50+ Delicious Fall Brunch Recipes For Gather and Feast

As the crisp air settles in and the leaves begin to change, fall brings a wealth of flavors and comforting aromas that are perfect for brunch.

Whether you’re hosting a cozy gathering with friends or enjoying a leisurely Sunday morning with family, fall brunch recipes can add a delightful touch to your table.

From hearty casseroles to warm pastries and seasonal beverages, the possibilities are endless.

This article showcases over 50 delicious fall brunch recipes that celebrate the season’s bounty, featuring ingredients like pumpkin, apples, cinnamon, and pecans.

Get ready to inspire your brunch menu and create memorable meals that will warm both hearts and bellies!

50+ Delicious Fall Brunch Recipes For Gather and Feast

With the arrival of fall, it’s the perfect time to embrace the flavors and traditions that come with the season.

These 50+ fall brunch recipes offer a wide variety of options, from sweet to savory, ensuring that there’s something for everyone to enjoy.

As you gather around the table with loved ones, these dishes will not only nourish your bodies but also create lasting memories.

So, put on your favorite cozy sweater, brew a pot of warm cider, and dive into these delightful recipes that capture the essence of fall. Happy brunching!

Pumpkin Spice Pancakes

These Pumpkin Spice Pancakes are the perfect way to welcome the fall season. Fluffy and flavorful, these pancakes are infused with warm spices and the rich taste of pumpkin, making them a comforting choice for a cozy brunch. Drizzled with maple syrup and topped with whipped cream or pecans, these pancakes are sure to become a favorite during the autumn months.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon salt
• 1 cup milk
• 1 cup canned pumpkin puree
• 1 large egg
• 2 tablespoons melted butter
• Maple syrup, for serving
• Whipped cream and pecans, for topping (optional)

Instructions:

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
2. In another bowl, combine the milk, pumpkin puree, egg, and melted butter. Mix until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; small lumps are okay.
4. Heat a griddle or non-stick skillet over medium heat and lightly grease it with cooking spray or butter.
5. Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.
6. Serve warm, drizzled with maple syrup and topped with whipped cream and pecans, if desired.

These Pumpkin Spice Pancakes not only bring the essence of fall to your brunch table but also provide a delightful experience for your taste buds. The combination of spices and pumpkin creates a moist, fluffy pancake that is both comforting and satisfying. Pair them with a hot cup of coffee or apple cider, and you have a brunch that captures the cozy spirit of autumn. Whether you’re hosting a gathering or enjoying a quiet morning, these pancakes are sure to please everyone at the table.

Apple Cinnamon Overnight Oats

This Apple Cinnamon Overnight Oats recipe is a wholesome and delicious option for a fall brunch. The oats soak overnight in a creamy mixture of yogurt and milk, flavored with warm cinnamon and fresh apples. Not only is this dish incredibly easy to prepare, but it also packs a nutritious punch, making it an excellent choice for busy mornings or leisurely brunches.

Ingredients:

• 1 cup rolled oats
• 1 cup milk (dairy or non-dairy)
• 1 cup plain yogurt (dairy or non-dairy)
• 1 apple, diced
• 2 tablespoons maple syrup (adjust to taste)
• 1 teaspoon ground cinnamon
• ¼ teaspoon vanilla extract
• Pinch of salt
• Chopped nuts and additional apple slices for topping

Instructions:

1. In a large mixing bowl, combine the rolled oats, milk, yogurt, diced apple, maple syrup, cinnamon, vanilla extract, and salt. Stir until well combined.
2. Divide the mixture into individual jars or containers, covering each with a lid.
3. Refrigerate overnight (or at least 4 hours) to allow the oats to soak and soften.
4. Before serving, give the oats a good stir and add a splash of milk if desired. Top with chopped nuts and additional apple slices.

Apple Cinnamon Overnight Oats are a delightful way to embrace the flavors of fall without spending too much time in the kitchen. This make-ahead dish allows the flavors to meld overnight, resulting in a creamy, comforting breakfast option that’s both nutritious and satisfying. It’s perfect for a busy brunch where guests can serve themselves or for a quiet morning where you want a healthy meal without the hassle. Enjoy the taste of autumn in every bite!

