway through.
• If desired, add butter or cooking spray to the eggs before cooking for extra flavor.
• Serve the scrambled eggs alongside the heated green beans, and if you like, sprinkle shredded cheese on top of the eggs for an extra treat..

Notes

Feel free to customize this dish by adding herbs or spices to the eggs. You can also incorporate leftover vegetables or cooked meat for added flavor and nutrition. This quick meal comes together in just a few minutes and is a great choice for any time of day.

Can You Microwave Eggs and Canned Green Beans?

Yes, but with strategy. Eggs become rubbery if nuked too long, while canned green beans turn mushy swimming in their brine. We microwave both daily—my kids Sarah and Timmy call this “science breakfast”—but success demands two rules: stir eggs every 30 seconds and drain beans thoroughly.

At my mom Linda’s 70th birthday brunch, we proved this works for crowds. Her ancient 900W microwave pumped out 12 egg-and-bean cups in 25 minutes. Just use microwave-safe containers (we repurpose glass yogurt jars) and keep portions shallow for even cooking.

What Do Microwave Eggs and Green Beans Taste Like?

Imagine a diner omelet meeting veggie crunch. Properly microwaved eggs stay fluffy—not Styrofoam-esque—while drained green beans retain snap. The beans’ slight tang cuts through the eggs’ richness, creating balance even picky eaters like Timmy approve. For an even more budget-friendly meal, consider adding canned mixed vegetables. Add shredded cheddar, and Sarah swears it’s “fancy restaurant food.”

Texture matters most here. Undercooked eggs feel slimy, overcooked ones turn bouncy. We test doneness at 70% power: eggs should jiggle slightly when shaken, then rest 1 minute to finish cooking. Green beans? Toss them in halfway to avoid sogginess. Last week’s experiment adding crushed chili flakes made Timmy declare it “breakfast with sparkles.” For a quick and delicious option, try using the microwave for cooking eggs. Microwave egg recipes are simple and can save time while still delivering a tasty meal.

Up next: Let’s raid your pantry for the 3 essential ingredients and 6 budget upgrades that make this dish sing. Knowing how to enhance your meal with microwave techniques can save time and elevate your cooking. Professional chefs have a few secrets for using microwaves effectively that can make a big difference in flavor and texture.

Ingredients for Microwave Eggs With Canned Green Beans

Our recipe thrives on simplicity. You’ll need 3 core items: large eggs (2 per serving), canned green beans (1/2 cup drained), and a pinch of salt/pepper. My college roommate once substituted pickled jalapeño juice for salt—surprisingly zingy! For an even quicker meal, try using microwave eggs with canned beans. Cheap microwave egg canned beans make for a nutritious and effortless dish that is perfect for busy days.

Essential Components and Substitutes

No fresh beans? No problem. Canned beans work, but drain them like your dinner depends on it (because it does). When you’re in a rush, consider using microwave canned beans for a quick and easy meal option. They not only save time but also retain great flavor and nutrition.

• Beans: Frozen green beans (microwave 1 minute first) or leftover steamed broccoli
• Eggs: Liquid egg whites (3 tbsp = 1 egg) for lower cholesterol
• Flair: Grated parmesan, smoked paprika, or a drizzle of sriracha mayo

We’ve even used crushed ramen seasoning packets in a pinch. Timmy calls it “emergency confetti.” For a quick meal solution, consider lazy microwave canned chicken ramen as a tasty alternative. It’s a simple way to enjoy a filling dish with minimal effort.

Also See: Mini Red Velvet Cakes (Microwave Magic) in Minutes!

How to Make Microwave Eggs With Canned Green Beans

I’ve burned more eggs than I’ll admit perfecting this. The secret? Low power + frequent stirring. Here’s how we avoid breakfast disasters: Cooking eggs in the microwave can be quick and convenient, but it requires careful attention to prevent overcooking. With the right technique, you can enjoy perfectly cooked eggs in just minutes.

Step-by-step Instructions With Microwave Tips

1. Drain beans in a colander, pressing with a paper towel to remove 95% moisture (measured by my kitchen scale once—nerdy but effective)
2. Microwave beans solo for 45 seconds at 100% power in a greased mug or bowl
3. Whisk eggs with fork until yolks break (20 stirs minimum—Sarah counts)
4. Pour eggs over beans, microwave at 50% power in 30-second bursts, stirring between each

Stop when eggs look slightly underdone—they keep cooking off heat. Last week, I added a splash of milk mid-cook and created accidental scrambled custard. Delicious chaos! If you’re looking for a simpler way to make custard, a microwave custard recipe can save time and effort while still delivering that creamy goodness.

Also See: Easy and Affordable: Cheap Microwave Instant Rice and Gravy

Common Mistakes and How to Avoid Them

We’ve suffered rubbery eggs so you don’t have to. Three classic blunders:

Preventing Rubber Eggs and Soggy Beans

• Overcrowding: Max 2 eggs per standard coffee mug. More creates uneven cooking (RIP my Titanic-sized omelet attempt)
• Bean Brine Buildup: Residual liquid = steamed beans. Pat dry with paper towels until they squeak
• Power Overload: High heat toughens egg proteins. Stick to 50-70% power—your microwave’s “egg” setting if available

Pro tip: Add cheese after cooking. Melted cheddar shields eggs from overcooking. Linda insists it’s “edible armor.”

Mastered the basics? Let’s explore how to keep leftovers fresh (hint: it involves more than just cling film). One common method is using plastic wrap, which can help retain moisture and prevent splatters. Be sure to use microwave-safe plastic wrap to avoid any harmful chemicals during heating.

Now It’s Your Turn to Try!

This microwave egg and canned green beans combo is the ultimate lazy-day meal—ready in minutes with minimal cleanup. We love how versatile it is, letting you tweak flavors with spices, cheese, or even a splash of hot sauce.

Give it a shot and see how this humble dish becomes your go-to when hunger strikes. Let us know what creative twists you add to make it your own!