18 Cozy Fall Breakfast Casseroles | SimplyMealful

Slow weekend mornings were made for breakfast casseroles — hearty, make-ahead bakes that feed the whole table with barely any morning effort. These eighteen cozy recipes span sweet French toast bakes, savory egg casseroles, and spiced oatmeal bakes, all packed with fall flavor. Assemble the night before, bake, and linger over coffee.

1. Maple Sausage French Toast Bake

Custardy French toast cubes with savory sausage and a flood of maple syrup flavor.

Ingredients

• 1 lb breakfast sausage
• 1 loaf brioche, cubed
• 6 eggs
• 1 1/2 cups milk
• 1/2 cup maple syrup plus more for serving
• 1 tsp cinnamon
• 1 tsp vanilla
• Butter for greasing

Instructions

1. Brown the sausage in a skillet, breaking it up; drain.
2. Whisk the eggs, milk, maple syrup, cinnamon, and vanilla.
3. Toss the bread cubes with the sausage in a buttered 9×13 dish.
4. Pour the custard over and press the bread down to soak.
5. Refrigerate overnight, or at least 2 hours.
6. Bake at 350°F for 40 to 45 minutes until puffed and golden; serve with warm syrup.

2. Apple Cinnamon Overnight Oats Bake

Warm, tender baked oats with caramelized apples — like apple pie for breakfast.

Ingredients

• 3 cups rolled oats
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp baking powder
• 2 cups milk
• 1/2 cup applesauce
• 1/3 cup brown sugar
• 2 apples, diced
• 1/4 cup chopped walnuts

Instructions

1. Heat the oven to 375°F and grease a 9×13 dish.
2. Mix the oats, cinnamon, nutmeg, and baking powder in the dish.
3. Whisk the milk, applesauce, and brown sugar; pour over the oats.
4. Fold in the diced apples.
5. Top with walnuts and bake 30 to 35 minutes until set and golden.
6. Serve warm with a splash of milk or yogurt.

3. Pumpkin Spice Breakfast Casserole

All the cozy spice of pumpkin pie baked into a fluffy morning casserole.

Ingredients

• 1 loaf challah, cubed
• 1 cup pumpkin puree
• 6 eggs
• 1 1/2 cups milk
• 2/3 cup brown sugar
• 2 tsp pumpkin pie spice
• 1 tsp vanilla
• 1/2 cup pecans, chopped

Instructions

1. Whisk the pumpkin, eggs, milk, brown sugar, spice, and vanilla.
2. Toss the bread cubes in a buttered 9×13 dish with the custard.
3. Press down so the bread absorbs the liquid; rest 20 minutes.
4. Sprinkle pecans over the top.
5. Bake at 350°F for 40 minutes until puffed and set.
6. Dust with powdered sugar and serve warm.

4. Cheesy Hash Brown Egg Bake

Crispy hash browns, fluffy eggs, and loads of cheese — the ultimate savory morning bake.

Ingredients

• 1 bag (30 oz) frozen shredded hash browns, thawed
• 8 eggs
• 1 cup milk
• 2 cups shredded cheddar
• 1/2 cup diced ham
• 1/2 cup diced bell pepper
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat the oven to 375°F and grease a 9×13 dish.
2. Press the hash browns into the dish as a crust.
3. Whisk the eggs, milk, salt, and pepper; pour over the hash browns.
4. Scatter the ham, bell pepper, and 1 1/2 cups cheddar on top.
5. Bake 35 to 40 minutes until the eggs are set.
6. Top with remaining cheddar and bake 5 more minutes; rest 10 minutes before slicing.

5. Cinnamon Roll Breakfast Casserole

Gooey cinnamon roll pieces baked in vanilla custard with cream cheese glaze.

Ingredients

• 2 cans (12.4 oz each) refrigerated cinnamon rolls
• 4 eggs
• 1/2 cup milk
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 4 oz cream cheese, softened
• Icing packets from the rolls

Instructions

1. Heat the oven to 350°F and grease a 9×13 dish.
2. Cut each cinnamon roll into quarters and scatter in the dish.
3. Whisk the eggs, milk, vanilla, and cinnamon; pour over the rolls.
4. Bake 25 to 30 minutes until golden and set in the center.
5. Beat the cream cheese with the icing packets until smooth.
6. Drizzle the glaze over the warm casserole and serve.

6. Spinach Mushroom Frittata Bake

A veggie-packed egg bake with earthy mushrooms and wilted spinach — light but satisfying.

Ingredients

• 10 eggs
• 1/2 cup milk
• 8 oz mushrooms, sliced
• 3 cups baby spinach
• 1 small onion, diced
• 1 cup shredded Swiss cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Heat the oven to 375°F and grease a 10-inch oven-safe skillet or pie dish.
2. Sauté the onion and mushrooms in olive oil until golden, 6 minutes.
3. Add the spinach and cook until wilted; season with salt and pepper.
4. Whisk the eggs and milk; pour over the vegetables.
5. Sprinkle with Swiss cheese.
6. Bake 20 to 25 minutes until set and lightly golden; rest 5 minutes before slicing.

