24 Flavorful Fall Brunch Casserole Recipes You’ll Love

Fall is the perfect season for cozy, comforting meals, and there’s nothing better than a hearty brunch to gather family and friends.

Brunch casseroles are especially ideal—they’re easy to prepare, can feed a crowd, and combine all your favorite flavors of the season.

From sweet and fruity combinations to savory, cheesy, and vegetable-packed options, fall brunch casseroles capture the essence of autumn in every bite.

Whether you’re hosting a weekend get-together or preparing a festive holiday brunch, these 24 fall brunch casserole recipes offer a delicious way to celebrate the season.

24 Flavorful Fall Brunch Casserole Recipes You’ll Love

Fall brunch casseroles are versatile, flavorful, and perfect for creating memorable meals.

Whether you prefer sweet, savory, or a mix of both, these 24 recipes bring the warmth and richness of autumn straight to your table.

They are perfect for leisurely weekend breakfasts, holiday gatherings, or special occasions where you want to impress your guests without spending hours in the kitchen.

With these casseroles, you can enjoy all the cozy flavors of fall in one delicious, shareable dish.

Harvest Sweet Potato & Sausage Brunch Casserole

This hearty brunch casserole combines tender roasted sweet potatoes, savory breakfast sausage, and fluffy eggs baked to perfection.

With hints of autumn spices and melted cheese, it’s a crowd-pleasing dish perfect for a cozy fall morning.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 lb breakfast sausage, crumbled
• 1 small onion, diced
• 1 red bell pepper, diced
• 8 large eggs
• 1 cup whole milk
• 1 tsp ground cinnamon
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded sharp cheddar cheese
• 2 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. Toss diced sweet potatoes with 1 tbsp olive oil, cinnamon, paprika, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender.
3. In a skillet, heat the remaining olive oil over medium heat. Add crumbled sausage and cook until browned. Remove excess grease, then sauté onion and red bell pepper until soft.
4. In a large bowl, whisk together eggs and milk until fully combined.
5. Layer roasted sweet potatoes in the prepared baking dish. Top with the sausage and vegetable mixture, then sprinkle with shredded cheddar.
6. Pour egg mixture evenly over all ingredients.
7. Bake uncovered for 30–35 minutes, until eggs are set and cheese is golden.
8. Let cool for 5 minutes, garnish with parsley, and serve warm.

This casserole offers a perfect balance of sweet, savory, and cheesy flavors, making it a comforting centerpiece for any fall brunch gathering.

Autumn Apple & Brie Croissant Casserole

A decadent fall brunch casserole, featuring buttery croissants layered with sweet apples, creamy Brie, and a custardy egg mixture.

This dish is a perfect blend of textures and flavors that embodies autumn’s warmth.

Ingredients:

• 6 large croissants, torn into bite-sized pieces
• 2 medium apples, peeled, cored, and thinly sliced
• 8 oz Brie cheese, sliced into small pieces
• 8 large eggs
• 1 1/2 cups whole milk
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• Pinch of salt
• 2 tbsp unsalted butter, melted

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Arrange croissant pieces evenly in the dish. Layer apple slices and Brie pieces over the croissants.
3. In a bowl, whisk together eggs, milk, maple syrup, vanilla, cinnamon, nutmeg, and salt.
4. Pour the egg mixture evenly over the croissant, apple, and Brie layers. Press down lightly to ensure croissants soak up the custard.
5. Drizzle melted butter over the top for extra richness.
6. Bake uncovered for 35–40 minutes, until eggs are set and the top is golden brown.
7. Allow to cool for 5 minutes before serving.

This casserole transforms simple breakfast ingredients into an elegant, cozy dish, perfect for fall brunches with family and friends.

Pumpkin, Spinach & Feta Breakfast Casserole

Celebrate fall with this nutrient-packed pumpkin breakfast casserole.

Combining creamy pumpkin, fresh spinach, tangy feta, and hearty bread, it’s a savory-sweet treat that’s both comforting and flavorful.

