15 Delicious Fall Brunch Casserole Recipes Perfect for Mornings

Fall is the season of cozy mornings, crisp air, and hearty flavors that bring people together.

It’s also the perfect time to elevate your brunch table with casseroles that are warm, filling, and full of seasonal ingredients.

Casseroles are not only comforting but also convenient since they can be prepared ahead of time and baked fresh when guests arrive.

Think savory layers of squash, sweet bursts of apple, rich cheeses, and spiced pumpkin blends.

These dishes embody autumn’s best flavors and make entertaining effortless.

Whether you’re hosting a holiday brunch, gathering with family on a weekend morning, or just craving something comforting, these 15 fall brunch casserole recipes will become seasonal favorites you’ll turn to again and again.

15 Delicious Fall Brunch Casserole Recipes Perfect for Mornings

Brunch in the fall should feel hearty, flavorful, and comforting, and these 15 fall brunch casserole recipes fit the bill perfectly.

They showcase seasonal produce, warming spices, and satisfying textures that keep everyone coming back for seconds.

From savory vegetable medleys to sweet pumpkin-inspired creations, these casseroles will turn any brunch gathering into a celebration of the season.

Serve one or two, pair with fresh coffee or cider, and your autumn mornings will be unforgettable.

Butternut Squash, Spinach, and Feta Casserole

This casserole highlights the sweetness of roasted butternut squash, the earthy taste of spinach, and the tang of feta cheese.

It’s colorful, nutrient-packed, and hearty enough to serve as a vegetarian main dish for brunch.

The flavors balance beautifully, creating a savory yet slightly sweet casserole that feels elegant and seasonal.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 4 cups fresh spinach
• 1 onion, diced
• 2 cloves garlic, minced
• 8 cups cubed sourdough bread
• 8 large eggs
• 2 cups milk
• 1½ cups crumbled feta cheese
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper. Roast for 25 minutes until tender.
2. In a skillet, sauté onion and garlic until fragrant. Add spinach and cook until wilted.
3. Grease a 9×13 dish. Layer bread, squash, spinach mixture, and feta.
4. In a bowl, whisk eggs, milk, oregano, salt, and pepper. Pour over layers.
5. Bake at 350°F (175°C) for 45–50 minutes until set and golden on top.

This butternut squash, spinach, and feta casserole is hearty yet fresh.

It offers layers of earthy, savory, and tangy flavor with each bite.

Perfect for fall gatherings, it’s both comforting and sophisticated.

Cinnamon Pecan Apple Crisp Casserole

This sweet casserole combines tender baked apples with a cinnamon-spiced pecan topping.

It’s like a breakfast version of apple crisp, hearty enough for brunch yet sweet enough to double as dessert.

The aroma while baking fills the kitchen with the essence of fall.

Ingredients:

• 5 apples, peeled and sliced
• 2 tablespoons lemon juice
• ½ cup sugar
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 tablespoon flour

Topping:

• 1 cup rolled oats
• ½ cup brown sugar
• ½ cup chopped pecans
• ½ cup flour
• ½ cup butter, cold and cubed

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13 dish.
2. Toss apples with lemon juice, sugar, cinnamon, nutmeg, and flour. Spread into dish.
3. In a bowl, combine oats, brown sugar, pecans, flour, and butter. Mix until crumbly.
4. Sprinkle topping over apples evenly.
5. Bake for 40–45 minutes until apples are tender and topping is crisp.

This cinnamon pecan apple crisp casserole is cozy and flavorful.

It’s the perfect dish to showcase fall apples with a crunchy, buttery topping.

Served warm, it pairs beautifully with coffee or cider.

Ham, Sweet Potato, and Gruyère Casserole

This casserole blends savory ham with sweet potatoes and nutty Gruyère cheese.

It’s a rich, hearty dish that feels both rustic and gourmet, ideal for feeding a hungry brunch crowd.

The layers of flavor make it deeply satisfying and distinctly autumnal.

