Isn’t fall the best season? The leaves are changing, the temperatures are dropping (well, maybe not down here in Louisiana), and we all start to crave hearty, comforting foods. Chilis become our go-to dinners, and hot chocolate is a common night treat. What about breakfast? No worries, we have 7 delicious breakfast recipes that are perfect for fall.
Pumpkin and apple flavors are definitely some of the best things about fall. We love to go apple picking during the season! We also love warm oatmeal and hearty muffins during the fall. It’s all about warm, comforting foods that are still healthy!
I promise these breakfast recipes will stop you from hitting the snooze button and will have you heading straight to the kitchen.
Looking for a yummy strawberry muffin recipe to use up your frozen strawberries? This is the perfect one!
Muffins are perfect year-round for a quick breakfast on-the-go or a sweet addition to an awesome school lunch. Don’t have time to whip these up from scratch? Check out this post and learn how to freeze muffins.
From these warms muffins to a bowl of hot chili or soup, MOMables has enough recipes and ideas to see you through the fall—come and see!
These muffins are very quick and easy to put together. You can have your kids help you out, and in no time, you’ll have some delicious muffins ready, straight out of the oven!
It may be difficult to wait, but trust me, you’ll want to let them cool down, or you’ll burn your tongue (not that I would know!). The turbinado sugar adds just a little bit of sweetness and crunch to the top of the muffin, which I particularly enjoy, but it is completely optional and can be omitted.
I usually prefer baking my muffins in either silicone baking cups, or directly in the pan, to reduce waste and to save money. For this recipe, I actually did have some liners in the pantry and decided to try out the recipe with them to see how they would bake. I determined that if you are using paper liners, I would add a bit of cooking spray to prevent the muffins from sticking, or you can scrape the stuck muffin parts off the liner with your teeth. My daughter prefers to do the latter.
But what happens when you get so excited that you make tons of batter? Well, freeze it for a quick breakfast for tomorrow or the next day! See How to Freeze Muffins here!
Here at MOMables, we are all about using leftovers or making extra dinner ingredients to repurpose for lunch! Not only are these quiche muffins a great way to use up extra veggies and cheese, they do double-duty! They make a great grab-and-go breakfast, or a lunchbox-friendly addition! Need more ideas to fill those lunch boxes? Come check us out!
I usually make these when I’m making quiche for dinner. I add extra veggies and eggs to my quiche mix, then make muffins with the extra that doesn’t fit in my pie pan. They freeze really well (see details below) making it easy to save them for later. So it doesn’t feel like we are eating the same thing day after day!
1 1/2 cups cooked broccoli florets, chopped small (from frozen or fresh)
6 large eggs
1/2 cup half-and-half, milk, or non-dairy milk
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup shredded cheese (cheddar, Colby Jack, or Gouda make great options)
Butter or oil for muffin pan
Preheat the oven to 350F.
(If you don’t have extra cooked broccoli handy, bring a medium pot of salted water to a boil, then add the broccoli florets and cook for 1 minute. Drain, blot dry, and chop).
Butter or grease 6 to 8 muffin cups (you can choose to skip this for silicone cups). Set aside.
In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in the cheese and broccoli. (Option: Divide the cheese and broccoli evenly into 6 to 8 portions and place in greased muffin cups instead).
Ladle the egg mixture evenly into the muffin cups. Leave at least 1/4 inch of space at the tops. (If using a silicone muffin pan or silicone cups, place on a baking sheet first.)
Bake at 350F for 35 to 40 minutes, until golden brown.
For different taste combinations, you can add 1/2 cup chopped grilled or sauteed onion, or 2 to 3 tablespoons chopped green onions or chives. You can substitute other leftover or extra veggies for the broccoli, or use a combination. Chopped spinach, zucchini, peas, or cauliflower also make great kid-friendly alternatives, and mixing in chopped carrots and tomatoes can create a fun twist. But really, anything works if it’s something you’d enjoy with eggs!
