Coffee Cup Scramble

2 eggs
2 TBS milk
2 TBS shredded cheddar cheese, or pieces of process cheese
Salt and pepper

Coat a 12 ounce (most "generous" size mugs are 12 ounces) with cooking spray or simply rub down with butter.  Add eggs and milk to the cup and beat well with a fork.

Microwave on high for 45 seconds;  remove from microwave, stir, return to the microwave for another 30 or 45 seconds. 

Season with salt/pepper, top with cheese

NOTE:  Can be eaten out of the mug - but the mug is VERY hot, I dump the eggs onto a plate to let them cool a bit. 

Options:  Can add chopped green onion, cooked ham or bacon bits, top with salsa and sour cream, place the scrambled eggs on a tortilla and fold it burrito-style to carry around, or on a toasted English Muffin . . . the important thing is eating eggs in the morning for the perfect protein, low-calorie, high satiety (keeps you from getting hungry so soon) low-cost, versatile, easily digested . . . handy, always thawed out . . . you should have a couple dozen in your refrigerator at all times!