I do it all the time because I have a bowl that's exactly right for making one egg into a sammich-perfect size. Salt, pepper, and a couple dashes of Cholula. Scramble, pour in the greased bowl, nuke for exactly 1 minute. I don't stir so it comes out as a dense egg foam rather than scrambled, but on a biskit with bacon and jam, who cares.
For 2-3 eggs I use a non-stick skillet with a liberal dose of olive oil, butter, or bacon drippings. Heat skillet on medium low. Prep eggs with desired additions, pour in to skillet, and let cook covered for 7-10 minutes or until the eggs have just begun to set on top. Being covered they cook through without the need to flip or stir. Texture is different than true scrambled but it doesn't bother me in the least.
Brad