Sourdough Egg Breakfast Casserole

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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.

You know of my love for all things sourdough. Sourdough pancakes, biscuits and pizza dough are just 3 of the recipes I make for my family in regular rotations.

If you end up with some leftover sourdough bread you need to use up, this is the recipe for you. Whether it is a weekday morning or a holiday breakfast, the way to make it more relaxing is to prepare a make-ahead, overnight casserole. This sourdough egg breakfast casserole is the one you should try.


About this sourdough egg breakfast casserole:

  • Flavor: 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 and pairs so well with the spicy sausage.
  • Texture: I like the texture of this breakfast casserole because it isn’t too wet. The sourdough bread soaks up the egg and milk mixture, making it easy to serve.
  • Method: Make this casserole the night before and let it rest overnight, or make it in the morning and refrigerate until dinner for a delicious brinner recipe.

4 Parts to this Breakfast Casserole

There are 4 key parts to this recipe: eggs, sharp cheddar cheese, sourdough bread and sausage:

  • Eggs give you high-quality protein packed with vitamins, minerals and antioxidants. The perfect way to start the day.
  • Make your own sourdough bread, or buy a loaf off the day old rack at the grocery store.
  • 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 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. 😊
  • Make our special homemade turkey sausage. 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 (or pork) for a lean, delicious homemade sausage recipe.
eggs, cheese and bread sitting on a table

Overnight Breakfast Casserole

Overnight breakfast casseroles are perfect for holidays and weekend brunch. Just prepare the casserole the day before, cover with aluminum foil, let the pan sit in the refrigerator 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.

If you need to serve this on the same day, plan at least 2 hours to let the casserole sit so that the egg & milk mixture can soak into the bread. After 2 hours, bake as the recipe below suggests.

Recipe Variations

  • Use any day old bread you’d like, or even leftover hamburger or hot dog buns. It will change the flavor slightly, but it will work.
  • Ground pork or even beef can be seasoned with breakfast sausage flavor, so use up what you have in the fridge.
  • Like a little spice? Try pepper jack cheese in place of cheddar cheese.
  • Add ½ to 1 cup of diced veggies (think peppers, kale, onion, broccoli florets, tomatoes or even potatoes) to add color and nutrients.
  • Add more seasoning such as fresh herbs or garlic.
about tastes of lizzy t

Make it a meal.

Looking for what to serve with this casserole? Try one of these:

sourdough egg breakfast casserole in a 9x13" baking pan
sourdough egg breakfast casserole in a 9x13" baking pan

Sourdough Egg Breakfast Casserole

4.85 from 26 votes
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.
Servings 15 servings
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

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  • 8-10 slices white sourdough bread cut into cubes (about 4 cups)
  • 1 pound turkey breakfast 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 9×13 baking dish with non-stick cooking spray.
  • Place bread in the greased baking dish.
  • Sprinkle the browned sausage over top the sourdough bread cubes.
  • 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 350ºF.
  • 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.



The calories shown are based on the recipe being divided into 15 servings, with 1 serving being 1 piece. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.


Calories: 286kcal | Carbohydrates: 21g | Protein: 19g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 191mg | Sodium: 675mg | Potassium: 241mg | Sugar: 2g | Vitamin A: 450IU | Vitamin C: 0.7mg | Calcium: 194mg | Iron: 2.4mg
Course Breakfast
Cuisine American
Calories 286
Keyword cheesy egg casserole, overnight breakfast casserole, sourdough breakfast casserole

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About JulieJulie Clark

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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1 year ago

5 stars
LOVE this cinnamon roll recipe! It’s delicious and is always a hit with guests! My one tip is to check the rolls at 15 min and then every 5 min or so till they’re done as mine were almost over baked at 20min. Delicious though!

Susan Brotzman
3 years ago

5 stars
Delicious. I just made it for Mother’s Day and everyone loved it. I substituted baked ham and added green onion. Really really good.