Savory Sweet Potato and Kale Frittata

This Savory Sweet Potato and Kale Frittata is a colorful and nutritious dish that captures the essence of fall. Packed with vibrant vegetables and creamy eggs, it’s a hearty option for brunch that’s as beautiful as it is delicious. The combination of sweet potatoes and kale provides a wonderful balance of flavors and textures, making this frittata a crowd-pleaser for any gathering.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 1 cup kale, chopped (stems removed)
• 6 large eggs
• ½ cup milk
• ½ cup shredded cheese (cheddar or your choice)
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh herbs (such as parsley or chives) for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In an oven-safe skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the sweet potato and cook for another 5-7 minutes until slightly softened. Stir in the garlic and kale, cooking until the kale is wilted.
4. In a bowl, whisk together the eggs, milk, cheese, salt, and pepper. Pour the egg mixture over the vegetables in the skillet.
5. Cook on the stove for about 3-4 minutes until the edges start to set. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the center is set and the top is lightly golden.
6. Let cool slightly, slice into wedges, and garnish with fresh herbs before serving.

This Savory Sweet Potato and Kale Frittata is not only visually appealing but also incredibly satisfying. It highlights seasonal produce while being flexible enough to accommodate your favorite vegetables or leftover ingredients. Perfect for a brunch gathering, this dish can be served warm or at room temperature, making it versatile and convenient. Pair it with a light salad or some crusty bread, and you have a wholesome meal that celebrates the flavors of fall. Enjoy the warmth and heartiness of this frittata with friends and family for a delightful autumn experience!

Maple Pecan Scones

These Maple Pecan Scones are a delightful treat that perfectly captures the flavors of fall. Tender and flaky, these scones are infused with real maple syrup and studded with crunchy pecans, making them an ideal companion to your morning coffee or tea. Whether enjoyed fresh from the oven or as part of a larger brunch spread, these scones are sure to impress your guests and become a cherished recipe in your collection.

Ingredients:

• 2 cups all-purpose flour
• ½ cup chopped pecans
• ⅓ cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup cold unsalted butter, cubed
• 1 large egg
• ½ cup heavy cream
• ½ cup pure maple syrup
• Additional chopped pecans for topping (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix together the flour, chopped pecans, sugar, baking powder, salt, and cinnamon.
3. Add the cold butter to the flour mixture and use a pastry cutter or your fingers to incorporate it until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the egg, heavy cream, and maple syrup.
5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
6. Turn the dough out onto a lightly floured surface and shape it into a 1-inch thick round. Cut into 8 wedges and transfer to the prepared baking sheet.
7. If desired, sprinkle additional chopped pecans on top of each scone.
8. Bake for 15-20 minutes or until golden brown. Allow to cool slightly before serving.

These Maple Pecan Scones are a wonderful way to elevate your fall brunch. The combination of maple syrup and pecans brings a rich, nutty flavor that pairs beautifully with coffee or tea. Their tender, flaky texture will have everyone reaching for seconds. Perfect for a cozy gathering or a festive brunch celebration, these scones can be made ahead of time and warmed in the oven for a freshly baked taste. Enjoy the comforting flavors of autumn in every bite!

Cheesy Spinach and Mushroom Quiche

This Cheesy Spinach and Mushroom Quiche is a savory delight that makes a perfect addition to your fall brunch spread. Loaded with fresh spinach, hearty mushrooms, and rich cheese, this quiche is both satisfying and flavorful. Its buttery crust holds everything together, making it a delicious centerpiece for any brunch table.

Ingredients:

• 1 pre-made pie crust (store-bought or homemade)
• 1 tablespoon olive oil
• 1 cup mushrooms, sliced
• 2 cups fresh spinach
• 1 cup shredded cheese (such as Gruyère or cheddar)
• 4 large eggs
• 1 cup heavy cream
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon nutmeg (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and place it in a 9-inch pie dish, trimming any excess. Prick the bottom with a fork and pre-bake for 10 minutes.
3. In a skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook until browned, about 5 minutes. Add the spinach and cook until wilted. Remove from heat and let cool slightly.
4. In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg (if using).
5. Spread the spinach and mushroom mixture evenly over the pre-baked crust, then sprinkle the cheese on top.
6. Pour the egg mixture over the vegetables and cheese, ensuring everything is evenly distributed.
7. Bake for 30-35 minutes, or until the quiche is set and the top is golden. Let it cool for a few minutes before slicing and serving.

