If you are on the lookout for a nourishing and utterly delicious breakfast, look no further than this Savory Mushroom, Tomato, Spinach, and Hummus Breakfast Bowls Recipe. It brings together earthy mushrooms, juicy cherry tomatoes, vibrant spinach, and creamy hummus in one bowl that feels both wholesome and indulgent. Every bite is bursting with flavor and texture, making it a perfect way to kick-start your day with energy and joy. Whether you’re cooking for yourself or serving friends, these breakfast bowls are as satisfying as they are beautiful.
Ingredients You’ll Need
This recipe relies on a handful of simple, fresh ingredients that work beautifully together to create a vibrant and savory breakfast experience. Each one plays a key role, from the creamy hummus adding richness, to the fresh spinach lending color and a gentle earthiness.
- Eggs: Use four eggs cooked how you like, though soft boiled is recommended for that perfect runny yolk texture.
- White button mushrooms (8 ounces): These provide a meaty, umami-packed base that caramelizes beautifully when sautéed.
- Cherry tomatoes (2 cups): Sweet, juicy bursts that balance the savory elements with freshness and acidity.
- Baby spinach (2 cups, packed): Offers a tender leafy green that wilts delicately and adds vibrant color.
- Garlic (1 to 2 cloves, minced): Adds a punch of aromatic depth to brighten the vegetable medley.
- Hummus (1 1/2 cups): Creamy and rich, this ingredient brings a luscious texture and Mediterranean flair.
- Extra virgin olive oil: Used for cooking and finishing, it lends a fruity and smooth richness.
- Kosher salt: Essential for seasoning and amplifying all the natural flavors.
- Seasoning of your choice (about 1 teaspoon each, e.g., Aleppo pepper, za’atar): These spices add complexity and a subtle exotic kick.
- Olives (optional): Perfect for garnish if you want a salty, briny contrast.
How to Make Savory Mushroom, Tomato, Spinach, and Hummus Breakfast Bowls Recipe
Step 1: Cooking the Eggs
Start by preparing your eggs just the way you prefer. Soft boiled eggs are the star here, gently boiled for about 6 to 7 minutes to yield a delectably soft, slightly runny yolk. Alternatively, scrambled or fried eggs can work well too. If pressed for time, hard boiled eggs can be made in advance and kept chilled for up to a week.
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 and sprinkle them with kosher salt. Cook the mushrooms for around 7 minutes, turning occasionally, until they develop a nice golden brown on all sides. This step is crucial for creating that deep, earthy foundation of the dish.
Step 3: Cook Tomatoes, Spinach, and Garlic
Next, toss the cherry tomatoes, baby spinach, and minced garlic into the same skillet with the mushrooms. Season lightly with another pinch of kosher salt. Let everything cook together for 2 to 3 minutes until the tomatoes are warmed through, releasing their juices, and the spinach wilts down tenderly. This quick sauté melds the flavors beautifully.
Step 4: Assemble the Bowls
Divide the warm mushroom, spinach, and tomato mixture evenly amongst four bowls. Gently place the cooked eggs on top, as they add an extra velvety richness. Then spoon about half a cup of hummus into each bowl, creating a creamy layer that soothes and complements the savory vegetables perfectly. Finish with a drizzle of extra virgin olive oil for a luscious touch.
Step 5: Season and Garnish
Sprinkle your preferred seasonings such as Aleppo pepper and za’atar over the bowls, approximately a teaspoon each for bold aroma and flavor complexity. For additional flair, scatter a few olives on the side as a garnish. Serve these savory breakfast bowls immediately for maximum freshness and enjoy every nourishing bite.
How to Serve Savory Mushroom, Tomato, Spinach, and Hummus Breakfast Bowls Recipe
Garnishes
Fresh herbs like parsley, cilantro, or even a pinch of chopped chives can brighten the dish and add a fresh herbal note. A squeeze of lemon juice just before serving can also elevate the flavors, adding a lively zing that contrasts beautifully with the creamy hummus and mushrooms.
Side Dishes
Pair these bowls with warm crusty bread or toasted pita for dunking into the hummus. Alternatively, a side of roasted potatoes or a light fresh fruit salad rounds out the breakfast for a hearty yet balanced meal that will keep you energized for the day.
