Light, fluffy, creamy scrambled eggs are possible to make in the microwave. The trick is to add enough fat to the eggs to get them tender. It's also possible to make microwaved scrambled eggs in a mug or ramekin, but we prefer the shape of the Small Dish or Medium Shallow Dish for serving this classic breakfast recipe. Here is how to make microwave scrambled eggs: Melt a tablespoon of butter in a glass dish. Crack two eggs into the dish and add 1 tablespoon or sour cream or mayo. Whisk until smooth, then microwave in 30-second intervals, whisking every time, until eggs are barely cooked to your liking (it take us about 1 minute and 30 seconds). Eggs will be slightly runny, but will cook more as you whisk.

Poached eggs are a weekend staple for a reason: They take a practice (and time!) to get right. With microwave poached eggs, the process couldn't be easier. You could even make a microwave poached egg in a mug or ramekin if you're making only one! To make multiple poached eggs in the microwave, fill a Large or Medium Shallow dish to the midway line with cold tap water. Crack in the eggs. Pop on your lid (knob-up) and microwave for 2.5-3 minutes, depending on your microwave's wattage. Scoop them out with a slotted spoon and you're ready to eat in a fraction of the time.

Our collective minds were blown when we found out how easy it is to make classic Chinese egg custard or its Japanese cousin, chawanmushi, in the microwave. Both are notoriously tricky to master on the stove. However, jiggly egg custard or chawanmushi is easy to make in the microwave with an Anyday dish or a glass bowl with a plate on top. And we're not alone in our excitement: It's one of our most popular recipes! Here is how to make chawanmushi in the microwave: Whisk together eggs, stock, and salt and strain the mixture through a fine-mesh sieve. (For chawanmushi, the Japanese version, use dashi instead of stock.) Cover (knob-up) in the Medium or Large Shallow and cook at half power at the time listed for your microwave's wattage. Garnish with soy sauce, scallions, sesame oil, and any other toppings of your choice.

Want to make the fastest, fanciest breakfast ever? Try making microwave shakshuka: Runny eggs cradled in spiced tomato sauce, topped with the herbs and cheese of your choice. Bonus points if you pair the finished dish with crusty bread to complete the experience. In close to 10 minutes, you'll be brunching in the comfort of your own kitchen, all thanks to the microwave. Having some sort of lid to keep the steam from escaping is key – the eggs will need the moisture to be perfectly poached in the sauce. Make microwave shakshuka with a shallow Anyday dish or with a glass bowl with a plate on top.

If your weekend (or weekday!) plans include making a personal sized frittata for breakfast, you could use a mug, but the Small Dish or Medium Shallow is so much better and will quickly become your best brunch friend. If you want to make a frittata in the microwave for your family, the Large Shallow is the way to go. Simply microwave butter, seasonings, and the veggies of your choice until softened. Stir in whisked eggs (plus sour cream or mayo to make it smooth and creamy), cheese, and herbs. Microwave at half power (depending on your microwave's wattage), until the eggs are set. Yes, it really is that easy.

Did you know you can make crispy bacon in the microwave? Well, you can! To make these easy breakfast burritos, crisp up some Anyday bacon, then scramble eggs in the fat (using the microwave method). In just minutes you'll have a delicious filling to pile into tortillas along with your favorite mix ins — avocado, cheese, hot sauce, sour cream, the works.

You might not consider this breakfast an "egg dish" at first glance, but as with any custardy concoction, this French Toast Pudding recipe calls for egg yolks to achieve the right consistency. If you prefer sweet to savory breakfast options, give this quasi-dessert a go. Go ahead, top it with vanilla ice cream.