5 Delicious Breakfasts And Their Perfect Drink Pairings

Peanut butter and jelly, salt and pepper, coffee and cream — some things are just better when they’re together.

And this is especially true when we’re talking about the most important meal of the day. Without the right accompanying beverage, an amazing homemade breakfast might as well be a frozen waffle. (Not that we don’t love frozen waffles.)

Regardless, one thing’s for sure: A delicious breakfast perfectly paired with a drink makes for one freakin’ fantastic start to your day.

It’s with this mindset that we set out to find the very best breakfast and beverage combinations. And we’re pleased to report that our search turned up some next-level results. From sweet and toasty to savory and chilled, we put together the most delicious, decadent, and unexpected food and drink pairings in the history of breakfast.

And we wouldn’t dream of keeping all this goodness to ourselves. We documented our breakfast pairing journey every step of the way, and bonus: We included pics and recipes so you can easily replicate them yourself.

The only bad news? You no longer have any excuse not to make yourself a proper (read: Gourmet) breakfast complete with a homemade drink every single day of the week.

Here are the five most mouthwatering breakfasts and beverage pairings. Recipes serve one, unless otherwise noted.

1. Fall Greek Yogurt Bowl + Tart Cherry Spritzer

Gregory Reid

Craving a breakfast that’s hearty but not heavy? Meet your new best friend: The fall Greek yogurt bowl.

As beautiful as it is simple, this classic will fill you up without weighing you down, and the tart cherry spritzer will give your taste buds the early morning jumpstart that they desperately need.

Fall Greek Yogurt Bowl

2/3 cup Greek yogurt

2 tablespoons Smucker’s® Strawberry Fruit & Honey Fruit Spread

½ banana, sliced

3 figs, halved

¼ cup grapes, halved

1 tablespoon chopped nuts

2 tablespoons puffed brown rice cereal

1 teaspoon chia seeds

Place yogurt in a wide, shallow serving bowl. Mix well with a spoon until smooth. Add the Smucker’s® Strawberry Fruit & Honey Fruit Spread and stir 2-3 more times around the bowl. Top with banana slices, figs, grapes, nuts, brown rice cereal, and chia seeds. Serve immediately.

Tart Cherry Spritzer

3-4 ice cubes

½ cup tart cherry juice

¾ cup sparkling water

fresh cherries and a sprig of mint (optional)

Fill a tall pint glass with ice cubes. Add the cherry juice and top with the sparkling water. Garnish with fresh cherries and a sprig of mint, if desired.

2. Triple Berry Overnight Oats + Spiced Chai Latte

Gregory Reid

Overnight oats are the perfect choice for mornings when you have a big appetite and no time (so, like, basically every morning). Throw everything together the night before and voila!

And what better drink to pair with easy overnight oats than a faux-fancy spiced chai latte that you can mix up using ingredients you probably already have in your kitchen?

Overnight Oats

½ cup rolled oats

½ cup milk

2 tablespoons Smucker’s® Triple Berry Fruit & Honey Fruit Spread

1/2 cup fresh mixed berries

1 tablespoon toasted coconut flakes

1 tablespoon chopped nuts

1 teaspoon honey

1/8 teaspoon cinnamon

In a small mixing bowl, combine the oats, milk, and Smucker’s® Triple Berry Fruit & Honey Fruit Spread. Mix well to combine. Cover and refrigerate for 12 hours. Transfer to a serving bowl and top with fresh berries, coconut, pecans, honey, and cinnamon.

Spiced Chai Tea Latte

1 spiced chai tea bag

1 tablespoon light brown sugar

½ cup whole milk

pinch of ground cinnamon (optional)

Place ½ cup boiling water into a large mug. Stir in the brown sugar until dissolved. Add tea bag and let rest.

Pour ½ cup milk into a mason jar. Microwave on high for 45 seconds. Cover tightly with the lid and shake vigorously until frothy. Pour milk into mug and top with any remaining foam from the jar. If desired, sprinkle with grated cinnamon.

3. Sesame Avocado Toast With Poached Eggs + Mixed Berry Smoothie

Gregory Reid

This recipe takes classic avo toast to a new dimension with a sprinkling of crunchy sesame seeds and a protein-packed poached egg. The berry smoothie adds a sweet complement and is the perfect icy start to your day.

Sesame Avocado Toast with Poached Eggs

Serves 2

2 large eggs

1 tablespoons distilled white vinegar

2 slices bread, toasted

1 ripe avocado, pit removed, peeled and thinly sliced

1 lemon, quartered, seeds removed

½ teaspoon kosher salt

1 tablespoon toasted sesame oil

1 tablespoon toasted black sesame seeds

pinch of red chili flake, optional

Bring a medium saucepan, half-full of water, to a very low boil. Add vinegar. With a large spoon, swirl the water in one direction, creating a well in the center. Crack 1 egg into a small bowl, then slowly tip the egg into the well in the water. Let cook for about 1 minute, then gently swirl water to release the egg from sticking to the bottom of the pan. Continue to cook 2 more minutes, or until egg white feels set, but egg yolk still wiggles. Remove with a slotted spoon and set aside on a paper towel-lined plate. Repeat with the other egg.

Divide the avocado slices evenly among the 2 pieces of toast, slightly overlapping the slices. Squeeze lemon onto each piece of toast and sprinkle evenly with salt. Mash with a fork, if desired. Top each toast with a poached egg, sesame oil, black sesame seeds, and red chili flake, if desired. Serve immediately.

Mixed Berry Smoothie

Serves 2

1 ripe banana

½ cup frozen strawberries

½ cup frozen raspberries

¼ cup frozen blueberries

1 cup almond milk

2 tablespoons Smucker’s® Strawberry Fruit & Honey Fruit Spread

2 or 3 ice cubes

Combine all ingredients in a blender and blend until smooth, about one minute. Serve immediately.

4. Sweet Potato And Beet Hash + Maple Latte

Gregory Reid

This recipe pairing is ALL about fall flavors — in-season sweet potatoes and beets lend an earthiness to the hash, while the surprisingly simple maple latte is basically a crisp autumn morning in a mug.

Note: You must be wearing some sort of flannel in order to consume this breakfast.

Fall Sweet Potato & Beet Hash

Serves 2

1 large sweet potato

3 medium red and Chioggia beets

2 tablespoons olive oil

1 tablespoon red wine vinegar

½ teaspoon salt, plus additional to taste

¼ teaspoon black pepper, plus additional to taste

4 large eggs

¼ cup crème fraiche, whisked

½ cup sunflower shoots (optional)

2 tablespoons toasted sunflower seeds (optional)

Preheat oven to 400°F. Peel the sweet potato and the beets, then dice into ½-inch pieces. Toss with olive oil, vinegar, and salt and pepper, and place into the skillet. Roast in the oven for 25-30 minutes, or until slightly softened. Remove from oven and make 4, 2-inch wells in the vegetables. Crack the 4 eggs into the openings. Return to the oven until all of the whites are set, but the yolk is still runny, about 5-7 minutes.

Remove from oven, drizzle with crème fraiche, and top with sunflower shoots and seeds, if desired. Season with additional salt and pepper to taste. Serve immediately.

Maple Latte

¼ cup brewed espresso (or strong coffee), hot

2 teaspoons maple syrup, plus additional to serve

½ cup whole milk

freshly grated nutmeg, optional

In a small coffee cup, combine the coffee and maple syrup.

In a mason jar, place ½ cup whole milk. Microwave on high for 45 seconds. Cover tightly with lid and shake until frothy. Pour into coffee cup and top with any remaining foam from the jar. Top with a drizzle of maple syrup and freshly grated nutmeg. Serve immediately.

5. Sausage Biscuit Sandwich + Iced Green Tea

Gregory Reid

A homemade take on everyone’s favorite fast food breakfast item, this recipe combines sweet and spicy in the most delectable way possible: With a dollop of Smucker’s® Strawberry Jalapeño Fruit & Honey™ Fruit Spread.

And even though we live for the heat, we love a little refresher with our spice. The fresh green tea is the perfect thing to sip along with the sandwich.

Sausage Biscuit Sandwich

Serves: 6

2 ½ cups all-purpose flour, plus additional for surface

1 tablespoon baking powder

1 stick salted butter, diced into ½” pieces, kept very cold

1 cup buttermilk, very cold

2 tablespoons heavy cream

1 ¼ lb. loose breakfast sausage

¾ cup Smucker’s® Strawberry Jalapeño Fruit & Honey Fruit Spread, plus additional to taste

1 jalapeño, thinly sliced (optional)

¼ cup cilantro leaves (optional)

Pre-heat oven to 450°F. In a large mixing bowl, combine the flour and baking powder. Using a pastry blender or your fingertips, cut in the cold, diced butter until coarse pebble-like pieces form throughout. With a rubber spatula, fold in the buttermilk just until combined. Turn the dough onto a lightly floured surface and knead 8-10 times until dough is uniform. Press into a rectangular shape about ¾-inch thick. Cut biscuits using a 2-inch biscuit cutter and place onto an ungreased baking sheet, about ¼-inch apart. Re-roll dough and repeat cutting biscuits, one time. Brush with heavy cream and bake for 17-19 minutes, or until golden brown.

Meanwhile, heat a large skillet over medium-high heat. Form the sausage into 12 patties, 2 ½-inches in diameter, about ½-inch thick. Cook for 3-4 minutes on each side, or until inside is no longer pink. Set aside.

To assemble the sandwiches, split the biscuits in half. Spread the inside of each half with 2 teaspoons of Smucker’s® Strawberry Jalapeño Fruit & Honey Fruit Spread. Top one jellied side with a sausage patty, then sprinkle with fresh jalapeño and cilantro, if desired. Serve immediately.

Note: Can sub refrigerated biscuits or breakfast sausage patties if desired.

Iced Green Tea

Serves: 6

6 green tea bags

1 large peach, pit removed, sliced into ¼-inch thick pieces

2 limes, thinly sliced

In a small saucepan, heat 6 cups of water just to a boil. Add the teabags, remove from heat, cover, and let steep for 4 minutes. Transfer to a pitcher and let cool to room temperature. Refrigerate until very cold. Fill 6 tall glasses with ice, layering 2-3 slices of peaches and limes throughout. Fill with iced tea and serve immediately.

Images: Gregory Reid; food styling: Erin Merhar; prop styling: Liz Peters; art direction: Jenna Wexler/ Bustle.