Mediterranean Breakfast Bowls (Only 15-Minutes!)

If you’re looking for a savory breakfast bowl recipe that fills you up and keeps you going all day, this is it! It’s vegetarian and gluten-free!

Breakfast Bowls Are My Breakfast Win

In my family, we love a savory breakfast, so I knew when I came up with these easy-to-assemble breakfast bowls, I was onto something!

I start with creamy hummus and a jammy boiled egg, then layer on my favorite vegetables. I used mushrooms, spinach, and tomatoes for color, texture, and variety. Thanks to the eggs and hummus, this breakfast bowl packs a good amount of protein for a filling gluten-free and vegetarian way to start your day.

Make the hummus ahead of time, and you only need 15 minutes to pull this breakfast together, but if you’re a meal prep kind of person, you can make this recipe entirely ahead of time so breakfast is ready when you are!

How to Build a Breakfast Bowl

Like my savory yogurt bowls, I like to think of these breakfast bowls as a great way to use up what I have on hand. Here’s my quick guide for how to make a Mediterranean breakfast bowl that is filling, but won’t leave you feeling heavy or tired:

• Start with the protein. I opted for protein from two sources: eggs and hummus (chickpeas are a powerhouse with loads of additional fiber as well as plant-based protein). Cook the eggs any way you want, or use egg whites only if you prefer. 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.)
• Add in any veggies you 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.

Breakfast Bowl Ingredients

This healthy breakfast recipe requires only a handful of fresh, flavorful ingredients and your favorite seasonings.

• Eggs: These can be cooked to your liking. I’m using soft-boiled eggs.
• Mushrooms: I like to halve the mushrooms instead of slicing them for this recipe.
• Extra virgin olive oil: Use a high-quality extra virgin olive oil to sauté the vegetables.
• 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 adds color, flavor, and loads of nutrients to this easy breakfast recipe.
• Garlic cloves make a great base for flavor, no matter what seasonings you add.
• Hummus: You can make homemade hummus or any hummus variation you like, or even quality store-bought hummus to save time.
• Seasoning: I used Aleppo pepper and za’atar this time (I’ve used other spices and things like dukkah before.)
• Olives: These are optional, but I love the briny flavor they bring. You can use other pickled vegetables or fresh herbs for a little something extra.

How to Make Breakfast Bowls

• 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.

How to Meal Prep Breakfast Bowls

• Option 1: My preferred way to make breakfast bowls ahead of time is to prepare the different components—the hummus, boiled eggs, and sauteed vegetables—and store them in separate containers in the fridge.
• Option 2: Fully assemble the bowls and cover them tightly to keep in the fridge for up to 4 days. Do not reheat; they will be best at room temperature.

To Make This Recipe Vegan

It’s easy to turn this into a vegan breakfast bowl! Just omit or substitute the eggs for any of the following:

• Adding falafel
• Fried tofu
• Of course, you can always just add more vegetables.

Try These Mediterranean Bowl Recipes Next!

Breakfast

Protein-Packed Breakfast Hummus Bowl

Entree

Mediterranean Bowl with Quinoa, Hummus, and Harissa

Mediterranean Diet Recipes

Savory Yogurt Bowls are the Secret to Easy and Healthy Breakfasts

Middle Eastern

Loaded Mediterranean Falafel Bowl