I enjoy this recipe because it combines simple ingredients in a satisfying, seasonal way. I like the contrast between the tender apples and the melty sharp cheddar, and I appreciate how the crescent dough rises to the top while still soaking up the rich egg mixture. It’s effortless to assemble and makes a beautiful centerpiece for a brunch table.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 Tbsp unsalted butter, plus more for pan 1 large Granny Smith apple, cored, finely chopped (about 1 1/2 c.) 2 tsp fresh thyme leaves, divided 3/4 tsp ground fresh nutmeg, divided 7 large eggs 1 2/3 cups whole milk 1 1/2 tsp kosher salt 1 (8-oz.) can Pillsbury Crescent Rounds 8 oz sharp orange cheddar, shredded (about 1 1/2 c.), divided 1 Tbsp honey (optional)
Directions
I start by preheating the oven to 350°F and greasing an 8×8-inch pan with butter.
In a medium skillet over medium-high heat, I melt 1 tablespoon of butter and cook the chopped apples, stirring often, for about 4 minutes until they start to soften. I stir in 1/4 teaspoon thyme and 1/4 teaspoon nutmeg, cooking for another 4 minutes until the apples are lightly browned and caramelized. I let them cool slightly.
In a medium bowl, I whisk together the eggs, milk, salt, and the remaining 1/2 teaspoon nutmeg.
I tear half of the crescent rounds into 1- to 1½-inch pieces and arrange them on the bottom of the buttered baking dish. I sprinkle half of the shredded cheddar and half of the apples over the dough. I pour the egg mixture on top.
I tear the remaining crescent rounds into similar-size pieces and place them over the egg mixture. I top with the rest of the cheddar and apples.
I bake for 35–40 minutes, until the casserole is golden brown and puffed. After cooling for about 5 minutes, I sprinkle the top with the remaining thyme and drizzle with honey if I want a sweet finish.
Servings and Timing
This recipe serves 6 people. Prep Time: 10 minutes Total Time: 1 hour
Variations
I sometimes add crispy sage leaves for extra autumn flavor. When I want more sweetness, I stir a bit of brown sugar into the apples as they caramelize. I also enjoy using smoked cheddar or a blend of cheeses for a deeper savory taste. For a heartier version, I add cooked breakfast sausage or chopped nuts for texture.
Storage/Reheating
I store leftovers in the refrigerator for up to two days. I prefer reheating slices in a 350°F oven for about 10–15 minutes so the texture stays crisp and the eggs warm evenly. This casserole can also be made ahead—once cooled, I wrap it in foil and refrigerate until ready to reheat and serve.
FAQs
Can I use a different type of apple?
Yes, I like Honeycrisp or Pink Lady for a sweeter variation.
Can I use crescent sheets instead of rounds?
Yes, I simply tear them into pieces the same way.
Can I make this ahead?
Yes, I bake it fully, cool it, and refrigerate for up to two days before reheating.
Do I have to caramelize the apples?
I prefer it because it deepens the flavor, but raw apples will still cook through.
Can I add onions or herbs?
Yes, sautéed onions or fresh sage work beautifully.
Can I use low-fat milk?
I can, but whole milk gives the richest texture.
Why did my casserole sink a little?
It’s normal—the eggs puff in the oven and settle as they cool.
Can I replace the cheddar?
Yes, Gruyère, Gouda, or white cheddar melt wonderfully.
Can I freeze the casserole?
I avoid freezing because the egg texture can change.
What can I serve this with?
I like pairing it with a fresh green salad or breakfast sausages.
Conclusion
I find Apple Cheddar Crescent Casserole to be a warm, comforting, and wonderfully layered brunch dish that highlights the best flavors of fall. With caramelized apples, savory cheddar, and soft crescent dough, it transforms simple ingredients into a crowd-pleasing, cozy meal I love making again and again.
A cozy fall-inspired brunch casserole made with buttery crescent dough, caramelized apples, sharp cheddar, and a rich egg custard. Sweet, savory, and comforting—perfect for crisp mornings or gatherings.
Ingredients
1 Tbsp unsalted butter, plus more for greasing pan
1 large Granny Smith apple, cored and finely chopped (about 1 1/2 cups)
Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter.
In a skillet over medium-high heat, melt 1 tablespoon butter. Add chopped apples and cook about 4 minutes until softening. Stir in 1/4 teaspoon thyme and 1/4 teaspoon nutmeg; cook 4 more minutes until lightly caramelized. Let cool slightly.
In a bowl, whisk eggs, milk, salt, and remaining nutmeg until well combined.
Tear half the crescent rounds into 1–1 1/2-inch pieces and place them on the bottom of the baking dish. Sprinkle with half the cheddar and half the apples. Pour egg mixture over the top.
Tear remaining crescent pieces over the egg mixture. Top with remaining cheddar and apples.
Bake 35–40 minutes until puffed and golden brown. Let cool 5 minutes, then sprinkle with remaining thyme and drizzle with honey if desired.
Notes
Add crispy sage for extra autumn flavor.
Stir a little brown sugar into the apples for a sweeter casserole.
Use smoked cheddar or mixed cheeses for deeper savory notes.
Add cooked breakfast sausage or nuts for a heartier version.
