If you’ve been searching for a breakfast that feels like a warm hug on a busy morning, this Savory Breakfast Bowls with Mushrooms, Cherry Tomatoes, Spinach, and Hummus Recipe is exactly what your taste buds have been craving. It brings together earthy mushrooms, juicy cherry tomatoes, fresh spinach, and creamy hummus into a vibrant, hearty bowl topped with perfectly cooked eggs. Every bite bursts with flavor and texture, making it a delightfully satisfying way to start your day on a nutritious and delicious note.
Ingredients You’ll Need
These ingredients are refreshingly simple yet come together beautifully to create a balanced dish filled with color, texture, and nutrition. Each ingredient plays a vital role—from the tender mushrooms lending umami richness, to the bright cherry tomatoes offering a juicy pop, and the creamy hummus tying it all together with smooth, savory goodness.
- 4 eggs, cooked to your liking: Soft-boiled eggs with their creamy yolks are ideal for a luscious finish, but scrambled or fried works just as well.
- 8 ounces white button mushrooms, halved: These provide a hearty, savory base that soaks up olive oil and seasoning beautifully.
- 2 cups cherry tomatoes: Their natural sweetness balances the earthiness of mushrooms and adds vibrant color.
- 2 cups baby spinach, packed: Fresh and tender, spinach wilted lightly keeps the bowl light but nutrient-dense.
- 1 to 2 garlic cloves, minced: Garlic adds a fragrant punch without overpowering the delicate balance.
- 1 1/2 cups hummus (homemade or store-bought): Creamy, protein-rich hummus brings a silky texture and subtle tang.
- Extra virgin olive oil, for cooking and drizzling: This fruity oil elevates the dish with richness and a slight peppery finish.
- Kosher salt, to taste: Enhances all the natural flavors perfectly.
- Seasoning of your choice (e.g., Aleppo pepper, za’atar – about 1 teaspoon each): These bring delightful Middle Eastern flair and a pleasant spice kick.
- Olives (optional, for garnish): Add briny bursts that complement the creamy hummus and veggies.
How to Make Savory Breakfast Bowls with Mushrooms, Cherry Tomatoes, Spinach, and Hummus Recipe
Step 1: Cook the Eggs
The eggs are the crown jewel of this dish, so take your time here. For the recommended soft-boiled eggs, boil them gently for 6 to 7 minutes for that perfect custardy center. You can also opt to scramble or fry them if you prefer a different texture. If you’re prepping ahead, cooked boiled eggs store well in the fridge, making your morning even easier.
Step 2: Sauté the Mushrooms
Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat until shimmering. Toss in the halved mushrooms along with a pinch of kosher salt. Cook them for about 7 minutes, turning occasionally, until they develop a gorgeous golden-brown color and their natural moisture has evaporated, intensifying that savory mushroom flavor.
Step 3: Cook Tomatoes, Spinach, and Garlic
Once mushrooms are browned, add the cherry tomatoes, baby spinach, and minced garlic straight into the skillet. Sprinkle another pinch of kosher salt, then cook together for 2 to 3 minutes. This quick sauté gently softens the tomatoes and wilts the spinach just right, while the garlic adds a lovely aromatic depth that ties the veggies beautifully with the mushrooms.
Step 4: Assemble the Breakfast Bowls
Divide the warm mushroom, spinach, and tomato mixture evenly among four bowls. Nestle the cooked eggs on top, then generously spoon about half a cup of hummus into each bowl. A drizzle of extra virgin olive oil over the hummus adds a glossy finish and enriches the flavors even more.
Step 5: Season and Garnish
Now comes one of the most fun parts — seasoning! Sprinkle approximately 1 teaspoon each of Aleppo pepper and za’atar or your preferred spices over each bowl to bring complexity and a hint of exotic warmth. If you love olives, scatter a few on top for an extra burst of savory, briny goodness. Serve your bowls immediately to enjoy the freshest flavors.
How to Serve Savory Breakfast Bowls with Mushrooms, Cherry Tomatoes, Spinach, and Hummus Recipe
Garnishes
Try garnishing your Savory Breakfast Bowls with Mushrooms, Cherry Tomatoes, Spinach, and Hummus Recipe with fresh herbs like chopped parsley or cilantro for a fresh pop of green and added fragrance. Crumbled feta or a sprinkle of toasted pine nuts add delightful texture variations and a tangy contrast to the creamy hummus and earthy vegetables.
