Do you use green apples for decorating during Fall?
I’m always looking for ways to use them in cooking – you know, so I can replenish them regularly with fresh. Last year, I shared the Candied Yams with Green Apples side dish that I crave every Fall season.
This year, I tried a recipe with sour apple in a breakfast casserole.
Does that sound weird?
This is the standard “put everything together the night before and refrigerate over night” breakfast casserole. We’ve all seen them. We’ve all made them.
The unique thing here, of course besides the apples, is you must fold the ingredients in the morning before baking. See the difference between the pictures?
After making the casserole for the first time a couple of weeks ago, I changed pretty much everything about it, including the folding process. HH wasn’t a huge fan of the original recipe, but I saw possibilities with it.
I wanted to share the source of the original recipe in case you’d like to try it. But, my printed recipe has no blog name or URL on it, and it was a site I’d never seen before that day. (Couldn’t find it in my history log, either. I’m so talented at losing track!)
The original recipe makes a huge amount, so I made adjustments for a smaller yield during the transformation. After changing to this current recipe and testing it, HH is a fan now!
I think you and your family will be fans, too!
- 1 pound package of regular sausage (I used Jimmy Dean)
- 3 small tart apples, chopped into ½" pieces (I used Granny Smith)
- 2 tablespoons butter
- 4 cooked biscuits (frozen or home-made), chopped into 1" pieces
- 6 large eggs
- ½ teaspoon spicy brown mustard
- 1-1/2 cup sharp Cheddar cheese, divided
- 1-1/2 cup milk (I used low fat)
- Salt and pepper to taste
- Break sausage into small pieces while browning in skillet. Drain on paper towel and discard fat. Let sausage cool while you saute' chopped apples in 2 tablespoons butter. Remove from pan and set aside.
- Spray 9" x 9" or 7 x 11" glass baking dish with vegetable spray. Place biscuit pieces in bottom of dish. Add sausage and apples.
- In medium-sized bowl, mix the eggs, mustard, milk, and 1 cup of cheese. Pour over ingredients in baking dish. Sprinkle with salt and pepper to taste. Cover and refrigerate at least 2 hours or overnight.
- After refrigeration, remove cover and fold ingredients gently. Bake covered in 340-degree (yes, you read that right) oven for 30 minutes. Remove cover and bake 20 minutes more. Remove from oven, sprinkle with ½ cup of sharp Cheddar cheese and return to the oven for 10 minutes.
Fall is such a fun time of year! This recipe is perfect for a crisp Fall morning.
Enjoy this casserole, y’all!
I’m sharing this post with Metamorphosis Monday. Follow me over there to see the great links!