7. Blueberry Lemon Breakfast Bake

Bright, jammy blueberries with lemon zest in a tender bread pudding-style bake.

Ingredients

• 1 loaf brioche, cubed
• 2 cups fresh blueberries
• 6 eggs
• 1 1/2 cups milk
• 1/2 cup sugar
• Zest of 1 lemon
• 1 tsp vanilla
• Powdered sugar for dusting

Instructions

1. Toss the bread cubes and blueberries in a buttered 9×13 dish.
2. Whisk the eggs, milk, sugar, lemon zest, and vanilla.
3. Pour over the bread and let soak 15 minutes.
4. Bake at 350°F for 40 to 45 minutes until puffed and golden.
5. Cool 10 minutes.
6. Dust with powdered sugar and serve with maple syrup.

8. Bacon Egg & Cheese Biscuit Casserole

Fluffy biscuit pieces with crispy bacon and molten cheese — weekend comfort in a dish.

Ingredients

• 1 can (16 oz) refrigerated biscuits, quartered
• 8 slices bacon, cooked and crumbled
• 6 eggs
• 3/4 cup milk
• 1 1/2 cups shredded cheddar
• 1/2 tsp garlic powder
• Salt and pepper
• 2 green onions, sliced

Instructions

1. Heat the oven to 350°F and grease a 9×13 dish.
2. Scatter the biscuit pieces in the dish with the bacon.
3. Whisk the eggs, milk, garlic powder, salt, and pepper; pour over.
4. Top with the cheddar.
5. Bake 30 to 35 minutes until the biscuits are golden and the eggs set.
6. Sprinkle with green onions and serve warm.

9. Sweet Potato Breakfast Hash Bake

Roasted sweet potatoes, sausage, and runny-ish eggs in one hearty skillet bake.

Ingredients

• 2 large sweet potatoes, diced
• 1/2 lb breakfast sausage
• 1 onion, diced
• 1 bell pepper, diced
• 4 eggs
• 1 tsp smoked paprika
• 2 tbsp olive oil
• Salt and pepper

Instructions

1. Heat the oven to 400°F.
2. Toss the sweet potatoes with olive oil, paprika, salt, and pepper on a sheet pan; roast 20 minutes.
3. Brown the sausage with the onion and bell pepper in an oven-safe skillet.
4. Stir in the roasted sweet potatoes.
5. Make 4 wells and crack an egg into each.
6. Bake 10 to 12 minutes until the whites are set; serve hot.

10. Pecan Pie French Toast Casserole

Decadent French toast with a gooey pecan-pie topping — holiday mornings, perfected.

Ingredients

• 1 loaf French bread, cubed
• 6 eggs
• 1 1/2 cups half-and-half
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1 tsp vanilla
• 1 cup chopped pecans
• 1/2 cup corn syrup
• 1/4 cup melted butter

Instructions

1. Whisk the eggs, half-and-half, 1/4 cup brown sugar, cinnamon, and vanilla.
2. Soak the bread cubes in the mixture in a buttered 9×13 dish; chill overnight.
3. Mix the remaining brown sugar, corn syrup, melted butter, and pecans.
4. Spread the pecan mixture over the soaked bread.
5. Bake at 350°F for 45 minutes until deep golden.
6. Rest 10 minutes before serving.

11. Denver Omelet Casserole

Ham, peppers, and onion baked into a fluffy egg casserole — the diner classic, supersized.

Ingredients

• 10 eggs
• 1/2 cup milk
• 1 1/2 cups diced ham
• 1 green bell pepper, diced
• 1 onion, diced
• 1 1/2 cups shredded cheddar
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat the oven to 375°F and grease a 9×13 dish.
2. Sauté the pepper and onion until soft, about 5 minutes.
3. Whisk the eggs, milk, salt, and pepper.
4. Stir in the ham, sautéed vegetables, and 1 cup cheddar.
5. Pour into the dish and top with the remaining cheddar.
6. Bake 30 to 35 minutes until set and golden; rest 5 minutes before slicing.

12. Cranberry Orange Breakfast Bake

Tart cranberries and bright orange in a tender custard bake — festive and fresh.

Ingredients

• 1 loaf challah, cubed
• 1 1/2 cups fresh cranberries
• 6 eggs
• 1 1/2 cups milk
• 2/3 cup sugar
• Zest and juice of 1 orange
• 1 tsp vanilla
• 1/2 cup sliced almonds

Instructions

1. Toss the bread cubes and cranberries in a buttered 9×13 dish.
2. Whisk the eggs, milk, sugar, orange zest and juice, and vanilla.
3. Pour over the bread; soak 20 minutes.
4. Sprinkle with almonds.
5. Bake at 350°F for 40 to 45 minutes until puffed and golden.
6. Serve warm with a dusting of powdered sugar.

