With a handful of fresh ingredients, these Mediterranean Breakfast Bowls are healthy and filling, a great way to start the day! Use up what vegetables you have on hand and change the seasonings for a unique dish every time. Make-ahead tips are included for those busy mornings! Vegetarian & Gluten Free.
15 minutes to the best vegetarian breakfast bowls!
People often ask me for Mediterranean diet breakfast ideas that are easy and quick to make. On busy weekdays, I regularly rotate between make-ahead egg muffins, simple toast, and today's healthy breakfast bowls--a big hit with my family!
I love the idea of savory breakfast bowls, made with eggs and hummus (for a good bit of fiber and satisfying protein) along with veggies, sautéed in extra virgin olive oil. With the hummus made ahead of time, it takes 15 minutes to put together, and you'll have the perfect power bowl to get the day started! (I think of them as a mini, quick version of my ultimate Mediterranean breakfast board).
And, if you prefer, you can prepare these bowls ahead of time too and enjoy them for several days.
What goes in a a great breakfast bowl? A quick guide:
I like to think of these bowls as a great way to use up what ingredients and vegetables I have on hand to make a colorful and satisfying savory breakfast bowl. Here's my quick guide for how to make the perfect breakfast bowls that are satisfying and won't leave you heavy or tired:
- Start with the protein. In my case, I went for protein from two different sources, eggs and hummus (chickpeas are powerhouse with loads of additional nutrition as well as plant-based protein). Make this bowl your own and cook up the eggs You can cook up the eggs any way you want, and you can use egg whites only if you need to. And you don't have to stick to plain hummus, try avocado hummus, roasted red pepper hummus, beet hummus, or even white bean hummus. (Make the hummus ahead of time and keep it in the fridge, but it's fine to use store-bought if you need to)
- Add in any number of veggies you like or have on hand. You can use raw or cooked veggies here. In today's bowls, I have some cherry tomatoes, mushrooms and spinach cooked in a bit of extra virgin olive oil. But if you have some roasted veggies leftover from last night's dinner, this is a great place to add them! My Italian roasted vegetables, crispy roasted broccoli, or roasted sweet potatoes are all good to use here.
- Add spices and seasonings. If you want to keep things simple with a dash of salt and pepper, that is totally fine. But I'll often use a little Aleppo pepper, za'atar, cumin, oregano...etc.
- Throw in olives, pickles, herbs, or other flavor makers you like. In this case, I threw in some briny kalamata olives!
- Serve with your favorite bread (optional). I do pita or Jerusalem bagels sometimes.
Ingredients you need to make these bowls
These healthy breakfast bowls (with eggs) require only a handful of fresh, flavorful ingredients and your favorite seasonings. The great thing about making these is how easy they are to adapt to your preferred ingredients, so feel free to change things up like I mentioned earlier.
- Eggs - These can be cooked to your liking. I'm using soft-boiled eggs.
- Mushrooms - I like to halve the mushrooms instead of slice them for this recipe.
- Extra virgin olive oil - Use a high-quality olive oil to saute the vegetables. You can see my favorites here.
- Tomatoes - Cherry tomatoes are ideal but you can easily use grape tomatoes or even cut up a large tomato into bite-sized pieces.
- Baby spinach - Spinach adds color, flavor and loads of nutrients to this easy breakfast recipe.
- Garlic cloves - Fresh garlic is a great base for flavor, no matter what seasonings you add.
- Hummus - You make use homemade hummus, or any hummus variation you like, or even quality store-bought hummus
- Seasoning - I used Aleppo pepper and za'atar this time (I've used other spices and things like dukkah before)
- Olives - Optional...you can use other pickled vegetables, herbs or anything more you like.
How to make these vegetarian breakfast bowls
These healthy breakfast bowls are so easy to make - just prepare the eggs, cook the vegetables, assemble and enjoy! Depending on how you prefer your eggs, these could be ready in as little as 15 minutes!
- Cook the eggs. You can prepare your eggs any way you like. I went with soft boiled eggs but scrambled, sunny-side up and boiled eggs all work great as well.
- Cook the vegetables. Season the mushrooms with salt and cook until browned. Add in the tomatoes, spinach and garlic and cook until everything has warmed through and the spinach wilts.
- Assemble the bowls. Divide the vegetables among 4 bowls. Add the hummus and eggs. Drizzle additional olive oil over the hummus if you'd like and then add your seasonings of choice.
It's easy to turn this into a vegan breakfast bowl! All you need to do is omit or substitute the eggs. If you want to substitute them, make-ahead falafel is a great option and so is fried tofu. Of course, you can always just add more vegetables.
YES! My preferred way to prepare these bowls ahead of time is to simply prepare the different components-- the hummus, boiled eggs, and sauteed vegetables--and store them in separate containers in the fridge. But if you like, you can fully assemble the bowls and cover them tightly to keep in the fridge for up to 3 days. Do not reheat, they will be best at room temperature.
More easy breakfast recipes to try:
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Mediterranean Savory Breakfast Bowls
- 4 eggs, cooked to your liking (I am using soft boiled eggs)
- 8 ounces white button mushrooms (halved)
- extra virgin olive oil
- Kosher salt
- 2 cups cherry tomatoes
- 2 cups baby spinach (packed)
- 1 to 2 garlic cloves (minced)
- 1 ½ cups hummus (homemade ahead or quality store-bought)
- seasoning of your choice (I used Aleppo pepper and Za'atar)
- olives (optional)
- Cook the eggs to your liking. I went with soft boiled eggs, but scrambled, sunny-side up or any way you like them will work. (Boiled eggs can be cooked in advance and refrigerated for later use).
- Heat 2 tablespoons olive oil in a large skillet. Add the mushrooms. Season with salt and cook on both sides until browned (about 7 minutes)
- Add the cherry tomatoes, spinach, garlic. Season with another pinch of salt. Cook briefly, 2 to 3 minutes, till warmed through and the spinach wilts.
- Assemble the bowls. Divide the mushroom, spinach and tomato mixture among 4 bowls. Add the eggs and hummus next. Drizzle a bit of extra virgin olive oil over the hummus, if you like.
- Add seasonings of your choice (I used a little Aleppo Pepper and za’atar, about 1 teaspoon each).
- Make-ahead tips: It's best to make your own homemade hummus a couple days ahead, but quality store-bought hummus is fine. You can make all the components of these breakfast bowls ahead of time and store them in the fridge in separate containers. You can also assemble the bowls fully and cover them tightly to store in the fridge for 3 days or so (don't drizzle olive oil until serving).
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