Side Dishes
This bowl stands strong on its own, but paired with warm pita bread or crusty sourdough toast, it transforms into an even heartier meal. A side of fresh fruit or a light citrus salad can balance the savory flavors beautifully, making your breakfast well-rounded and exciting.
Creative Ways to Present
Want to impress? Serve the components family-style with bowls of each ingredient and let everyone build their own bowl to their liking. Or layer the cooked veggies and hummus in a glass jar the night before and add the eggs fresh in the morning for a grab-and-go breakfast that still tastes fresh and vibrant.
Make Ahead and Storage
Storing Leftovers
Store any leftover cooked mushrooms, tomatoes, spinach, and garlic mixture in an airtight container in the fridge for up to 3 days. Keep the hummus and eggs separately to maintain their textures and freshness.
Freezing
While the hummus and eggs don’t freeze well, you can freeze the sautéed vegetable mixture in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating gently on the stovetop.
Reheating
Warm the vegetable mixture over medium heat, stirring occasionally until heated through. Avoid overheating as the spinach can become mushy. Add freshly cooked or refrigerated eggs and fresh hummus to complete your bowl, ensuring each element shines like the first time.
FAQs
Can I use other types of mushrooms?
Absolutely! Cremini, shiitake, or portobello mushrooms work wonderfully and can add deeper flavors or varying textures to the dish. Just adjust cooking time slightly to achieve the perfect tenderness.
Is this dish vegan-friendly?
To make this recipe vegan, simply omit the eggs and possibly add extra hummus or roasted chickpeas for protein. The mushrooms, spinach, and tomatoes offer lots of flavor and nutrients on their own.
What other seasonings can I use?
Feel free to experiment with spices like smoked paprika, cumin, or chili flakes for a different twist. Fresh herbs such as dill or basil also complement the flavors beautifully.
Can I prepare this recipe ahead of time?
Yes! You can prepare the vegetables and even boil the eggs the day before to save time in the morning. Just assemble and add hummus fresh to keep the textures vibrant.
What’s the best way to reheat the eggs?
Soft-boiled eggs are best enjoyed fresh, but if reheating is necessary, place them in hot water for a couple of minutes to warm through gently without overcooking.
Final Thoughts
This Savory Breakfast Bowls with Mushrooms, Cherry Tomatoes, Spinach, and Hummus Recipe is a brilliant way to start your day with loads of flavor and nutrition. It’s easy to prepare, endlessly adaptable, and satisfying enough to power you through your morning adventures. I can’t wait for you to try it and make it your own cozy go-to breakfast!
Print
Savory Breakfast Bowls with Mushrooms, Cherry Tomatoes, Spinach, and Hummus 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
This savory breakfast bowl recipe combines soft boiled eggs, sautéed mushrooms, cherry tomatoes, wilted spinach, and creamy hummus for a nutritious and flavorful start to your day. Easy to prepare and customizable with your favorite seasonings, this dish offers a balanced blend of protein, fiber, and vitamins in under 20 minutes.
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 Ingredients
- 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 according to your preferred style. Soft boiled eggs are recommended; boil them for about 6-7 minutes until the yolks are soft in the center. You can also scramble or fry the eggs if preferred. 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 for 2 to 3 minutes until the tomatoes are warmed through and the spinach is wilted.
- Assemble the bowls: Divide the cooked vegetable mixture evenly among 4 bowls. Place the cooked eggs on top, then spoon about 1/2 cup of hummus into each bowl. Drizzle a little extra virgin olive oil over the hummus if desired for extra richness.
- Season and garnish: Sprinkle your preferred seasonings, such as about 1 teaspoon each of Aleppo pepper and za’atar, over each bowl. Add olives if using. Serve immediately to enjoy a savory, nutrient-rich breakfast.
Notes
- Soft boiled eggs can be prepared in advance and kept for up to 2 days in the refrigerator.
- Adjust seasoning and spices according to your taste preferences.
- For a vegan or vegetarian option, substitute eggs with tofu scramble or additional sautéed vegetables.
- Use good quality hummus for better flavor, or make your own for customization.
- Olives are optional but add a nice briny contrast to the dish.
