Today’s post isn’t as much a recipe as it is a meal idea or example of how I build meals on the fly based on what I have in the refrigerator. I’ve posted about my savory breakfast bowls before, but I’ve recently discovered a new bowl-changing ingredient, hummus. Hummus adds a creamy, tangy element to the bowl that really takes it to the next level. And since I made FOUR flavors of hummus the other day, I’m pretty much in Hummus Breakfast Bowl heaven this week! :D
Start Here, Then Make it Your Own!
If you’re a savory breakfast lover like I am, I think you’ll really love the convenience and flexibility of these hummus breakfast bowls. All you really need to keep on hand are eggs, frozen broccoli (or spinach), cooked rice, and hummus. Those are the main components. Everything else is flexible. Some other things that I like to add to my breakfast bowls on occasion are: sriracha, sesame seeds, kimchi (using both kimchi AND hummus can be a bit much, but I grew to really enjoy it), sliced green onions, coconut oil (mixed into the warm rice and broccoli), leftover rotisserie chicken, or any other vegetable I have hanging out in the fridge.
Perfect for Leftovers
Use these bowls as an opportunity to reduce waste and experiment with new flavor combinations. Let me know if you have a new ingredient or combo that you’ve discovered is great in a breakfast bowl!
Hummus Breakfast Bowls
Servings 1Ingredients
- 1 cup cooked rice ($0.19)
- 4-5 frozen broccoli florets ($0.21)
- 1 large egg, soft boiled or fried ($0.27)
- 2 Tbsp hummus ($0.19)
- Pinch of salt and pepper ($0.05)
- Pinch of sesame seeds ($0.05)
- Sriracha to taste ($0.05)
Instructions
- Soft boil or fry one egg, leaving the yolk runny to provide extra “sauce” for the bowl.
- While the egg is cooking, add the pre-cooked rice and broccoli florets to a bowl. Microwave on high for one minute, or until the rice is hot and the florets are warmed through.
- Add the hummus, cooked egg, and a pinch of salt and pepper to the bowl with the rice and broccoli. Drizzle with sriracha and sprinkle sesame seeds over top. Enjoy!
See how we calculate recipe costs here.
Nutrition
Broccoli for breakfast isn’t that weird!
There aren’t step by step photos for this “recipe” because you literally just pile everything in a bowl and eat it. I will say that I like to reheat the rice and broccoli florets in the microwave as I cook my egg, bringing the total prep time for this breakfast to about 10 minutes. Sometimes I do fried eggs, sometimes soft boiled. Click here for instructions for making PERFECT soft boiled eggs. It’s so easy.
I know all you sweet breakfast people out there are probably recoiling in disgust right now. Ha! :)
Oh, and P.S. I totally eat these at any time of the day, not just breakfast.
This looks amazing! Can you make this ahead for a lunch and microwave it, or will the egg be too rubbery?
I think it would be great but only up to three days.
I count calories, but I notice non of your recipes mention calories per serving? Could you Chang this or how do I calculate calories per serving.
I don’t list nutritional information because the only way to get that info is through calculators and nutrition databases, which do not yield reliable results. Since I can’t verify the numbers, I don’t feel comfortable posting them. Instead, I leave it up to the reader to choose the recipe nutrition calculator they trust. You can find several to choose from by Googling “recipe nutrition calculator”
I had leftover hummus in the fridge so I googled ‘hummus breakfast’, not really expecting anything to come up! This recipe was perfect. I also had some leftover rice, and hard-boiled eggs I’d made yesterday. No greens (I used those for dinner last night); however, I’d vacuum packed and frozen some mashed avocado so I used that instead. I topped it off with some hot sauce I’d made for stir fried veggies a couple of nights ago. What an odd combo–but it’s delicious. Thanks for the creative idea! :)