Sourdough Breakfast Casserole
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This sourdough breakfast casserole is our go-to for holidays, weekend guests, or honestly any time we want something hands-off in the morning.
It’s inspired by a classic biscuits and gravy casserole we used to love, but this version is a little lighter and a lot easier thanks to the sourdough!
It’s become a bit of a tradition for Christmas morning around here. I prep it the night before, then toss it in the oven while we’re waking up or opening gifts.
It always bakes up golden and bubbly and it feeds a crowd without making a mess.
I use a good quality, store bought sourdough from The Essential Baking Company (we grab the 3-pack at Costco), but I’m hoping to start using my own homemade bread soon!
If you’re in the mood for something sweet, I also have a Sourdough Berry Stuffed French Toast Casserole that’s perfect for spring brunches.
Did you know? Sourdough is gentle on your stomach because the fermentation process breaks down gluten and phytic acid, making it way easier to digest.
Make It Your Own
This casserole is super flexible. Here are a few easy swaps if you want to mix things up:
Try ham or bacon in place of the breakfast sausage
Use your favorite cheese: cheddar, Gruyère, Monterey Jack, or even pepper jack for a kick
Add sautéed spinach or bell peppers for a veggie boost
Leave out the red pepper flakes if you’re serving kids or want a milder flavor
Leftovers And Reheating Tips
This casserole keeps really well in the fridge, which is perfect if you’re looking for an easy breakfast the next day or even a quick lunch.
To store, just pop the leftovers in an airtight container and keep them in the fridge for up to three days.
When you’re ready to reheat, microwave individual servings or warm the whole thing in a 300°F oven for about 15 to 20 minutes until it’s heated through.
I haven’t tried freezing it yet, so I’m not sure how the texture holds up—but if you give it a go, I’d really love to hear how it turns out!
Sourdough Starter Gravy Tip
If you keep a sourdough starter on hand, you can use that in place of the flour in the gravy. Swap the 2 tablespoons of flour for about ¼ cup of active starter (either discard or fed). Since starter is a mix of flour and water, this gives you the same thickening power while keeping all the flour in the recipe fermented.
Sourdough Breakfast Casserole
From Christmas morning to weekend brunch, this Sourdough Breakfast Casserole is a go-to crowd-pleaser. Packed with sourdough bread, protein, cheese, and a creamy gravy, it’s easy to prepare and always delicious!
Ingredients
- 6 cups sourdough bread, cubed
- 1 pound breakfast sausage
- 1 ½ cups shredded cheese
- 8 large eggs
- 2 cups milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
Instructions
- In a small saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1–2 minutes until golden and bubbly.
- Stir in the salt, black pepper, and red pepper flakes; let them bloom for 15–30 seconds.
- Slowly pour in the milk while whisking constantly to prevent lumps.
- Continue whisking until the gravy thickens to a smooth, pourable consistency.
- Remove from heat and set aside to cool slightly.
- In a skillet over medium heat, cook the breakfast sausage, breaking it up with a spoon as it browns.
- Cook until fully browned and no pink remains.
- Drain excess grease and set aside to cool.
- Grease a 9x13-inch baking dish with butter or non-stick spray.
- Add the cubed sourdough bread in an even layer.
- Top with the cooked sausage and shredded cheese.
- In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until fully combined.
- Pour the mixture evenly over the bread.
- Press down gently to help the bread absorb the liquid.
- Spoon the cooled gravy over the top, spreading gently to cover all layers.
- Cover and refrigerate overnight for the best texture and flavor.
- If short on time, let the casserole sit at room temperature for at least 30 minutes before baking.
- Preheat your oven to 350°F (175°C).
- Bake uncovered for 40–50 minutes, or until the top is golden and the center is set.
- Let the casserole cool for 5–10 minutes before slicing.
- Garnish with fresh herbs or a little extra cheese, if desired.
Notes
Sourdough Gravy Option:
You can replace the 2 tablespoons of flour in the gravy with about ¼ cup of sourdough starter. This works well with either active or discard starter and adds even more fermented goodness to the dish.
Looking for a Sweet Sourdough Breakfast? Try my Sourdough Berry Stuffed French Toast Casserole. It’s just as easy to prep ahead and makes for a beautiful holiday brunch.
FAQs
Can I make this without sausage?
Yes! Diced ham or bacon. Just make sure whatever you use is fully cooked before layering.
What kind of bread works best?
A rustic or crusty sourdough is ideal. Softer sandwich-style breads can get too soggy, especially after an overnight soak.
Do I have to refrigerate it overnight?
Nope! While overnight is great for flavor and convenience, letting it sit for just 30 minutes before baking still works well.
Can I make this dairy-free?
You can try using your favorite and trusted dairy free swaps! Though I haven’t tried making this recipe dairy free I bet it would work!
Can I use homemade sourdough?
Definitely! I’m actually planning to try that soon myself.
This sourdough breakfast casserole has quietly become a favorite in our home, especially during the holidays. It’s simple, comforting, and always seems to bring a little something special to the table without much fuss.
If you decide to make it, I’d really love to hear how it turns out for you.
Whether it becomes part of your Christmas morning tradition or just a weekend treat, I hope it brings a sense of warmth and togetherness to your table, just like it has to ours. Hugs!
For more sourdough breakfast recipes follow me on Pinterest!
Updated on: 04/30/2024
