Apple And Pecan Breakfast Casserole Recipes

APPLE AND PECAN BREAKFAST CASSEROLE

Apple and Pecan Breakfast Casserole image

Make and share this Apple and Pecan Breakfast Casserole recipe from Food.com.

Provided by weekend cooker

Categories Breakfast

Time 40m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 14

Ingredients

4 -5 tart cooking apples, peeled, and sliced
3/4 cup chopped pecans
3/4 cup golden raisin
6 tablespoons packed brown sugar
1 teaspoon ground cinnamon
1/4 cup margarine
6 medium eggs
1 1/2 cups orange juice
1 cup flour
1 teaspoon salt
4 tablespoons sugar
1 tablespoon brown sugar
extra cinnamon
maple syrup

Steps:

In a large skillet, saute apples, pecans, raisins, brown sugar, cinnamon, and margarine until apples begin to soften, stir often, approximately 6 minutes.
Place in a buttered 9x13 baking dish.
In a large mixing bowl, combine eggs, orange juice, salt, and flour and beat till mixture is smooth, and stir around edges of bowl.
Pour over apple mixture. Sprinkle with 4 tablespoons sugar, and cinnamon, about 1 tablespoon.
Bake uncovered at 400 degrees for 20-25 minutes or until a knife inserted near center of casserole, comes out clean.
Serve with maple syrup.

APPLE FRITTER BREAKFAST CASSEROLE

Apple Fritter Breakfast Casserole image

Time 45m

Number Of Ingredients 16

Ingredients

5 granny smith apples (the more spots, the better!), peeled, cored and diced
6 Tablespoons butter
1 cup packed brown sugar
1/2 teaspoon cinnamon
Pinch of nutmeg
1 teaspoon corn starch
2 Tablespoons warm water
----------------------
6 large croissants, chopped into chunks (these are pre-made croissants that I pick up at my local grocery store bakery section, not croissant dough).
1/2 cup heavy cream
1/2 cup cinnamon apple sauce (or 1/2 cup apple butter)
3 eggs, lightly beaten
1/8 teaspoon cinnamon
----------------------
3/4 cup powdered sugar
4 Tablespoons Heavy Cream

Steps:

Preheat oven to 375*F In a large skillet, melt butter over medium heat. Add brown sugar and stir until incorporated. Add cinnamon and nutmeg, mix well. Add diced apples and stir to coat. Simmer mixture for 5 minutes or until apples are soft and to the desired texture. I recommend tasting one to see if it's soft enough. In a small bowl combine cornstarch and water. Mix well then add cornstarch mixture to apples and stir. Remove from heat and set aside. In a 9x13 casserole dish, lay out croissant pieces, spreading out so they cover the bottom of the pan. Top croissants with apple mixture. Spreading evenly over croissants. In a separate bowl combine heavy cream, apple butter (or apple sauce), eggs and cinnamon. Mix well. Pour apple butter mixture over croissants and apples. Drizzle over the top to cover apples. Bake for 25 minutes. When casserole is removed from oven, allow to sit for 5 minutes. While casserole is cooking, in a small bowl combine heavy whipping cream and powdered sugar 1/4 cup at a time. Add more heavy cream 1/2 teaspoon at a time if needed. Mixture should be thick but should drip from spoon when held in air. Drizzle casserole with icing and serve immediately.

Nutrition Facts : Calories 374 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 101 milligrams cholesterol, Fat 19 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 229 grams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

BAKED APPLE AND PEAR WITH OATS AND PECANS

Baked Apple and Pear with Oats and Pecans image

This recipe makes a delicious, simple, gluten-free breakfast or dessert. I made it as described, but it would be just as good with either fruit by itself and other kinds of nuts and sweeteners. Serve with a dollop of Reddi-wip® if you like.

Provided by Marcia

Categories Apple Desserts

Time 45m

Yield 2

Number Of Ingredients 7

Ingredients

1 large pear - peeled, cored, and chopped (about 1 cup)
1 large apple - peeled, cored, and chopped (about 1 cup)
2 tablespoons maple syrup
1 tablespoon balsamic vinegar
1 teaspoon ground cinnamon
¼ cup gluten-free, old-fashioned rolled oats
2 tablespoons chopped pecans

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line an 8-inch square baking dish with parchment paper.
Combine apple and pear in the parchment-lined baking dish and drizzle maple syrup and vinegar over the fruit. Sprinkle with cinnamon and toss gently to combine. Sprinkle oats and pecans evenly over the top without mixing them in. They are meant to stay on top to become a bit crunchy.
Bake in the preheated oven, uncovered, until oats are lightly browned and crunchy and the fruit is soft and juicy, about 30 minutes.

Nutrition Facts : Calories 261.1 calories, Carbohydrate 54.1 g, Fat 5.9 g, Fiber 8.1 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 6.5 mg, Sugar 34.7 g

SWEET POTATO AND APPLE CASSEROLE

Sweet Potato and Apple Casserole image

This wonderful sweet potato recipe tastes like a dessert. It's always a favorite.

Provided by Tamby Plue

Categories Side Dish Casseroles Sweet Potato Casserole Recipes

Time 1h15m

Yield 8

Number Of Ingredients 9

Ingredients

3 sweet potatoes, peeled and quartered
½ cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 large cooking apples - peeled, cored and cut into 1/4 inch rings
¼ cup all-purpose flour
¼ cup firmly packed brown sugar
¼ cup butter
¼ cup chopped pecans

Steps:

Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook 25 minutes, or until tender but firm. Drain, cool and cut into 1/4 inch slices.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish.
In a small bowl, mix brown sugar, cinnamon and nutmeg.
Layer sweet potatoes, brown sugar mixture and apples in the prepared baking dish.
In a medium bowl, mix flour, brown sugar, butter and pecans. Sprinkle over the sweet potatoes.
Bake in the preheated oven 30 minutes, or until lightly browned.

Nutrition Facts : Calories 239.2 calories, Carbohydrate 41.2 g, Cholesterol 15.3 mg, Fat 8.5 g, Fiber 3.4 g, Protein 1.7 g, SaturatedFat 4 g, Sodium 74.1 mg, Sugar 27.8 g

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