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Apple Cheddar Crescent Casserole
By Francesca Zani
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
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Yields:
6 serving(s)
Prep Time:
10 mins
Total Time:
1 hr
We’re so eager for apple cheddar season that we made a casserole version of our bundles. If you love an apple cheddar pastry, I assure you that you’ll enjoy an eggy breakfast version too. When it comes to this casserole, think breakfast strata with buttery, caramelized apples, and lots of sharp cheddar. If you’re in need of a quick fall-forward recipe to throw together for a weekend brunch, you can easily turn to this one.
The crescent dough:
Don’t be alarmed that you’re using raw biscuit dough here—the biscuits will puff up and settle towards the top half of the casserole. I opted for a rounded crescent roll dough since it’s easier to unravel and break apart.
How to layer the casserole:
When layering, you’ll add half of the torn dough, cheese, and apples and pour the egg mixture over the top. Finish with more dough, then cheese, and apples scattered about. It will help to push your spatula dough a little to make sure all biscuits are swimming in the mixture. A hit of fresh thyme completes the casserole package.
Storage:
This casserole can be made 2 days ahead. Let cool, cut into portions if desired, wrap in foil, and refrigerate. Reheat in a 350° oven, keeping an eye on it so the eggs don’t overcook, about 15 minutes.
Did you try making this? Let us know how it went in the comments!
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Ingredients
- 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
- Step 1Preheat oven to 350°. Grease an 8" x 8" stainless steel pan with butter.
- Step 2In a medium skillet over medium-high heat, melt 1 Tbsp. butter. Cook apples, stirring frequently, beginning to soften, about 4 minutes.
- Step 3Stir in 1/4 tsp. thyme and 1/4 tsp. nutmeg. Continue to cook, stirring frequently, until apples are slightly brown and caramelized, about 4 minutes more. Let cool slightly.
- Step 4In a medium bowl, whisk eggs, milk, salt, and remaining 1/2 tsp. nutmeg. Tear half of rounds into 1" to 1 1/2" pieces and arrange on bottom of prepared dish. Sprinkle with half of cheese and half of apples. Pour egg mixture over. Tear remaining rounds until 1" to 1 1/2" pieces and arrange over egg mixture. Top with remaining cheese and apples.
- Step 5Bake casserole until golden brown and puffy, 35 to 40 minutes. Let cool about 5 minutes. Sprinkle with remaining 1 3/4 tsp. thyme. Drizzle with honey (if using).
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