Why You’ll Love This Sourdough Breakfast Casserole Recipe
While I appreciate a good breakfast, this Sourdough Breakfast Casserole takes it to another level. It’s a warm, hearty dish that combines the tangy flavor of sourdough with the richness of eggs and cheese.
I love how it’s perfect for feeding a crowd or just enjoying as a cozy meal on a lazy morning. The ease of preparation means I can whip it up quickly, and the delightful aroma fills my kitchen while it bakes.
Plus, it’s versatile; you can customize it with your favorite veggies or meats. Trust me, this casserole will quickly become a breakfast favorite!
Ingredients of Sourdough Breakfast Casserole
When it comes to breakfast, there’s something truly special about a warm, hearty casserole that brings the whole family together. This Sourdough Breakfast Casserole isn’t only delicious but also super easy to throw together, making it a go-to recipe for busy mornings or lazy weekends.
Imagine this: you wake up to the tantalizing aroma of baked eggs and cheese wafting through your kitchen, as everyone gathers around the table, ready to dig in. Sounds dreamy, right? The best part is, you can customize it to your liking with whatever veggies or meats you have on hand, so feel free to get creative!
Here’s what you’ll need to make this scrumptious dish:
- 6 eggs
- 1 1/2 tablespoons sour cream
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon coarse black pepper
- 3 slices sourdough bread, cut into cubes
- 8 frozen precooked sausage links, defrosted and chopped
- 1 green onion, sliced very thin
- 1/2 cup fresh sliced mushrooms
- 3/4 cup shredded cheddar cheese, divided
Now, let’s talk about the ingredients for a second. The sourdough bread is a star player here, lending its tangy flavor and chewy texture to the casserole.
If you’re feeling adventurous, you could even use different types of bread, like whole grain or brioche, but I mean, why mess with a classic? The combination of eggs, cheese, and sausage brings a satisfying protein punch, while the veggies add freshness and color.
And hey, if you don’t have sour cream, you can swap it out with Greek yogurt for a healthier twist. So gather your ingredients, and let’s get ready to make some magic in the kitchen.
How to Make Sourdough Breakfast Casserole
Making a Sourdough Breakfast Casserole is as easy as pie—well, easier, really, since you don’t have to worry about crusts and rolling pins.
First, grab a mixing bowl and whisk together 6 eggs, 1 1/2 tablespoons of sour cream, 1/4 cup of milk, 1/2 teaspoon of salt, and 1/4 teaspoon of coarse black pepper. You want everything to be nice and blended, so don’t be shy about whisking. It’s a great way to work out any morning grumpiness, trust me.
Next, take 3 slices of sourdough bread and cut them into cubes—think about bite-sized pieces that are perfect for scooping up all that cheesy goodness. Toss those bread cubes into the egg mixture and stir gently to coat them. Let them soak for a bit while you get your sausage party ready.
Defrost 8 frozen precooked sausage links, chop them into slices or small pieces, and add them to the party along with 1 sliced green onion and 1/2 cup of fresh sliced mushrooms. Mix everything together until it’s all combined, and then stir in 1/2 cup of shredded cheddar cheese. Yes, this is the moment where your heart may skip a beat from the sheer cheesiness of it all.
Once you’ve got everything mixed well, pour the colorful concoction into a greased 2-quart covered casserole dish. It’s like filling a cozy little nest for your breakfast.
Pop it into the oven preheated at 350°F and bake for 30 minutes with the lid on. After that, you’ll want to remove the lid and sprinkle the remaining 1/4 cup of cheese on top. Return it to the oven, this time uncovered, for an additional 15 minutes.
You’ll know it’s done when the cheese is melted and bubbly, and your kitchen smells like a breakfast dream. And just like that, you’ve created a dish that’s not only hearty but also brings everyone together—what could be better?
Sourdough Breakfast Casserole Substitutions & Variations
After you’ve mastered the basic Sourdough Breakfast Casserole, it’s time to get creative with substitutions and variations that can suit your tastes or dietary needs.
For a vegetarian option, swap the sausage for spinach or bell peppers. If you’re dairy-free, use almond milk and a plant-based cheese. You can also mix in different proteins like diced ham or bacon.
Feel free to experiment with various cheeses, too—feta or pepper jack can add a unique twist. Don’t forget about herbs! Adding fresh thyme or basil can elevate the flavor profile.
Enjoy personalizing it to make it your own!
Additional Tips & Notes
To guarantee your Sourdough Breakfast Casserole turns out perfectly, I recommend prepping the ingredients ahead of time. It makes the assembly process a breeze!
If you want a bit more flavor, consider adding spices like garlic powder or paprika. For a vegetarian option, swap the sausage for more veggies or plant-based sausage.
Don’t forget to let the casserole sit for a few minutes after baking; it helps everything set nicely.
If you have leftovers, you can store them in the fridge for up to three days. Just reheat in the oven for that fresh-out-of-the-oven taste!
Enjoy your delicious creation!