Vegan Breakfast Scramble
Prep
10m
Cook
15m
Total
25m
Serves
2
Cal
240
“Everything you love about a loaded weekend breakfast scramble - fluffy, savory, and piled high with veggies - without a single egg.”
Everything you love about a loaded weekend breakfast scramble - fluffy, savory, and piled high with veggies - without a single egg. Inspired by American flavors, this easy-to-make vegan breakfast scramble comes together with 11 ingredients that come together beautifully and yields 2 cozy servings. At 240 calories per serving, it's a satisfying choice that doesn't compromise on nutrition. Ready in 25 minutes (10 min prep, 15 min cook), it's proof that plant-based comfort food can be both simple and extraordinary.
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Ingredients
- 8 oz JUST Egg liquidBuy JUST Egg →
- 1/2 cup Bell pepper, diced
- 1/4 cup Red onion, diced
- 1 cup Baby spinach
- 1/2 cup Cherry tomatoes, halved
- 1/4 cup Vegan cheddar shredsBuy Violife →
- 1 tbsp Olive oil
- 1/4 tsp Black salt (kala namak)
- 1/8 tsp Turmeric
- to taste Salt and pepper
- as needed Toast or tortillas (for serving)
Instructions
- 1
Heat olive oil in a nonstick skillet over medium heat. Add diced bell pepper and red onion. Sauté for 3 to 4 minutes until softened.
- 2
Add cherry tomatoes and cook for 1 minute until they just begin to soften.
- 3
Pour JUST Egg into the skillet. Sprinkle with black salt and turmeric.
- 4
Let the JUST Egg set for about 30 seconds, then gently stir and fold with a spatula, just like scrambling regular eggs. Continue folding for 2 to 3 minutes until the egg is set but still slightly soft.
- 5
Add baby spinach and vegan cheddar shreds. Stir gently until spinach wilts and cheese melts, about 1 minute.
- 6
Season with salt and pepper. Serve immediately on toast, in a tortilla, or alongside breakfast potatoes.
Pro Tips
This recipe is quick to prep, so have all your ingredients measured and ready before you start cooking for the smoothest workflow.
Don't skip the seasoning. Vegan comfort food shines when you're generous with salt, pepper, garlic powder, and smoked paprika.
This recipe is portioned for 2. Double it if you want leftovers for meal prep throughout the week.
Check our vegan swap guide for recommended brands of plant-based products that work perfectly in this recipe.
Taste as you go and adjust seasoning before serving. Plant-based dishes often benefit from a squeeze of lemon or a pinch of salt at the end.
Serving Suggestions
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