Description
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)
- 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 cups), divided
- 1 Tbsp honey (optional)
Instructions
- 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.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast/Brunch
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 340
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 185 mg
