Healthy Recipes Cooking Methods Quick & Easy Healthy, Quick & Easy Breakfast & Brunch Recipes 20 Easy Fall Breakfasts Ready in Less Than 15 Minutes By Camryn Alexa Wimberly Camryn Alexa Wimberly Camryn Wimberly is EatingWell's Editorial Fellow. As a food and mental health blogger, Camryn explores how food and cooking can help improve mental health and also be an avenue to connect with one's culture and heritage. EatingWell's Editorial Guidelines Published on September 30, 2024 Close Photo: Photographer: Alexander Shytsman If you’re excited for fall, then you’ll want to add these yummy breakfast recipes to your menu! They’re packed with seasonal produce like apples, pumpkin, spinach, beets and kale. These dishes are also perfect for busy mornings since they take no more than 15 minutes to make. Start your day with tasty options like our Spinach & Feta Mug Scrambled Eggs or our Oatmeal with Fruit & Nuts. 01 of 20 Spinach & Feta Mug Scrambled Eggs Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel Whip up eggs with a few simple ingredients in a microwave-safe mug, and you have the makings of a breakfast that’s prepped, seasoned and will be ready to eat in a little more than a minute before running out the door. If you don’t want to store the mixture in individual mugs, you can store it in an airtight container then transfer to a mug when you’re ready to cook it. View Recipe 02 of 20 Mango-Turmeric Smoothie Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel Kick-start your mornings with this speedy smoothie packed with tropical fruit flavors. Its lively yellow hue is boosted by anti-inflammatory turmeric. Grate fresh turmeric with a microplane grater or use ground turmeric in its place. Ginger provides a zesty kick, but feel free to omit it for a milder flavor. View Recipe 03 of 20 Feta, Egg & Spinach Breakfast Taco Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco It doesn’t get easier than this healthy breakfast taco that’s ready in just five minutes. Kale or arugula will work just as well if you don’t have spinach on hand. If you want an over-hard egg instead, and notice the egg is browning too quickly, add a tablespoon or two of water to the pan to help steam the egg and set the yolk faster. View Recipe 04 of 20 Oatmeal with Fruit & Nuts Photographer: Alexander Shytsman This protein-packed healthy breakfast gets a touch of sweetness from apple and crunch from walnuts. Feel free to pick your favorite fruit (try berries or pears) and nuts (maybe almonds or pistachios) to personalize your healthy oatmeal. View Recipe 05 of 20 Anti-Inflammatory Cherry, Beet & Kale Smoothie Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless Kale, cherries and beets team up in this powerful anti-inflammatory smoothie. All three of these fruits and veggies contain unique anti-inflammatory compounds that may help stave off diseases associated with chronic inflammation, including cancer, heart disease, arthritis and diabetes. The cherries help sweeten the smoothie and add a fruity flavor. If you opt for tart cherries, you can balance the tanginess with a small drizzle of honey or maple syrup. View Recipe 06 of 20 Pumpkin Pie Smoothie This healthy smoothie has all the flavor of a pumpkin spice latte without all the sugar. Made with real pumpkin and frozen banana, this whips into a creamy, luscious grab-&-go breakfast (or snack) in just 5 minutes. View Recipe 07 of 20 Pesto Breakfast Sandwich Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall This vibrant green veggie pesto sandwich is the perfect way to get your day started. This 10-minute breakfast features microgreens, which are young vegetable sprouts harvested just after the first true leaves develop. If you can’t find microgreens, alfalfa sprouts or chopped baby lettuce can be used in their place. View Recipe 08 of 20 Cherry-Berry Smoothie Bowl EatingWell This healthy smoothie bowl features three of the best foods to eat to reduce inflammation: tart cherry juice, spinach and avocado. If you don't have spinach on hand, swap in another dark leafy green. This smoothie bowl provides 18 grams of fiber—enough to help keep you full until lunchtime. View Recipe 09 of 20 Spinach & Fried Egg Grain Bowls Photographer: Antonis Achilleos, Prop Stylist: Shell Royster, Food Stylist: Ruth Blackburn Wheat berries, a nutty-tasting whole grain with a pleasantly chewy texture, are the base of this hearty breakfast bowl. The fiber-rich grain freezes very well, so cook up a batch to stash away for salads, bowls and more. Topped with spinach, peanuts and an egg, these bowls make for a satisfying breakfast. Sprinkle with crushed red pepper for extra heat. View Recipe 10 of 20 Anti-Inflammatory Breakfast Smoothie Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster This mango green smoothie gets bright tart flavor from frozen passion fruit, and inflammation-fighting benefits from fresh kale. Dates add natural sweetness without added sugar. While cilantro may not be a typical smoothie ingredient, we love the herbal notes it adds to this smoothie. Feel free to leave it out if that's not your thing—it's just as delicious without. View Recipe 11 of 20 Apple & Peanut Butter Toast A pinch of ground cardamom punches up the flavor in this classic combo of apples and peanut butter on toast. View Recipe 12 of 20 Anti-Inflammatory Beet Smoothie Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster This vibrant beet smoothie combines sweet and earthy beets with berries, banana and orange juice for a well-balanced flavor. Look for packaged cooked beets where the prepared fruits and vegetables are sold. Beets are high in belatins, an antioxidant that may help decrease inflammation in the body. Other nutrient-packed ingredients add even more anti-inflammatory power, like the anthocyanins in blueberries and the gingerol found in ginger. View Recipe 13 of 20 Mushroom Omelet Photography / Victor Protasio, Styling / Ruth Blackburn and Christina Daley For a quick breakfast, learn how to make this mushroom omelet. Sautéing the mushrooms with garlic adds a punch of flavor. View Recipe 14 of 20 Cauliflower Oatmeal Joy Howard A breakfast cereal made from a cruciferous vegetable sounds a little far-fetched but you’ll be pleasantly surprised by this warm and cozy dish! Flavored with cinnamon, vanilla and just a touch of sweetness, it's a nutritious alternative to a grain-based bowl that adds a serving of vegetables to your morning meal. View Recipe 15 of 20 Chickpea & Kale Toast Ted & Chelsea Cavanaugh This healthy toast combines chickpeas, kale and feta for a savory bite. View Recipe 16 of 20 Mango & Kale Smoothie Casey Barber The blend of kale, mango, banana and orange juice gives this healthy smoothie an extra-fresh and tropical flavor profile. View Recipe 17 of 20 Smoked Salmon, Egg & Pickled Beet Bagel Sandwich Ted and Chelsea Cavanaugh This veggie-packed Scandinavian-style riff on a lox bagel adds cucumbers, pickled beets and fresh dill for flavor and crunch. View Recipe 18 of 20 10-Minute Spinach Omelet Carson Downing This delicious spinach omelet is ready in just 10 minutes for a nutritious breakfast. Eggs and cheese help pack it with protein, while fresh dill boosts its flavor. View Recipe 19 of 20 Carrot-Apple Smoothie Fred Hardy This carrot and apple smoothie is creamy and has a light tropical flavor thanks to coconut milk. It's naturally sweetened from the carrots and apple, and the combination of ginger and lemon juice adds just a bit of spice and helps balance the flavor. The turmeric, fresh or dried, gives the smoothie a vibrant bright orange color. View Recipe 20 of 20 Pecan Butter & Pear Toast Ted & Chelsea Cavanaugh For a quick breakfast or snack, try this three-ingredient toast. Pecan butter adds a nutty flavor, which gets balanced by the natural sweetness of the pear. View Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit