These days, the containers of blue and red berries stacked on produce shelves might be the most difficult thing to decline. Especially when they’re so in-season, so plentiful and so perfectly sweet. Of course, berries do wonders layered in a trifle, baked into a cheesecake or scattered in a fruit salad.

Today, we’re focusing on one specific utilization of the berry: breakfast. Strawberries, blackberries, blueberries — you name it. They’ve each got a place in the first — and oh-so-important — meal of the day.

First things first, let’s talk parfaits. They make for layered, well-rounded breakfasts you can eat all week long, whether you switch them up or not. Ellie Krieger’s Muesli Parfaits are filling with a good dose of nutty crunch. 

This recipe for a Berry ‘Nana Oatmeal Parfait laces oats and vanilla almond milk into the mix. 

And if you want to get really creative, Food Network Magazine‘s Strawberry-Shortcake Parfait Pops transition the breakfast favorite into a refreshing dessert.

When berries are baked into pastries, they burst with sweetness. Tyler Florence’s Orange Glazed Blueberry Scones are the perfect partner to a morning cup of tea, and the glaze is made from fresh orange juice. 

Freezer-to-Oven Berry Muffins are a make-ahead dream, and ooze with fresh strawberries, blueberries and/or raspberries.

Food Network Magazine’s Lemon-Berry French Toast is all kinds of aromatic. 

And Pat Neely’s Buttermilk Pancakes with Vanilla Bean-Berry Syrup recipe for Food Network Magazine calls for a pint of fresh berries — just for the syrup.