If you’re craving a breakfast that truly wakes up your taste buds and nourishes your body, this Savory Mushroom, Tomato, Spinach, and Hummus Breakfast Bowls Recipe is an absolute winner. It combines earthy mushrooms, juicy cherry tomatoes, fresh spinach, creamy hummus, and perfectly cooked eggs into one colorful, flavorful bowl that feels both wholesome and indulgent. The textures and rich flavors come together like a breakfast hug, making it a go-to dish for your mornings, whether it’s a busy weekday or a leisurely weekend brunch.
Ingredients You’ll Need
These ingredients are refreshingly simple yet pack a powerful punch in flavor and nutrition. Each plays a unique role, from the creaminess of hummus to the earthy touch of mushrooms, creating a harmonious balance in every bite.
- Eggs: The star protein source, soft boiled eggs lend a luscious, runny yolk that adds richness and body to the bowl.
- White button mushrooms: Their mild, savory flavor and meaty texture provide the perfect foundation for the sautéed vegetable medley.
- Cherry tomatoes: These burst with juicy sweetness and a slight tang that contrasts beautifully with the earthy mushrooms.
- Baby spinach: Adds a fresh, leafy green note and a tender texture that wilts deliciously into the warm vegetables.
- Garlic cloves: A touch of minced garlic adds aromatic depth without overpowering the dish.
- Hummus: This creamy, protein-packed spread lends a luscious smoothness that binds all the flavors together.
- Extra virgin olive oil: Used both for sautéing and drizzling, it enriches the dish with subtle fruitiness and unctuous mouthfeel.
- Kosher salt: Enhances the natural flavors of all ingredients, making each element pop.
- Seasoning of your choice (Aleppo pepper, za’atar): Adds a fragrant, spiced kick that elevates the bowl to something special.
- Olives (optional): Their briny bite contributes an extra layer of savory goodness as a garnish.
How to Make Savory Mushroom, Tomato, Spinach, and Hummus Breakfast Bowls Recipe
Step 1: Cook the eggs
Start by preparing your eggs just the way you love them. While soft boiled eggs are highly recommended to capture that rich, runny yolk goodness, feel free to scramble or fry them if that’s your preference. For soft boiled eggs, boil for about 6 to 7 minutes for perfectly set whites and creamy centers. This step is simple but essential as eggs provide protein and luscious texture that anchors the whole bowl.
Step 2: Sauté the mushrooms
Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the halved white button mushrooms, sprinkle with kosher salt, and let them cook undisturbed for a few minutes before turning. This technique encourages them to brown evenly and develop a deep, savory flavor. After about 7 minutes, the mushrooms will be tender and beautifully caramelized, which is key to the dish’s rich flavor profile.
Step 3: Cook tomatoes, spinach, and garlic
Throw in the cherry tomatoes, baby spinach, and minced garlic to the skillet with the mushrooms. Don’t forget another pinch of kosher salt to bring out their natural juices. Cook this colorful medley for 2 to 3 minutes, just until the tomatoes warm through and the spinach wilts softly. This step adds sweetness, freshness, and a lovely tender bite to complement the mushrooms.
Step 4: Assemble the bowls
Divide the sautéed mushroom, spinach, and tomato mixture into four individual bowls. Nestle your cooked eggs on top, letting their creamy centers become the centerpiece of the bowl. Then, generously spoon about 1/2 cup of hummus into each bowl to add that velvety, nutty creaminess that transforms every mouthful into a decadent experience.
Step 5: Season and garnish
Finish by drizzling a touch of extra virgin olive oil over the hummus and sprinkling your favorite seasonings. The recipe suggests about a teaspoon each of Aleppo pepper and za’atar for a warm, slightly smoky, and herby flavor finish. Add a few olives if you like that salty pop. Serve immediately and get ready to savor a meal that truly delights.
How to Serve Savory Mushroom, Tomato, Spinach, and Hummus Breakfast Bowls Recipe
Garnishes
Beyond the olives and spices, you can elevate presentation with fresh herbs like parsley, cilantro, or mint. A sprinkle of toasted sesame seeds or pine nuts adds crunch and a nutty aroma. A little dollop of Greek yogurt or a squeeze of lemon also brightens the bowl beautifully.
Side Dishes
Pair this savory breakfast bowl with crusty whole-grain bread or warm pita to scoop up the hummus and veggies. Fresh fruit or a light green salad on the side complements the meal perfectly for a rounded, satisfying start to your day.
Creative Ways to Present
Serve every component in separate smaller bowls so everyone can customize their own bowl at the table. Or layer the ingredients in a mason jar for a grab-and-go breakfast that looks as pretty as it tastes. Playing with different hummus flavors—like roasted red pepper or lemon garlic—can also refresh this dish wonderfully.
