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
Ingredients
- 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
Instructions
- 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.
Annie says
This looks so great!! I love a good breakfast dish!
Polly says
My son is not a fan of breakfast sausage, so I may have to substitute there, but this is definitely going to be our Christmas breakfast this year! I can’t wait to try this!
Julie Clark says
Sure! You could do bacon or ham…or even potatoes!
Polly says
Happy New Year, Julie! I just had to let you know that I made this for our Christmas morning breakfast (with a couple of tweaks–I toasted the bread in the oven before assembling and I added bacon instead of substituting) and my son LOVED it! It was SO good and so easy…I’ll definitely be making this again!
Linda @ 2 Cookin' Mamas says
This looks perfect for Christmas morning! Love the addition of the sourdough bread!
cathy - Noble Pig says
I absolutely love this, so perfect for all the holiday breakfasts.
Carrie @Frugal Foodie Mama says
I just love a good savory breakfast casserole! 🙂 This sounds amazing, and I loved that you used sourdough bread in this.
Trish - Mom On Timeout says
This casserole has all my favorites! It looks like a wonderful weekend breakfast to me!
Olivia @ livforcake says
Oh my goodness, this looks amazing!! Here I am, 9am, stomach full of coffee but nothing else and SO wishing I could have a HUGE slice of this right now!
Julie Clark says
I wish I could share with you!!
Michelle | A Latte Food says
This looks like pure comfort food! Breakfast casseroles might be my favorite breakfast food of all time!
Maryanne @ the little epicurean says
I agree! Make ahead meals are just what the holidays need! Thanks for all the tips! This would be a perfect addition to my family’s Christmas morning buffet!
Chrissie Baker says
Breakfast casseroles are pretty much the best invention ever and yours looks fantastic!!
Anonymous says
Does this freeze well before baking?
Julie Clark says
I’ve never tried it. Sorry! Sounds like a good idea, though!
Kate says
I’m about to try this with Jalapeno/Cheese bread. I’ll try to remember to come back and let you know how it goes. Have a vegetarian in the group, so I’ll skip the meat and try mushrooms. Wish me luck. and thank.
Julie Clark says
I love the idea of jalapeno cheddar bread!
Cici says
In the 1950’s, my mother used to substitute the sausage with mushrooms…….otherwise, the very same recipe!!…..so light and delish!!! Always a favorite for holiday mornings and a ladies luncheon with a little gems salad!! 🙂
Cici says
oops………SAUTEED mushrooms!! 🙂
Carla says
I have made this before with one little addition: right before you pop it in the oven, top it with a can of cream of mushroom soup mixed with 1/4 cup of milk. So good!!!
Julie Clark says
I bet that makes it so creamy!
Katie Wagner says
Is this okay to make two days ahead of time?
Julie Clark says
I think it would be!
Katie Wagner says
Thanks, Julie! Merry Christmas to you & yours!