25 Cozy Fall Breakfast Recipes to Warm Up Every Morning
There is a moment every fall when the mornings turn crisp and nobody wants cold cereal anymore. That is when I start pulling out the cast iron skillet, the muffin tin and the big casserole dish. These fall breakfast recipes are the ones my family asks for from the first cool morning through Thanksgiving weekend, and every one of them makes the kitchen smell like cinnamon, maple or browned butter.
The 25 recipes are grouped by how you cook them. First come griddle and skillet favorites like pumpkin pancakes, apple cinnamon French toast and waffles. Next are oats and a quick toast, then a long run of savory egg dishes, from breakfast casserole and quiche to frittata and a sausage and potato skillet. The list ends with the bakery basket of scones, muffins, coffee cake and cinnamon rolls. Each card lists real prep time, total time and servings.
Two habits make every one of these better. First, use warm spices with a light hand and warm them in butter when you can, since cinnamon and nutmeg taste fuller once they hit fat. Second, give baked dishes a short rest before you cut them. Casseroles, quiche and coffee cake all firm up as they cool slightly, and you get clean squares instead of a messy pile.
Many of these work as make ahead breakfasts. The sausage casserole can be assembled the night before, scones and burritos freeze beautifully, and baked oatmeal reheats all week. For a crowd, pair one savory dish with one sweet bake and a bowl of fruit. Buy a big can of pumpkin, a bag of apples and a few dozen eggs at the start of the season and you can make most of this list.
25) Pumpkin Pancakes
25) Pumpkin Pancakes
These pancakes stir pumpkin puree, brown sugar and warm spices into a buttermilk batter for a stack that tastes like pie for breakfast. The pumpkin makes them tender and moist, so they stay soft even after they cool a little on the plate. A spoonful of melted butter in the batter keeps the edges lightly crisp on the griddle.
Ingredients
- 2 cups all purpose flour
- 3 tbsp brown sugar
- 2 tsp baking powder and 1/2 tsp baking soda
- 2 tsp pumpkin pie spice and 1/2 tsp salt
- 1 3/4 cups buttermilk
- 1 cup pumpkin puree
- 2 large eggs
- 4 tbsp unsalted butter, melted, plus more for the pan
- 1 tsp vanilla extract
- Maple syrup and chopped toasted pecans, for serving
Cooking Instructions
- Whisk the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt in a large bowl.
- In a second bowl whisk the buttermilk, pumpkin, eggs, melted butter and vanilla until smooth.
- Pour the wet ingredients into the dry and fold just until no dry flour shows. A few lumps are fine. Rest the batter 10 minutes so it thickens.
- Heat a griddle or large skillet over medium low heat and brush with butter. Pour 1/3 cup batter per pancake and spread it slightly, since the batter is thick.
- Cook 3 minutes until the edges look set and a few bubbles pop, then flip and cook 2 minutes more until the center springs back. Serve with warm maple syrup and pecans.
Pumpkin pancakes are the first thing my kids ask for once the leaves start turning. The batter is thicker than a plain pancake batter, which means the pancakes rise tall and cook through without turning gummy. Pumpkin pie spice does all the seasoning work in one measure. They reheat beautifully in the toaster on school mornings.
Keep the heat at medium low. The pumpkin and brown sugar brown quickly, and a lower flame lets the center cook before the outside darkens.
24) Apple Cinnamon French Toast
24) Apple Cinnamon French Toast
Thick slices of brioche soak in a cinnamon custard and cook in butter until golden, then get topped with apples simmered in brown sugar until soft and glossy. The apples cook in the same skillet first, so they pick up the browned butter. It tastes like apple pie filling spooned over warm, custardy toast.
Ingredients
- 8 thick slices brioche or challah, about 1 inch thick
- 4 large eggs
- 3/4 cup whole milk
- 1 tsp ground cinnamon, divided
- 1 tsp vanilla extract and a pinch of salt
- 4 tbsp unsalted butter, divided
- 2 medium crisp apples, peeled and thinly sliced
- 3 tbsp brown sugar
- 2 tbsp water
- Maple syrup, for serving
Cooking Instructions
- Melt 2 tbsp butter in a large skillet over medium heat. Add the apples, brown sugar, 1/2 tsp cinnamon and water and cook 6 to 8 minutes, stirring, until the apples are tender and glazed. Scrape into a bowl and wipe out the pan.
- Whisk the eggs, milk, remaining cinnamon, vanilla and salt in a shallow dish. Heat the oven to 200F to keep finished slices warm.
- Melt a little of the remaining butter in the skillet over medium low heat. Dip each slice in the custard for about 10 seconds per side so it soaks in but does not fall apart.
- Cook 3 minutes per side until deep golden and the center feels set when pressed. Keep warm in the oven while you cook the rest, then spoon the apples over the top.
This is the French toast I make on the first cold Saturday of the year. Day old brioche is the secret, since slightly dry bread drinks up the custard without going soggy. The apples take about eight minutes and make the whole kitchen smell like fall. Everyone gets a pile of soft apples with syrup running down the sides.
If your bread is fresh, lay the slices on a sheet pan in a 300F oven for 10 minutes to dry them out before dipping.
23) Cinnamon Belgian Waffles
23) Cinnamon Belgian Waffles
These waffles use a quick batter with separated eggs, so the whipped whites make them light inside and crisp outside. A full teaspoon of cinnamon and a little nutmeg give every square a warm, bakery smell. They hold their crunch on a rack in a low oven while you finish the batch.
Ingredients
- 2 cups all purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder and 1/2 tsp salt
- 1 tsp ground cinnamon and 1/4 tsp ground nutmeg
- 3 large eggs, separated
- 1 3/4 cups whole milk
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- Nonstick cooking spray
- Butter and warm maple syrup, for serving
Cooking Instructions
- Heat a Belgian waffle iron and set the oven to 200F with a wire rack on a sheet pan.
- Whisk the flour, sugar, baking powder, salt, cinnamon and nutmeg in a large bowl. In another bowl whisk the egg yolks, milk, melted butter and vanilla, then stir into the dry ingredients until just combined.
