If you are searching for a breakfast that feels nourishing and vibrant, the Savory Breakfast Bowls with Mushrooms, Cherry Tomatoes, Spinach, and Hummus Recipe is an absolute game changer. This dish brings together tender, earthy mushrooms with juicy cherry tomatoes and fresh spinach, all harmonizing beautifully atop creamy hummus and perfectly cooked eggs. Each bite offers a delightful blend of textures and flavors, making your morning routine something to look forward to.
Ingredients You’ll Need
Gathering these few simple yet essential ingredients is all it takes to create a savory breakfast bowl that bursts with flavor, texture, and color. Each component plays a unique role, whether it’s the silkiness of the hummus, the juicy pop of tomatoes, or the subtle earthiness of mushrooms.
- Eggs: Soft boiled eggs work wonderfully for a creamy yolk that gently coats the other ingredients.
- White button mushrooms (8 ounces): These bring an earthy, meaty texture when browned perfectly.
- Cherry tomatoes (2 cups): Their natural sweetness and juicy burst contrast so beautifully against the mushrooms.
- Baby spinach (2 cups, packed): Adds vibrant color and a mild, fresh flavor while providing a nutrient boost.
- Garlic cloves (1 to 2, minced): Just enough to add a fragrant warmth without overpowering the mix.
- Hummus (1 1/2 cups): Choose homemade or a quality store-bought version for a creamy, protein-rich base.
- Extra virgin olive oil: Essential for sautéing and drizzling, enhancing the dish’s richness.
- Kosher salt: To season and bring out the natural flavors.
- Seasonings (about 1 teaspoon each of Aleppo pepper and za’atar): These add warm, exotic notes and a subtle kick.
- Olives (optional): Perfect for a salty garnish that complements every component.
How to Make Savory Breakfast Bowls with Mushrooms, Cherry Tomatoes, Spinach, and Hummus Recipe
Step 1: Cook the Eggs
Start by preparing your eggs exactly how you like them. The recipe recommends soft boiled eggs for that gorgeous, runny yolk, which takes about 6 to 7 minutes of boiling. Soft boiled eggs bring creaminess that enriches every mouthful of this dish. If you prefer, scrambled or fried eggs work just as well and add their own unique texture. Pro tip: Boiled eggs can be made ahead and kept in your fridge for busy mornings.
Step 2: Sauté the Mushrooms
Next up, heat about 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the halved mushrooms with a sprinkle of kosher salt. Let them cook for approximately 7 minutes, turning occasionally so each side gets wonderfully browned. This caramelization elevates their flavor and adds a satisfyingly meaty bite to the bowls.
Step 3: Cook Tomatoes, Spinach, and Garlic
Once the mushrooms have browned, toss in the cherry tomatoes, spinach, and minced garlic. Add another pinch of kosher salt and sauté everything together for 2 to 3 minutes until the tomatoes warm through and the spinach wilts just enough without losing its vibrancy. This combination gives the dish a fresh, juicy, and tender contrast that is simply irresistible.
Step 4: Assemble the Bowls
Now comes the fun part — bringing it all together. Divide the mushroom, tomato, and spinach mixture evenly into four bowls. Place the cooked eggs on top of each, then generously spoon about half a cup of hummus alongside or beneath the veggies and eggs. Drizzle with a bit more extra virgin olive oil for that luxurious finish.
Step 5: Season and Garnish
Finally, sprinkle your chosen seasonings — about a teaspoon each of Aleppo pepper and za’atar — over every bowl to add warmth and a hint of exotic spice. If you like, pop on some olives as a briny garnish that beautifully balances the creamy and fresh elements. Serve these bowls immediately for a nutrient-packed, savory breakfast you’ll fall in love with.
How to Serve Savory Breakfast Bowls with Mushrooms, Cherry Tomatoes, Spinach, and Hummus Recipe
Garnishes
Enhance your bowls with a few fresh herbs like chopped parsley or cilantro to add bright flavors and a dash of green. A light sprinkle of toasted pine nuts or pumpkin seeds adds an unexpected crunch. Some crumbled feta or a drizzle of lemon juice can also elevate the taste, making each serving feel special and personalized.
Side Dishes
These savory breakfast bowls are plenty filling on their own, but pairing them with warm crusty bread or pita makes for an extra comforting meal. A simple fruit salad or a glass of fresh juice can provide a refreshing contrast to the savory elements without overpowering them.
Creative Ways to Present
For a weekend brunch with guests, serve the ingredients separately and let everyone build their own bowls — it makes for a fun, interactive experience. Alternatively, layer the hummus on the bottom of clear glass bowls and artistically arrange the mushrooms, spinach, and tomatoes on top with the egg as a centerpiece so the colors and textures shine through immediately.
