15 Lazy Fall Breakfast Recipes to Welcome the Cozy Season

As the leaves turn golden and the air gets crisp, our cravings shift from light summer bites to warm, comforting meals. And what better way to start a chilly fall day than with a delicious and easy-to-make breakfast? Forget complicated recipes and long hours in the kitchen. We’ve rounded up 15 lazy fall breakfast recipes that are perfect for cozy mornings, whether you’re rushing to get the kids to school or enjoying a slow weekend brunch. From pumpkin spice everything to apple-cinnamon delights, these recipes are packed with autumn flavors and require minimal effort, so you can spend less time cooking and more time savoring the season.

1. Pumpkin Spice Pancakes

Ingredients:

• 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1 and 1/4 cups (285g) pumpkin puree
• 1/4 cup brown sugar
• 1 large egg
• 2 tablespoons vegetable oil or melted coconut oil
• 1 and 1/4 cups whole milk
• Optional: 1 cup chocolate chips

Instructions:

1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
2. In a separate bowl or blender, combine the pumpkin puree, brown sugar, egg, oil, and milk. Mix until smooth.
3. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are okay. If using, gently fold in the chocolate chips.
4. Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
5. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when you see bubbles popping and forming holes on the surface.
6. Serve immediately with butter and maple syrup.

2. Apple Cinnamon Oatmeal

Ingredients:

• 1 cup old-fashioned rolled oats
• 2 cups water or milk
• 1 apple, chopped
• 1 teaspoon ground cinnamon
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• Pinch of sea salt
• Optional toppings: chopped pecans, walnuts, or a sprinkle of cinnamon

Instructions:

1. In a small saucepan, combine the chopped apples, 1 tablespoon of maple syrup, and a sprinkle of cinnamon. Sauté for 3-5 minutes, or until the apples are soft.
2. In a separate saucepan, bring the water or milk to a boil. Add the oats, cinnamon, vanilla extract, and salt. Reduce the heat to a simmer and cook for 5-7 minutes, stirring occasionally, until the oats are creamy and have absorbed most of the liquid.
3. Transfer the oatmeal to a bowl and top with the cooked cinnamon apples and any optional toppings.

3. Pumpkin Spice Overnight Oats

Ingredients:

• 1 cup old-fashioned rolled oats
• 1 cup pure pumpkin puree
• 1/2 cup plain Greek yogurt or coconut yogurt
• 1/2 cup unsweetened milk of choice
• 2 tablespoons pure maple syrup or raw honey
• 2 teaspoons chia seeds
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, stir together the Greek yogurt, milk, pumpkin puree, vanilla, and maple syrup or honey until well combined.
2. Stir in the oats, chia seeds, and pumpkin pie spice.
3. Pour the mixture into a large container with a lid or divide it among four smaller containers. Seal tightly and place in the refrigerator for at least 6 hours or overnight.
4. When ready to eat, give the oats a good stir. Garnish with chopped pecans, walnuts, pumpkin seeds, or any topping of your choice.

4. Easy Pumpkin Muffins

Ingredients:

• 1 (18.25 ounce) package spice cake mix
• 1 (15 ounce) can pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
2. In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg, and cloves until smooth.
3. Spoon equal amounts of batter into the prepared muffin cups.
4. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

5. Apple Cider Donuts

Ingredients:

• 1 and 1/2 cups (360ml) apple cider
• 2 cups (250g) all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon apple pie spice
• 1/4 teaspoon salt
• 2 Tablespoons (28g) unsalted butter, melted
• 1 large egg
• 1/2 cup (100g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1/2 cup (120ml) milk
• 1 teaspoon pure vanilla extract

Topping:

• 1 cup (200g) granulated sugar
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon apple pie spice
• 6 Tablespoons (85g) unsalted butter, melted

Instructions:

1. Reduce the apple cider: In a small saucepan, simmer the apple cider over low heat until it has reduced to about 1/2 cup. This should take about 20 minutes. Set aside to cool for 10 minutes.
2. Preheat the oven to 350°F (177°C). Spray a donut pan with non-stick spray.
3. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt.
4. In a separate bowl, whisk together the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients, add the reduced apple cider, and whisk until smooth and combined.
5. Spoon the batter into the donut cavities, filling them about halfway. A piping bag can make this step easier.
6. Bake for 10-11 minutes, or until the edges and tops are lightly browned. Let the donuts cool for 2 minutes before transferring them to a wire rack.
7. For the topping, combine the granulated sugar, cinnamon, and apple pie spice in a medium bowl. Dunk both sides of each donut in the melted butter, then generously coat them in the apple spice topping.

