Start your day with a high protein breakfast. Sourdough bread and sharp cheddar cheese give this traditional egg breakfast casserole a slight tang that your taste buds will love.
Sourdough Egg Breakfast Casserole
If you’re following us on Instagram or Facebook. you’ll know that we’re spending the week in Destin, Florida. It’s been gorgeous. I’ll go to Florida at any time, but when we escape to The Sunshine State during the middle of December in Ohio, it is simply amazing.
The one reason I’m ready to get back home? Good, home cooking. Our hotel has a breakfast and as thankful as I am for having a breakfast that I don’t have to fix myself, I am so ready to eat something other than hard-boiled eggs, an apple and V-8 juice. I got completely spoiled last week when every morning I pulled out this Sourdough Egg Breakfast Casserole.
Protein-packed, egg breakfast casseroles always shout “holidays” to me. One way to make your Christmas (or any holiday) morning more relaxing is to prepare a make-ahead, overnight casserole. Have you ever made one before? Just prepare the casserole the day before, let it sit in the fridge overnight, then pull it out in the morning and bake. You’ll get to enjoy a delicious breakfast but not sacrifice any time with the family on that special morning.
There are three key ingredients to this recipe: eggs (of course!), sharp cheddar cheese and sourdough bread.
Eggs give you high-quality protein packed with vitamins, minerals and antioxidants. Sharp cheddar cheese and sourdough bread give this recipe a touch of tang. It may sound strange to have a tangy, savory breakfast casserole, but trust me, it’s a fabulous twist!
If you make your own sourdough bread, feel free to do so. Although I love homemade bread, I bought a sourdough loaf at the store to save time.
And the sharp cheddar cheese? Take the time to buy a block of cheese and shred it yourself. Why should you shred your own cheese? The main reason is because you’re simply getting just cheese. Pre-shredded cheese has many additives. I find that when I shred my own cheese the melted cheese is much creamier and not as greasy. It’s worth washing the cheese grater. 🙂
One last thing that makes this casserole special is our homemade turkey sausage. Our sausage seasoning recipe has no sugar. Did you know that many store-bought sausage brands contain hidden sugar? I’d rather have a cookie for my daily sugar intake, thank you. This sausage made with seasonings you most likely have in your pantry has a seriously savory flavor that is so much better than rolls of sausage from the store. Add the seasoning to a pound of ground turkey for a lean, delicious homemade sausage recipe. It’s what we used in this casserole and I highly recommend you use it, too!
This casserole will be on our breakfast table for many holiday mornings this year.
Here’s 3 Holiday Breakfast Tips from Ohio Egg Farmers:
- Sleep in on Christmas morning! Make a breakfast casserole the night before. Pop it in the oven when you wake up for a warm and hearty breakfast!
- Cut down on holiday stress by making a breakfast casserole weeks, or even months, ahead of time. Freeze it before or after baking it. Just make sure to eat the casserole within three months!
- When making a baked egg dish, pour your egg mixture on top of the layer of meats, breads, cheeses and vegetables. This helps the egg mixture soak into the ingredients and ensures the dish is moist and delicious.
- Egg dishes should be cooked until an internal temperature of 160°Fahrenheit is reached to prevent foodborne illness. Visit OhioEggs.com for more cooking and safety tips from Ohio’s egg farmers.
Sourdough Egg Breakfast Casserole
- 8-10 slices large of white sourdough bread cut into cubes (about 4 cups)
- 1 pound turkey sausage crumbled and cooked
- 8 ounces freshly shredded sharp cheddar cheese about 2 cups
- 12 large eggs
- 2 1/4 cups whole milk
- 2 teaspoons dry mustard
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- Spray a 9x13 baking dish with non-stick cooking spray.
- Place bread in the prepared dish.
- Sprinkle the browned sausage over top the bread.
- Sprinkle the freshly grated cheese over top the sausage.
- In a medium-size bowl, beat together the eggs, milk, dry mustard, salt and pepper. Beat until all of the egg yolks are well mixed.
- Pour the egg mixture over the cheese.
- Cover the casserole with plastic wrap or foil and refrigerate overnight or for at least 6 hours.
- Preheat the oven to 350 degrees.
- Bake the casserole, covered with foil, for 30 minutes. Uncover and bake for an additional 15-20 minutes or until the middle of the casserole is puffed and set.
- Cut into squares and serve warm.