If you’re craving a breakfast that’s both vibrant and packed full of wholesome goodness, you absolutely must try this Savory Mushroom, Cherry Tomato, Spinach, and Hummus Breakfast Bowls Recipe. Every bite bursts with fresh, earthy flavors while delivering a comforting, satisfying start to your day. The creamy hummus combined with tender mushrooms, juicy cherry tomatoes, and bright spinach makes for a beautiful balance of textures and tastes that will have you eager for round two. This recipe is not only incredibly delicious, but it’s also easy to make and adaptable to whatever you have on hand.
Ingredients You’ll Need
These ingredients are refreshingly simple but essential to creating layers of flavor and texture in this dish. Each element plays a crucial role, whether it’s the softness of the eggs, the umami richness of the mushrooms, or the splash of freshness from the spinach and tomatoes.
- Eggs (4): Soft boiled eggs are recommended for their luscious runny yolk that binds the bowl together beautifully.
- White button mushrooms (8 ounces): Halved mushrooms for that earthy, meaty bite that soaks up olive oil perfectly.
- Cherry tomatoes (2 cups): Juicy and sweet, they add vibrant color and a little burst of acidity.
- Baby spinach (2 cups, packed): Adds a fresh, leafy green component that wilts delicately and brings a mild taste.
- Garlic cloves (1 to 2, minced): Small but mighty, garlic infuses the sautéed vegetables with warm aromatics.
- Hummus (1 1/2 cups): Creamy, rich, and nutty, it is the heart of the bowl offering smooth texture and satisfying protein.
- Extra virgin olive oil: Used for cooking and drizzling, it brings richness and a beautiful silky finish.
- Kosher salt: Essential for seasoning and enhancing every flavor in this dish.
- Seasonings (Aleppo pepper, za’atar, about 1 teaspoon each): These add a Middle Eastern flair and a touch of complexity.
- Olives (optional): For an added briny, salty bite as a garnish that pairs wonderfully with the hummus and veggies.
How to Make Savory Mushroom, Cherry Tomato, Spinach, and Hummus Breakfast Bowls Recipe
Step 1: Cook the Eggs
The eggs form the protein-packed centerpiece of these breakfast bowls. For the best experience, soft boiled eggs are the way to go—aim for about 6 to 7 minutes to get that perfectly creamy yolk that works its magic when you break into it. Alternatively, scramble or fry the eggs if that’s your preference. You can even prepare the boiled eggs ahead of time, making your morning routine easier.
Step 2: Sauté the Mushrooms
Warm two tablespoons of extra virgin olive oil in a skillet over medium heat and add the halved mushrooms, making sure they’re spaced well and not overcrowded. Season with kosher salt to elevate their natural flavor. Sautéing them for roughly 7 minutes while turning occasionally will give you golden-brown, tender mushrooms with that irresistible umami appeal.
Step 3: Cook Tomatoes, Spinach, and Garlic
Once the mushrooms have started browning beautifully, toss in the cherry tomatoes, baby spinach, and minced garlic. Add another pinch of kosher salt and let everything cook together for 2 to 3 minutes just until the tomatoes gently soften and the spinach wilts down, releasing a fresh, fragrant aroma that fills the kitchen.
Step 4: Assemble the Bowls
It’s time to bring all those gorgeous ingredients together. Divide the warm mushroom, spinach, and tomato mixture into four bowls evenly. Nestle your cooked eggs gently on top of the veggie medley. Then, dollop about half a cup of creamy hummus into each bowl, smoothing it slightly for coverage. If you love a touch of richness, finish with a drizzle of extra virgin olive oil over the hummus to enhance its silky texture.
Step 5: Season and Garnish
The final flourish is all about adding personality. Sprinkle your preferred seasonings—Aleppo pepper and za’atar recommended for their warm, earthy notes—on each bowl, adjusting the amount to your taste. If you like olives, scatter a few on top for bursts of salty complexity. Serve these immediately while everything is warm and fresh, ready to brighten your morning with every savory spoonful.
