If you’re looking for autumn breakfast ideas for your B&B, this list includes easy, seasonal recipes using fruit and veg from your garden or local market. All of them were served in my own B&B kitchen — and they’re perfect for keeping guests happy and connected with the season during chilly autumn mornings.

Blackberry pancakes with apple, blackberry, and cinnamon compote 

These pancakes are packed with the tartness of blackberries, and the compote adds a warm, fruity touch that's perfect for cooler mornings.

Get the Recipe >> Blackberry pancakes with apple, blackberry, and cinnamon compote

👩‍💻Karen's Tip - Make up dry pancake mix ahead of time to speed up the pancake making process. And make a big batch of compote and freeze individual portions to keep you going through the autumn and winter months - great for using up a glut of autumn fruit

Maple oat ginger scones 

These American style scones are flaky, melt in the mouth and combine the sweetness of maple syrup with the warmth of ginger, making them perfect for an autumn breakfast. The oats give them a rustic feel that pairs well with the first coffee ( or tea ) of the day.

Get the Recipe >> Maple Oat Ginger Scones

👩‍💻Karen's Tip -They can be made ahead of time, frozen and then cooked straight from the freezer, saving you time in the morning and preventing waste, as you only need to cook as many as you need.

Cheese and herb vegetarian sausages

A hearty vegetarian option that’s full of the last of the garden herbs and rich, cheesy flavours. These sausages make for a filling, savoury breakfast and are a great alternative to meat-based options.

They are also a great way of using up any leftover gluten free bread or vegan cheese that you've bought in specially for guests.

Get the Recipe >> Cheese and herb vegetarian sausages 

👩‍💻Karen's Tip -These sausages are an excellent way of using up leftover breakfast bread and cheese. They can be frozen ahead of time and cooked from frozen

Cinnamon swirl banana bread

There’s nothing quite like the smell of cinnamon baking on an autumn morning. This banana bread is very quick and easy to make and is swirled with cinnamon for a delicious autumn spice kick.

Get the Recipe >> Cinnamon swirl banana bread

👩‍💻Karen's Tip - As "Pumpkin Spice" is everywhere these days, you could entice your guests by making this bread with pumpkin spice instead of cinnamon, and renaming it! Make your own pumpkin spice with 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1.5 teaspoons ground allspice, 1.5 teaspoons ground cloves. Store in an airtight jar ( thank you the Pioneer Woman for that recipe! )

Herby mushrooms on toast

Mushrooms are a classic autumn ingredient, and this dish highlights their earthy flavour. Paired with thyme and smoked sea salt, this is a quick but satisfying breakfast. This was one of my most popular breakfast recipes, usually topped with a poached egg.

Get the Recipe >>  Herby Mushrooms on Toast

👩‍💻Karen's Tip - Make up the salt and herb mix in advance to save time. These mushrooms also make a great filling for omelettes.

Roast tomatoes with halloumi on brioche

Sweet roasted tomatoes and salty halloumi make a wonderful combination, and when served on soft brioche, this breakfast feels like a real indulgence. You could also use sourdough, or any bread really. We often eat this for lunch when we have a glut of tomatoes with no bread at all!

Get the Recipe >> Roasted tomatoes with halloumi on brioche

👩‍💻Karen's Tip - We grow our own tomatoes in the greenhouse, and have fallen in love with the Roma variety. Last year we were still picking them in November. They are a prolific cropper and work perfectly for this dish as well as a replacement for tinned tomatoes.

Spiced roast plums

Roasting plums with warming spices like cinnamon and cloves brings out their natural sweetness, making them the perfect topping for yogurt or porridge.

Get the Recipe >> Spiced roast plums

👩‍💻Karen's Tip - This is the perfect recipe for using up a glut of plums from the garden, or transforming those cheap rock hard "ripen at home" ones you get in the supermarket. If you have a garden glut, halve them, remove the stone, freeze individually on a baking sheet and then put them into a freezer bag or container

Multigrain porridge with seasonal fruit

This hearty multigrain porridge is packed with fibre and keeps you and your guests full all morning. It’s made with a mix of oats, rye flakes, barley and flaxseed — perfect for cooler autumn days. I usually serve it with roasted plums or a blackberry compote. Get the Recipe >> Multigrain Porridge with Autumn Fruit

Each of these recipes brings the best of autumn to your breakfast table. Whether you’re running a B&B or just looking for new ideas, I hope you enjoy making and eating these as much as much I do!