You can’t let the most important meal of your day be something ordinary. Check out my favorite, tasty and extraordinary autumn breakfasts that will definitely make you enjoy the season!
I understand that some mornings are tougher than others. You open your eyes, and it’s rainy and cold outside, and it just seems like getting out of bed is simply not worth the effort. Well, these breakfasts are designed for those days. They will give you the much-needed energy boost, and bring a smile back to your face.
You don’t have to trust me, just try any of these 5.
1. Waffles a la Pumpkin
4 large eggs, separate white from yolk
3 cups flour
1 ½ cups milk
1 cup buttermilk
1/3 cup canola oil
1 cup pumpkin puree
1 tablespoon baking soda
2 tablespoons baking powder
2 tablespoons ground cinnamon
½ tablespoon ground nutmeg
½ tablespoon ground ginger
5 tablespoons sugar
2 tablespoons vanilla extract
1 tablespoon salt
1/3 tablespoon cream tartar
Preheat your oven to 225F (107.2C). Preheat a waffle iron and spray lightly with cooking spray.
Whisk dry ingredients together – flour, cinnamon, nutmeg, baking powder, salt, baking soda and ginger in a large bowl until blended. Create a well in the middle, and set aside.
Mix egg whites and tartar in a medium bowl with a mixer set on high speed. Mix until fluffy, then add 2 tablespoons of sugar, and keep mixing until it becomes medium stiff.
Use another medium bowl to whisk together buttermilk, oil, milk, pumpkin puree, vanilla extract, 3 tablespoons of sugar, and egg yolks. Once it’s blended, add slowly to the bowl with flour, while mixing slowly. Leave it lumpy, and fold the egg white mixture into it.
Start making waffles. As you make them, put into the preheated oven, so they stay warm until you finish.
I love serving these with whipped cream and maple syrup, but I believe they will go well with any topping.
2. Green & Eggs Toast
That’s a mouthful! But, despite the uninspired name, you will love starting your day with this power-combo breakfast.
I always loved the idea of avocado on toast (using the best 4-slice toaster), but, I have to admit, it was a bit too bland for my taste. Until this experiment succeeded, that is. Who would have thought that mustard, feta cheese, cooked eggs, and avocado go so well together? Satisfaction guaranteed.
Sliced bread (or homemade with a bread machine)
2 ripe avocados
1 ½ cups feta cheese
3 tablespoons mustard
Mix feta cheese and mustard in a small bowl. You can use a fork, so feta remains slightly grainy, and you can taste it in the spread.
Cook the eggs or prepare them in your egg cooker if you need more than four eggs. When cooked, slice them thinly with a knife, or an egg slicer. I prefer the slicer, since I can never cut eggs so thinly with a knife.
Cut avocados in half, take out the pits, and then spoon them out of their peel. Put in a small bowl and smash with a fork.
Toast the bread, spread the mustard-feta on one half of each piece, and avocado spread on the other half of it. Put egg slices on top. Enjoy.
3. Sausage and Eggs with a Noodle Twist
1 large sweet potato
2 ½ tablespoons butter
2 large eggs
3 cups chopped spinach
1/3 cup water
8 ounces of mushrooms
1 pound of sausage
Salt and black pepper per taste
Peel and spiralize the sweet potato.
Put butter and sweet potato in a small skillet, and sauté until it starts to soften. Add water and continue cooking until it boils off, and yam noodles soften. Remove from the stove.
Preheat and spray your griddle with cooking spray. When hot, brown sausages on it. When they are done, put mushrooms on the griddle, and add in spinach.
Once the spinach is wilted, and mushrooms are done, add sausage and noodles to the griddle so they get reheated.
Serve on big plates, topped with fried eggs and seasoned with salt and black pepper.
4. Pear & Honey Muffins
If you are looking for one fall breakfast that you will love for the rest of your life, pull out your muffin pans, cause this is it. Juicy pears, honey and autumn spices will make your home smell like heaven, and make your kids get up and out of their beds in an instant!
1 large egg
1 1/2 cup flour
1 cup whole wheat flour
1 ½ cup chopped pears
2/3 cup sugar
1 cup turbinado sugar (for sprinkling on muffins)
1/3 cup melted butter
1 cup buttermilk
1/3 cup honey
3 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/3 teaspoon ginger
1 ½ teaspoons vanilla extract
Preheat oven to 375F (190.5C). Lightly spray muffin pans with baking spray.
Whisk together flours, baking powder, salt, sugar, cinnamon, and ginger in a large bowl.
Take a small bowl, and mix butter, honey, egg, vanilla and buttermilk. Pour this over the flour mixture, and stir until flour disappears.
Add pears and stir lightly.
Fill each muffin cup ¾ of the way to top, and sprinkle each with turbinado sugar.
Bake for 15-20 minutes. Let them cool for 5 minutes before serving.
5. Sweet & Sour Fall Salad
Juicy grapes, sour apples and sweet pears are a great and healthy choice for a fruit salad, but, they would be incomplete without a sweet-spiced yogurt dressing. If you have the time, you can even make your own yogurt in a yogurt maker. Great, energy-filled and light breakfast that you can eat as much as you want without worrying about calories.
2 medium ripe pears
2 medium apples
1 1/2 cup red grapes
½ cup Greek yogurt
2 teaspoons fresh grated lemon zest
1 ½ tablespoons lemon juice
2 tablespoons honey
½ tablespoon vanilla extract
1 teaspoon cinnamon
Dice apples and pears. Cut grapes into halves.
Take a small bowl and add yogurt, lemon juice, lemon zest, cinnamon, and vanilla. Blend well with a wire whisk.
Pour everything together in a bowl and toss until fruit is coated in dressing. Eat right away.
While you’re here, be sure to check out our kitchen product reviews!
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