On mornings when you need to fuel up, start things off strong with a Protein Packed Breakfast Hummus Bowl! A fresh and satisfying way to begin a busy day, these bowls layer creamy hummus, fluffy scrambled eggs, and a bright, zesty salad, perfect with warm pita on the side!

If you love a savory breakfast, this Protein-Packed Breakfast Hummus Bowl is a game-changer!

Creamy hummus makes the perfect base for fluffy scrambled eggs, while a bright, crunchy salad of tomatoes, cucumber, radishes, and avocado adds freshness and texture. A sprinkle of za’atar and a drizzle of good extra virgin olive oil pulls it all together with rich, earthy flavor.

It’s satisfying, packed with protein, which is especially essential in the morning, and loaded with fiber and heart-healthy ingredients — exactly the kind of meal that keeps you going day long.

The best part? It comes together in just minutes. Zip through the veggies, throw the eggs in a pan, and layer everything in a bowl. I love serving this for a weekend brunch with marinated feta and a big fruit salad, but it’s easy enough for busy mornings with a little pita or toast on the side.

Ingredients for a Protein Packed Breakfast Bowl
Ingredient Spotlight: Early Harvest Extra Virgin Olive Oil
How to Make Protein Packed Breakfast Bowls
Make This Recipe Your Own
What to Serve with Protein Packed Breakfast Bowls

Ingredients for a Protein Packed Breakfast Bowl

A balanced breakfast starts with the right ingredients, and these Protein-Packed Breakfast Hummus Bowls are filled with fresh, wholesome staples. Here’s what you’ll need to bring this easy, Mediterranean-inspired breakfast to life.

Roma tomato: Adds a juicy, slightly sweet bite to the salad topping. I like using roma tomato because they’re firm and not too wet. You can swap it for cherry or grape tomatoes, or any other type of tomatoes you like!
Persian cucumber: Crisp and refreshing, these small cucumbers have thin skin and fewer seeds, making them perfect for salads. If you can’t find Persian cucumbers, use an English cucumber instead.
Avocado: Brings a rich, creamy texture and heart-healthy fats. Make sure it’s ripe; look for one that gives slightly when pressed but isn’t too soft.
Radishes: Peppery and crunchy, radishes add a little zing and contrast to the creamy hummus and eggs. Have leftovers? Make a Cucumber Radish Salad!
Fresh parsley is a must for brightening up the salad! I prefer to buy flat-leaf parsley because I think it has the best flavor, but curly parsley works, too.
Za’atar: This Middle Eastern spice blend ties everything together with a hint of nuttiness.
- READ MORE: What is Za’atar and How to Use It
- TRY IT: If you don’t already have za’atar in your spice drawer, grab some at our shop.
Kosher salt and freshly ground black pepper are essential for seasoning every layer of this breakfast.
Lemon juice: A squeeze of lemon enhances the salad with a bit of acidity and freshness.
Extra Virgin Olive Oil: I used our Early Harvest Greek EVOO both to dress the salad and fry the eggs for this recipe. This is my go-to olive oil for drizzling over salads because it’s rich, smooth, and full of flavor. More on it below!
Eggs: Scrambled eggs add protein and a delicious, fluffy texture to the bowl.
Greek Yogurt: I stir Greek yogurt into my scrambled eggs just before they set to make them creamy, and add an extra bit protein. This is the same way I make my soft scrambled egg recipe.
Hummus: The base of the dish! Use your favorite high-quality store-bought hummus or make a batch of my homemade hummus for extra creaminess.
Pita bread: Warm, soft pita is perfect for scooping up all the goodness in this bowl. If you prefer, you can swap in whole-grain pita or even toast for a crunchier option. Choose a whole wheat pita if you’re looking to stick to the Mediterranean Diet.

Ingredient Spotlight: Early Harvest Extra Virgin Olive Oil

A good extra virgin olive oil is key to making simple ingredients shine, and in this protein-packed breakfast, our Early Harvest Greek Extra Virgin Olive Oil ties everything together. This rich, peppery oil is made by the Kotsovolos Family Estate in Christianoupolis, Greece. They take great care in tending to the olive trees, which is why their oil has a light taste, with the aroma of fresh green herbs.

READ MORE: Cooking with Olive Oil: Everything You Need to Know
TRY IT: Early Harvest Greek EVOO

How to Make Protein Packed Breakfast Bowls

This breakfast hummus bowl comes together in just minutes, making it a satisfying yet easy way to start your day. Here’s how to put it together.

Make the salad topping. In a medium bowl, combine 1 chopped Roma tomato, 1 chopped Persian cucumber, 1 chopped avocado, and 3 sliced or chopped radishes. Add 1/2 cup chopped fresh parsley and season with 1 teaspoon za’atar and a big pinch each of kosher salt and black pepper. Add the juice of 1/2 lemon and a drizzle of olive oil. Toss to combine.
Cook the eggs. In a nonstick skillet, heat about 1 tablespoon extra virgin olive oil over medium. Crack 4 eggs into the oil and scramble until the eggs. Just before they are set add 2 to 3 tablespoons of plain Greek yogurt and stir until the eggs are cooked through. Season with a pinch of salt and pepper.
Assemble the breakfast hummus bowls. Divide 1 to 1 1/2 cups hummus among 4 different bowls, and top each with the scrambled eggs. Spoon the salad on top. If you like, finish with a sprinkle more za’atar and a little olive oil. Serve with pita bread.

Make This Recipe Your Own

Like my other Mediterranean bowl recipes, this protein-packed breakfast is easy to customize by making small changes. Here are just a few ideas to get you started:

Start with flavored hummus: Classic chickpea hummus will always be my go-to, but this recipe is just as delicious using hummus that has another layer of flavor. Try it with Beet Hummus, Roasted Red Pepper Hummus, or Roasted Carrot Hummus with Harissa. Pumpkin Hummus and Avocado Hummus would also be delicious, as would a hummus made from white beans!
Make it spicy: Add a drizzle of harissa or chermoula for a little heat. Use the jarred versions or make your own Homemade Harissa or 5-Minute Chermoula for extra freshness and flavor.
Mix up the protein: Swap the scrambled eggs for jammy soft-boiled eggs or, for a vegan option, try it with crispy spiced chickpeas. This recipe calls for 1 egg per serving but you could easily increase the number of eggs for more protein and heartier appetites.
Add a creamy element: A dollop of labneh, some crumbled feta cheese, or a spoonful of tahini sauce add even more richness and depth of flavor.
Use different herbs: Swap out parsley for fresh mint, dill, or basil for a slightly different herbal note. Read more in our guide to cooking with fresh herbs.
Use your leftovers: Swap the fresh salad for a topping of leftover roasted or sautéed vegetables. These easy Italian Roasted Vegetables are a great place to start!

What to Serve with Protein Packed Breakfast Bowls

On their own, these breakfast bowls are already a great source of protein, fiber, and nutrition. But that doesn’t mean you can’t add a few extras!

I like to serve them with pita, but they would be just as delicious with Taboon, a traditional Palestinian bread similar to pita but without a hollow pocket in the center, or with homemade Manakish Za’atar — a Middle Eastern flatbread loaded with za’atar and olive oil!

If you really want a breakfast with a healthy halo, try adding a refreshing citrus salad or a colorful juice like beet juice with apple, carrot, and ginger or a cool, refreshing green juice.