Ingredients:

• 2 medium sweet potatoes, peeled and thinly sliced
• 2 tablespoons olive oil
• 2 cups cooked ham, diced
• 1½ cups shredded Gruyère cheese
• 8 large eggs
• 2 cups half-and-half
• 1 teaspoon Dijon mustard
• ½ teaspoon thyme
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Toss sweet potato slices with olive oil, salt, and pepper. Roast 20 minutes until just tender.
2. Grease a 9×13 dish. Layer sweet potatoes, ham, and half the cheese.
3. In a bowl, whisk eggs, half-and-half, mustard, thyme, salt, and pepper. Pour over layers.
4. Top with remaining cheese.
5. Bake for 40–45 minutes until golden and set.

This ham, sweet potato, and Gruyère casserole is hearty and comforting.

It balances savory, sweet, and nutty flavors in one dish.

Perfect for cozy fall mornings, it’s a satisfying brunch centerpiece.

Pumpkin French Toast Casserole

This cozy casserole takes all the flavors of classic French toast and infuses them with autumn warmth.

The custard is enriched with pumpkin purée, cinnamon, and nutmeg, while cubes of bread soak overnight to create a rich, pudding-like texture.

Baked to golden perfection and topped with a buttery streusel, it’s a sweet and satisfying brunch centerpiece.

Ingredients:

• 1 loaf challah or brioche bread, cubed
• 1 cup pumpkin purée
• 6 large eggs
• 2 cups whole milk
• ½ cup heavy cream
• ½ cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• Pinch of salt

Streusel Topping:

• ½ cup all-purpose flour
• ½ cup brown sugar
• ½ teaspoon cinnamon
• ¼ cup cold butter, cubed

Instructions:

1. Grease a 9×13 baking dish and layer cubed bread evenly.
2. In a large bowl, whisk together pumpkin purée, eggs, milk, cream, sugar, vanilla, and spices until smooth.
3. Pour mixture evenly over bread, pressing lightly to soak. Cover and refrigerate overnight.
4. For streusel, mix flour, sugar, and cinnamon. Cut in butter until crumbly.
5. Before baking, sprinkle streusel evenly over casserole.
6. Bake at 350°F (175°C) for 45–50 minutes until golden and set. Serve warm with maple syrup.

This pumpkin French toast casserole delivers fall flavors in every bite.

It is sweet, spiced, and custardy, with a crunch from the streusel that balances the soft bread base.

Perfect for make-ahead brunches, it captures the essence of autumn mornings in a single comforting dish.

Butternut Squash and Sausage Breakfast Casserole

Savory and hearty, this casserole combines roasted butternut squash, flavorful sausage, and a cheesy egg base.

It’s layered with crusty bread that soaks up the egg mixture, creating a balance of tender and crisp textures.

Each bite is infused with fall flavors, making it an ideal choice for brunch gatherings or hearty weekend breakfasts.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 pound breakfast sausage
• 1 onion, diced
• 8 cups cubed rustic bread
• 8 large eggs
• 2 cups whole milk
• 1 cup shredded cheddar cheese
• ½ cup shredded Gruyère cheese
• 1 teaspoon dried sage
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper. Roast 20–25 minutes until tender.
2. In a skillet, cook sausage until browned. Add onion and sauté until soft.
3. Grease a 9×13 baking dish. Layer bread cubes, roasted squash, sausage mixture, and cheeses.
4. In a large bowl, whisk eggs, milk, sage, salt, and pepper. Pour evenly over layers.
5. Cover and refrigerate for at least 1 hour, or overnight.
6. Bake uncovered at 350°F (175°C) for 45–50 minutes until puffed and golden.

This butternut squash and sausage breakfast casserole is hearty, savory, and deeply satisfying.

It combines earthy vegetables with rich cheese and savory sausage, bringing warmth to any fall brunch table.

The flavors blend perfectly while maintaining distinct layers, making it a delicious seasonal showstopper for gatherings.

Apple Cinnamon Oatmeal Bake

This casserole transforms humble oats into a decadent fall brunch dish.

Apples are baked with cinnamon, brown sugar, and vanilla, while hearty oats soak up milk and eggs to create a custard-like texture.

The result is a warm, slightly sweet casserole that feels like apple pie and oatmeal in one wholesome dish.