- Beat the egg whites with a hand mixer until they hold soft peaks, about 2 minutes. Fold them into the batter in two additions, leaving a few white streaks.
- Spray the iron and add enough batter to fill it about three quarters full. Cook until the steam slows and the waffle is deep golden, usually 4 to 5 minutes.
- Move each waffle to the rack in the oven so it stays crisp. Serve with butter and syrup.
Folding in whipped egg whites is the one extra step here, and it is worth it. The waffles come out tall with deep pockets that catch every drop of syrup. Cinnamon and nutmeg make them taste like fall without any fancy add ins. My oldest now makes these on his own on Sunday mornings.
Leftover waffles freeze well in a zip top bag. Reheat them straight from the freezer in the toaster until crisp.
22) Pear Dutch Baby
22) Pear Dutch Baby
A Dutch baby is a big, puffy oven pancake baked in a hot cast iron skillet, and this one is poured over pears cooked in butter and brown sugar. The edges climb the sides of the pan and turn crisp while the center stays soft and custardy. It comes to the table tall and golden, then settles as you dust it with powdered sugar.
Ingredients
- 3 large eggs, room temperature
- 3/4 cup whole milk, room temperature
- 3/4 cup all purpose flour
- 1 tbsp granulated sugar, 1/2 tsp vanilla and 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 4 tbsp unsalted butter, divided
- 2 ripe but firm pears, peeled and thinly sliced
- 2 tbsp brown sugar
- Powdered sugar and lemon wedges, for serving
Cooking Instructions
- Place a 10 inch cast iron skillet in the oven and heat to 425F.
- Blend the eggs, milk, flour, sugar, vanilla, salt and cinnamon for 30 seconds until smooth and frothy. Let it rest while the oven heats.
- Carefully move the hot skillet to the stovetop over medium heat. Add 2 tbsp butter, the pears and the brown sugar and cook 4 minutes until the pears soften.
- Add the remaining butter, let it melt, then pour the batter evenly over the pears. Return the skillet to the oven right away.
- Bake 18 to 22 minutes without opening the door, until puffed high and deep golden at the edges. Dust with powdered sugar and serve at once with lemon.
My kids call this the volcano pancake because of the way it rises in the oven. It takes five minutes of work and one pan. The batter needs no mixer, just a quick spin in the blender. Pears turn jammy and soft underneath, and a squeeze of lemon over the powdered sugar keeps it from tasting too sweet.
Room temperature eggs and milk give the tallest puff. Set them out while the oven heats, or warm the milk for 20 seconds in the microwave.
21) Crepes with Cinnamon Apples
21) Crepes with Cinnamon Apples
Thin, tender crepes are folded around apples cooked with butter, cinnamon and a spoonful of maple syrup until soft. The batter rests for half an hour so the flour hydrates and the crepes swirl thin without tearing. A dollop of whipped cream or vanilla yogurt on top makes them feel like a weekend brunch out.
Ingredients
- 1 cup all purpose flour
- 1 1/4 cups whole milk
- 2 large eggs
- 2 tbsp unsalted butter, melted, plus more for the pan
- 1 tbsp granulated sugar and a pinch of salt
- 3 medium apples, peeled and diced
- 2 tbsp butter and 2 tbsp maple syrup
- 1 tsp ground cinnamon
- 1 tsp lemon juice
- Whipped cream or vanilla yogurt, for serving
Cooking Instructions
- Blend the flour, milk, eggs, melted butter, sugar and salt until smooth. Cover and refrigerate 30 minutes.
- Cook the apples in 2 tbsp butter over medium heat 5 minutes. Add the maple syrup, cinnamon and lemon juice and cook 3 to 4 minutes more until tender and syrupy. Keep warm.
- Heat an 8 inch nonstick skillet over medium heat and brush lightly with butter. Pour in 1/4 cup batter and swirl at once to coat the bottom in a thin layer.
- Cook about 1 minute until the edges lift and the underside is lightly golden, then flip and cook 30 seconds. Stack on a plate.
- Spoon apples over one quarter of each crepe, fold into triangles and top with whipped cream.
Crepes sound fussy, but once you have made two or three the rhythm comes quickly. The first crepe is always a little ugly, and that one belongs to the cook. The batter keeps two days in the fridge, so I mix it the night before. Warm cinnamon apples tucked inside taste like a small apple pie.
If the batter is too thick to swirl, whisk in a tablespoon or two of milk. It should be about as thin as heavy cream.
20) Potato Pancakes
20) Potato Pancakes
Grated russet potatoes and onion are squeezed dry, bound with egg and flour, then fried in shallow oil until the edges turn lacy and crisp. The inside stays soft and tender, almost like a hash brown that holds its shape. Serve them hot with applesauce and sour cream for the classic sweet and savory pairing.
Ingredients
- 2 lb russet potatoes, peeled
- 1 medium yellow onion
- 2 large eggs, beaten
- 1/3 cup all purpose flour
- 1 tsp kosher salt and 1/2 tsp black pepper
- 1/2 tsp baking powder
- 3/4 cup vegetable oil, for frying
- Applesauce and sour cream, for serving
- 2 tbsp chopped chives
Cooking Instructions
- Grate the potatoes and onion on the large holes of a box grater. Pile them onto a clean kitchen towel, twist the ends and squeeze out as much liquid as you can.
- Transfer to a bowl and stir in the eggs, flour, salt, pepper and baking powder.
- Heat the oven to 250F and set a wire rack over a sheet pan. Heat 1/4 inch of oil in a large skillet over medium high heat until a shred of potato sizzles right away.
- Drop 1/4 cup mounds into the oil and flatten to about 1/2 inch. Fry 3 to 4 minutes per side until deep golden brown and crisp.
- Drain on the rack and keep warm in the oven while you fry the rest, adding oil as needed. Serve with applesauce, sour cream and chives.
Potato pancakes were a treat my grandmother made every October, and the smell of them frying still feels like fall. They are crisp, salty and just a little sweet from the onion. Squeezing out the liquid is the whole trick. A bowl of applesauce on the side turns them into breakfast instead of a side dish.
Fry a single test pancake first and taste it for salt. It is much easier to adjust the batter before the whole batch is cooked.
