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 c. 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)
How to:
Preheat oven to 350°. Grease an 8″ x 8″ stainless steel pan with butter.
In a medium skillet over medium-high heat, melt 1 Tbsp. butter. Cook apples, stirring frequently, beginning to soften, about 4 minutes.
Stir 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.
In 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.
Bake 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).