This loaded healthy breakfast toast plate has become my go-to morning when I want something that actually fills me up and doesn’t leave me hungry by 10 a.m.
It hits every box at once: protein from the egg and hummus, healthy fats from the avocado, fiber from the whole-grain bread, and enough vegetables to feel like you’re actually taking care of yourself.
The best part is how customizable it is. You can swap out the vegetables based on what’s in your fridge or what you’re craving that morning.
And honestly, it looks way too good for something that takes less than 15 minutes to throw together.
Why You Will Love This Loaded Healthy Breakfast Toast Plate
Ingredients
- 2 slices whole-grain toast
- 2 tbsp hummus
- 2 fresh tomato slices
- 1 avocado, sliced
- 1 cup mushrooms, sliced
- 1 cup spinach
- 1 egg
- 1 tbsp diced red onion
- 1 tbsp olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish
Step 1: Toast Your Bread and Prepare Base
- 2 slices whole-grain toast
- 2 tbsp hummus
I start by toasting the whole-grain bread until it’s golden and crispy on the outside but still soft enough to hold all the toppings without falling apart. While the bread is still warm, I spread a thin layer of hummus on each slice. The warmth of the toast helps the hummus spread easily, and it creates a nice base that holds everything together.
Step 2: Cook the Egg to Your Preference
- 1 tbsp olive oil
- 1 egg
- Salt and black pepper to taste
In a small skillet, I heat the olive oil over medium heat until it shimmers slightly. I crack the egg directly into the pan and let it cook for about 3 to 4 minutes until the whites are set but the yolk is still runny. I like to season it with a pinch of salt and freshly cracked black pepper right away, while the whites are still cooking.
Step 3: Sauté the Mushrooms and Spinach
- 1 cup mushrooms, sliced
- 1 cup spinach
- 1 tbsp diced red onion
- Salt and black pepper to taste
While the egg cooks, I add the sliced mushrooms and red onion to another skillet with a little olive oil over medium-high heat. I let them cook for about 5 to 6 minutes until the mushrooms are golden and any liquid has evaporated. The caramelization adds so much flavor to this plate.
Once the mushrooms are done, I add the fresh spinach and let it wilt for about a minute, stirring constantly. I find that spinach cooks down faster than people expect, so I add it at the very end so it stays bright green.
Step 4: Assemble Your Plate
- 2 tomato slices
- 1 avocado, sliced
- Fresh parsley for garnish
Now for the fun part. On one slice of hummus toast, I layer the fresh tomato slices and season them with a tiny pinch of salt and pepper. On the second slice, I arrange the avocado slices in a fan pattern. I tend to be generous with the avocado here because it’s what makes the plate feel luxurious.
I place the fried egg on the hummus base next to the toast, then arrange the sautéed mushrooms and spinach in their own little sections on the plate. I finish everything with fresh parsley sprinkled over the top for color and a fresh flavor boost.
Storage Instructions
Store: This plate is best enjoyed immediately while everything is still warm and the toast is crispy. If you have leftovers, store the components separately in airtight containers in the refrigerator for up to 2 days. The cooked vegetables and egg can be refrigerated, but the toast and avocado are best eaten fresh.
Freeze: I don’t recommend freezing this dish as the toast becomes soggy when thawed, and the avocado doesn’t hold up well to freezing. However, you can freeze the cooked mushrooms and spinach separately in an airtight container for up to 3 months if you want to meal prep that component.
Reheat: If you’re reheating the mushrooms and spinach, simply warm them in a skillet over medium heat for 2 to 3 minutes. I’d suggest making fresh toast and egg each time rather than reheating these elements, as they taste so much better when prepared fresh.
What to Serve With This Loaded Healthy Breakfast Toast Plate
- A fresh fruit smoothie or freshly squeezed orange juice
- Greek yogurt with berries and granola on the side
- A hot cup of coffee or tea to complete the breakfast experience
Estimated Nutrition
- Calories: 380
- Protein: 16g
- Fat: 22g
- Carbohydrates: 35g
(Estimated per serving, without optional ingredients)
Loaded Healthy Breakfast Toast Plate
Ingredients
Method
- Toast the whole-grain bread until golden and crispy. Spread hummus on each warm slice.
- Heat olive oil in a skillet over medium heat. Crack the egg into the pan and cook for 3 to 4 minutes until whites are set but yolk is runny. Season with salt and pepper.
- In another skillet, cook sliced mushrooms and red onion with olive oil over medium-high heat for 5 to 6 minutes until golden. Add spinach and cook for 1 minute until wilted. Season with salt and pepper.
- On one hummus toast slice, layer tomato slices seasoned with salt and pepper. On the second slice, arrange avocado slices in a fan pattern. Place the fried egg next to the toast, then arrange sautéed mushrooms and spinach on the plate. Garnish with fresh parsley and serve immediately.