This Cheesy Spinach and Mushroom Quiche is not only delicious but also visually appealing, making it a great option for brunch gatherings. The rich filling and buttery crust create a comforting dish that embodies the flavors of the season. Pair it with a light salad or some fresh fruit to balance the meal, and you have a well-rounded brunch that everyone will love. This quiche can be served warm or at room temperature, making it perfect for entertaining or enjoying at home with family.

Pear and Gorgonzola Salad with Candied Walnuts

This Pear and Gorgonzola Salad with Candied Walnuts is a refreshing and sophisticated addition to your fall brunch menu. The sweet, juicy pears paired with the creamy tang of Gorgonzola cheese create a delightful flavor combination. Topped with homemade candied walnuts and drizzled with a light vinaigrette, this salad is a perfect way to celebrate autumn’s bounty.

Ingredients:

• 4 cups mixed greens (arugula, spinach, and/or field greens)
• 2 ripe pears, thinly sliced
• ½ cup crumbled Gorgonzola cheese
• ½ cup candied walnuts
• ¼ cup balsamic vinaigrette (store-bought or homemade)

For Candied Walnuts:

• 1 cup walnuts
• ¼ cup sugar
• 1 tablespoon unsalted butter
• Pinch of salt

Instructions:

1. To make the candied walnuts, heat a skillet over medium heat. Add the sugar, butter, and a pinch of salt. Stir until the sugar is melted and bubbly.
2. Add the walnuts to the skillet and stir to coat. Cook for 5-7 minutes, stirring frequently until the walnuts are golden and caramelized. Transfer to parchment paper to cool.
3. In a large salad bowl, combine the mixed greens, sliced pears, and crumbled Gorgonzola cheese.
4. Add the cooled candied walnuts on top.
5. Drizzle with balsamic vinaigrette just before serving and toss gently to combine.

This Pear and Gorgonzola Salad with Candied Walnuts is a delightful blend of flavors and textures that perfectly encapsulates the essence of fall. The sweet pears, creamy cheese, and crunchy walnuts create a harmonious balance that will impress your guests. It’s an elegant yet simple dish that can be prepared ahead of time, allowing you to enjoy more time with family and friends during brunch. Serve it alongside your favorite brunch dishes for a colorful and satisfying meal that showcases the seasonal produce of autumn.

Butternut Squash and Sage Risotto

This Butternut Squash and Sage Risotto is a creamy and comforting dish that brings the flavors of fall to your brunch table. The sweet, roasted butternut squash pairs beautifully with the fragrant sage and creamy arborio rice, creating a hearty meal that is both satisfying and sophisticated. This risotto is perfect for impressing your guests or enjoying on a cozy autumn morning.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 ½ cups arborio rice
• 5 cups vegetable broth
• 1 cup dry white wine
• 1 teaspoon fresh sage, chopped (or ½ teaspoon dried sage)
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, and spread it on a baking sheet. Roast for about 25-30 minutes until tender and caramelized.
2. In a large saucepan, heat the vegetable broth over low heat. Keep it warm but not boiling.
3. In a separate large skillet, add a splash of olive oil and sauté the onion until translucent, about 5 minutes. Add the garlic and cook for another minute.
4. Stir in the arborio rice, allowing it to toast for 1-2 minutes. Pour in the white wine and cook, stirring frequently, until it’s mostly absorbed.
5. Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next, which will take about 20 minutes.
6. Once the rice is creamy and al dente, stir in the roasted butternut squash, chopped sage, and Parmesan cheese. Adjust seasoning with salt and pepper.
7. Serve hot, garnished with fresh sage leaves.

This Butternut Squash and Sage Risotto is a rich and indulgent dish that embodies the spirit of fall. The creamy texture, combined with the sweetness of roasted butternut squash and the earthy aroma of sage, creates a comforting meal perfect for brunch gatherings. Serve it alongside a crisp salad or crusty bread for a complete brunch experience. This risotto is not only delicious but also visually appealing, making it an impressive centerpiece that will leave your guests wanting more!

Cranberry Orange Muffins

These Cranberry Orange Muffins are a delightful way to start your fall brunch. Bursting with tart cranberries and zesty orange flavor, these muffins are moist, fluffy, and perfectly sweet. They make a fantastic addition to any brunch spread and are sure to become a seasonal favorite for family and friends.