Ingredients:

• 4 cups cubed day-old bread
• 1 cup canned pumpkin puree
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 8 large eggs
• 1 1/2 cups whole milk
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup toasted pumpkin seeds for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. In a skillet, sauté spinach with a small amount of olive oil until wilted. Set aside.
3. In a large bowl, whisk together eggs, milk, pumpkin puree, garlic powder, paprika, salt, and pepper.
4. Place cubed bread evenly in the prepared baking dish. Sprinkle with sautéed spinach and crumbled feta.
5. Pour the pumpkin-egg mixture over the top, pressing lightly to ensure bread absorbs custard.
6. Bake for 35–40 minutes, until the eggs are fully set and the top is slightly golden.
7. Sprinkle with toasted pumpkin seeds before serving for added crunch.

This casserole offers a flavorful twist on traditional breakfast dishes, bringing the earthy sweetness of pumpkin together with savory feta and spinach for an unforgettable fall brunch experience.

Butternut Squash & Sage Breakfast Casserole

This cozy casserole combines roasted butternut squash, savory herbs, and fluffy eggs, creating a warm, comforting dish perfect for fall mornings.

The subtle sweetness of the squash pairs beautifully with aromatic sage and melty cheese.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 8 large eggs
• 1 1/2 cups whole milk
• 1 tsp fresh sage, chopped (or 1/2 tsp dried)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded Gruyère or Swiss cheese
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Toss diced butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes until tender.
3. In a skillet, sauté onion and garlic until fragrant and soft.
4. In a bowl, whisk together eggs, milk, and chopped sage.
5. Layer roasted squash and sautéed onion-garlic mixture in the prepared baking dish. Sprinkle with shredded cheese.
6. Pour egg mixture over the top, pressing lightly to combine.
7. Bake uncovered for 30–35 minutes until eggs are set and the top is lightly golden.

This fall casserole is a savory, flavorful option that’s perfect for a weekend brunch, filling the kitchen with comforting aromas of autumn.

Caramelized Pear & Prosciutto Brunch Casserole

A sophisticated fall brunch casserole featuring sweet caramelized pears, salty prosciutto, and creamy mozzarella layered over a light custard.

This dish balances savory and sweet for a truly elegant morning treat.

Ingredients:

• 6 large brioche or French bread slices, cubed
• 2 ripe pears, thinly sliced
• 4 oz prosciutto, chopped
• 1 cup shredded mozzarella cheese
• 8 large eggs
• 1 1/2 cups whole milk
• 2 tbsp brown sugar
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 tbsp butter

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a skillet, melt butter over medium heat. Add pear slices and brown sugar, cooking until caramelized, about 5–7 minutes.
3. Spread cubed bread in the baking dish. Layer caramelized pears, prosciutto, and mozzarella evenly.
4. In a bowl, whisk eggs, milk, vanilla, cinnamon, and salt. Pour over the layered ingredients.
5. Bake uncovered for 35–40 minutes, until eggs are set and top is lightly golden.
6. Let cool slightly before serving for best texture.

With its sweet-salty flavor combination, this casserole elevates your fall brunch into a gourmet experience that will impress every guest.

Maple Bacon & Pecan French Toast Casserole

A decadent and indulgent brunch casserole featuring thick bread soaked in a rich custard, crispy bacon, crunchy pecans, and a drizzle of maple syrup.

This dish captures all the cozy flavors of fall breakfast in one bite.

Ingredients:

• 8 cups cubed day-old bread (brioche or challah)
• 8 slices thick-cut bacon, cooked and crumbled
• 1/2 cup chopped pecans
• 8 large eggs
• 2 cups whole milk
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 tbsp unsalted butter, melted

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Layer cubed bread in the dish, then sprinkle bacon and pecans evenly on top.
3. In a bowl, whisk together eggs, milk, maple syrup, vanilla, cinnamon, and salt. Pour over bread, pressing lightly to soak.
4. Drizzle melted butter over the top for extra richness.
5. Bake uncovered for 35–40 minutes until eggs are set and the top is golden brown.
6. Let cool slightly before serving. Optionally, drizzle extra maple syrup on top.

This casserole is the ultimate fall comfort food, combining sweet, salty, and nutty flavors with a custardy, melt-in-your-mouth texture—perfect for festive brunches or holiday mornings.

