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A sweet and savory apple breakfast bake that includes eggs, maple sausage, and cheddar cheese is an easy, satisfying brunch dish that you can bake right away, or prepare the night before. Drizzle each slice with warm maple syrup!
Table of Contents
- Can apple be used for breakfast?
- The Best Apples for Baking
- Ingredients
- How to Make a Sausage and Apple Breakfast Bake
- What to Serve with this Sausage and Apple Breakfast Bake
- Preparation and Storage Tips
- Recipe Variations
- Tips for the best apple breakfast bake recipe
- Maple Sausage and Apple Breakfast Bake Recipe
Crisp, sweet apples, sharp cheddar cheese, and fluffy eggs are a match made in breakfast heaven! Add some maple-flavored breakfast sausage and a custard that starts with Bisquick, and you’ve got a hearty, easy, and cozy way to start the day. If you love breakfast casseroles as much as we do, you’ll definitely want to try Sallie’s overnight breakfast casserole, Amish baked oatmeal with apples and cinnamon, and this croissant breakfast casserole with berries!
Can apple be used for breakfast?
Absolutely! Here in Virginia, we take great pride in our local apples, and we use them at every meal of the day. From fried apples or coffee cake in the morning, to sandwiches for lunch, applesauce or apple dip for snack, sweet-and-savory chicken and apple or pork and apple dishes for supper, and of course, apple cakes and apple pies for dessert…any time is a good time for apples!
Do apple and eggs go together?
Yes! It’s kind of a surprising combination, but similar to apples and cheddar cheese, the sweet-and-savory pairing of apples and eggs actually works really well. Here in Virginia, I’ve seen apple quiches and apple breakfast casseroles on many different restaurant menus — all of which inspired this dish.
I essentially used my friend Sallie’s Bisquick breakfast bake as the foundation for this recipe. I swapped out some of the meats and veggies in her original casserole, and instead added apples and maple sausage to mine. The end result is brunch perfection!
The Best Apples for Baking
You can use just about any of your favorite apples in this apple breakfast bake. I used tart Granny Smith apples here, but I also like Honey Crisp apples, Gala apples, or Pink Lady apples in this recipe. Fuji, Braeburn, and Jonagold apples are other sweet options that hold up well in the baking process. In general, you want firm (not mushy) apples for baking.
Do you have to peel the apples?
This is a matter of personal preference. I like to peel the apples so that they blend nicely into the casserole, and you’re not left with any tough or chewy bits of peel to contend with. If you don’t mind the extra texture that you get with the peels, then you can certainly leave them on.
Ingredients
This is just a quick overview of the ingredients that you’ll need for the sausage, egg, and baked apple breakfast casserole. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Maple breakfast sausage: a roll of bulk maple sausage is easiest. If you have maple sausage links, you’ll just need to remove the casings so that you can brown and crumble the meat in the skillet.
- Sweet onion: for savory flavor that pairs nicely with the apples and sausage.
- Apples: I like Granny Smith or Honey Crisp apples, which have a firm texture and hold up well in the baking process.
- Cinnamon-sugar: enhances the flavor of the apples. You can omit this ingredient if you like, or just use a light dusting of ground cinnamon.
- Sharp cheddar cheese: because every good egg casserole needs plenty of cheese! Feel free to sub with another good melting cheese, such as Monterey Jack, Colby, Colby Jack, mozzarella, Gouda, Gruyere, or Swiss.
- Eggs: create a custard and gives the casserole structure.
- Milk: use whole milk or 2% milk for the best flavor and texture. You need some fat for a nice mouthfeel in the custard, so I don’t recommend lower-fat alternatives.
- Bisquick: this “secret” ingredients adds great flavor and texture to the custard. The end result is a lot like a crustless quiche.
- Butter: I use salted butter, but you can use unsalted butter if that’s your preference.
How to Make a Sausage and Apple Breakfast Bake
Flexibility is key — especially when hosting a holiday brunch or entertaining overnight guests. This easy breakfast casserole gives you the option of assembling the dish the night before and baking it off in the morning, or baking it right away. Whatever works best for you!
I’ve included the detailed directions in the recipe card below, but here’s the quick overview:
- Brown the sausage and onion.
- Layer the ingredients in the dish.
- Pour the Bisquick and egg mixture over top.
- Bake for about 1 hour.
What to Serve with this Sausage and Apple Breakfast Bake
Round out your brunch spread with a variety of other dishes. The make-ahead breakfast casserole pairs nicely with any of these sides:
- Fresh Fruit Salad
- 3-Ingredient Buttermilk Biscuits
- Virginia Country Ham Biscuits
- Baked Apple Cider Donuts
- One-Bowl Pumpkin Muffins or Pumpkin Bread
- Cranberry Salad
- Farmhouse Cinnamon Rolls
- Sour Cream Coffee Cake with Cinnamon Streusel or Apple Coffee Cake
- One-Bowl Apple Bread or Apple Cinnamon Muffins
- One-Bowl Cranberry Orange Muffins, Cranberry Orange Scones, or Cranberry Bread
- Orange Muffins or Morning Glory Muffins
- Cinnamon Roll Monkey Bread
- French Farmhouse Breakfast Cake
- Brown Sugar Cinnamon Muffins
- Banana Nut Bread
- Pancakes or Waffles
- Ham Steaks with Brown Sugar Glaze
- Yogurt and Homemade Granola
- Southern Fried Apples or Baked Apple Slices with Brown Sugar and Cinnamon
Preparation and Storage Tips
- Make Ahead: if it’s more convenient, you can assemble the casserole the night before you plan to bake it. Cover and chill overnight. In the morning, allow the dish to sit on the counter for about 30-60 minutes before baking. If it’s still cold when it goes into the oven, you may need to increase the total baking time.