Ingredients:

• 3 cups old-fashioned oats
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 2 apples, peeled and diced
• 2 cups milk
• 2 large eggs
• ½ cup maple syrup
• 1 teaspoon vanilla extract
• ¼ cup melted butter

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13 baking dish.
2. In a large bowl, mix oats, baking powder, cinnamon, nutmeg, and salt. Stir in diced apples.
3. In a separate bowl, whisk together milk, eggs, maple syrup, vanilla, and melted butter.
4. Pour wet ingredients into dry mixture and stir until combined.
5. Transfer mixture to baking dish and spread evenly.
6. Bake for 35–40 minutes until golden and set. Serve warm with extra maple syrup or yogurt.

This apple cinnamon oatmeal bake is both nourishing and indulgent.

It’s lightly sweet with the comfort of baked apples and spices, making it perfect for crisp mornings.

Easy to prepare in advance, it’s a wholesome casserole that balances healthfulness with the cozy flavors of fall

Harvest Vegetable and Cheddar Egg Casserole

This wholesome casserole celebrates fall produce with roasted vegetables layered into a cheesy egg base.

It’s colorful, hearty, and bursting with flavor, making it both a comforting and visually stunning centerpiece for brunch.

Roasted peppers, zucchini, carrots, and mushrooms mingle with sharp cheddar, creating a dish that is both nutritious and indulgent.

Ingredients:

• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, sliced
• 2 carrots, diced
• 1 cup mushrooms, sliced
• 2 tablespoons olive oil
• 8 large eggs
• 1½ cups whole milk
• 1½ cups shredded sharp cheddar cheese
• ½ teaspoon paprika
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Spread peppers, zucchini, carrots, and mushrooms on a baking sheet. Toss with olive oil, salt, and pepper. Roast 20 minutes until tender.
2. Grease a 9×13 baking dish. Spread roasted vegetables evenly across the base.
3. In a bowl, whisk eggs, milk, paprika, salt, and pepper. Stir in half the cheese.
4. Pour mixture over vegetables. Top with remaining cheese.
5. Bake at 350°F (175°C) for 40–45 minutes until set and golden on top.

This harvest vegetable and cheddar egg casserole is a perfect balance of health and comfort.

It is hearty yet light, with layers of roasted flavor and rich cheese.

Great for feeding a crowd, it captures the bounty of fall produce in one warming, nourishing dish.

Caramel Apple Bread Pudding Casserole

This casserole blends the nostalgic flavors of caramel apples with the cozy richness of bread pudding.

Soft cubes of bread are soaked in a sweet custard, layered with cinnamon-spiced apples, and topped with a drizzle of caramel sauce.

The result is a decadent brunch treat that doubles as dessert, perfect for autumn celebrations.

Ingredients:

• 1 loaf day-old French bread, cubed
• 3 apples, peeled and sliced
• 1 tablespoon butter
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 6 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• ½ cup sugar
• 1 teaspoon vanilla extract
• ½ teaspoon nutmeg
• ½ cup caramel sauce (store-bought or homemade)

Instructions:

1. In a skillet, melt butter. Add apples, brown sugar, and cinnamon. Cook until tender, about 5 minutes.
2. In a bowl, whisk eggs, milk, cream, sugar, vanilla, and nutmeg.
3. Grease a 9×13 baking dish. Layer half the bread cubes, then apples, then remaining bread.
4. Pour custard mixture evenly over layers. Press down to soak bread.
5. Cover and refrigerate 2 hours or overnight.
6. Bake at 350°F (175°C) for 45–50 minutes until golden and set. Drizzle with caramel sauce before serving.

This caramel apple bread pudding casserole is indulgent, rich, and deeply satisfying.

It offers the essence of caramel-dipped apples while remaining a cozy baked dish.

Sweet yet balanced, it makes a memorable brunch treat that will impress family and friends alike.

Sweet Potato and Kale Strata

This savory strata layers hearty bread with roasted sweet potatoes, sautéed kale, and creamy cheese.

It’s an earthy, nourishing casserole that feels both rustic and elegant.

With eggs binding the layers together, it becomes a hearty yet healthy centerpiece for brunch.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 bunch kale, stems removed and chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 8 cups cubed sourdough bread
• 10 large eggs
• 2 cups milk
• 1 cup shredded Gruyère cheese
• ½ teaspoon thyme
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Roast 20 minutes until tender.
2. In a skillet, sauté onion and garlic until soft. Add kale and cook until wilted.
3. Grease a 9×13 baking dish. Layer bread, sweet potatoes, kale mixture, and cheese.
4. In a bowl, whisk eggs, milk, thyme, salt, and pepper. Pour evenly over layers.
5. Cover and refrigerate 1 hour or overnight.
6. Bake uncovered at 350°F (175°C) for 45–50 minutes until golden and puffed.

