Description
This Apple Cheddar Crescent Casserole is a deliciously comforting brunch or breakfast dish featuring tender, caramelized Granny Smith apples, sharp cheddar cheese, and flaky crescent dough baked together in a buttery custard. The blend of sweet, savory, and aromatic thyme and nutmeg creates a flavorful layered bake that’s perfect for family gatherings or a cozy weekend meal.
Ingredients
Scale
Casserole Base
- 1 Tbsp. unsalted butter, plus more for pan
- 1 large Granny Smith apple, cored, 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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8″ x 8″ stainless steel pan generously with butter to prevent sticking and add flavor.
- Cook Apples: In a medium skillet over medium-high heat, melt 1 tablespoon of unsalted butter. Add the finely chopped Granny Smith apples and cook, stirring frequently, for about 4 minutes until they begin to soften.
- Season and Caramelize: Stir in 1/4 teaspoon of fresh thyme leaves and 1/4 teaspoon of ground nutmeg. Continue cooking, stirring often, until the apples are slightly browned and caramelized, about 4 more minutes. Remove from heat and let cool slightly.
- Mix Custard: In a medium bowl, whisk together the 7 large eggs, 1 2/3 cups whole milk, 1 1/2 teaspoons kosher salt, and the remaining 1/2 teaspoon of nutmeg until fully combined.
- Assemble Casserole: Tear half of the crescent dough rounds into pieces about 1 to 1 1/2 inches in size and arrange evenly on the bottom of the prepared pan. Sprinkle half of the shredded sharp cheddar cheese and half of the cooked apples over the dough. Pour the egg mixture evenly on top. Tear the remaining crescent dough into pieces of the same size and scatter over the egg mixture. Finally, top with the remaining shredded cheddar and cooked apples.
- Bake: Place the casserole in the oven and bake for 35 to 40 minutes, or until the top is golden brown and the casserole is puffed and set.
- Finish and Serve: Remove from the oven and let cool for about 5 minutes. Sprinkle the top with the remaining 1 3/4 teaspoons of fresh thyme leaves. If desired, drizzle with 1 tablespoon of honey to add a subtle sweetness before serving.
Notes
- For best flavor, use fresh thyme and freshly ground nutmeg.
- Letting the casserole rest briefly after baking helps it set and makes serving easier.
- The crescent dough adds a flaky texture but you can substitute with puff pastry if preferred.
- Adjust the amount of honey to suit your taste or omit for less sweetness.
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 320
- Sugar: 7g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 210mg