Ingredients:

• 2 cups all-purpose flour
• 1 cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup fresh or frozen cranberries (chopped if large)
• 1 cup orange juice
• ½ cup vegetable oil
• 2 large eggs
• Zest of 1 orange
• ½ teaspoon vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease with cooking spray.
2. In a large bowl, mix together the flour, sugar, baking powder, and salt. Stir in the chopped cranberries.
3. In a separate bowl, whisk together the orange juice, vegetable oil, eggs, orange zest, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5. Divide the batter evenly among the muffin cups, filling each about ¾ full.
6. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.

These Cranberry Orange Muffins are a burst of fall flavor that will brighten up your brunch table. The combination of sweet and tart cranberries with the citrusy notes of orange creates a delightful treat that is both refreshing and satisfying. These muffins are easy to make ahead of time and can be served warm or at room temperature, making them perfect for gatherings or leisurely mornings. Enjoy them with a hot cup of coffee or tea, and let the seasonal flavors inspire you!

Spiced Apple Cider French Toast Bake

This Spiced Apple Cider French Toast Bake is an irresistible brunch dish that combines the comforting flavors of autumn with the convenience of an easy, make-ahead recipe. Soaked in a spiced apple cider mixture and baked to perfection, this casserole is filled with tender bread, sweet apples, and a crispy topping. It’s a perfect choice for a holiday brunch or a cozy weekend morning.

Ingredients:

• 1 loaf of brioche or challah bread, cubed
• 4 large eggs
• 2 cups apple cider
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• 2 apples, peeled and diced
• ½ cup brown sugar
• ½ cup chopped pecans or walnuts (optional)
• Maple syrup, for serving

Instructions:

1. Grease a 9×13-inch baking dish and place the cubed bread evenly in the dish. Scatter the diced apples on top.
2. In a large bowl, whisk together the eggs, apple cider, milk, vanilla extract, cinnamon, nutmeg, and salt until well combined.
3. Pour the egg mixture evenly over the bread and apples, ensuring everything is soaked. Press down gently to help the bread absorb the liquid.
4. Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight.
5. Preheat the oven to 350°F (175°C). Remove the dish from the refrigerator and let it sit at room temperature for 15 minutes.
6. In a small bowl, mix together the brown sugar and chopped nuts (if using). Sprinkle this mixture evenly over the top of the French toast bake.
7. Bake for 45-55 minutes, or until the top is golden brown and the custard is set. Allow to cool slightly before serving.

This Spiced Apple Cider French Toast Bake is the ultimate autumn comfort food, bringing warmth and joy to your brunch table. With its delightful combination of flavors and textures, this dish will have everyone coming back for seconds. It’s incredibly easy to prepare ahead of time, allowing you to enjoy more time with your guests. Drizzle with maple syrup and serve alongside fresh fruit or whipped cream for a truly indulgent brunch experience. Embrace the season and share this delicious treat with your family and friends!

Pumpkin Pancakes with Maple Cinnamon Butter

These Pumpkin Pancakes with Maple Cinnamon Butter are a delicious way to celebrate fall flavors. Fluffy, spiced pancakes made with pure pumpkin puree create a warm and cozy dish perfect for a leisurely brunch. Topped with a homemade maple cinnamon butter, these pancakes are sure to become a seasonal favorite, bringing a delightful taste of autumn to your table.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ginger
• ½ teaspoon salt
• 1 cup buttermilk
• 1 cup pumpkin puree
• 2 large eggs
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

For the Maple Cinnamon Butter:

• ½ cup unsalted butter, softened
• 2 tablespoons maple syrup
• 1 teaspoon cinnamon

Instructions:

1. In a large bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
2. In another bowl, combine the buttermilk, pumpkin puree, eggs, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
4. Heat a non-stick skillet over medium heat and lightly grease with butter. Pour about ¼ cup of batter onto the skillet for each pancake.
5. Cook until bubbles form on the surface, about 3-4 minutes, then flip and cook for another 2-3 minutes until golden brown.
6. For the maple cinnamon butter, mix together the softened butter, maple syrup, and cinnamon until well combined.
7. Serve the pancakes warm, topped with the maple cinnamon butter.