- Storage: Leftover apple breakfast bake will keep in an airtight container in the refrigerator for 3-4 days. Bake a big pan on the weekend and reheat individual servings for quick breakfasts throughout the week!
- How to Freeze: Bake in a freezer-safe pan (like a foil disposable pan) and cool completely. Wrap well in foil and freeze for up to 3 months. Defrost in the fridge the night before you plan to eat the casserole.
- How to Reheat: Reheat the casserole in a 350°F oven for about 30 minutes, or until warmed through. You can also reheat individual slices in the microwave for about 1 minute.
Recipe Variations
- Substitute gluten-free Bisquick or other similar brands of all-purpose baking mixes for the regular Bisquick. You can even make your own homemade Bisquick mix.
- To serve a smaller family, cut all of the ingredients in half and bake the casserole in an 8-inch square pan.
- Any sausage will work well in this casserole. We love the maple flavor, but a regular mild or spicy pork breakfast sausage will also be good.
- Use ham or bacon instead of the sausage.
- Instead of cheddar, try other good melting cheeses like Monterey Jack, Pepper Jack, Colby, Swiss, Gouda, or Gruyere.
Tips for the best apple breakfast bake recipe
- Use whole milk, 2% milk, or cream for this recipe. I don’t recommend lower-fat or fat-free alternatives, since the fat in the milk or cream helps create the rich egg custard for the dish.
- Choose a firm-flesh apple, such as Granny Smith green tart apples or Honey Crisp apples for the best texture.
- Cover. The casserole needs about 45 minutes – 1 hour, depending on the type of dish and your individual oven. This long baking time gives the cheese on top a chance to get really crispy and brown. If you prefer a lighter crust on your casserole, tent loosely with foil about halfway through baking.
- Garnish. I like to add a bright, fresh garnish to the casserole just before serving. Chopped fresh parsley is nice, but just about any of your favorite herbs (such as thyme, rosemary, or sage) will work.
More Breakfast Casserole Recipes to Try
Sausage Breakfast Casserole
10 hours hrs 10 minutes mins
Croissant Breakfast Casserole with Berries
2 hours hrs 5 minutes mins
Tater Tot Breakfast Casserole
1 hour hr 20 minutes mins
Maple Sausage and Apple Breakfast Bake
Ingredients
- 1 lb. maple breakfast sausage (such as Jimmy Dean brand or Johnsonville brand)
- ½ cup finely diced sweet onion
- 2 cups peeled and diced apples (such as Granny Smith or Honey Crisp)
- 2 teaspoons cinnamon-sugar
- 2 cups shredded sharp cheddar cheese
- 6 large eggs
- 3 cups milk
- 1 cup Bisquick (or other all-purpose baking mix)
- ½ cup (1 stick) butter, melted and slightly cooled
- Optional, for serving: warm maple syrup
Instructions
- If the sausage is in links, remove the casings. Brown the sausage and onion in a skillet over medium-high heat, breaking up the sausage with a wooden spoon, until the sausage is no longer pink and the onion is translucent, about 5-7 minutes. Transfer the sausage and onion to a paper towel-lined plate to drain and cool while you prepare the rest of the ingredients.
- Grease or spray a 9 x 13-inch baking dish with non-stick cooking spray. In the prepared dish, layer the apples first, and then sprinkle with cinnamon-sugar. Add the sausage and onion over top; sprinkle with cheese.
- In a large bowl, whisk together the eggs, milk, Bisquick, and melted butter. Pour over the layered ingredients in the dish. Bake right away, or cover and refrigerate overnight until ready to bake. When ready to bake, if the casserole has been chilled, place the baking dish on the counter to come to room temp for at least 30-60 minutes.
- Preheat the oven to 350°F. Bake, uncovered, for 45 minutes – 1 hour, until set. Tent the dish loosely with foil if it starts to get too dark before the casserole is done. Serve with warm maple syrup, if desired.
Notes
- Use whole milk, 2% milk, or cream for this recipe. I don’t recommend lower-fat or fat-free alternatives, since the fat in the milk or cream helps create the rich egg custard for the dish.
- Choose a firm-flesh apple, such as Granny Smith green tart apples or Honey Crisp apples for the best texture.
- Cover. The casserole needs about 45 minutes – 1 hour, depending on the type of dish and your individual oven. This long baking time gives the cheese on top a chance to get really crispy and brown. If you prefer a lighter crust on your casserole, tent loosely with foil about halfway through baking.
- Garnish. I like to add a bright, fresh garnish to the casserole just before serving. Chopped fresh parsley is nice, but just about any of your favorite herbs (such as thyme, rosemary, or sage) will work.
2% is lower fat milk. I added sour cream to the egg mixture to add a little zip and it worked out great
Sounds delicious! Glad you enjoyed it, Scott!
Yum! Yum! This is so similar to a recipe I have made since college days! The main difference is bacon (when in a rush, I used Real Bacon bits) and canned apples (not to be confused with apple pie filling). So delicious, can be partially made the night before & travels well. Always a hit. I bet this will too! I can’t wait to try this version. I’m certain it’ll be delicious! Thanks Blair! I love trying different breakfast/brunch ideas! And who doesn’t love breakfast for dinner as well?
Ooooh, great tips, Kris. Your version sounds delicious, too. Hope you have a wonderful week!