This sweet potato and kale strata is a hearty yet wholesome dish.

It brings earthy vegetables, rich cheese, and fluffy eggs together in every bite.

Perfect for fall mornings, it balances healthful ingredients with the comforting richness of a casserole

Cranberry Orange French Toast Bake

This casserole brings together the bright tang of cranberries and the citrusy sweetness of orange.

Chunks of bread soak up a custard mixture infused with orange zest, while fresh or dried cranberries add bursts of tart flavor.

Finished with a dusting of powdered sugar and a drizzle of glaze, it’s festive and perfect for holiday brunches.

Ingredients:

• 1 loaf challah or brioche, cubed
• 1 cup fresh or dried cranberries
• 6 large eggs
• 2 cups whole milk
• ½ cup heavy cream
• ½ cup sugar
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest
• ½ teaspoon cinnamon
• Pinch of salt

Glaze:

• 1 cup powdered sugar
• 2 tablespoons orange juice

Instructions:

1. Grease a 9×13 baking dish and arrange bread cubes. Scatter cranberries evenly on top.
2. In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, zest, cinnamon, and salt. Pour over bread.
3. Cover and refrigerate overnight or at least 4 hours.
4. Bake uncovered at 350°F (175°C) for 40–45 minutes until golden and set.
5. Whisk powdered sugar with orange juice to make glaze. Drizzle over casserole before serving.

This cranberry orange French toast bake is festive, sweet, and tart all at once.

It’s a refreshing twist on traditional French toast, balancing citrus brightness with the richness of custard.

Ideal for Thanksgiving or Christmas mornings, it brings a holiday glow to the brunch table.

Savory Mushroom and Swiss Egg Bake

Earthy mushrooms and nutty Swiss cheese star in this rustic casserole.

Eggs and cream create a delicate custard that envelops sautéed mushrooms, onions, and garlic, forming a savory brunch dish.

The combination is rich and deeply flavored, making it a comforting yet elegant recipe for fall gatherings.

Ingredients:

• 1 pound mushrooms, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons butter
• 6 large eggs
• 2 cups half-and-half
• 1½ cups shredded Swiss cheese
• 1 teaspoon thyme
• Salt and pepper, to taste

Instructions:

1. In a skillet, melt butter and sauté onions until soft. Add garlic and mushrooms, cooking until browned and tender. Season with thyme, salt, and pepper.
2. Grease a baking dish and spread mushroom mixture evenly.
3. In a bowl, whisk eggs and half-and-half. Stir in half the cheese. Pour over mushrooms.
4. Sprinkle remaining cheese on top.
5. Bake at 350°F (175°C) for 40–45 minutes until puffed and golden.

This mushroom and Swiss egg bake is earthy, cheesy, and satisfying.

It highlights the rich umami flavors of mushrooms balanced with creamy eggs.

Perfect for vegetarians or as a side dish, it adds an elegant, rustic touch to any autumn brunch.

Pear and Almond Coffee Cake Casserole

This sweet casserole blends juicy pears with the nutty richness of almonds in a cake-like base.

It’s soft, spiced, and delicately sweet, making it ideal for a lighter yet still indulgent fall brunch option.

With almond streusel topping, it adds crunch and flavor to every bite.

Ingredients:

• 3 ripe pears, peeled and sliced
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 1 cup sugar
• 2 large eggs
• 1 cup sour cream
• ½ cup butter, melted
• 1 teaspoon almond extract

Streusel Topping:

• ½ cup sliced almonds
• ½ cup brown sugar
• ¼ cup flour
• ¼ cup butter, cold and cubed

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
2. In a bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk sugar, eggs, sour cream, butter, and almond extract until smooth.
4. Mix dry and wet ingredients together. Fold in pear slices gently.
5. Spread batter evenly in dish. For streusel, mix almonds, brown sugar, flour, and butter until crumbly. Sprinkle over top.
6. Bake for 40–45 minutes until golden and cooked through.