19) Apple Cinnamon Baked Oatmeal
19) Apple Cinnamon Baked Oatmeal
Old fashioned oats, diced apples and cinnamon bake in a milk and egg custard until the top is golden and the middle is soft but sliceable. It tastes somewhere between a bowl of oatmeal and an apple crisp. A drizzle of maple syrup and a splash of cold milk over a warm square is all it needs.
Ingredients
- 2 1/2 cups old fashioned rolled oats
- 1/3 cup brown sugar
- 1 1/2 tsp ground cinnamon
- 1 tsp baking powder and 1/2 tsp salt
- 2 cups whole milk
- 2 large eggs
- 4 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 2 medium apples, cored and diced
- 1/2 cup chopped walnuts
- Maple syrup, for serving
Cooking Instructions
- Heat the oven to 375F and butter an 8 inch square baking dish.
- Stir the oats, brown sugar, cinnamon, baking powder and salt together in a large bowl.
- Whisk the milk, eggs, melted butter and vanilla in a second bowl, then pour over the oats. Fold in the apples and half the walnuts.
- Spread into the dish and scatter the remaining walnuts over the top.
- Bake 35 to 40 minutes until the top is golden and the center no longer jiggles when you shake the pan. Cool 10 minutes, then cut into squares and drizzle with maple syrup.
Baked oatmeal is my answer to busy weekday mornings. I bake one pan on Sunday and cut it into squares for the whole week. It reheats in under a minute and holds together well enough to eat at the counter. The apples soften in the oven and the top gets a lightly crisp crust that kids love.
Mix everything the night before, cover and refrigerate. In the morning add 5 minutes to the bake time.
18) Maple Pecan Granola
18) Maple Pecan Granola
Rolled oats, pecans and pumpkin seeds are tossed with maple syrup, a little oil and cinnamon, then baked low and slow into big golden clusters. Pressing the mixture flat before baking and letting it cool undisturbed is what makes the chunks. Spoon it over yogurt with sliced pears or eat it by the handful straight from the jar.
Ingredients
- 3 cups old fashioned rolled oats
- 1 1/2 cups pecan halves, roughly chopped
- 1/2 cup raw pumpkin seeds
- 1/3 cup light brown sugar
- 1 1/2 tsp ground cinnamon and 3/4 tsp kosher salt
- 1/2 cup pure maple syrup
- 1/3 cup olive oil or melted coconut oil
- 1 large egg white, whisked until foamy
- 1 tsp vanilla extract
- 1/2 cup dried cranberries
Cooking Instructions
- Heat the oven to 300F and line a rimmed sheet pan with parchment.
- Stir the oats, pecans, pumpkin seeds, brown sugar, cinnamon and salt in a large bowl. Whisk the maple syrup, oil and vanilla, pour over and stir until every oat is coated. Fold in the egg white.
- Spread on the pan and press firmly with a spatula into an even layer.
- Bake 35 to 40 minutes, rotating the pan once halfway, until golden brown and fragrant. Do not stir.
- Cool completely on the pan, at least 30 minutes, then break into clusters and toss with the cranberries. Store airtight up to 2 weeks.
Homemade granola costs a fraction of the store bought kind and tastes far better. The egg white is a small trick that binds the oats into crunchy clusters without extra sugar. Maple and pecans make it taste like fall. I keep a big jar on the counter all season.
Stir in the dried fruit only after baking. Cranberries baked with the oats turn hard and bitter.
17) Ricotta Toast with Figs and Honey
17) Ricotta Toast with Figs and Honey
Thick slices of toasted sourdough are spread with whipped ricotta, then topped with fresh figs, a drizzle of honey and a handful of toasted walnuts. The creamy, cool cheese against the warm, crunchy bread is what makes it special. A pinch of flaky salt and black pepper keeps the honey from tasting flat.
Ingredients
- 4 thick slices sourdough bread
- 1 cup whole milk ricotta
- 1 tbsp olive oil, plus more for brushing
- 1 tsp lemon zest and a pinch of salt
- 6 fresh figs, quartered
- 3 tbsp honey
- 1/4 cup walnuts, toasted and chopped
- Flaky sea salt and black pepper
- A few fresh thyme leaves
Cooking Instructions
- Whip the ricotta, 1 tbsp olive oil, lemon zest and salt in a food processor or with a whisk for 1 minute until smooth and fluffy.
- Brush the bread lightly with olive oil and toast in a skillet over medium heat 2 to 3 minutes per side until golden and crisp at the edges.
- Spread a thick layer of ricotta over each warm slice.
- Arrange the figs on top, drizzle with honey and scatter over the walnuts and thyme.
- Finish with flaky salt and a grind of pepper and serve right away while the toast is still crisp.
Fresh figs only show up for a few weeks in early fall, and this is my favorite way to use them. It feels fancy but takes ten minutes. The kids build their own toast at the table, which means nobody complains. If figs are hard to find, sliced pears work just as well.
Toast the bread in a skillet rather than a toaster. The olive oil gives it a crisp, golden edge that holds up under the ricotta.
16) Sausage and Egg Breakfast Casserole
16) Sausage and Egg Breakfast Casserole
Browned breakfast sausage, cubed bread, sharp cheddar and peppers are soaked in an egg and milk custard, then baked until puffed and golden. The bread drinks up the custard so every square is soft in the middle with crisp cheese around the edges. It is the classic holiday morning casserole you can assemble the night before.
Ingredients
- 1 lb ground breakfast sausage
- 1 small yellow onion and 1 red bell pepper, diced
- 6 cups cubed day old French bread, 1 inch pieces
- 2 cups shredded sharp cheddar, divided
- 10 large eggs
- 2 1/2 cups whole milk
- 1 tsp dry mustard, 3/4 tsp kosher salt and 1/2 tsp black pepper
- 2 green onions, sliced
- Butter or cooking spray for the dish
Cooking Instructions
- Butter a 9 by 13 inch baking dish. Brown the sausage in a skillet over medium high heat, breaking it up, about 8 minutes until no pink remains and it reaches 160F. Add the onion and pepper and cook 4 minutes. Drain off excess fat.
