Simple Microwave Recipes

Microwave-Safe Casserole

Microwave-Safe Casserole with Cover

In my recipes, I like to include instructions for using a variety of cooking methods. Some people don’t own microwaves, but in a dorm or hotel room, that may be the only cooking tool available. Different methods work better for different people and situations.

Reader Ilana-Davita’s stovetop broke, and in the absence of a crockpot she requested microwave recipes. Here are a couple of simple ones. They all require microwave-safe utensils, like toughened glass, ceramic, or silicon.

First read Microwave Myths and Microwave-Safe Utensils.

Microwave Scrambled Eggs:

Beat an egg with salt and pepper, then put it in a small greased bowl.  The egg needs about 60 seconds to cook. It will cook faster and more evenly if you scramble it with a fork in the middle of the cooking time. Cook until just before set. Let it finish on its own or it will be rubbery. Never cook a raw egg without breaking the yolk first, because it will explode.

Microwave rice:

  • 1 cup white rice (200 grams)
  • 1-1/2 cups water (350 ml)
  • Salt

Cook, covered, on high for ten minutes. Make sure your dish is deep. Some recipes call for plastic wrap but a glass or ceramic plate works fine as a cover. It shouldn’t be sealed tightly. Let the rice sit for another ten minutes. (Note to Ariela: This won’t burn.)

Microwaved Vegetables:

You can cook just about any fresh or frozen vegetable in the microwave without additional water. Cooking times depend on the quantity. Below are a few examples:

  • Potatoes and sweet potatoes: Scrub and prick with a fork. Place on a glass or ceramic plate. Cook on high for three minutes per potato. Large ones will take longer, but turning the potato over in the middle. If you are making a few, arrange them in the middle.
  • Onions: Chop and cook on high, covered, for ten minutes until soft. Add to scrambled eggs, rice, quiche, or other recipes.
  • Peppers: A fast, economical substitute for roasted peppers. Slice, cover and cook on high for 2 minutes.
  • Eggplant: Chop and cook on high for 6 minutes. No need to salt and drain. Remove the liquid later if you like.

Microwave Oatmeal:

Mix one part whole oats and one part water. Cook for 3 minutes for one cup, more for larger quantities.

If you enjoyed this post you may also enjoy:

Summer Fruit Cooked in the Microwave

Sweet Bread Pudding


  1. Thank you so much for your help. So far I have re-heated savory pies and frozen soup as I had a meeting in the evening both yesterday and today.
    For lunch I had the time to steam fish in a steamer I got with the Whirlpool microwave when I got it.
    I think I’ll try the egg tomorrow evening.


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