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Apple Butter Biscuit Breakfast Bake

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Apple Butter Biscuit Breakfast Bake combines tender biscuit pieces, rich apple butter, fresh apples, and cinnamon-spiced custard in an easy breakfast casserole. Baked until golden and softly set, it is perfect for weekend brunches and holiday mornings.

Ingredients

  • 2 cans refrigerated biscuit dough, about 16 biscuits
  • 1 cup apple butter
  • 2 medium apples, peeled, cored, and diced
  • 6 large eggs
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1/4 cup brown sugar
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans or walnuts, optional
  • Maple syrup, powdered sugar, or glaze, for serving

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray.
  2. Separate the refrigerated biscuits and cut each one into quarters or bite-sized pieces.
  3. Peel, core, and dice the apples into small pieces.
  4. Arrange half of the biscuit pieces across the bottom of the prepared baking dish. Spoon half of the apple butter between and over the biscuits, then scatter half of the diced apples on top.
  5. Add the remaining biscuit pieces, apple butter, and apples, distributing them evenly throughout the dish.
  6. In a large bowl, whisk together the eggs, whole milk, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until thoroughly combined.
  7. Slowly pour the egg mixture over the biscuits. Gently press the biscuit pieces into the custard without completely compacting them.
  8. Drizzle the melted butter over the top and sprinkle with chopped pecans or walnuts, if desired.
  9. Let the assembled casserole rest for 10 minutes so the biscuit pieces can begin absorbing the custard.
  10. Bake for 35 to 45 minutes, until the biscuits are golden brown and the custard in the center is completely set and reaches 160°F (71°C). Loosely cover with foil if the top browns too quickly.
  11. Let the breakfast bake rest for 5 to 10 minutes before serving with maple syrup, powdered sugar, or glaze.

Notes

  • Use a thick, richly flavored apple butter to add concentrated apple flavor without excess liquid.
  • Firm apples such as Honeycrisp, Granny Smith, or Pink Lady hold their texture well during baking.
  • For extra crunch, add toasted pecans or walnuts between the layers and over the top.
  • For a caramel apple variation, drizzle caramel sauce over the casserole before serving.
  • Ground ginger, cloves, allspice, or apple pie spice can be added for stronger fall spice flavor.
  • Small cubes of cream cheese can be scattered throughout the casserole for creamy, tangy pockets.
  • Store leftovers in the refrigerator for 3 to 4 days or freeze individual portions for up to 2 months.
  • For advance preparation, prepare the custard, apples, and other components separately and assemble shortly before baking so the raw biscuit dough does not become overly saturated.

Nutrition

Find it online: https://thefamilycooking.com/apple-butter-biscuit-breakfast-bake/