- Spread the bread in the dish. Scatter the sausage mixture and 1 1/2 cups cheese over it.
- Whisk the eggs, milk, mustard, salt and pepper and pour evenly over the top. Press the bread down so it soaks. Cover and refrigerate at least 30 minutes or overnight.
- Heat the oven to 350F. Top with the remaining cheese and bake uncovered 45 to 50 minutes until puffed, golden and a knife in the center comes out clean, 160F.
- Rest 10 minutes, then sprinkle with green onions and cut into squares.
This casserole has been on our table every Christmas morning for ten years, and it shows up plenty of fall weekends too. Everything is done the night before, so the morning job is turning on the oven. It feeds a crowd and reheats well. The dry mustard is subtle but makes the cheese taste sharper.
Use bread that is a day or two old. Fresh, soft bread turns mushy once it soaks overnight.
15) Quiche Lorraine
15) Quiche Lorraine
Quiche Lorraine is the classic French tart of crisp bacon, nutty Gruyère and a silky cream custard baked in a flaky pie crust. Blind baking the crust first keeps the bottom crisp under the rich filling. It slices cleanly once it rests and is just as good warm, at room temperature or cold the next day.
Ingredients
- 1 refrigerated pie crust or homemade single crust
- 6 slices thick cut bacon, chopped
- 1 small shallot, minced
- 1 1/2 cups shredded Gruyère cheese
- 4 large eggs
- 1 1/4 cups heavy cream and 1/2 cup whole milk
- 1/2 tsp kosher salt and 1/4 tsp black pepper
- 1/8 tsp ground nutmeg
- 1 tbsp chopped fresh chives
Cooking Instructions
- Heat the oven to 375F. Fit the crust into a 9 inch pie plate, crimp the edge, line with parchment and fill with pie weights or dry beans. Bake 15 minutes, remove the weights and bake 5 minutes more until lightly golden.
- Cook the bacon in a skillet over medium heat 8 minutes until crisp. Add the shallot for the last minute, then drain on paper towels.
- Scatter the bacon and cheese over the warm crust.
- Whisk the eggs, cream, milk, salt, pepper and nutmeg and pour over the filling. Lower the oven to 350F.
- Bake 35 to 40 minutes until the edges are set and the center jiggles slightly like gelatin. Rest 20 minutes, then sprinkle with chives and slice.
Quiche is the dish I bring to every brunch potluck because it travels well and everyone recognizes it. The custard here uses mostly cream, which keeps it smooth and silky rather than spongy. Gruyère melts beautifully and has a nutty flavor that suits the smoky bacon. It cuts into neat wedges once it has rested.
Pull the quiche while the center still wobbles a little. It finishes setting as it rests, and overbaked custard turns watery and rubbery.
14) Spinach and Mushroom Frittata
14) Spinach and Mushroom Frittata
A frittata is an Italian open faced omelet started on the stove and finished in the oven, and this one is packed with browned mushrooms, wilted spinach and feta. It puffs gently in the oven and slides out of the pan in one golden round. Serve it in wedges warm or at room temperature.
Ingredients
- 10 large eggs
- 1/3 cup whole milk
- 1/2 tsp kosher salt and 1/4 tsp black pepper
- 2 tbsp olive oil
- 8 oz cremini mushrooms, sliced
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 4 cups baby spinach
- 3/4 cup crumbled feta
- 1/4 cup grated Parmesan
Cooking Instructions
- Heat the oven to 375F with a rack in the middle. Whisk the eggs, milk, salt and pepper in a bowl.
- Heat the oil in a 10 inch oven safe nonstick or cast iron skillet over medium high heat. Cook the mushrooms and onion 7 to 8 minutes until browned and the liquid has cooked off. Add the garlic for 30 seconds, then the spinach and stir until wilted.
- Lower the heat to medium, pour in the eggs and stir gently for 1 minute. Scatter the feta and Parmesan over the top and cook without stirring 2 to 3 minutes until the edges set.
- Bake 12 to 15 minutes until the center is just set and no longer wet when you press it.
- Rest 5 minutes, loosen with a spatula and slide onto a board to slice.
A frittata is how I clean out the vegetable drawer at the end of the week. It comes together in one pan in about half an hour. Mushrooms and spinach are my favorite fall combination, and the feta adds salty little pockets. Leftover wedges make a great lunch tucked into a pita.
Pull the pan when the center is barely set. The frittata keeps cooking from the heat of the skillet, and a few extra minutes turns it rubbery.
13) Sausage and Potato Breakfast Skillet
13) Sausage and Potato Breakfast Skillet
Diced white potatoes crisp up in a cast iron skillet with browned pork sausage, onion and bell pepper until golden at the edges. Eggs are cracked into little wells right in the pan and baked until the whites set and the yolks stay runny. It is a hearty one pan breakfast that comes to the table still sizzling.
Ingredients
- 1 1/2 lb Yukon Gold or red potatoes, cut into 1/2 inch cubes
- 8 oz ground breakfast sausage
- 2 tbsp olive oil and 1 tbsp butter
- 1 small yellow onion and 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp smoked paprika and 1/2 tsp garlic powder
- 3/4 tsp kosher salt and 1/4 tsp black pepper
- 4 large eggs
- 1/2 cup shredded cheddar
- 2 tbsp chopped chives or parsley
Cooking Instructions
- Microwave the potatoes in a covered bowl with 2 tbsp water for 5 minutes until just tender, then drain well. Heat the oven to 400F.
- Brown the sausage in a 12 inch cast iron skillet over medium high heat until no pink remains and it reaches 160F, about 6 minutes. Move it to a plate, leaving the fat.
- Add the oil, butter and potatoes in an even layer. Cook 10 to 12 minutes, turning only every few minutes, until golden and crisp.
- Add the onion, pepper, garlic and seasonings and cook 4 minutes. Stir the sausage back in.
- Make 4 wells, crack an egg into each and scatter the cheese around them. Bake 7 to 10 minutes until the whites are set and the yolks are still soft. Top with herbs and serve from the skillet.
This is the breakfast my husband requests after an early morning of raking leaves. A quick start in the microwave means the potatoes turn crisp outside and creamy inside without half an hour at the stove. The sausage fat seasons everything in the pan. It all happens in one skillet, so cleanup is quick.