Sweet Potato, Kale & Goat Cheese Brunch Casserole

This vibrant casserole blends roasted sweet potatoes, earthy kale, and creamy goat cheese for a nutritious and flavorful fall brunch dish.

It’s packed with color, texture, and autumnal flavor.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 cups chopped kale, stems removed
• 1 small onion, diced
• 8 large eggs
• 1 1/2 cups whole milk
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup crumbled goat cheese
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Toss sweet potatoes with 1 tbsp olive oil, salt, and paprika. Roast for 20–25 minutes until tender.
3. In a skillet, sauté onion and kale in remaining olive oil until soft.
4. Whisk eggs and milk together in a large bowl.
5. Layer roasted sweet potatoes and sautéed kale-onion mixture in the dish. Sprinkle goat cheese on top.
6. Pour egg mixture evenly over all ingredients.
7. Bake uncovered for 30–35 minutes, until eggs are set and top is lightly golden.

This casserole is a flavorful, hearty, and wholesome dish perfect for a cozy fall brunch, balancing sweet, savory, and tangy notes in every bite.

Pumpkin Sausage & Cheddar Brunch Bake

A hearty fall casserole combining pumpkin puree, savory sausage, and sharp cheddar cheese in a custardy egg base.

Perfect for a festive weekend brunch.

Ingredients:

• 1 lb breakfast sausage, crumbled
• 1 cup pumpkin puree
• 8 large eggs
• 1 1/2 cups whole milk
• 1 tsp sage, chopped
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded cheddar cheese
• 1 small onion, diced

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a skillet, cook sausage and onion until browned and cooked through. Drain excess grease.
3. In a bowl, whisk together eggs, milk, pumpkin puree, sage, cinnamon, salt, and pepper.
4. Layer sausage-onion mixture in the baking dish. Pour egg-pumpkin mixture over the top.
5. Sprinkle cheddar evenly across the top.
6. Bake uncovered for 30–35 minutes, until eggs are set and cheese is golden.

This casserole is a savory, autumn-inspired dish perfect for brunch gatherings, offering a comforting combination of pumpkin, cheese, and sausage.

Apple, Caramel & Pecan Brunch Casserole

A sweet fall brunch casserole featuring baked apples, caramel sauce, and crunchy pecans layered over custardy bread—perfect for a festive breakfast.

Ingredients:

• 6 cups cubed day-old bread
• 2 large apples, peeled and diced
• 1/2 cup chopped pecans
• 8 large eggs
• 1 1/2 cups whole milk
• 1/3 cup caramel sauce
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp unsalted butter, melted

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Toss apple pieces with cinnamon. Layer bread cubes in the dish, then add apples and pecans.
3. Whisk eggs, milk, vanilla, salt, and half of the caramel sauce. Pour over bread mixture.
4. Drizzle remaining caramel on top.
5. Bake uncovered for 35–40 minutes, until eggs are set and top is golden.

This casserole is a sweet, crunchy, and custardy treat that captures the essence of autumn in every bite—perfect for a special brunch.

Mushroom, Spinach & Gruyère Breakfast Casserole

A savory, earthy brunch casserole with tender mushrooms, sautéed spinach, and melted Gruyère cheese, perfect for fall mornings.

Ingredients:

• 2 cups sliced mushrooms
• 2 cups fresh spinach, chopped
• 1 small onion, diced
• 8 large eggs
• 1 1/2 cups whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded Gruyère cheese
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a skillet, sauté onion and mushrooms in olive oil until softened. Add spinach and cook until wilted.
3. Whisk eggs and milk together in a bowl. Season with salt and pepper.
4. Layer mushroom-spinach mixture in the baking dish, sprinkle with Gruyère, and pour egg mixture over the top.
5. Bake uncovered for 30–35 minutes until eggs are set and the top is lightly golden.

This casserole is a savory, earthy, and cheesy dish perfect for a comforting fall brunch with friends or family.

Cranberry, Orange & Almond Brunch Casserole

A bright and flavorful fall brunch casserole featuring tart cranberries, zesty orange, and crunchy almonds layered over a custardy base—perfect for a refreshing morning treat.