Creative Ways to Present
Try layering the ingredients vertically in clear glass bowls to showcase the colors and textures. Another idea is to add different kinds of mushrooms or switch up the greens to kale or swiss chard for a seasonal twist. You could even add a dollop of spicy harissa to the hummus for an exciting heat element that elevates the flavors further.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this Savory Mushroom, Tomato, Spinach, and Hummus Breakfast Bowls Recipe, store the vegetable mixture and hummus separately in airtight containers in the refrigerator. Eggs are best kept whole and chilled in their shells or peeled in a separate container to maintain freshness.
Freezing
While the vegetable mixture can be frozen, the fresh texture of tomatoes and spinach might become compromised. For best results, freeze only the sautéed mushrooms and spinach without the tomatoes. Hummus generally freezes well, but eggs do not freeze well and should be used fresh.
Reheating
Reheat the vegetable mixture gently in a skillet or microwave until warm. Avoid overheating as it can toughen the spinach and mushrooms. Add a fresh spoonful of hummus after reheating, and warm or freshly cooked eggs can be added on top to restore that freshly made feel.
FAQs
Can I make this recipe vegan?
Absolutely! Simply skip the eggs or substitute them with tofu scramble or a plant-based egg alternative. The mushrooms, tomatoes, spinach, and hummus already provide plenty of flavor and protein to make this a hearty vegan breakfast bowl.
What other seasonings can I use besides Aleppo pepper and za’atar?
You can experiment with smoked paprika, cumin, or even a pinch of chili flakes for heat. Italian herbs like oregano and thyme also work wonderfully, depending on the flavor profile you prefer.
Is this recipe suitable for meal prep?
Definitely! Prepare the vegetable base and hummus in advance and refrigerate separately. Cook or prepare your eggs fresh each morning for the best texture, or hard boil eggs ahead and add when ready to serve.
Can I use other types of mushrooms?
Yes, feel free to substitute white button mushrooms with cremini, shiitake, or portobello for more intense umami flavors. Just adjust cooking time slightly if using larger or denser mushrooms.
How can I make this dish more filling?
Adding cooked quinoa, bulgur, or even a scoop of your favorite grains to the bowl will make it more substantial and perfect for a long-lasting energy boost throughout the morning.
Final Thoughts
This Savory Mushroom, Tomato, Spinach, and Hummus Breakfast Bowls Recipe is one of those wonderfully simple yet incredibly flavorful dishes that feels both comforting and exciting. It’s colorful, nourishing, and easy to customize, making it a go-to breakfast that you’ll want to enjoy again and again. Give it a try and experience how a few humble ingredients can come together in perfect harmony to brighten your mornings.
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 flavorful and nourishing savory breakfast bowl featuring sautéed mushrooms, cherry tomatoes, and spinach topped with perfectly cooked eggs and creamy hummus. This easy 20-minute recipe offers a balanced combination of vegetables, protein, and healthy fats, making it an ideal way to start your day.
Ingredients
Vegetables and Aromatics
- 8 ounces white button mushrooms, halved
- 2 cups cherry tomatoes
- 2 cups baby spinach, packed
- 1 to 2 garlic cloves, minced
Protein and Base
- 4 eggs, cooked to your liking (soft boiled recommended)
- 1 1/2 cups hummus (homemade or quality store-bought)
Seasonings and Garnishes
- 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. For soft boiled eggs, boil them for about 6-7 minutes to achieve a soft center. Alternatively, scramble or fry if desired. Soft boiled or boiled eggs can be made ahead 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 the mushrooms are nicely browned on both sides.
- Cook tomatoes, spinach, and garlic: Add the 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 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 (about 1 teaspoon each of Aleppo pepper and za’atar suggested). Add olives if using. Serve immediately and enjoy a savory, nutrient-rich breakfast.
Notes
- Soft boiled eggs can be prepared in advance and refrigerated for up to a week.
- Adjust the seasoning and spices to your taste preferences; Aleppo pepper and za’atar add Middle Eastern flair but can be substituted.
- Use quality extra virgin olive oil for optimal flavor.
- For a vegan option, replace eggs with tofu scramble and use vegan hummus.
- Leftover sautéed vegetables can be stored in the fridge for up to 3 days.