Leave the potatoes alone while they brown. Stirring too often steams them instead of building a crisp crust.
A warm pan of something sweet on the counter turns an ordinary fall Saturday into a tradition.
12) Shakshuka
12) Shakshuka
Shakshuka is a North African and Middle Eastern dish of eggs gently poached in a spiced tomato and pepper sauce. Cumin, paprika and a little chili give the sauce warmth, and the eggs cook right on top until the whites set. Serve it straight from the skillet with crusty bread for dipping into the runny yolks.
Ingredients
- 2 tbsp olive oil
- 1 medium onion and 1 red bell pepper, thinly sliced
- 4 cloves garlic, minced
- 2 tsp sweet paprika, 1 tsp ground cumin and 1/4 tsp red pepper flakes
- 1 (28 oz) can whole peeled tomatoes, crushed by hand
- 1 tsp sugar, 3/4 tsp kosher salt and 1/4 tsp black pepper
- 6 large eggs
- 1/3 cup crumbled feta
- 2 tbsp chopped cilantro or parsley
- Crusty bread, for serving
Cooking Instructions
- Heat the oil in a 12 inch skillet over medium heat. Cook the onion and pepper 8 minutes until soft. Add the garlic and spices and cook 1 minute until fragrant.
- Add the tomatoes, sugar, salt and pepper. Simmer 10 to 12 minutes, stirring now and then, until the sauce thickens enough to hold a spoon trail.
- Make 6 wells in the sauce and crack an egg into each. Cover and cook on medium low 6 to 8 minutes until the whites are set and the yolks are still soft.
- Scatter the feta and herbs over the top and serve from the pan with bread.
Shakshuka is my favorite answer to an empty fridge. All it really needs is a can of tomatoes, a pepper and some eggs. The sauce is smoky and warming, and the eggs come out tender every time with the lid on. My kids love tearing bread and dragging it through the yolks.
Make the sauce up to 3 days ahead. Rewarm it in the skillet until bubbling, then add the eggs.
11) Eggs Benedict
11) Eggs Benedict
Eggs Benedict stacks toasted English muffins with seared Canadian bacon, softly poached eggs and a lemony hollandaise sauce. This version makes the hollandaise in a blender with hot melted butter, so it comes together in under a minute without a double boiler. It is the brunch classic that makes any weekend morning feel like a celebration.
Ingredients
- 3 large egg yolks
- 1 tbsp lemon juice
- 1/4 tsp kosher salt and a pinch of cayenne
- 1/2 cup unsalted butter, melted and hot
- 8 slices Canadian bacon
- 4 English muffins, split
- 8 large eggs, very fresh
- 1 tbsp white vinegar
- Chopped chives and paprika, for serving
Cooking Instructions
- Blend the yolks, lemon juice, salt and cayenne for 5 seconds. With the blender running, stream in the hot butter until thick and creamy. Keep warm in a bowl set over warm water.
- Sear the Canadian bacon in a skillet over medium heat 1 minute per side. Toast the English muffins.
- Bring a wide pot of water to a gentle simmer and add the vinegar. Crack each egg into a small cup, stir the water and slip the eggs in a few at a time.
- Poach 3 to 4 minutes until the whites are set and the yolks feel soft when nudged. Lift out with a slotted spoon and blot on a towel.
- Top each muffin half with bacon, an egg and a spoonful of hollandaise. Finish with chives and paprika.
I used to think Eggs Benedict was restaurant food until I learned the blender hollandaise. Now it is our birthday breakfast tradition. Fresh eggs hold together in the water much better than older ones. The whole plate comes together in about half an hour.
If the hollandaise gets too thick as it sits, whisk in a teaspoon of warm water to loosen it.
10) Buttermilk Biscuits with Honey Butter
10) Buttermilk Biscuits with Honey Butter
These tall, flaky buttermilk biscuits bake up golden on top with soft, pull apart layers inside. Cold butter and a few quick folds of the dough create the layers without any special equipment. A whipped honey butter with a pinch of cinnamon melts into every warm split biscuit.
Ingredients
- 2 1/2 cups all purpose flour, plus more for dusting
- 1 tbsp baking powder and 1/2 tsp baking soda
- 1 tbsp granulated sugar and 1 tsp kosher salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup cold buttermilk
- 2 tbsp melted butter, for brushing
- 1/2 cup unsalted butter, softened, for the honey butter
- 3 tbsp honey
- 1/4 tsp ground cinnamon and a pinch of flaky salt
Cooking Instructions
- Heat the oven to 450F and line a sheet pan with parchment. Whisk the flour, baking powder, baking soda, sugar and salt.
- Cut in the cold butter with a pastry cutter or your fingertips until pea size pieces remain. Stir in the buttermilk just until a shaggy dough forms.
- Turn onto a floured counter, pat to 1 inch thick, fold in thirds and pat out again. Repeat twice more.
- Cut straight down with a 2 1/2 inch cutter without twisting, and set the biscuits touching on the pan. Brush with melted butter.
- Bake 13 to 16 minutes until tall and deep golden. Meanwhile beat the softened butter, honey, cinnamon and salt until fluffy, and serve with the warm biscuits.
Biscuits were the first thing my dad taught me to bake, and we still make them every first cold weekend. They take about twenty minutes of work and come out of the oven tall and flaky. Folding the dough is what gives them those layers you can peel apart. A swipe of honey butter makes them taste like a treat.
Keep the butter and buttermilk cold until the moment they go in. Cold fat creates the steam that makes the biscuits rise tall.
9) Breakfast Burritos
9) Breakfast Burritos
Flour tortillas are rolled around crispy diced potatoes, scrambled eggs, sausage and melted cheddar, then toasted in a skillet so the outside turns golden. They are filling, easy to eat on the go and freeze beautifully. Make a big batch on Sunday and breakfast is handled for the busy week ahead.