Ingredients:

• 6 cups cubed day-old bread
• 1 cup fresh or dried cranberries
• Zest of 1 orange
• 1/2 cup sliced almonds
• 8 large eggs
• 1 1/2 cups whole milk
• 1/3 cup orange juice
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp unsalted butter, melted

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Layer bread cubes in the dish. Sprinkle cranberries, orange zest, and almonds evenly.
3. Whisk eggs, milk, orange juice, maple syrup, vanilla, and salt. Pour over bread mixture.
4. Drizzle melted butter on top.
5. Bake uncovered for 35–40 minutes until eggs are set and the top is golden.

This casserole is a festive, tangy, and crunchy dish that brings seasonal flavors together for a cheerful and delicious fall brunch.

Bacon, Corn & Cheddar Brunch Casserole

A savory fall casserole packed with crispy bacon, sweet corn, and sharp cheddar cheese in a custardy egg base—a classic brunch favorite with an autumn twist.

Ingredients:

• 8 slices thick-cut bacon, cooked and crumbled
• 1 cup corn kernels (fresh, frozen, or canned)
• 8 large eggs
• 1 1/2 cups whole milk
• 1 small onion, diced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded cheddar cheese
• 2 tbsp butter

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Sauté onion in butter until soft. Add corn and cook briefly.
3. Whisk eggs and milk together in a bowl. Season with salt and pepper.
4. Layer cooked bacon, corn-onion mixture, and half of the cheese in the dish. Pour egg mixture over top and sprinkle remaining cheese.
5. Bake uncovered for 30–35 minutes until eggs are set and the top is golden.

This casserole combines sweet, salty, and cheesy flavors in a hearty, satisfying dish perfect for fall brunch gatherings.

Butternut Squash, Bacon & Sage Brunch Casserole

A savory fall casserole with roasted butternut squash, crispy bacon, and aromatic sage, layered with eggs and cheese for a comforting brunch dish.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 6 slices bacon, cooked and crumbled
• 1 small onion, diced
• 8 large eggs
• 1 1/2 cups whole milk
• 1 tsp chopped fresh sage (or 1/2 tsp dried)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded Gruyère or cheddar cheese
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Toss diced squash with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
3. Sauté onion in a skillet until soft.
4. Whisk eggs, milk, and sage in a bowl.
5. Layer roasted squash, bacon, and sautéed onion in the dish. Sprinkle cheese on top. Pour egg mixture evenly over everything.
6. Bake uncovered for 30–35 minutes until eggs are set and cheese is golden.

A perfect fall brunch casserole with a balance of sweet squash, savory bacon, and aromatic sage.

Caramelized Onion, Mushroom & Fontina Brunch Casserole

Earthy mushrooms, sweet caramelized onions, and melted Fontina cheese come together in this elegant, autumn-inspired brunch casserole.

Ingredients:

• 2 cups sliced mushrooms
• 1 large onion, thinly sliced
• 8 large eggs
• 1 1/2 cups whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded Fontina cheese
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Sauté onions in olive oil over medium heat until golden and caramelized, about 10–12 minutes. Add mushrooms and cook until tender.
3. Whisk eggs and milk together with salt and pepper.
4. Spread mushroom-onion mixture in the baking dish. Pour egg mixture over and top with Fontina cheese.
5. Bake uncovered for 30–35 minutes until set and golden on top.

This savory casserole offers a rich, earthy flavor perfect for fall brunches or holiday mornings.

Sweet Potato, Kale & Chorizo Brunch Casserole

A bold and flavorful casserole combining roasted sweet potatoes, spicy chorizo, and nutrient-rich kale, baked with eggs and cheese for a hearty brunch.

Ingredients:

• 2 medium sweet potatoes, diced
• 8 oz chorizo, crumbled
• 2 cups chopped kale, stems removed
• 8 large eggs
• 1 1/2 cups whole milk
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded Monterey Jack cheese
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Toss sweet potatoes with olive oil, salt, and paprika. Roast for 20–25 minutes until tender.
3. In a skillet, cook chorizo until browned, then sauté kale briefly until wilted.
4. Whisk eggs and milk together in a bowl.
5. Layer sweet potatoes, chorizo, and kale in the dish. Sprinkle cheese and pour egg mixture evenly.
6. Bake for 30–35 minutes until eggs are set and cheese is golden.

