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 is genius! And yes, I’d eat these any time of day, too! Thanks for sharing.
Thank you so much! My tomorrow’s morning will start with hummus bowls :)
Thank you so much Beth for the hummus idea in rice bowls. I have to try this, really soon. I think out of all of your meals, your “rice bowl” meals have been my favorites, and have definitely impacted the way we eat. Your classic “rice, spinach, egg bowl” has become a regular thing here, although a lot of times we use the prepackaged yellow rice packets in the store (I know….bad, bad! Processed stuff. But we’re sort of addicted to it, and saffron is just SO expensive.)
One comfort meal I’ve always made for my daughter came from my Grandmother who’s mow passed away. She would always make me white rice with fried eggs for breakfast when I stayed with her as a child, and I always loved it so much. I’ve always made them for my daughter, too. Usually I added a few dashes of Worcestershire on the eggs, and served with a few slices of ripe tomato with lots of salt & pepper on the side (basil when I had it), just like my Grandma did. Lately, we’ve had a slightly different variation on our classic, an Asian one….with the sesame seeds, soy sauce, green onions, a drizzle of sesame oil, maybe some kimchi on the side, and Sriracha added to our liking.
My local Aldi has roasted red pepper hummus and I can’t wait to try it in a bowl like this. Thank you for all your ideas.
I absolutely love these bowl ideas for reducing waste. It also helps that I’m a big fan of savory breakfasts. I can’t hardly stand any sweet breakfasts. I watch these Food TV/Travel TV shows on foods in other countries, and I just start drooling over the Southeast Asian countries where it is normal to eat these lovely, savory, bowls of noodles in broth for breakfast. I wish we had more of that here. Until then, I guess we will just have to do our own thing in the world of breakfasts where pancakes and cereal are the norm, lol.
Budget Bytes yellow jasmine rice might be something you’d like. I make it often.
We LOVE that one here. Just the aroma alone is amazing. It doesn’t have the same flavor as the Vigo or Mahatma yellow rice, but it’s amazing by itself.
If it’s the color you’re after, have you tried turmeric? It’s a subtle flavor that goes well with a lot of different things.
I have some left over garlic and herb hummus and rice. Looks like I will have to make this recipe shortly!!!! :-)
Kimchi seems awesome but it’s kind of expensive. I was trying to look up recipes and I was wondering if you’ve ever tried to make it?
It’s been on my list of to-do’s for a long time! It’s super cheap if you make it yourself. I just need to get to the Asian grocery store to get the proper red chiles. Although, if I’m at the Asian grocery store I’m sure I could just get some kimchi already made that is super cheap. :P
I love savory breakfasts and you have inspired me to finally give food bowls a try with your addition of hummus which I adore. I’ll whip one up for dinner tonight. thank you so much!
Sometimes I think you’re psychic, Beth. This morning I was looking into my fridge going “I sure have a lot of hummus, spinach, and eggs I need to use. But how can I make that work without having to buy a lot of other expensive stuff?” You’ve answered my question. Thanks.
Hahaha that’s awesome! Our fridge probably looks very similar inside. :)
So delicious! I just made it for lunch with spinach instead instead of broccoli (use what you have!) and will definitely be coming back to it in the future.
Thank you so much Beth for posting these recipes, I’m finally feeling more comfortable with cooking and branching out !
Yum, Beth! I have lately found that I want to eat my dinner leftovers the next morning instead of boring oatmeal or smoothies.
So…I eat the stuff I should be saving for another dinner, darn it! I know that all over the world, people do not eat the rather
unsatisfying things that we eat for brekkie. They eat savory things.
So…I am definitely going to make your hummus bowl tomorrow am, or maybe for dinner tonight! Thanks!
These are beautiful!
YES. This is my kind of breakfast.
A variation that I like to do along the same vein:
Scramble some liquid egg white. Add leftover cold rice, baby spinach or shredded kale, small amount of soy sauce or fish sauce and stir fry. Yum! Totally great for breakfast.
Also…have you ever thinned hummus and used it as a dressing for your salad? That’s yum too :))
Beth, can you please offer options that don’t include a Microwave? we don’t have one, yet your bowls seem so yummy. I don’t want to use a microwave, so can you find ways of doing this with a toaster oven and/or stovetop and share with us?
You might be able to reheat the rice and vegetables in the oven in a covered dish. I haven’t tried that method, though, so I’m not sure how long it might take.
If you are frying the egg, you could simply toss the rice and veggies in the same pan. I do not have a microwave either and that’s my method for this. You can use your toaster oven but it would take significantly longer.
Enjoy!
Great idea, Melanie!!
I collect a lot of recipes–a LOT. I even try a few here and there. Rarely do I come across a recipe that calls to me so loudly that I absolutely MUST go to the grocery store RIGHT NOW and MAKE THIS TODAY. This recipe…it screamed at me, so I did what I really had no choice to do and went to the grocery store and bought all kinds of wonderful greens (avocado, kale and beets and asparagus and brussels sprouts) and came home and made this. And let me tell you, it was delicious. I made enough that I’ll have breakfast for the next few days.
I often look for savory breakfasts. Although my sweet tooth calls out to me often, it’s usually still slumbering in the mornings. The idea of pancakes makes me gag. This, however, will be perfect for breakfasts. Thank you so much for sharing this delicious meal!
I’m so glad you enjoyed it!! :D
Oh man. I love savory breakfast, but I’d still never have thought of eating hummus in the morning. Will have to try this! Thank you for sharing your genius with us :-D
Such perfect timing. I was literally just searching yesterday for what to do with extra hummus. Thanks!