Ingredients
- 1 lb ground breakfast sausage
- 1 1/2 lb frozen diced hash brown potatoes
- 2 tbsp vegetable oil
- 10 large eggs
- 1/4 cup milk, 1/2 tsp salt and 1/4 tsp black pepper
- 1 tbsp butter
- 2 cups shredded cheddar or Monterey Jack
- 8 large flour tortillas, 10 inch
- Salsa and sour cream, for serving
Cooking Instructions
- Brown the sausage in a large skillet until cooked through and 160F, about 8 minutes. Move to a bowl.
- Add the oil and potatoes to the skillet and cook over medium high heat 10 to 12 minutes, turning occasionally, until crisp. Add to the sausage.
- Whisk the eggs, milk, salt and pepper. Melt the butter over medium low heat and cook the eggs, stirring gently, until just set but still soft.
- Warm the tortillas so they bend. Fill each with potatoes, sausage, eggs and cheese, fold in the sides and roll tightly.
- Toast seam side down in a dry skillet over medium heat 2 minutes per side until golden. Serve with salsa and sour cream.
Breakfast burritos saved my sanity the year all three kids played fall sports. A batch of eight takes under an hour, and they reheat in minutes. Crispy potatoes inside keep them from tasting like plain scrambled eggs. Everyone adds their own salsa at the table.
Undercook the eggs slightly if you plan to freeze them. Wrap each cooled burrito in foil and freeze up to 3 months, then reheat from frozen in a 375F oven for 30 minutes.
8) Chilaquiles
8) Chilaquiles
Chilaquiles are a Mexican breakfast of crisp tortilla chips simmered briefly in a warm red chile salsa, then topped with fried eggs, crumbled cotija and cool crema. The chips soften just enough at the edges while keeping a little crunch in the center. Sliced onion, avocado and cilantro make it fresh and bright.
Ingredients
- 1 (28 oz) can crushed tomatoes
- 2 chipotle peppers in adobo, plus 1 tbsp sauce
- 1/2 small onion and 2 cloves garlic, roughly chopped
- 1 cup low sodium chicken broth
- 1 tsp ground cumin and 3/4 tsp kosher salt
- 2 tbsp vegetable oil
- 8 cups thick tortilla chips
- 4 large eggs
- 1/2 cup crumbled cotija and 1/3 cup Mexican crema or sour cream
- Sliced red onion, avocado and cilantro, for serving
Cooking Instructions
- Blend the tomatoes, chipotles and adobo, onion, garlic, broth, cumin and salt until smooth.
- Heat 1 tbsp oil in a 12 inch skillet over medium heat. Pour in the sauce carefully, since it will splatter, and simmer 10 minutes until slightly thickened.
- Fry the eggs in the remaining oil in a separate skillet over medium heat 3 minutes until the whites are set.
- Add the chips to the sauce and toss gently for 1 to 2 minutes until coated and just starting to soften.
- Divide among plates and top with the eggs, cotija, crema, onion, avocado and cilantro. Serve right away.
Chilaquiles are what I make when I want something cozy with a little heat. Store bought chips work perfectly here, as long as they are thick and sturdy. The chipotles give the sauce a smoky warmth without much burn. It is ready in about half an hour.
Add the chips at the very last minute and serve at once. Chips that sit in the sauce turn soft and mushy.
7) Pumpkin Scones
7) Pumpkin Scones
These tender scones are made with pumpkin puree, brown sugar and warm spices, then topped with a sweet maple glaze. Cold butter cut into the flour gives them a flaky, crumbly texture rather than a cakey one. They taste just like the coffee shop version and cost a fraction of the price.
Ingredients
- 2 cups all purpose flour
- 1/3 cup brown sugar
- 1 tbsp baking powder and 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup pumpkin puree
- 1/4 cup heavy cream, plus 1 tbsp for brushing
- 1 large egg and 1 tsp vanilla extract
- 1 cup powdered sugar
- 2 tbsp maple syrup and 1 to 2 tbsp milk
Cooking Instructions
- Heat the oven to 400F and line a sheet pan with parchment. Whisk the flour, brown sugar, baking powder, salt and spice.
- Cut in the cold butter with a pastry cutter until it looks like coarse crumbs with some pea size pieces.
- Whisk the pumpkin, cream, egg and vanilla, then stir into the flour just until a soft dough forms. Pat into an 8 inch round, cut into 8 wedges and set on the pan. Chill 15 minutes.
- Brush with cream and bake 18 to 22 minutes until golden and firm at the edges. Cool 15 minutes.
- Whisk the powdered sugar, maple syrup and milk until smooth and drizzle over the scones. Let the glaze set 10 minutes.
Pumpkin scones were my coffee shop splurge before I learned how easy they are at home. The dough comes together in ten minutes with a bowl and a pastry cutter. Chilling the wedges before baking keeps them tall. The maple glaze is the part my kids lick off first.
Freeze unbaked wedges on a tray, then store them in a bag. Bake straight from frozen and add 3 to 4 minutes.
6) Cranberry Orange Muffins
6) Cranberry Orange Muffins
Tart fresh cranberries and bright orange zest are folded into a buttery, tender muffin batter and finished with a crunchy sugar top. Rubbing the zest into the sugar first releases its oils so the whole muffin smells like orange. They bake up with tall, domed tops just like a bakery muffin.
Ingredients
- 2 cups all purpose flour
- 3/4 cup granulated sugar, plus 2 tbsp for the tops
- 1 tbsp orange zest
- 2 tsp baking powder and 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup sour cream
- 1/3 cup fresh orange juice
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen cranberries, roughly chopped
Cooking Instructions
- Heat the oven to 425F and line a 12 cup muffin tin with liners.
- Rub the orange zest into the sugar with your fingers until fragrant. Whisk in the flour, baking powder and salt.
- Whisk the butter, eggs, sour cream, orange juice and vanilla. Fold into the dry ingredients until a few streaks of flour remain, then fold in the cranberries.
- Fill the cups nearly to the top and sprinkle with the remaining sugar.
- Bake 5 minutes, then lower the oven to 350F without opening the door and bake 13 to 16 minutes more until golden and a toothpick comes out clean. Cool 10 minutes in the pan.
Cranberry orange muffins are what I bake for teacher gifts every November. They are tart, sweet and buttery all at once. Sour cream keeps them moist for days. Frozen cranberries work perfectly, so I stock up when they are on sale.
