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Fall Breakfast Time Recipes

I really enjoy breakfast time in the fall. It’s colder outside and I love the flavors and having family in town. Today I am sharing some of my favorite fall breakfast recipes.

Best Pumpkin Gluten-Free Donuts Recipe

I am not much of a breakfast eater until the weather gets cold. When it’s warm or hot in the summer, breakfast just feels too heavy. When the summer ends and the shift to cooler days sets in, I am all about breakfast time. Cold by Los Angeles standards means mornings in the forties, which equates to freezing for Southern California.

Baked Egg Dishes, My Favorite Frittatas

In addition to the sweatshirts, sweaters, and cozy socks that I have pulled out of storage, I have also pulled out some of my favorite fall breakfast time recipes. Today I am sharing some of my favorite recipes with you.

Baked egg dishes are one of my favorite things to make for breakfast in the fall. Why? Because they are easy to bak and then you throw them in the oven while you can get everything else ready for breakfast time.

A frittata is basically baked scrambled eggs or a quiche without a crust. Frittatas are great for breakfast and also great for breakfast for dinner! These are two of my favorite frittata recipes. I hope you like them as much as I do!

Yield: 8 servings

Ground Turkey Sausage, Turkey Bacon, Pepper and Onion Frittata

Ground Turkey Sausage, Turkey Bacon, Pepper and Onion Frittata

This frittata is a light and delicious egg dish perfect for any occasion.

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 1 pound ground turkey sausage
  • ½ pound turkey bacon
  • 1 onion (sliced into thin rings)
  • 1 red pepper (sliced into strips)
  • 1 TBSP chopped garlic (total)
  • 2 TBSP olive oil
  • 4 green onions, chopped, including greens
  • 1 dozen eggs
  • ½ cup milk or half and half

Instructions

Brown the ground turkey sausage in a pan with a dash of olive oil and a tsp of chopped garlic.

Brown the turkey bacon until crisp. Add a dash of olive oil if the bacon is sticking to the pan.

Once the meats are cooked through, chop the turkey bacon and add to the ground turkey sausage, combining the two together. Set aside.

In the same pan as the turkey was cooked, add a tablespoon of olive oil and ½ tsp of garlic and warm. Add sliced onions. Cook until translucent. Add the red pepper and cook until the onions and peppers are both soft and cooked through. Transfer to the paper towels to absorb the grease.

In a quiche pan, spread the turkey and bacon mixture evenly in the pan. Add the onion and pepper mixture on top of the turkey mixture, spreading evenly.

Whisk together the eggs and milk/half and half. Pour over the turkey mixture, onion, and peppers in the quiche pan. Sprinkle the green onions over the top.

Bake at 350 for 35-45 minutes until set. The eggs will puff up so make sure there is room in the pan for expansion.

Yield: one 9" tart

Pesto, Sun Dried Tomato and Onion Frittata

pesto tomato frittata

If you are looking for an easy, and delicious recipe for brunch, this frittata is the best!

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 1/4 cup pesto sauce
  • 1/4 cup chopped sun dried tomatoes
  • 1 cup Rondele cheese
  • 1 onion, peeled and sliced
  • olive oil
  • 8 eggs
  • 1/2 cup milk
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Place sliced onion in a fry pan and generously drizzle with olive oil. Saute onions until caramelized, about 15 minutes. Set aside.
  2. Spray a frittata pan with cooking spray and layer with Rondele cheese, pesto sauce, and chopped sun-dried tomatoes. Add cooked onions.
  3. In a mixing bowl, whisk eggs, milk, salt, and pepper. Pour over pesto mixture.
  4. Bake at 350 degrees for 30 minutes. Check oven at 20 minutes for doneness.

Breakfast Essentials

Avocado toast has become a staple on breakfast menus everywhere. There are so many variations on the avocado toast theme, the topping options are literally endless. It has quickly become one of my favorites too and to be honest, I love the original version which is toast with avocado, simple spices, and poached eggs. I am sharing my favorite recipe for avocado toast. Let me know if you like it as much as I do!

Another breakfast essential in our house is orange juice pancakes. I adapted a pancake recipe by Joanna Gaines and added some secret ingredients to make them into orange juice pancakes. (Many years I enjoyed these pancakes with my oldest brother at a restaurant and I have been making them ever since!) This recipe is sweet but not too sweet and the orange juice addition makes for a perfect breakfast. Have you tried these before? If not, I would definitely recommend giving these a try. You will love them!

Yield: 4 servings

Avocado Toast with Poached Eggs

Avocado Toast with Poached Eggs Recipe

I love Avocado Toast and poached eggs make it the best!

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

  • 4 eggs
  • 2 ripe avocados
  • 2 teaspoons lemon juice
  • 4 slices thick bread
  • salt & freshly ground black pepper
  • 4 teaspoons butter (for spreading on toast)

Instructions

      1. Prepare the avocados by cutting the avocados in half and removing the seed. Cut
        into slices.
      2. Sprinkle avocado with lemon juice and salt & pepper.
      3. Poach eggs using your favorite method. I recently bought an
        egg poaching pan and I love it.
      4. Meanwhile, toast the bread and spread with butter.
      5. Assemble accordingly.



Yield: 12 pancakes/four servings

Orange Juice Pancakes Inspired by Joanna Gaines

The best orange juice pancake recipe

These orange pancakes are light airy and fluffy and have a wonderful orange flavor.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 TBL baking powder
  • 2 tsp. baking soda
  • 1 tsp. kosher salt
  • 1 1/2 cups buttermilk
  • 1/2 cup fresh orange juice
  • 1/2 cup plus 2 TBL vegetable oil or melted bacon grease or 10 TBL melted butter
  • 2 large eggs
  • 3 tsp. vanilla
  • 2 TBL. orange zest

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
  2. In a medium bowl, whisk together the buttermilk, orange juice, oil, eggs, vanilla, and orange zest.
  3. Pour the liquid ingredients into the flour mixture and stir together until well combined. Let stand 20 - 30 minutes. The batter will begin to get fluffy.
  4. Heat a skillet or griddle over medium-high heat until hot. Generously oil the hot skillet. Pour 1/4 cup batter per pancake into the pan, far enough apart so the pancakes don't touch.
  5. Serve hot, with butter and maple syrup.

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Fall Breakfast Breads

By virtue of the number of recipes that I am sharing for fall breakfast breads, I think I am going to have to admit that breakfast bread might be my favorite thing to have for breakfast. Either that or I just really like to make fall breakfast breads. Hmmm. Maybe it is a bit of both!

Yield: 15 donuts

Pumpkin Gluten-Free Donuts

Pumpkin Gluten-Free Donuts Easy Recipe

This recipe is gluten free and the donuts are cooked in the Air Fryer.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

  • Donuts:
  • ¼ cup coconut oil
  • 4 large eggs - separated
  • 1-½ cups organic coconut palm sugar
  • 1-½ cups pumpkin puree
  • 1 tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp allspice
  • ⅛ tsp nutmeg
  • 1-½ tsp salt
  • 1-½ tsp baking powder
  • 3-¼ Cup Better Batter Flour
  • Maple Glaze:
  • ½ stick of Country Crock Plant Based Butter
  • 3/4 Cup Powdered Sugar
  • 2 tsp vanilla extract
  • 2 TBS agave syrup
  • Cinnamon/Sugar:
  • 2 TBS Sugar
  • 2 TBS CInnamon

