Breakfast On-The-Go: Easy Vegan Spinach & Sun-Dried Tomato Muglet

One of my favorite ingredients to cook with is sun-dried tomatoes. There is so much to love about them, and virtually countless applications for them.

Making a creamy pasta dish? Add diced sun-dried tomatoes to brighten things up.

Add sun-dried tomatoes to your next batch of hummus.

Why not top your next salad with some diced sun-dried tomatoes? The possibilities really are endless.

Today’s recipe takes a breakfast-y spin on a classic pair: sun-dried tomatoes and spinach. Mixed in a mug with JUST egg, cubed bread and some spices, it becomes a quick and easy morning meal that’s satisfying and tasty, all in less than 10 minutes.

I’ve only tested this recipe in the microwave with JUST egg, though I suspect it might be in the realm of possibility to use a chickpea omelette base as well. If neither of those suit your fancy, you might even try mixing the rest of the ingredients into your next tofu scramble.

But if you’re following my recipe below, all you need is 5 minutes and a mug. Hope you’re hungry!

Vegan Spinach Sun-Dried Tomato Muglet

The bold and bright flavors of sun-dried tomatoes are the star of this quick breakfast, which can be made in a mug and whips up in less than 10 minutes. It's the perfect on-the-go vegan morning starter.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 2 minutes mins

Total Time 7 minutes mins

Course Breakfast, Snack

Cuisine Italian

Servings 1 serving

Equipment

• 20 ounce mug *see recipe notes

Ingredients

  

• cooking spray, such as Pam
• 1 slice bread of choice, diced I used whole wheat
• 1/2 cup fresh spinach leaves, rough chopped

JUST Egg Mixture

• 1/3 cup JUST Egg
• 2 tbsp non-dairy milk or cream
• 2 tbsp vegan mozzerella shreds
• 1 tsp Italian seasoning
• 2 tbsp sun-dried tomatoes, finely chopped
• salt and pepper, to taste

Instructions

 

• Lightly spray your 20oz mug with a quick spray of cooking spray.
• Whisk all JUST Egg Mixture ingredients together in a small bowl until just combined.
• Layer a third each of the diced bread, the egg mixture, and spinach in the mug, ensuring any bread is coated with egg mixture. Repeat layering with remaining ingredients.
• Place mug on microwaveable plate. Microwave in 30 second increments four times (totalling 2 minutes), stopping the microwave to stir and check for doneness each time. Microwaves and cooking time may vary, but all of the egg mixture should be cooked through.
• Carefully remove from microwave, and enjoy!

Notes

*I had the best luck in this recipe when I used a mug with 20 ounce capacity. There was a bit of overflow in the microwave when testing this in a 12 ounce mug, but if you don’t have anything bigger you’ll probably just have to keep a closer eye on it, and stop the microwave and stir it more often. Bottom line: use the closest mug to 20oz that you have.

Keyword 10 ingredients or less, bread, cheesy, dairy-free, just egg, omelette, quick, sundried tomatoes

Fun fact: this recipe is based off of something I tried in this video, where I veganized recipes created by Tasty. If you like my channel, please do give it a sub while you’re over there 🙂

Thanks for stopping by the blog! Until next time, peace 😉