These Pumpkin Pancakes with Maple Cinnamon Butter are not just breakfast; they’re an experience. The combination of spices and pumpkin creates a rich flavor profile that perfectly embodies the essence of fall. The homemade maple cinnamon butter adds a sweet and creamy touch, elevating these pancakes to a whole new level. Whether you’re hosting a brunch or enjoying a cozy weekend morning, these pancakes will surely delight your family and friends, making them a staple in your fall brunch repertoire.

Savory Sweet Potato and Spinach Frittata

This Savory Sweet Potato and Spinach Frittata is a nutritious and flavorful dish that makes for an excellent addition to your fall brunch. Loaded with sweet potatoes, fresh spinach, and eggs, it’s a hearty option that’s easy to prepare and perfect for any time of the day. This frittata is not only vibrant and delicious but also a great way to incorporate seasonal ingredients into your meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cups fresh spinach
• 8 large eggs
• ½ cup milk
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• Salt and pepper to taste
• ½ cup feta cheese, crumbled (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced sweet potatoes and cook for about 10-12 minutes until they are tender and slightly caramelized. Stir occasionally.
3. Add the diced onion and cook for another 5 minutes until softened. Stir in the fresh spinach and cook until wilted.
4. In a bowl, whisk together the eggs, milk, garlic powder, paprika, salt, and pepper. Pour the egg mixture evenly over the sweet potato and spinach in the skillet.
5. Cook on the stovetop for about 5 minutes, until the edges begin to set. If using feta cheese, sprinkle it on top.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set and lightly golden on top.
7. Allow to cool for a few minutes before slicing and serving.

This Savory Sweet Potato and Spinach Frittata is a vibrant and satisfying dish that showcases the best of fall produce. It’s a great option for a brunch buffet, as it can be made ahead and served warm or at room temperature. The combination of sweet potatoes and spinach offers a wonderful balance of flavors, while the eggs provide a hearty base. This frittata is not only delicious but also packed with nutrients, making it a wholesome choice for your brunch guests. Pair it with a light salad or fresh fruit for a complete meal that everyone will love!

Pear and Gorgonzola Salad with Maple Vinaigrette

This Pear and Gorgonzola Salad with Maple Vinaigrette is a refreshing and elegant dish that’s perfect for fall brunch. The combination of sweet, juicy pears, tangy Gorgonzola cheese, and crunchy walnuts creates a delightful contrast of flavors and textures. Drizzled with a homemade maple vinaigrette, this salad is not only delicious but also visually stunning, making it an ideal starter or side dish.

Ingredients:

• 4 cups mixed greens (such as arugula and spinach)
• 2 ripe pears, thinly sliced
• ½ cup Gorgonzola cheese, crumbled
• ½ cup walnuts, toasted
• ¼ cup dried cranberries

For the Maple Vinaigrette:

• ¼ cup olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
2. In a large salad bowl, combine the mixed greens, sliced pears, Gorgonzola cheese, toasted walnuts, and dried cranberries.
3. Drizzle the maple vinaigrette over the salad and toss gently to combine.
4. Serve immediately as a refreshing side dish or light main course.

This Pear and Gorgonzola Salad with Maple Vinaigrette is a perfect addition to your fall brunch menu. The combination of sweet and savory elements creates a harmonious flavor profile that is both refreshing and satisfying. It’s a great way to incorporate seasonal produce and adds a pop of color to your brunch table. The homemade maple vinaigrette ties everything together beautifully, making this salad not only delicious but also a delight for the eyes. Serve it alongside heartier dishes to balance your brunch spread, and watch as your guests savor every bite!

Cinnamon Apple Oatmeal Bake

This Cinnamon Apple Oatmeal Bake is a warm and comforting dish that captures the essence of fall in every bite. Loaded with tender apples, hearty oats, and a blend of aromatic spices, this baked oatmeal is perfect for serving a crowd. It’s not only delicious but also nutritious, making it an ideal choice for a cozy brunch gathering. Top it with a drizzle of maple syrup or a dollop of yogurt for an extra touch!