Instructions

    1. In a large mixing bowl, mix together the oil, egg yolks, sugar, canned pumpkin, spices, salt and baking powder until smooth.
    2. In a separate bowl, beat the egg whites until frothy. 
    3. Add frothy egg whites to the batter. Once combined, gradually add the flour until combined. 
    4. The batter is sticky, so I didn’t roll it out. I scooped out about a half cup, and placed it on a floured silpat. You can use a butcher board if you prefer. I then patted out the batter until it formed a flattened round that was about ½” thick. I used a donut cutter and then cut the donut and hole out of the formed round. 
    5. I also made some donuts that were about an inch thick. For those, I scooped out about a cup of batter before forming the flattened round and cutting it with the donut cutter.
    6. My airfryer has 6 different settings, one of which is bake. I used the bake setting, which is 325 degrees and baked the donuts and holes for about 10 minutes. At the half way point, I opened the cooking drawer and shook the donuts and holes around. I don’t know if this helps or not, but I feel like I am involved in the cooking process when I do this.
    7. Allow donuts to cool.
    8. For the glaze, melt the butter, add the vanilla and agave. Mix together until all is blended and the butter is melted completely. Add the powdered sugar and blend until all lumps are gone. 
    9. This glaze will seize quickly, so I scooped small amounts into a small dish and worked quickly with small batches, dipping either the donuts or the donut holes in the glaze until coated. If the glaze starts to thicken, simply scoop it back into the pan and reheat until it is smooth and silky again.
    10. While the glaze is still wet, sprinkle the cinnamon/sugar mixture onto the donuts or holes if desired. I made some with just glaze and some with both glaze and the cinnamon/sugar topping.

Notes

I whipped the egg whites to give these donuts a good rise.

Be sure to allow the donuts to cool completely before glazing them or the glaze will slide right off of the donut!

Yield: two loaves

Pumpkin Apple Bread

Baking Pumpkin Bread in the Kitchen 1

This moist pumpkin apple bread is so delicious! It has lots of pumpkin spice seasonings and a wonderful fresh apple flavor.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 4 cups whole wheat flour
  • 2 TBL baking powder
  • 1 TBL baking soda
  • 1 tsp salt
  • 3 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 4 eggs
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1 29 oz. can of pumpkin puree
  • 1/2 cup coconut oil
  • 2 tsp vanilla extract
  • 1/4 pumpkin seeds
  • 3 Granny Smith apples, peeled, cored, and cut into small pieces

Instructions

Preheat oven to 375 degrees.

Spray loaf pan with cooking spray. (You can line the pan with aluminum foil instead if you want.)

In one bowl mix together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.

In another bowl mix eggs, white sugar, brown sugar, pumpkin puree, oil, and
vanilla.

Add liquid ingredients into dry ingredients and mix. Add apples.

Add batter to two small/medium loaf pans or one large pan.

Sprinkle pumpkin seeds on top of each loaf.

Bake bread for 60 - 90 minutes until done. Test for doneness using a wooden skewer. Insert in the center of the loaf. If the skewer is dry, then the bread is done. Cool and enjoy.







Yield: two loaves

Pumpkin Banana Bread

Baked Pumpkin Breads

This moist and delicious pumpkin banana bread is amazing! It has lots of pumpkin spice seasonings and a wonderful fresh banana flavor.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 4 cups whole wheat flour
  • 2 TBL baking powder
  • 1 TBL baking soda
  • 1 tsp salt
  • 3 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 4 eggs
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1 29 oz. can of pumpkin puree
  • 1/2 cup coconut oil
  • 2 tsp vanilla extract
  • 1/4 pumpkin seeds
  • 6 small ripe bananas, sliced

Instructions

Preheat oven to 375 degrees.

Spray loaf pan with cooking spray. (You can line the pan with aluminum foil instead if you want.)

In one bowl mix together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.

In another bowl mix eggs, white sugar, brown sugar, pumpkin puree, oil, and vanilla.

Add liquid ingredients into dry ingredients and mix. Add bananas.

Add batter to two small/medium loaf pans or one large pan.

Sprinkle pumpkin seeds on top of each loaf.

Bake bread for 60 - 90 minutes until done. Test for doneness using a wooden skewer. Insert in the center of the loaf. If the skewer is dry, then the bread is done. Cool and enjoy.

