There’s a reason this item is so popular right now: avocado toast is a bright, healthy start to the day, made luxurious here with grilled country bread, mashed avocado, diced tomatoes and sliced scallions, topped with a fried egg.

And of course, the best moment in any breakfast: that yolk.

Tapping into the versatility of the bowl, this new idea at McElroy Commons lets students choose from components like scrambled eggs, home fries, quinoa, wilted spinach, chopped bacon and a decadent finish of cheese sauce.

Also at BC’s McElroy Commons, this station is a classic brunch treat. Students pick mix-ins from the cold well and tell the cook if they would like egg whites or regular cage-free eggs. Then it’s a choice of cheese before the cook rolls it all together.

For a vegan/vegetarian take on an omelet, students can self-serve some rice, bring it to the omelet bar, choose their toppings and get them sautéed and served over the rice instead of eggs.

At Stuart Dining on BC’s Newton Campus, the breakfast has gotten very bold this year. BC hash features soy crumble, sweet potato and apple with an egg on top.

And these homestyle grits are topped with lentils and garnished with sour cream for a totally plant-forward and unexpected morning meal.

This is a Southwestern start to the day with black beans, sweet potato spiced up with Mexican seasonings and wrapped in a spinach tortilla.

Texas toast makes this a big breakfast that’s good to go stuffed with sausage, ham, cheddar and two cage-free eggs.

A foundation of sticky rice is topped with sautéed veggies and a fried egg.

Providing a serving of fruit and satisfying that sweet tooth is the superpower of this new dish.

This hearty wheatberry porridge is infused with cinnamon, then topped with blueberries, dried cranberries and raisins.