Ingredients:

• 2 cups rolled oats
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt
• 2 cups milk (dairy or non-dairy)
• 2 large eggs
• ¼ cup maple syrup
• 2 teaspoons vanilla extract
• 2 medium apples, peeled and diced
• ½ cup raisins or chopped nuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large bowl, combine the rolled oats, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the milk, eggs, maple syrup, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until well combined. Fold in the diced apples and raisins or nuts, if using.
5. Pour the mixture into the prepared baking dish and spread it evenly.
6. Bake for 30-35 minutes or until the top is golden brown and set. Allow to cool slightly before slicing into squares.
7. Serve warm, drizzled with additional maple syrup or topped with yogurt.

The Cinnamon Apple Oatmeal Bake is a delightful dish that combines the flavors of fall into a hearty and satisfying meal. Its versatility makes it perfect for brunch, as it can be made ahead of time and served warm or at room temperature. The combination of oats and apples provides a wholesome start to the day, while the warming spices create an inviting aroma that fills your home. Whether enjoyed by the whole family or served to guests, this oatmeal bake will surely be a crowd-pleaser, making it a cherished part of your fall brunch traditions.

Cheesy Pumpkin and Spinach Quiche

This Cheesy Pumpkin and Spinach Quiche is a savory delight that showcases the best flavors of fall. With a creamy pumpkin filling, fresh spinach, and gooey cheese encased in a flaky pie crust, this quiche makes for an impressive brunch centerpiece. It’s not only flavorful but also packed with nutrients, making it a great option for a wholesome meal that everyone will love.

Ingredients:

• 1 pre-made pie crust (store-bought or homemade)
• 1 cup pumpkin puree
• 3 large eggs
• 1 cup heavy cream
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 cup fresh spinach, chopped
• 1 cup shredded cheese (cheddar or Gruyère)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and prick the bottom with a fork. Pre-bake for 10 minutes until lightly golden.
2. In a mixing bowl, whisk together the pumpkin puree, eggs, heavy cream, garlic powder, salt, and pepper until smooth.
3. Stir in the chopped spinach and shredded cheese until evenly distributed.
4. Pour the pumpkin mixture into the pre-baked pie crust and smooth the top.
5. Bake for 35-40 minutes or until the filling is set and the top is lightly browned.
6. Allow to cool for a few minutes before slicing and serving.

The Cheesy Pumpkin and Spinach Quiche is a delightful way to bring seasonal flavors to your brunch table. Its creamy, cheesy filling, paired with the earthiness of spinach and the sweet notes of pumpkin, creates a satisfying dish that is both comforting and sophisticated. This quiche is not only easy to prepare but also makes for a beautiful presentation. Serve it with a side salad or fresh fruit for a well-rounded meal that will impress your guests and become a beloved addition to your fall brunch menu.

Maple Pecan French Toast Casserole

This Maple Pecan French Toast Casserole is a crowd-pleasing dish that makes brunch effortless and delicious. Combining the classic flavors of French toast with a crunchy pecan topping, this casserole is baked to perfection, allowing the flavors to meld beautifully. Perfect for feeding a group, it can be prepared the night before and simply baked in the morning, making it a convenient choice for busy hosts.

Ingredients:

• 1 loaf of challah or brioche bread, cut into cubes
• 6 large eggs
• 2 cups milk
• ½ cup heavy cream
• ¾ cup maple syrup
• 1 tablespoon vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 cup chopped pecans

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Place the bread cubes in the prepared baking dish and sprinkle with chopped pecans.
3. In a large bowl, whisk together the eggs, milk, heavy cream, maple syrup, vanilla extract, cinnamon, and nutmeg.
4. Pour the egg mixture evenly over the bread cubes, pressing down gently to ensure the bread absorbs the liquid.
5. Cover and refrigerate for at least 2 hours or overnight.
6. Bake the casserole uncovered for 40-45 minutes or until puffed and golden brown on top.
7. Let cool for a few minutes before serving with extra maple syrup drizzled on top.

This Maple Pecan French Toast Casserole is the epitome of fall comfort food, combining the sweet, warm flavors of maple and cinnamon with the crunch of pecans. It’s not only easy to prepare but also allows for a stress-free brunch experience, as it can be made ahead of time. Your guests will love digging into this rich, custardy casserole, making it a memorable part of your fall brunch spread. Serve it with fresh fruit or a dollop of whipped cream for an extra indulgent treat that celebrates the season!

Note: More recipes are coming soon!