6 - 8 oz bulk breakfast sausage
1/2 cup milk
1/4 cup maple syrup
1 small Granny Smith apple, peeled, coarsely chopped
Heat oven to 375 (F). Spray 1 1/2 quart casserole with cooking spray. Meanwhile in 10-inch frying pan, cook sausage over medium heat, stirring frequently, until no longer pink. Drain on paper towel lined plate.
In medium bowl, beat eggs, milk and syrup until well blended. Cut rolls into 3/4 inch cubes; add to egg mixture. Stir to coat. Stir in sausage and apple. Pour into casserole.
Bake 35 - 40 minutes or until puffed and golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.