13. Tater Tot Breakfast Casserole

Crispy tater tot crowns over a cheesy sausage-and-egg base — kid-approved comfort.

Ingredients

• 1 lb breakfast sausage
• 1 bag (32 oz) frozen tater tots
• 8 eggs
• 1 cup milk
• 2 cups shredded cheddar
• 1/2 cup diced bell pepper
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Heat the oven to 375°F and grease a 9×13 dish.
2. Brown the sausage with the bell pepper; drain and spread in the dish.
3. Whisk the eggs, milk, salt, and pepper; pour over the sausage.
4. Sprinkle with 1 1/2 cups cheddar.
5. Arrange the tater tots in a single layer on top.
6. Bake 40 to 45 minutes until tots are crisp; top with remaining cheese for the last 5 minutes.

14. Ham & Swiss Croissant Bake

Buttery croissants layered with ham and Swiss in a savory custard — brunch elegance, easy.

Ingredients

• 6 large croissants, torn
• 8 oz deli ham, chopped
• 1 1/2 cups shredded Swiss
• 6 eggs
• 1 1/2 cups milk
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Layer the croissant pieces, ham, and Swiss in a buttered 9×13 dish.
2. Whisk the eggs, milk, Dijon, salt, and pepper.
3. Pour over the layers and press gently; rest 20 minutes.
4. Bake at 350°F for 35 to 40 minutes until puffed and golden.
5. Rest 10 minutes.
6. Serve warm with a simple green salad.

15. Chai Spiced Baked Oatmeal

Warm chai spices turn humble oats into a fragrant, cozy morning bake.

Ingredients

• 3 cups rolled oats
• 2 tsp chai spice blend
• 1 tsp baking powder
• 2 1/2 cups milk
• 1/2 cup brown sugar
• 2 eggs
• 1/4 cup melted butter
• 1 tsp vanilla
• 1/2 cup chopped pecans

Instructions

1. Heat the oven to 375°F and grease a 9×13 dish.
2. Mix the oats, chai spice, and baking powder in the dish.
3. Whisk the milk, brown sugar, eggs, butter, and vanilla.
4. Pour over the oats and stir to combine.
5. Top with pecans.
6. Bake 30 to 35 minutes until set and golden; serve with warm milk.

16. Sausage Gravy Biscuit Bake

Fluffy biscuits smothered in creamy sausage gravy — Southern comfort for the whole table.

Ingredients

• 1 can (16 oz) refrigerated biscuits
• 1 lb breakfast sausage
• 1/4 cup flour
• 2 1/2 cups milk
• 1/2 tsp black pepper
• 1/4 tsp cayenne
• Salt to taste
• 2 tbsp butter

Instructions

1. Heat the oven to 375°F and grease a 9×13 dish.
2. Brown the sausage; sprinkle with flour and cook 2 minutes.
3. Slowly whisk in the milk; simmer until thick, about 5 minutes. Season.
4. Quarter the biscuits and arrange half in the dish.
5. Pour over half the gravy, add remaining biscuits, then the rest of the gravy.
6. Dot with butter and bake 25 to 30 minutes until biscuits are golden.

17. Apple Butter Stuffed French Toast Bake

Thick bread stuffed with apple butter, baked in cinnamon custard — pure fall.

Ingredients

• 1 loaf thick-sliced bread
• 1 cup apple butter
• 6 eggs
• 1 1/2 cups milk
• 1/2 cup brown sugar
• 1 1/2 tsp cinnamon
• 1 tsp vanilla
• Powdered sugar for dusting

Instructions

1. Spread apple butter between pairs of bread slices to make sandwiches; cube them.
2. Arrange the cubes in a buttered 9×13 dish.
3. Whisk the eggs, milk, brown sugar, cinnamon, and vanilla; pour over.
4. Press down and chill overnight or at least 2 hours.
5. Bake at 350°F for 40 minutes until puffed and golden.
6. Dust with powdered sugar and serve with maple syrup.

18. Veggie Loaded Breakfast Strata

A garden's worth of vegetables baked into eggy, cheesy bread pudding.

Ingredients

• 1 loaf Italian bread, cubed
• 2 cups broccoli florets, chopped
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 onion, diced
• 8 eggs
• 2 cups milk
• 2 cups shredded mozzarella
• 1 tsp Italian seasoning

Instructions

1. Sauté all the vegetables in olive oil until just tender, 6 to 8 minutes.
2. Toss the bread cubes and vegetables in a buttered 9×13 dish.
3. Whisk the eggs, milk, Italian seasoning, salt, and pepper; pour over.
4. Top with mozzarella.
5. Chill overnight or at least 2 hours.
6. Bake at 350°F for 45 minutes until set and golden; rest 10 minutes.