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.
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.