Preheat your oven to 350°F (175°C) and butter the bottom and sides of an 8" x 8" baking pan.

In a medium skillet, melt 1 tablespoon of butter over medium-high heat. Add the chopped Granny Smith apples and sauté for about 4 minutes until softened.

Sprinkle fresh thyme and a pinch of nutmeg, then continue cooking for another 4 minutes until the apples are caramelized.

In a mixing bowl, whisk together the eggs and whole milk until smooth. Add a pinch of salt and nutmeg.

Tear half of the crescent dough into bite-sized pieces and layer them in the bottom of the prepared baking pan.

Sprinkle half of the shredded sharp cheddar over the dough, followed by half of the sautéed apples.

Pour the whisked egg mixture over the layered dough, cheese, and apples, gently pressing down to soak all the dough.

Scatter the remaining crescent dough over the top, followed by the remaining cheddar and apples.

Bake for 35-40 minutes until puffed and golden brown. Check with a toothpick to ensure it comes out clean.

Let the casserole cool for about 5 minutes, then garnish with fresh thyme and drizzle with honey before serving.