A bold and hearty casserole with a perfect balance of spicy, savory, and sweet flavors for a fall brunch.

Pear, Brie & Walnut Brunch Casserole

Sweet pears, creamy Brie, and crunchy walnuts layered over custardy bread make this a sophisticated and festive fall brunch casserole.

Ingredients:

• 6 cups cubed brioche or French bread
• 2 ripe pears, thinly sliced
• 8 oz Brie cheese, sliced
• 1/2 cup chopped walnuts
• 8 large eggs
• 1 1/2 cups whole milk
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp unsalted butter, melted

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Layer bread cubes in the dish, top with pear slices, Brie, and walnuts.
3. Whisk eggs, milk, maple syrup, vanilla, and salt. Pour over the layers.
4. Drizzle melted butter on top.
5. Bake uncovered for 35–40 minutes until custard is set and top is golden.

A sweet and nutty brunch casserole that embodies autumn flavors in a creamy, elegant dish.

Pumpkin, Sage & Ricotta Brunch Casserole

This savory fall casserole combines creamy pumpkin, fresh sage, and ricotta cheese in a custard base, delivering a flavorful and hearty brunch dish.

Ingredients:

• 1 cup pumpkin puree
• 8 large eggs
• 1 1/2 cups whole milk
• 1 tsp chopped fresh sage
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup ricotta cheese
• 6 cups cubed day-old bread

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Spread cubed bread evenly in the dish.
3. In a bowl, whisk eggs, milk, pumpkin puree, sage, salt, and pepper. Dollop ricotta over bread cubes.
4. Pour egg-pumpkin mixture evenly over everything.
5. Bake uncovered for 35–40 minutes until custard is set and lightly golden.

A creamy and savory casserole that brings the flavors of fall together, perfect for weekend brunch or holiday gatherings.

Cranberry, Orange & White Chocolate Brunch Casserole

Tart cranberries, zesty orange, and sweet white chocolate combine in this festive brunch casserole, perfect for a celebratory fall morning.

Ingredients:

• 6 cups cubed brioche or challah bread
• 1 cup fresh or dried cranberries
• Zest of 1 orange
• 1/2 cup white chocolate chips
• 8 large eggs
• 1 1/2 cups whole milk
• 1/4 cup orange juice
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp unsalted butter, melted

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Layer bread cubes in the dish, then sprinkle cranberries, orange zest, and white chocolate evenly.
3. Whisk eggs, milk, orange juice, maple syrup, vanilla, and salt. Pour over bread mixture.
4. Drizzle melted butter on top.
5. Bake uncovered for 35–40 minutes until custard is set and top is golden.

A sweet and festive brunch casserole that combines tart, citrusy, and chocolatey flavors for a perfect fall morning treat.

Roasted Root Vegetable & Feta Brunch Casserole

A savory and colorful fall casserole featuring roasted root vegetables like carrots, parsnips, and sweet potatoes, topped with tangy feta cheese and baked in a custardy egg base.

Ingredients:

• 2 cups diced carrots
• 2 cups diced parsnips
• 2 cups diced sweet potatoes
• 1 small onion, diced
• 8 large eggs
• 1 1/2 cups whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups crumbled feta cheese
• 2 tbsp olive oil
• 1 tsp dried thyme

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Toss diced vegetables with olive oil, thyme, salt, and pepper. Roast for 25–30 minutes until tender.
3. In a large bowl, whisk together eggs and milk.
4. Layer roasted vegetables in the prepared dish and sprinkle feta on top. Pour egg mixture evenly over all.
5. Bake uncovered for 30–35 minutes until eggs are set and the top is lightly golden.

A hearty, earthy casserole that highlights the natural sweetness of fall vegetables, perfect for a nutritious brunch.

Maple Pecan & Apple Brunch Casserole

This sweet fall casserole combines tart apples, crunchy pecans, and a hint of maple syrup over custardy bread for a delicious autumn breakfast treat.