Serving Size:2 muffin cups
These can also be made ahead and stored for later! If you’re not eating them all right away, let them cool for 15 to 20 minutes before putting them in an airtight container in the fridge. They should last 3 to 7 days that way.
To freeze, divide into pairs (or whatever serving size you want) and put into freezer bags. (To save on high-cost freezer bags, I use cheaper small baggies for individual servings. Then put THEM into a larger freezer bag. I can usually keep re-using the outer bag, since it doesn’t get dirty touching the food!) The night before you want to eat them (or 2 to 3 days before) place them in the fridge to thaw.
To reheat, microwave thawed muffins for 2 minutes per pair.
Looking for more ideas to make your mornings easier? Check out these great MOMables breakfast recipes!
Do you ever want a homemade pancake mix that isn’t full of all of those unknown ingredients you get in the boxed versions?
There is something so wonderful about pancakes for breakfast! Our entire family loves breakfast foods. Breakfast for dinner is quite common, and if it were up to me, I could eat breakfast three times a day! One of our favorite breakfast meals is pancakes.
Sometimes I make them from scratch, but other times, especially in the morning, I reach for that boxed pancake mix. Everything is already mixed, and it just comes together so much faster. Plus, I’m not a morning person, so I’m going with what is easier. Here at MOMables, we’ve done the work for you so that you can go with easier too—the homemade version.
When you stop to think about it, what is really in that box? The basic ingredients for pancakes are all the same. So why not make your own boxed pancake mix? I finally did it, and let me tell you, I am never going back to the box! Not only are these mixes easy to put together, it ends up saving you money. You can even have your kids help out to make the mixes too so you can stock up your pantry!
Leftover pancakes (if there are any) could easily be put into a lunch for the next day.
In a zip bag or air-tight container, mix the flour, baking powder, sugar, and salt.
With a permanent marker, write on the outside of the bag to add:
(1 1/4) cups milk
(3) tablespoons butter, melted (optional)
To use DIY Pancake Mix:
Pour all the dry ingredients into a medium-size bowl. Add the milk, egg and butter, if using. Mix well to combine. Pour 1/4 cup of pancake batter onto the pan or griddle over medium heat. Wait until bubbles form to flip.
Serve with fruit, syrup, or whatever else you prefer.
This recipe makes approximately 10 to 12 pancakes. If you’re adding melted butter to your mixes, make sure to use unsalted butter (or lower the amount of salt you use per mix.) You can substitute half the amount of all-purpose flour with whole wheat flour if desired.
Need a portable breakfast “cookie”? These muesli breakfast cookies have all the hearty goodness baked in.
It’s morning, again. Time to get the kids up, dressed, teeth brushed, hair done, and wearing matching socks.
Somewhere between helping your son find his missing shoe and cleaning up the bowl of dog food that got knocked over, you need to feed them.
Yeah, breakfast is kind of important. They do have to eat in the morning. Every day. “Sigh”—just like making lunches, another essential thing to do, but luckily, you can get ideas here.
Having nutritious breakfast staples on hand is a must for busy mornings. I know that I need to be able to reach into a container or my freezer and have something we can grab and go or simply reheat before we run out the door.
They need foods that will fill their bellies and hold them over until the next snack or meal. If they’re not at their best, they’re not going to be able to concentrate and focus like they need to.
This Muesli Breakfast Cookie recipe is packed full of fiber and protein to get their day started right.
It’s a kid-friendly cookie, so they won’t even know you’re packing all that nutrition inside! The honey and chocolate chips add sweetness, while the oats, seeds, and nut butter add the heart-healthy grains and protein you love.
Allergy-Friendly Tip: If you’re having trouble finding a “safe” brand of store-bought muesli, like my family, it’s easy to make your own! Just mix together certified gluten-free oats, dried fruits, shelled seeds, and a little bit of ground flax or hemp for added nutrition. It really can be made to your liking and desire.