Yield: 16

Cranberry Orange Scones

cranberry orange scones

Cranberry Orange Scones are a delicious addition to breakfast or brunch. The combination of sweet and tart is absolutely wonderful.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 4 cups all-purpose flour
  • 1/2 cup sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (1 stick) cold butter
  • 3/4 cup fresh cranberries, chopped (or dried cranberries)
  • 1/4 cup heavy cream
  • 1 egg
  • 1 tsp vanilla
  • 1/3 cup vanilla yogurt
  • 3 tablespoon orange juice
  • 2 tablespoon orange zest

Instructions

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl whisk together flour, sugar, baking powder and salt.
  3. Add the cold butter to the bowl and cut in with a pastry blender until the pieces of butter until the flour mixture resembles coarse meal.
  4. Chop the cranberries in a food processor and stir into flour mixture with cream, egg, vanilla, yogurt, orange juice and orange zest.
  5. Flour your hands and work the bough into a large ball. Gently roll with rolling pin until 1" thick. Cut with cookie cutter into desired shapes. Place on lined baking sheet and bake 15 - 18 minutes until golden.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 184Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 40mgSodium: 206mgCarbohydrates: 20gFiber: 1gSugar: 8gProtein: 3g
Yield: 16 muffins

The Best Pumpkin Muffin Recipe

These pumpkin muffins with streusel toppings are delicious. They look adorable in these orange muffin cups.
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour

Ingredients

  • 4 cups whole wheat flour
  • 2 TBL baking powder
  • 1 TBL baking soda
  • 1 tsp salt
  • 3 tsp pumpkin pie spice
  • 2 cups dried or fresh cranberries
  • 4 eggs
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 29 oz. can of pumpkin puree
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 4 TBL whole wheat flour
  • 4 TBL brown sugar
  • 2 TBL soft butter

Instructions

  1. Preheat oven to 375 degrees.
  2. Spray muffin tins or set out baking cups on a cookie sheet.
  3. In one bowl mix together flour, baking soda, baking powder, salt, and pumpkin pie spice.
  4. In another bowl mix eggs, white sugar, brown sugar, oil, vanilla, and pumpkin puree.
  5. Add liquid ingredients into dry ingredients and mix. Add cranberries.
  6. Add batter to muffin tins or cups.
  7. Mix together streusel topping of flour, brown sugar, and soft butter. Sprinkle on top of muffins.
  8. Bake tins or cups for 30 - 40 minutes until done. Cool and enjoy.
Yield: 18 Muffins

Good Morning Muffins

My Favorite Muffins

Healthy Good Morning Muffins

Prep Time 30 minutes
Cook Time 28 minutes
Additional Time 10 minutes
Total Time 1 hour 8 minutes

Ingredients

  • 1/2 cup Organic Turbinado Sugar
  • 2 1/4 cups Flour (I used Measure for Measure Gluten Free Flour)
  • 1 1/2 teaspoon cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup shredded unsweetened coconut
  • 1/2 cup shelled sunflower seeds
  • 2 tablespoons chia seed
  • 2 tablespoons flax seed
  • 1 cup finely diced green apple
  • 1 cup grated carrot
  • 1 cup grated zucchini (wrung out)
  • 1/2 cup unsweetened applesauce
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 350 degrees.
  2. Line muffin tins with paper liners. Set aside
  3. In a large bowl, combine the sugar, flour, cinnamon, baking soda, salt, coconut and sunflower seeds. Mix until combined.
  4. Add carrot, apple and zucchini. Mix until combined.
  5. Add the wet ingredients, applesauce, eggs, vegetable oil and vanilla and mix until combined. The batter will be vvery wet and sticky.
  6. Using an ice cream scoop, scoop the batter into the muffin liners that are in the muffin tins.
  7. Bake for 25-35 minutes (I baked mine for 28 minutes) until a toothpick comes out clean.
  8. I used the convection setting on my oven, so your baking time may be different from mine.
  9. Allow the muffins to cool for about 5 minutes before moving them out of the muffin tin and onto a cooling rack to cool for another 5 minutes.
  10. Store in airtight container. You can also freeze these if you like.