6. Fall Breakfast Casserole

Ingredients:

• 1 pound sweet potatoes, peeled and diced
• 1 pound Yukon gold potatoes, diced
• 8 ounces baby bella mushrooms, sliced
• 1 red bell pepper, diced
• 1 small red onion, peeled and diced
• 2 tablespoons olive oil
• 1 pound breakfast sausage
• 4 cloves garlic, minced
• 4 cups chopped kale
• 12 large eggs
• 1/2 cup milk
• 1 tablespoon Old Bay Seasoning
• Salt and freshly-cracked black pepper

Instructions:

1. Preheat oven to 400°F (200°C). On a large baking sheet, toss the sweet potatoes, Yukon gold potatoes, mushrooms, red bell pepper, and onion with the olive oil. Season with salt and pepper. Roast for 20-25 minutes, or until the vegetables are tender.
2. While the vegetables are roasting, cook the sausage in a large skillet over medium-high heat until browned, crumbling it with a spoon as it cooks. Add the garlic and kale to the skillet and cook for 2-3 minutes, or until the kale is wilted.
3. In a large bowl, whisk together the eggs, milk, and Old Bay Seasoning. Season with additional salt and pepper to taste.
4. In a 9×13-inch baking dish, combine the roasted vegetables and the sausage mixture. Pour the egg mixture evenly over the top.
5. Bake for 30-35 minutes, or until the casserole is set and a toothpick inserted in the center comes out clean. Let it cool for a few minutes before serving.

7. Ham and Cheese Croissants

Ingredients:

• 2 sheets frozen puff pastry, thawed
• 1/4 cup dijon mustard
• 1 large egg
• 1/2 lb. shaved Black Forest ham
• 8 slices white cheddar cheese
• 2 Tbsp. sesame seeds

Instructions:

1. Preheat the oven to 400°F. Line a sheet pan with parchment paper.
2. Lay out a sheet of puff pastry. Cut it into 4 long strips. Repeat with the second pastry sheet.
3. Brush the pastry strips with the mustard, leaving a 1-inch border along one of the short edges on each strip.
4. In a small bowl, make an egg wash by whisking the egg with a splash of water.
5. Divide the ham and cheese among the pastry strips. Starting at the bottom of each strip, create a 3-inch fold. Brush the top edge of the pastry strip with some of the egg wash before folding the pastry again and pressing to seal the top edge. Transfer to the prepared baking sheet.
6. Brush the croissants all over with some of the egg wash and sprinkle the tops with the sesame seeds. Bake until deep golden brown and crisp, 20 to 25 minutes.

8. Morning Glory Muffins

Ingredients:

• 2 cups all-purpose flour
• 1 1/4 cups white sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 2 cups shredded carrots
• 1/2 cup shredded apple
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1/2 cup shredded coconut
• 3 eggs
• 1 cup vegetable oil
• 2 teaspoons vanilla extract

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. In a large bowl, mix together the flour, sugar, baking soda, cinnamon, and salt. Stir in the carrots, apple, raisins, walnuts, and coconut.
3. In a separate bowl, beat the eggs, oil, and vanilla together.
4. Stir the egg mixture into the carrot mixture until just moistened.
5. Spoon the batter into the prepared muffin cups, filling each 2/3 full.
6. Bake in the preheated oven for about 20 minutes, or until the tops spring back when lightly pressed. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

9. Pumpkin Spice Monkey Bread

Ingredients:

• 3 (16.3-oz.) cans refrigerated buttermilk biscuits (not the flaky kind)
• 3/4 cup granulated sugar
• 1 Tbsp. pumpkin pie spice
• 1/2 cup (1 stick) salted butter
• 1 cup packed light brown sugar
• 1/2 cup heavy cream
• 1/2 cup pure pumpkin puree (not pie filling)
• 1 tsp. vanilla extract

Instructions:

1. Preheat the oven to 350°F. Grease and flour a 10-cup Bundt pan.
2. Cut each biscuit into quarters.
3. In a large zip-top bag, combine the granulated sugar and pumpkin pie spice. Add half the biscuit pieces, seal the bag, and shake well to coat. Place the pieces in an even layer in the prepared Bundt pan. Repeat with the remaining biscuit pieces and sugar.
4. In a medium saucepan, heat the butter and brown sugar over medium heat until the sugar is mostly melted. Whisk in the heavy cream and pumpkin puree. Bring to a simmer and cook, stirring frequently, until well combined and slightly thickened, 3 to 5 minutes. Remove from the heat and whisk in the vanilla. Pour the mixture over the biscuits.
5. Place the Bundt pan on a rimmed baking sheet and bake until the bread has puffed up and is a deep dark brown on top, 45 to 50 minutes. Let the bread cool in the Bundt pan on a wire rack for 15 minutes.
6. To unmold, loosen the edges with a spatula. Place a serving platter over the top of the Bundt pan and invert. Carefully lift off the Bundt pan.
7. Serve warm.

10. Biscuits and Gravy Casserole

Ingredients:

• 1 (16 ounce) can refrigerated biscuit dough
• 1 pound ground pork sausage
• 1 1/2 cups shredded Cheddar cheese, divided
• 6 large eggs
• 1/2 cup milk
• salt and ground black pepper to taste
• 1 (1.32 ounce) package country-style gravy mix
• 2 cups water

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
2. Line the bottom of the prepared baking dish with biscuits.
3. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Scatter sausage over biscuit layer and top with 1 cup shredded Cheddar cheese.
4. Whisk eggs, milk, salt, and pepper together in a bowl until well combined; pour over cheese layer.
5. Mix water and gravy mix together in a saucepan; bring to a boil. Reduce heat and simmer until gravy is thickened, 1 to 2 minutes. Pour gravy over egg layer. Sprinkle remaining 1/2 cup Cheddar cheese over casserole.
6. Bake in the preheated oven until eggs are fluffy and cheese is bubbling, about 30 minutes.