Chop the cranberries in half. Whole berries can be too tart in one bite and tend to sink.
5) Banana Nut Bread
5) Banana Nut Bread
This moist banana bread uses very ripe bananas, brown sugar and melted butter for a loaf with a tender crumb and a crackly top. Toasted walnuts add crunch and a warm, nutty flavor in every slice. It keeps well for days and tastes even better the morning after you bake it.
Ingredients
- 3 very ripe bananas, mashed, about 1 1/2 cups
- 1/2 cup unsalted butter, melted
- 3/4 cup light brown sugar
- 2 large eggs
- 1/3 cup plain yogurt or sour cream
- 1 tsp vanilla extract
- 1 3/4 cups all purpose flour
- 1 tsp baking soda and 1/2 tsp salt
- 1 tsp ground cinnamon
- 3/4 cup walnuts, toasted and chopped
Cooking Instructions
- Heat the oven to 350F. Grease a 9 by 5 inch loaf pan and line with a parchment sling.
- Stir the bananas, butter, brown sugar, eggs, yogurt and vanilla in a large bowl until combined.
- Whisk the flour, baking soda, salt and cinnamon in a separate bowl, then fold into the banana mixture until just combined. Fold in most of the walnuts.
- Scrape into the pan, scatter the remaining walnuts on top and bake 55 to 65 minutes until deep golden and a toothpick in the center comes out with a few moist crumbs. Tent with foil after 40 minutes if browning quickly.
- Cool in the pan 15 minutes, then lift out and cool at least 45 minutes before slicing.
Banana bread is the most made recipe in my house, mostly because someone always forgets about the bananas in the fruit bowl. The darker the bananas, the sweeter and more fragrant the loaf. Brown sugar and cinnamon give it a cozy flavor. A thick slice toasted with butter is my favorite fall breakfast.
Freeze overripe bananas whole in their peels. Thaw on the counter, then squeeze them right out and include the liquid.
4) Baked Apple Cider Donuts
4) Baked Apple Cider Donuts
These baked donuts get their deep apple flavor from cider simmered down to a concentrated syrup before it goes into the batter. Brushed with melted butter and rolled in cinnamon sugar while warm, they taste like the ones from the orchard. Baking them in a donut pan skips the frying and the mess.
Ingredients
- 1 1/2 cups apple cider
- 2 cups all purpose flour
- 1 1/2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt
- 1 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg
- 1/2 cup brown sugar
- 1/3 cup unsalted butter, melted, plus 4 tbsp for brushing
- 1 large egg
- 1/3 cup buttermilk
- 1 tsp vanilla extract
- 3/4 cup granulated sugar mixed with 2 tsp cinnamon, for coating
Cooking Instructions
- Simmer the cider in a small saucepan 15 to 20 minutes until reduced to 1/2 cup. Cool 10 minutes.
- Heat the oven to 350F and grease two 6 cavity donut pans.
- Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg. In another bowl whisk the reduced cider, brown sugar, melted butter, egg, buttermilk and vanilla. Fold the wet into the dry just until combined.
- Spoon or pipe the batter into the pans, filling each cavity about three quarters full. Bake 10 to 12 minutes until the tops spring back when touched.
- Cool 5 minutes, then brush each donut with melted butter and roll in cinnamon sugar.
Every October we drive out to the orchard for cider donuts, and this recipe gets us through the rest of the season. Reducing the cider is the step that makes them taste truly of apple. The donut pan does the shaping for you. Kids love helping with the cinnamon sugar coating.
Coat the donuts while they are still warm. The butter soaks in and the sugar sticks in a thick, crunchy layer.
3) Sour Cream Coffee Cake
3) Sour Cream Coffee Cake
A rich sour cream cake is layered and topped with a thick cinnamon streusel that bakes into a crunchy, buttery crust. The sour cream keeps the crumb soft and moist for days. A ribbon of cinnamon streusel runs through the middle so every slice has swirl and crumble.
Ingredients
- 1 cup all purpose flour, 2/3 cup brown sugar and 1 tbsp cinnamon, for the streusel
- 6 tbsp cold butter, cubed, for the streusel
- 2 1/4 cups all purpose flour
- 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup sour cream, room temperature
- 2 tsp vanilla extract
Cooking Instructions
- Heat the oven to 350F and grease a 9 by 13 inch pan. Rub the streusel flour, brown sugar, cinnamon and cold butter together until clumpy.
- Whisk the 2 1/4 cups flour, baking powder, baking soda and salt.
- Beat the softened butter and sugar 3 minutes until fluffy. Beat in the eggs one at a time, then the sour cream and vanilla. Mix in the flour on low just until combined.
- Spread half the batter in the pan and sprinkle with a third of the streusel. Dollop on the remaining batter, spread gently and top with the rest of the streusel.
- Bake 40 to 45 minutes until a toothpick comes out clean. Cool at least 30 minutes before cutting.
Coffee cake is the first thing I bake when we have overnight guests. It is easy to make the night before and still tastes fresh in the morning. The streusel is generous because that is everyone’s favorite part. Pour a cup of coffee and you have a proper fall breakfast.
Use room temperature eggs and sour cream. Cold ingredients make the batter break and the cake bake up dense.
2) Monkey Bread
2) Monkey Bread
Monkey bread is a pull apart loaf of biscuit dough pieces rolled in cinnamon sugar, piled in a fluted tube pan and baked in a buttery brown sugar caramel. It turns out of the pan glossy and sticky, ready for everyone to tear off a piece. Refrigerated biscuit dough makes it a weekend treat that kids can help build.
Ingredients
- 2 (16.3 oz) cans refrigerated buttermilk biscuits
- 1 cup granulated sugar
- 1 tbsp ground cinnamon
- 1/2 cup chopped pecans, optional
- 3/4 cup unsalted butter
- 3/4 cup packed brown sugar
- 1 tsp vanilla extract and a pinch of salt
- Nonstick cooking spray
Cooking Instructions
- Heat the oven to 350F and spray a 12 cup fluted tube pan. Scatter the pecans in the bottom.