Fall Breakfast Drinks

I am a latte officianado. In other words, I am the definition of a lover of lattes. It is one of my favorite ways to start a day regardless of the season, but for fall, I am a sucker for the pumpkin spice latte. Nothing says fall more pumpkin spice. I had to share my pumpkin spice latte recipe. It is definitely my favorite fall breakfast drink.

For the past year and a half, we have been eating healthier so we are juicing and making smoothies more often. I am sharing two of my favorite recipes. How do you feel about juicing and smoothies? These recipes might convert you to a juice and smoothie lover!

Yield: 2 lattes

Healthy Pumpkin Spice Latte Starbucks Copycat Recipe

Pumpkin Spice Latte Starbucks

This healthy version of the classic Pumpkin Spice Latte is not only healthy but it's delicious!

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 2 cups Almond, Oat, or Coconut Milk
  • 3 TBL pumpkin puree
  • 1 tsp honey, coconut palm sugar, or agave nectar
  • 1 tsp pumpkin pie spice
  • 2 TBL vanilla
  • 1 cup espresso cofffee
  • 1 cup Almond or Oat milk heated in the microwave or on the stove top
  • 1/4 tsp Cinnamon

Instructions

  1. In a small saucepan, combine the two cups of milk, pumpkin puree, sugar, pumpkin pie spice, and vanilla. Wisk together and place on low heat.
  2. Cook for about four minutes until warm, before it comes to a boil.
  3. Meanwhile, prepare the espresso in a coffee maker.
  4. Fill two coffee mugs with the espresso and add the milk/pumpkin mixture.
  5. Heat and then froth the additional cup of milk in a small container as required. Spoon on top of the coffee/pumpkin mixture.
  6. Sprinkle, very lightly, with cinnamon.
  7. Serve immediately.

Notes

I have to be honest. I have always thought that the Pumpkin Spice Lattes at Starbucks were too strong. So this recipe has a lighter flavor. If you want it stronger you can experiment with the ingredients and add more pumpkin and spice.

Healthy Juice Recipes

How to Make Healthy Juice

I love making fresh juice every morning. We always seem to have vegetables and fruit in our home and I rarely use a recipe. Cold juice is always better so be sure to store your "juicing" fruits and vegetables in the refrigerator.

These recipes are guidelines. I encourage you to use what you have!

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • celery
  • carrots
  • apples
  • carrots
  • peeled oranges
  • pears
  • kale
  • bananas
  • cucumbers
  • berries
  • lemons
  • All fruits and vegetables should be chilled.

Instructions

    My Favorite Morning Juice
    5 stalks of celery
    one apple
    2 large carrots

    Celery Boost Juice
    5 stalks of celery

    Morning Pick Me Up Juice
    5 stalks of celery
    one large apple
    one peeled orange

    Juice all the ingredients according to your juicer manual. Some fruits or vegetables may need to be halved so they fit in your juicer. Enjoy!

Yield: 16 oz.

The Best Green Smoothie Recipe

The Best Green Smoothie Recipe

This smoothie is really healthy and tastes amazing!

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 cup Kale
  • 1 cup Baby Spinach
  • 1 8 oz. container of Coconut or Almond Yogurt
  • 1 cup of ice
  • 1/2 - 1 cup of Almond Milk (varies by thickness desired)
  • One banana
  • One Green apple, cored and sliced

Instructions

Place all ingredients in a blender and mix until smooth.


I added lots of breakfast essentials below … everything you need to make all of the yummy fall breakfast time recipes you found here.

Pin the image below to your decor boards on Pinterest (just click the Pin button in the top left corner). You can also follow along with me on Pinterest!

Fall Breakfast Time Recipes

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about leslie

ABOUT LESLIE

Welcome to My 100 Year Old Home. I started my blog so I could share my passion for entertaining, décor, cooking, and crafts. You will find all this and more right here. Read more…

4 Responses

  1. Leslie- this is absolutely OVER THE TOP! Seriously, one recipe would have been outstanding-but you outdid yourself and gave us an entire cookbook. I plan to make every recipe. Thanks so very much for sharing! xx

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I'm Leslie,
Welcome to My 100 Year Old Home

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