How to Serve Savory Mushroom, Cherry Tomato, Spinach, and Hummus Breakfast Bowls Recipe
Garnishes
To elevate the presentation and flavor, fresh herbs like parsley or cilantro work wonderfully on top, adding a pop of color and brightness. A sprinkle of toasted sesame seeds or pine nuts can also introduce delightful crunch and nuttiness. Don’t forget a small lemon wedge on the side to squeeze over for a tangy lift that complements the hummus beautifully.
Side Dishes
This Savory Mushroom, Cherry Tomato, Spinach, and Hummus Breakfast Bowls Recipe pairs well with light, crispy sides such as warm pita bread or toasted sourdough slices, perfect for scooping up every last bit of hummus. A fresh fruit salad or a simple green salad with a citrus vinaigrette can round out the meal for those who want a bit more freshness alongside their savory goodness.
Creative Ways to Present
Feeling creative? Serve your bowl layered in a glass jar for a visually stunning breakfast on the go. Or create a deconstructed platter where each ingredient is served separately for guests to customize their own bowls. For a brunch setting, arrange the bowls on a beautiful wooden board with small bowls of extra hummus, olives, and fresh herbs alongside for a social and interactive mealtime.
Make Ahead and Storage
Storing Leftovers
You can store leftovers of the cooked mushroom, spinach, and tomato mixture in an airtight container in the fridge for up to 3 days. Keep the hummus and eggs separate to maintain the best texture and flavor. When ready to enjoy again, simply reheat the veggie mixture gently on the stove or microwave to avoid overcooking.
Freezing
This bowl is best enjoyed fresh as freezing the mushroom and tomato mixture can change its texture after thawing. However, you can freeze cooked eggs for up to a month if needed, though fresh eggs always taste better. Hummus can also be frozen but may require stirring after thawing to regain its creamy consistency.
Reheating
Reheat the mushroom and spinach mix over low to medium heat just until warmed through. Avoid overheating as the tomatoes can become mushy. Add fresh spinach at the last minute if you want to refresh the dish. Reheat eggs gently or enjoy them cold, depending on your preference. Add the hummus fresh each time for the best taste and texture.
FAQs
Can I use other types of mushrooms?
Absolutely! Cremini or shiitake mushrooms make lovely variations, each bringing their own unique flavor profile. Just make sure to cook them thoroughly for the best taste.
Is this recipe suitable for a vegan diet?
This particular version includes eggs, so it’s not vegan. However, you can make it vegan-friendly by omitting the eggs or replacing them with seasoned tofu or avocado slices for creaminess.
Can I make this recipe ahead for meal prep?
Yes! The mushroom and veggie component stores well for several days and can be quickly reheated. Just keep the eggs and hummus separate until you’re ready to eat for maximum freshness.
What can I substitute for hummus?
If you’re not a fan of hummus, try swapping it with a dollop of Greek yogurt, avocado mash, or even a soft cheese like ricotta for a creamy texture that complements the veggies.
How spicy is the seasoning in this recipe?
The Aleppo pepper adds a mild heat and smokiness without overpowering the dish. Za’atar brings herbal and citrus notes more than heat. You can adjust or omit seasonings to suit your spice tolerance.
Final Thoughts
This Savory Mushroom, Cherry Tomato, Spinach, and Hummus Breakfast Bowls Recipe has quickly become one of my absolute favorite ways to start the day. It’s a simple, nourishing dish bursting with fresh flavors and comforting textures that make each morning feel special. If you’re searching for a breakfast that’s both wholesome and downright delicious, this bowl will not disappoint. Give it a try and watch it become your new go-to!
Print
Savory Mushroom, Cherry 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 nutrient-rich savory breakfast bowl featuring sautéed mushrooms, cherry tomatoes, spinach, and creamy hummus topped with perfectly cooked eggs. This quick and easy 20-minute recipe provides a healthy start to your day with vibrant veggies, protein-packed eggs, and rich Mediterranean seasonings.
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, 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 can be prepared in advance and refrigerated for up to 2 days for quick assembly in the morning.
- Use fresh, quality hummus or homemade for the best flavor and texture.
- Adjust seasoning like Aleppo pepper or za’atar according to your spice preference.
- Olives add a nice briny contrast but are optional depending on your taste.
- For a vegan variation, substitute the eggs with tofu scramble or avocado slices.