Ingredients:

• 6 cups cubed day-old bread
• 2 large apples, peeled and diced
• 1/2 cup chopped pecans
• 8 large eggs
• 1 1/2 cups whole milk
• 1/4 cup maple syrup
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp unsalted butter, melted

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Layer bread cubes, apples, and pecans evenly in the dish.
3. Whisk eggs, milk, maple syrup, cinnamon, vanilla, and salt. Pour over bread mixture.
4. Drizzle melted butter on top.
5. Bake uncovered for 35–40 minutes until custard is set and top is golden.

Sweet, nutty, and comforting, this casserole is perfect for fall mornings or holiday brunches.

Spinach, Tomato & Mozzarella Brunch Casserole

A light and fresh casserole featuring sautéed spinach, cherry tomatoes, and melted mozzarella, baked in a fluffy egg custard—a perfect savory fall brunch dish.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 cup cherry tomatoes, halved
• 1 small onion, diced
• 8 large eggs
• 1 1/2 cups whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded mozzarella cheese
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Sauté onion and spinach in olive oil until soft. Add cherry tomatoes and cook briefly.
3. Whisk eggs and milk together with salt and pepper.
4. Spread spinach-tomato mixture in the baking dish. Sprinkle mozzarella on top and pour egg mixture evenly over everything.
5. Bake for 30–35 minutes until eggs are set and top is golden.

A bright, savory casserole that balances freshness and richness, ideal for a healthy fall brunch.

Butternut Squash, Caramelized Onion & Goat Cheese Casserole

Roasted butternut squash, sweet caramelized onions, and creamy goat cheese create a savory-sweet fall casserole perfect for brunch gatherings.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 large onion, thinly sliced
• 8 large eggs
• 1 1/2 cups whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup crumbled goat cheese
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Roast diced squash with olive oil, salt, and pepper for 20–25 minutes.
3. Sauté onions in olive oil until golden and caramelized.
4. Whisk eggs and milk together, season with salt and pepper.
5. Layer squash and onions in the dish, sprinkle goat cheese, and pour egg mixture over top.
6. Bake uncovered for 30–35 minutes until set and lightly golden.

A flavorful combination of sweet, savory, and creamy textures that embodies the essence of fall.

Cranberry, Orange & Almond Overnight Brunch Casserole

A make-ahead fall brunch casserole featuring cranberries, orange zest, and almonds baked over custardy bread for a tangy-sweet morning treat.

Ingredients:

• 6 cups cubed brioche or challah bread
• 1 cup cranberries
• Zest of 1 orange
• 1/2 cup sliced almonds
• 8 large eggs
• 1 1/2 cups whole milk
• 1/4 cup orange juice
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp unsalted butter, melted

Instructions:

1. Grease a 9×13-inch baking dish. Layer bread cubes, cranberries, orange zest, and almonds.
2. Whisk eggs, milk, orange juice, maple syrup, vanilla, and salt. Pour over bread mixture.
3. Drizzle melted butter on top. Cover and refrigerate overnight if desired.
4. Preheat oven to 350°F (175°C) and bake for 35–40 minutes until custard is set and top is golden.

A festive, make-ahead casserole perfect for holiday mornings or weekend brunches, combining sweet and tart flavors.

Mushroom, Leek & Gruyère Brunch Casserole

Tender mushrooms and leeks sautéed with herbs, layered with Gruyère and baked eggs, create a rich and earthy fall casserole perfect for brunch.

Ingredients:

• 2 cups sliced mushrooms
• 2 leeks, cleaned and sliced
• 8 large eggs
• 1 1/2 cups whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded Gruyère cheese
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Sauté mushrooms and leeks in olive oil until tender.
3. Whisk eggs and milk together with salt and pepper.
4. Spread mushroom-leek mixture in the dish, sprinkle Gruyère, and pour egg mixture evenly.
5. Bake uncovered for 30–35 minutes until eggs are set and top is lightly golden.

A rich, savory casserole with deep umami flavors, perfect for a cozy fall brunch with family or friends.