Make Ahead and Storage
Storing Leftovers
Keep any leftover mushroom, tomato, and spinach mixture in an airtight container in the fridge for up to 3 days. Store eggs separately to prevent them from getting rubbery. Hummus can also be refrigerated for up to a week if homemade or store-bought.
Freezing
Freezing is not ideal for the fresh spinach or eggs, but you can freeze the sautéed mushrooms and tomatoes for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove before assembling your bowl.
Reheating
To reheat leftovers, warm the vegetable mixture slowly in a skillet over low heat to preserve texture. Add fresh spinach for a quick wilt if needed. Eggs are best served freshly cooked since reheating can alter their texture.
FAQs
Can I use other types of mushrooms?
Absolutely! Cremini, shiitake, or portobello mushrooms all work nicely and add their own unique flavors and textures to the bowl.
Is this recipe suitable for vegans?
This particular version includes eggs, so it is not vegan. However, you can omit the eggs and add more hummus or roasted chickpeas for protein to enjoy a vegan variation.
Can I prepare this recipe ahead of time?
You can prep the sautéed vegetables and hummus in advance and refrigerate them. Cooking the eggs fresh is best, but hard-boiled eggs can be made ahead and added later.
What seasonings work best for the bowls?
While Aleppo pepper and za’atar are excellent choices, feel free to experiment with smoked paprika, cumin, or even fresh herbs like dill or basil.
How do I make homemade hummus for this recipe?
Blend cooked chickpeas, tahini, lemon juice, garlic, olive oil, salt, and a bit of water until smooth. Adjust seasonings to your taste for a creamy, luscious hummus that complements this recipe perfectly.
Final Thoughts
This Savory Mushroom, Tomato, Spinach, and Hummus Breakfast Bowls Recipe is a true celebration of simple ingredients coming together in the most delicious way. It’s comforting, vibrant, and full of wholesome goodness to start your day right. I can’t wait for you to try it and make it your own — your mornings are about to get a whole lot brighter and tastier!
Print
Savory Mushroom, Tomato, Spinach, and Hummus Breakfast Bowls Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A quick and nourishing savory breakfast bowl featuring sautéed mushrooms, cherry tomatoes, and spinach, topped with soft boiled eggs and creamy hummus. This vibrant dish is seasoned with warm spices and drizzled with olive oil for a flavorful and satisfying start to your day.
Ingredients
Eggs
- 4 eggs, cooked to your liking (soft boiled recommended)
Vegetables
- 8 ounces white button mushrooms, halved
- 2 cups cherry tomatoes
- 2 cups baby spinach, packed
- 1 to 2 garlic cloves, minced
Other
- 1 1/2 cups hummus (homemade or quality store-bought)
- Extra virgin olive oil, for cooking and drizzling
- Kosher salt, to taste
- Seasoning of your choice (e.g., Aleppo pepper, za’atar – about 1 teaspoon each)
- Olives (optional, for garnish)
Instructions
- Cook the eggs: Prepare the eggs to your preferred style. Soft boiled eggs are recommended; boil eggs for about 6-7 minutes for a soft center. Alternatively, you can scramble or fry them. Cooked boiled eggs can be prepared in advance and stored in the refrigerator.
- Sauté the mushrooms: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the halved mushrooms and season with kosher salt. Cook for about 7 minutes, turning occasionally until mushrooms are browned on both sides.
- Cook tomatoes, spinach, and garlic: Add cherry tomatoes, baby spinach, and minced garlic to the skillet with the mushrooms. Add another pinch of kosher salt. Cook together for 2 to 3 minutes until the tomatoes are warmed through and the spinach is wilted.
- Assemble the bowls: Divide the cooked mushroom, spinach, and tomato mixture evenly among 4 bowls. Add the cooked eggs on top, then spoon 1/2 cup of hummus into each bowl. Drizzle a little extra virgin olive oil over the hummus if desired.
- Season and garnish: Sprinkle your preferred seasonings over each bowl (the recipe suggests about 1 teaspoon each of Aleppo pepper and za’atar). Add olives if using. Serve immediately and enjoy a savory, nutrient-rich breakfast.
Notes
- Soft boiled eggs provide a creamy texture that complements the vegetables and hummus beautifully.
- This recipe can be customized by using different types of mushrooms or leafy greens like kale or arugula.
- Cooked boiled eggs can be made ahead and refrigerated for convenience during busy mornings.
- Adjust seasoning to taste or try other spice blends such as smoked paprika or cumin for variety.
- Adding olives is optional but enhances the Mediterranean flavor profile.