This pear and almond coffee cake casserole is soft, spiced, and nutty.

It offers a gentle sweetness balanced by the crunch of almonds and the juiciness of pears.

Served with coffee or tea, it creates a refined yet comforting brunch centerpiece for fall mornings.

Pumpkin Cream Cheese Swirl Casserole

This casserole turns the flavors of pumpkin pie into a decadent brunch dish.

Layers of spiced pumpkin custard are swirled with sweetened cream cheese, creating a beautiful marbled effect that tastes as good as it looks.

It’s creamy, lightly spiced, and festive enough for any fall gathering.

Ingredients:

• 1 loaf day-old brioche, cubed
• 1 can (15 oz) pumpkin purée
• 6 large eggs
• 1½ cups whole milk
• ½ cup heavy cream
• ½ cup sugar
• ½ cup brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• Pinch of salt

Cream Cheese Mixture:

• 8 oz cream cheese, softened
• ¼ cup sugar
• 1 teaspoon vanilla extract

Instructions:

1. Grease a 9×13 baking dish and spread bread cubes evenly.
2. In a bowl, whisk pumpkin purée, eggs, milk, cream, sugars, and spices until smooth.
3. In another bowl, beat cream cheese, sugar, and vanilla until creamy.
4. Pour pumpkin mixture over bread, pressing gently to soak.
5. Drop spoonfuls of cream cheese mixture on top and swirl with a knife.
6. Bake at 350°F (175°C) for 45–50 minutes until set and golden.

This pumpkin cream cheese swirl casserole is creamy, spiced, and indulgent.

It combines the essence of cheesecake and pumpkin pie in one baked dish.

Perfect for Thanksgiving brunch, it delivers holiday flavors in every slice.

Sausage, Apple, and Cheddar Breakfast Bake

This casserole balances savory sausage with the sweetness of apples and the richness of cheddar.

It’s a rustic, hearty dish that embodies the comforting flavors of fall.

The combination of juicy sausage, tender apples, and melted cheese makes every bite deeply satisfying.

Ingredients:

• 1 pound breakfast sausage, cooked and crumbled
• 2 apples, peeled and diced
• 1 onion, diced
• 8 cups cubed French bread
• 8 large eggs
• 2 cups whole milk
• 1 cup shredded sharp cheddar cheese
• 1 teaspoon sage
• Salt and pepper, to taste

Instructions:

1. In a skillet, sauté sausage until browned. Remove and set aside.
2. In the same skillet, cook onions and apples until softened.
3. Grease a 9×13 baking dish. Layer bread cubes, sausage, apple mixture, and half the cheese.
4. In a bowl, whisk eggs, milk, sage, salt, and pepper. Pour evenly over casserole.
5. Top with remaining cheese.
6. Bake at 350°F (175°C) for 45 minutes until puffed and golden.

This sausage, apple, and cheddar breakfast bake is hearty, savory, and balanced.

It pairs beautifully with hot cider or coffee.

Ideal for autumn mornings, it makes a complete meal in one dish.

Maple Pecan Sweet Potato Casserole

This sweet casserole doubles as brunch and dessert.

Creamy mashed sweet potatoes are flavored with maple syrup, then baked under a crunchy pecan topping.

It’s rich, nutty, and perfect for fall mornings when you want something indulgent yet seasonal.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• ½ cup butter, melted
• ½ cup maple syrup
• ½ cup brown sugar
• 2 large eggs
• ½ cup milk
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• Pinch of salt

Topping:

• 1 cup chopped pecans
• ½ cup brown sugar
• ¼ cup flour
• ¼ cup butter, cold and cubed

Instructions:

1. Boil sweet potatoes until tender, about 15 minutes. Drain and mash until smooth.
2. Stir in butter, maple syrup, sugar, eggs, milk, cinnamon, nutmeg, and salt. Spread into a greased baking dish.
3. In a bowl, combine pecans, sugar, flour, and butter until crumbly. Sprinkle over sweet potatoes.
4. Bake at 350°F (175°C) for 35–40 minutes until topping is crisp and golden.

This maple pecan sweet potato casserole is sweet, spiced, and nutty.

It transforms classic fall flavors into a warming brunch centerpiece.

Perfect for holiday tables, it’s both decadent and comforting.