11. Apple Cinnamon Pancakes

Ingredients:

• 3/4 cup milk
• 1 1/2 tablespoons vinegar
• 1 cup flour
• 3 tablespoons sugar
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons oil

Apple Topping:

• 2 tablespoons butter
• 2 apples, peeled, cored, and diced
• 2 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• 1/3 cup maple syrup

Instructions:

1. In a small bowl, whisk together the milk and vinegar and let it rest for 5 minutes to curdle.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Whisk the egg and oil into the milk mixture. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. Heat a lightly oiled griddle or skillet over medium-high heat. Pour 1/4 cup of batter onto the griddle for each pancake. Cook for about 2 minutes per side, or until golden brown.
5. For the apple topping, melt the butter in a saucepan over medium heat. Add the diced apples, brown sugar, and cinnamon. Cook for 3-5 minutes, or until the apples are tender. Stir in the maple syrup.
6. Serve the apple topping over the warm pancakes.

12. Pumpkin Coffee Cake

Ingredients:

Crumb Topping:

• 1/2 cup (63g) all-purpose flour
• 1/2 cup (100g) packed light or dark brown sugar
• 1 and 1/2 teaspoons ground cinnamon
• 1/4 cup (4 Tablespoons; 56g) unsalted butter, cold

Pumpkin Coffee Cake:

• 2 cups (250g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup (230g) pumpkin puree
• 1/2 cup (100g) packed light or dark brown sugar
• 1/2 cup (120ml) canola or vegetable oil
• 1/4 cup (82g) pure maple syrup
• 1/4 cup (60ml) milk

Icing:

• 1 cup (120g) confectioners’ sugar
• 2-3 Tablespoons (30-45ml) milk or heavy cream
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (177°C). Grease a 9-inch square or 9-inch springform baking pan.
2. Make the crumb topping: In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Cut in the cold butter using a pastry blender or a fork until the mixture resembles coarse crumbs. Set aside.
3. Make the cake: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. In a separate bowl, whisk together the pumpkin, brown sugar, oil, maple syrup, and milk. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Spoon the batter into the prepared pan and spread evenly. Sprinkle the crumb topping over the batter.
5. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Make the icing: Whisk the confectioners’ sugar, milk or cream, and vanilla extract together until smooth. Drizzle over the warm or cooled cake.

13. Sweet Potato Hash

Ingredients:

• 4 slices thick-cut bacon, chopped
• 6 scallions
• 2 lb. sweet potato, peeled and cut into 3/4-inch pieces
• 1 red bell pepper, roughly chopped
• 1 1/2 tsp. kosher salt
• 1 1/2 tsp. paprika
• 1 tsp. cumin
• 1/4 tsp. garlic powder

Instructions:

1. Cook the bacon in a large cast iron skillet over medium heat, stirring occasionally until crisp, 8 to 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, reserving the drippings in the skillet.
2. Thinly slice the scallions, keeping the white and light green parts separate from the dark green parts.
3. Add the sweet potatoes, bell pepper, and scallion whites and light greens to the skillet. Cook, stirring occasionally, until just beginning to soften, about 10 minutes.
4. Stir in 1/2 cup of water, salt, paprika, cumin, and garlic powder. Cover and cook, stirring occasionally, until the potatoes are mostly tender, 8 to 12 minutes.
5. Uncover and increase heat to medium-high. Cook, stirring occasionally, until potatoes are tender and browned in spots, and all the liquid has evaporated, 5 to 7 minutes.
6. Stir in the reserved bacon and reserved scallion greens.

14. Pumpkin Bread

Ingredients:

• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1½ sticks (¾ cup) unsalted butter, softened
• 2 cups sugar
• 2 large eggs
• 1 (15-oz) can 100% pure pumpkin

Instructions:

1. Preheat the oven to 325°F. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour.
2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined.
3. In a large bowl, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy. Beat in the pumpkin.
4. Add the flour mixture and mix on low speed until combined.
5. Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.

15. Cinnamon Roll Casserole

Ingredients:

• 1/4 cup butter, melted
• 2 (12.4 ounce) cans refrigerated cinnamon rolls with icing
• 4 large eggs
• 1/2 cup heavy cream
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• 1 cup chopped pecans
• 1/4 cup maple syrup

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C). Pour melted butter into a 9×13-inch baking dish.
2. Cut each cinnamon roll into 8 pieces and spread over the bottom of the dish. Set icing aside.
3. Whisk eggs in a large bowl. Whisk in heavy cream, cinnamon, and vanilla until combined; pour over cinnamon rolls. Sprinkle with pecans and drizzle with maple syrup.
4. Bake in the preheated oven until golden brown, about 25 minutes. Remove from the oven and let cool for 15 minutes.
5. Microwave the reserved icing for 10 to 15 seconds and drizzle over the cooled casserole.

Enjoy these lazy and delicious fall breakfast recipes!