Make Ahead and Storage
Storing Leftovers
Store any leftover mushroom, tomato, and spinach mixture in an airtight container in the refrigerator for up to 3 days. Keep cooked eggs and hummus stored separately to maintain their best texture and freshness. This way, your savory breakfast bowls can be effortlessly recreated later in the week.
Freezing
This recipe doesn’t freeze particularly well because of the delicate textures of the hummus and fresh vegetables. However, you can freeze cooked mushrooms separately if needed and combine fresh spinach and tomatoes when reheating. Eggs generally lose quality when frozen, so it’s best to prepare them fresh.
Reheating
When reheating leftovers, gently warm the mushroom, spinach, and tomato mixture in a skillet over low heat to avoid overcooking. Avoid heating the hummus as it’s best enjoyed chilled or at room temperature. Soft boiled eggs are best eaten fresh, but if you have hard boiled ones, warm them slightly or enjoy cold for a quick snack.
FAQs
Can I use other types of mushrooms in this Savory Breakfast Bowls with Mushrooms, Cherry Tomatoes, Spinach, and Hummus Recipe?
Absolutely! Cremini, shiitake, or portobello mushrooms can all add delicious flavor and texture. Just slice them similarly and sauté until golden.
Is this dish suitable for vegans?
This recipe includes eggs, so it’s not vegan as written. However, you can substitute eggs with tofu scramble or roasted chickpeas to keep it plant-based and still delightful.
What if I don’t have za’atar or Aleppo pepper?
No worries! Sumac, smoked paprika, or a pinch of red pepper flakes can be wonderful alternatives that still add a lively touch to the dish.
Can I make the hummus from scratch for the recipe?
Definitely! Homemade hummus will add a fresh, personal touch. Whip up a simple blend of chickpeas, tahini, lemon juice, garlic, and olive oil for a creamy base that perfectly complements the vegetables and eggs.
How long does it take to prepare this breakfast?
From start to finish, this Savory Breakfast Bowls with Mushrooms, Cherry Tomatoes, Spinach, and Hummus Recipe takes about 20 minutes, making it perfect for busy mornings or a relaxed weekend brunch.
Final Thoughts
This Savory Breakfast Bowls with Mushrooms, Cherry Tomatoes, Spinach, and Hummus Recipe truly turns breakfast into a delicious celebration of simple, wholesome ingredients. It’s nourishing, colorful, and simply bursting with flavors that make waking up early so worth it. Give it a try and watch this bowl become your new favorite way to start the day!
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
A vibrant and nutrient-packed savory breakfast bowl featuring sautéed mushrooms, cherry tomatoes, and spinach, topped with soft boiled eggs and creamy hummus. Perfect for a wholesome start to your day with rich flavors and healthy ingredients.
Ingredients
Main Ingredients
- 4 eggs, cooked to your liking (soft boiled recommended)
- 8 ounces white button mushrooms, halved
- 2 cups cherry tomatoes
- 2 cups baby spinach, packed
- 1 to 2 garlic cloves, minced
- 1 1/2 cups hummus (homemade or quality store-bought)
Seasonings & Extras
- 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 eggs to your preferred style, with soft boiled recommended. For soft boiled eggs, boil them for about 6-7 minutes to achieve a soft center. Alternatively, scramble or fry the eggs to your liking. Boiled eggs can also be cooked in advance and refrigerated.
- 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 approximately 7 minutes, turning occasionally, until mushrooms are golden brown on both sides.
- Cook Tomatoes, Spinach, and Garlic: Into the skillet with mushrooms, add cherry tomatoes, baby spinach, and minced garlic. Sprinkle with another pinch of kosher salt. Cook together for 2 to 3 minutes, until the tomatoes are warmed through and spinach is wilted.
- Assemble the Bowls: Evenly divide the cooked mushroom, spinach, and tomato mixture among 4 bowls. Place the cooked eggs on top of each bowl, then add 1/2 cup of hummus to each.
- Season and Garnish: Drizzle a little extra virgin olive oil over the hummus if desired. Sprinkle your preferred seasonings such as Aleppo pepper and za’atar (about 1 teaspoon each) on top. Add olives as an optional garnish. Serve immediately and enjoy your savory, nutrient-rich breakfast.
Notes
- Soft boiled eggs are recommended for best texture, but you can use scrambled or fried eggs.
- Cooked boiled eggs can be prepared ahead and stored in the refrigerator for convenience.
- Use quality extra virgin olive oil for best flavor.
- Seasonings such as Aleppo pepper and za’atar can be adjusted to taste or substituted with other spices.
- Olives are optional but add a nice salty contrast.