- Mix the sugar and cinnamon in a large zip top bag. Cut each biscuit into quarters, drop them into the bag in batches and shake to coat. Layer the coated pieces in the pan.
- Melt the butter and brown sugar in a saucepan over medium heat, stirring, and boil 1 minute. Stir in the vanilla and salt and pour evenly over the dough.
- Bake 35 to 40 minutes until deep golden and the dough in the center is cooked through, not doughy.
- Cool in the pan 10 minutes, then invert onto a plate and serve warm.
Monkey bread is pure weekend fun, and my kids have been making it with me since they could stand on a stool. Shaking the dough pieces in a bag of cinnamon sugar is the best job in the kitchen. The caramel bakes right into every nook. It disappears faster than anything else on a brunch table.
Do not let it cool longer than 10 minutes before turning it out. The caramel hardens and the bread sticks to the pan.
1) Cinnamon Rolls
1) Cinnamon Rolls
These soft, fluffy cinnamon rolls are made with an enriched yeast dough, rolled around a thick brown sugar and cinnamon filling and finished with cream cheese frosting. Baking them close together in one pan makes the sides pull apart tender and gooey. The smell alone is reason enough to bake a batch on a cold morning.
Ingredients
- 1 cup warm whole milk, about 110F
- 2 1/4 tsp instant yeast and 1/4 cup granulated sugar
- 2 large eggs and 1/3 cup unsalted butter, softened
- 4 1/4 cups all purpose flour and 1 tsp salt
- 2/3 cup packed brown sugar and 2 tbsp ground cinnamon
- 1/3 cup unsalted butter, very soft, for the filling
- 4 oz cream cheese, softened
- 3 tbsp butter, softened
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract and 1 to 2 tbsp milk
Cooking Instructions
- Stir the milk, yeast and sugar in a mixer bowl. Add the eggs, butter, flour and salt and knead with the dough hook 7 minutes until smooth and tacky. Cover and let rise in a warm spot 1 to 1 1/2 hours until doubled.
- Roll the dough into an 18 by 12 inch rectangle. Spread with the soft butter and sprinkle with the brown sugar and cinnamon.
- Roll up tightly from the long side and cut into 12 rolls with floss or a sharp knife. Arrange in a greased 9 by 13 inch pan, cover and rise 45 minutes until puffy.
- Heat the oven to 350F. Bake 22 to 26 minutes until golden and the center roll reads 190F.
- Beat the cream cheese, butter, powdered sugar, vanilla and milk until smooth and spread over the warm rolls.
Homemade cinnamon rolls take a little time, but almost all of it is waiting for the dough to rise. Instant yeast makes the dough reliable even for first time bakers. The rolls bake up tall and soft with gooey centers. I make them for the first weekend of every school break.
For an overnight version, cover the shaped rolls and refrigerate up to 16 hours. Let them sit at room temperature 1 hour before baking.
How to use this list
Start by picking one recipe from each section for the week. A skillet breakfast on Saturday, a bake you can slice all week and a savory egg dish for Sunday covers most families. Shop once for the shared basics, which are eggs, butter, whole milk, all purpose flour, brown sugar, cinnamon, a can of pumpkin and a bag of apples. Buy a few extra bananas and let them sit, since the banana bread wants them nearly black.
Many of these keep well. Baked oatmeal, banana bread, muffins and coffee cake stay fresh for three to four days wrapped at room temperature or in the fridge. Breakfast burritos, scones, waffles and cinnamon rolls freeze for up to three months. Assemble the sausage casserole the night before and bake it in the morning. Cooked egg dishes like quiche and frittata last four days in the fridge and reheat gently at 325F.
For a brunch crowd, set out one savory dish, one sweet bake and something fresh. The breakfast casserole, a pan of cinnamon rolls and a bowl of sliced pears and grapes feed ten people easily. Add a pot of coffee, a pitcher of apple cider and a jar of maple syrup warmed on the stove. Serve everything right in the baking dishes so people can help themselves and the food stays warm longer.
Most of these recipes adapt easily. Use a one to one gluten free flour blend in the muffins, scones and pancakes, and certified gluten free oats in the granola and baked oatmeal. Oat milk works in the batters, and plant butter works in most bakes. Leave the nuts out of anything headed to school or a nut free home. For picky eaters, skip the vegetables in the frittata or skillet and add extra cheese instead.
Frequently asked questions
What are some easy fall breakfast recipes for busy mornings?
Baked oatmeal, breakfast burritos and muffins are the easiest because you make them ahead and reheat in minutes. Bake a pan of apple cinnamon baked oatmeal on Sunday and cut it into squares for the week. Breakfast burritos and pumpkin scones freeze well, so you can pull out just what you need. Granola with yogurt and fruit takes no cooking at all on a weekday.
Can I make a breakfast casserole the night before?
Yes, and it actually turns out better. Assemble the sausage, bread, cheese and egg custard in the baking dish, cover it tightly and refrigerate overnight. The bread soaks up the custard evenly. In the morning, let it sit on the counter while the oven heats, then bake as directed, adding 5 to 10 minutes. It is done when the center reaches 160F and a knife comes out clean.
How do I keep pumpkin pancakes from being gummy in the middle?
Pumpkin adds moisture and sugar, so cook these pancakes over medium low heat rather than medium high. That gives the center time to cook before the outside browns. Let the batter rest 10 minutes so the flour hydrates, and spread each pancake slightly since the batter is thick. Flip once the edges look set, then cook until the center springs back when pressed.
What is the difference between a quiche and a frittata?
A quiche bakes in a pie crust with a custard made mostly of cream and eggs, so it is rich and silky and slices like a pie. A frittata has no crust and uses mostly eggs with a splash of milk. It starts on the stove and finishes in the oven in the same skillet. Frittatas are quicker and lighter, while quiche is better for a special brunch.
How long do homemade cinnamon rolls and muffins stay fresh?
Cinnamon rolls with cream cheese frosting keep 2 days covered at room temperature or 5 days in the fridge. Warm them for 15 seconds in the microwave to soften. Muffins stay fresh 3 days in an airtight container lined with a paper towel. Both freeze well for up to 3 months. Wrap them individually, then thaw overnight on the counter.
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