During this transition from summer to fall, you’ll definitely want to try these breakfast recipes.
Some of these dishes also incorporate quintessential autumn spices like cinnamon and cardamom.
Have all your ingredients ready next to the stove because this omelet cooks up fast.
Photo: Photographer: Antonis Achilleos, Prop Stylist: Shell Royster, Food Stylist: Ruth Blackburn
Read more about the story behind this omelet:Cooking with Juliet.
The turmeric, fresh or dried, gives the smoothie a vibrant bright orange color.
The fiber-rich grain freezes very well, socook up a batchto stash away for salads, bowls and more.
Jennifer Causey
Topped with spinach, peanuts and an egg, these bowls make for a satisfying breakfast.
Sprinkle with crushed red pepper for extra heat.
Dates add natural sweetness without added sugar.
Photographer: Brie Goldman, Food Stylist: Holly Dreesman
Feel free to leave it out if that’s not your thingit’s just as delicious without.
Short on time in the morning?
Try our overnight oatmeal variation.
Fred Hardy
Mashed avocado provides a creamy element while a squeeze of lime juice brings acidity.
Mushroom Omelet
For a quick breakfast, learn how to make this mushroom omelet.
Sauteing the mushrooms with garlic adds a punch of flavor in this healthy breakfast recipe.
Baby Kale Breakfast Salad with Smoked Trout & Avocado
Kale for breakfast?
Eggs and cheese help pack it with protein, while fresh dill boosts its flavor.
If you could’t find frozen, be sure to rinse canned artichoke hearts wellthey’re saltier than frozen.
Serve with hot sauce on the side, if desired.
Pristine Sunny-Side Up Eggs
Heat control is crucial here.
Too much heat, and the whites will toughen and brown at the edges.
Not enough, and the yolks will cook partway through by the time the whites are set.
Listen to the pan, and watch the whites for cues that your pan is properly heated.
We use a little extra oil in this dish so there’s enough for basting.
Jordan Provost
The hot oil baste lets you set the whites without covering the pan and clouding the yolks.
Season after the eggs are done so the basting doesn’t wash off the salt and pepper.
Pesto Scrambled Eggs
Pep up breakfast (or dinner) with a little pesto.
And be careful not to overcook your eggs.
Scrambled eggs are at their best when you see soft, creamy curds.
Serve with a slice of whole-grain toast and sliced tomatoes.
Adding a bit of brown sugar boosts that nostalgia even more.
Johnny Autry
Photography / Victor Protasio, Styling / Ruth Blackburn and Christina Daley
Ted Cavanaugh
Carson Downing
Ali Redmond
Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Alexandra Shytsman
Photographer / Brie Passano Styling / Annie Probst / Holly Raibikis
Ted & Chelsea Cavanaugh
Ali Redmond
