Apple pie meets breakfast bake in this delicious Apple Breakfast Bake, loaded with dried cranberries and pecans and drizzled with warm maple syrup.
Well, we did it! We finally made it to the orchard to pick apples yesterday…..and not a moment too soon. The orchards around here are starting to get picked clean, and some of them are already closed for the season. Who knew pick-your-own apples were such a hot commodity??
Luckily, a few phone calls was all it took to avert apple picking disaster, and just like that, we were back in business. Thank goodness….because the girls were SO excited about it and ended up having the best time they’ve ever had picking apples! They were climbing ladders and running through the rows of trees and searching for the best apples…..and, of course, sampling plenty of them along the way!
We ended up coming home with $30 worth of apples…..a big bag and a small bag, both filled to the brim and overflowing. Enough apples that I might wonder what to do with all of them…..if I didn’t have the kids I have, that is. They are apple LOVERS, and can easily eat 2-3 apples a day….EACH! But. Before they gobble them all up, this Apple Breakfast Bake is on my must-make list. It’s sweet and satisfying and full of delicious apple flavor, and with the addition of dried cranberries and pecans, it really is the perfect dish for fall!
But. Before they gobble them all up, this Apple Breakfast Bake is on my must-make list. It’s sweet and satisfying and full of delicious apple flavor, and with the addition of dried cranberries and pecans, it really is the perfect dish for fall!
Apple Breakfast Bake
Ingredients
- 8 eggs
- 1 1/2 cups milk
- 1 cup all purpose flour
- 3 Tablespoons maple syrup OR sugar
- 2 teaspoons vanilla extract
- 1 teaspoon apple pie spice
- 1/2 teaspoon salt
- 1/2 cup butter
- 1/4 cup packed brown sugar
- 3 Granny Smith apples peeled and thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup pecans
Instructions
- Combine egs, milk, flour, sugar, vanilla, cinnamon and salt in a blender and mix until smooth.
- Heat the butter and brown sugar in a 9×13 inch baking dish at 425 degrees until butter melts. Stir apples, pecans, and dried cranberries into the butter.
- Bake until the butter sizzles.
- Pour egg mixture over apple mixture. and sprinkle with a small amount of brown sugar.
- Bake at 425 degrees 20-25 minutes until golden brown or until a knife inserted in the center comes out clean.
- Serve with maple syrup.
Meaghan+Voigt says
This looks great, Cathy! Yum! We went apple picking yesterday, too! So fun…I love autumn!
Julie+@+Tastes+of+Lizzy+T says
I love that this is low in sugar and packed with protein! Looks great, Cathy!
Ashley @ Wishes & Dishes says
Cathy, this looks amazing!!
Nicole @ Or Whatever You Do says
Your apple breakfast bake looks fantastic! Forget pumpkin, apple cinnamon tastes like “fall” to me. Great photos too!
Deb+@+Cooking+on+the+Front+Burner says
Great looking recipe Cathy – we have one tree in our yard – we still have lots of apples to pick – come on over with the kiddoes!
Teresa says
Great idea for breakfast, Cathy. I would love to taste this!
Jess says
Looks incredible! 🙂
Summer+Davis says
Cathy! YUMMY! This is making my mouth water! I love Granny Smiths for cooking too, but my favorite apple to eat is a Pink Lady – Yes please! #client
Cindy Eikenberg says
Cathy, oh my, I want a big plate of this for breakfast right now! This looks incredibly delicious!
Laura O| Petite Allergy Treats says
I love hearing how family celebrate fall and all the fun activities. And this apple bake is another great family tradition you’ve started! Pinned
Amanda N says
Made this today for a brunch and it was a hit! I think I would add more cranberries/pecans next time as I really love them. Will make this again. Thanks!