Sourdough breakfast casserole is the perfect make ahead recipe! It’s creamy, inexpensive, and can feed a crowd.
Jump to RecipeChristmas Eve is one of my fondest childhood memories. My entire family would spend the night together, and wake up early to see what Santa had brought. Now as a mom with children of my own, I try to create traditions that they will cherish when they think of their childhood.
One of those traditions is Christmas morning with our family. We are blessed to live very close to our family. After opening gifts on Christmas morning, our parents come over and we all have breakfast together. I try to make something special for breakfast that we don’t regularly eat. Sourdough Breakfast Casserole fits the bill perfectly. It’s rich, hot, filling, and requires no effort from me on Christmas morning. We like to stay in our pajamas as long as possible drinking Wassail and being together.
I received this recipe several years ago from a dear friend, and have since modified it to suit our taste. I enjoy cooking with sourdough starter, but store-bought sourdough could be used. Simply skip over the bread making portion of this recipe.
Making The Bread
This site is great for getting started with sourdough. It’s very detailed, and will walk you through the process.
Start with bubbly active starter. I like to feed my starter the night before I want to bake so it is ready the next morning. Begin by whisking the starter with warm water and olive oil. Next, measure the flour and mix it with the salt. Combine the wet and dry ingredients in a large bowl to make a shaggy dough.
Once you have formed the dough cover it with a damp cloth, and let it rest for around 1 hour. After resting, knead the dough around in the bowl until it is smooth. Stretch and fold the edges of the dough over into the center, working in a circle. Next, cover the dough. Let it rise for 8-10 hours or until it has doubled in size.
After the first rise, turn the dough out on a floured surface. Again stretch and fold the edges of the dough to the center working in a circle, then place the dough seam side down. Gently pull the dough toward you forming a tight ball. I use a non-floured surface for this to get more traction. Lastly, place the dough in a dutch oven lined with parchment paper to rise. This time, the dough should only rise for 1-2 hours.
While waiting for the second rise, preheat the oven to 450°F. Score the bread using a sharp knife. Before baking the bread, decrease the oven temperature to 400°F. Bake the bread for 20 minutes with the dutch oven lid on. Remove the lid and continue baking for an additional 40 minutes.
My specific ratios for sourdough bread are:
- 150g active starter
- 300g warm water
- 25g olive oil
- 500g organic bread flour
- 12g salt
Allow the bread to rest for at least 30 min prior to slicing it.
Preparing The Sourdough Breakfast Casserole
Before baking, butter a 9×13 deep casserole dish. Cube the sourdough bread and place it in the bottom of the dish. Sprinkle the cheddar cheese and ham on top of the bread. Bacon or ground sausage would also be yummy in this recipe! I would decrease the butter if using a protein with fat. Pour the melted butter over everything. Next, beat together the milk, eggs, dry mustard, and salt. Pour the milk mixture over everything. Afterwards, place the casserole in the fridge for at least 6 hours or over night.
**I have found the longer the mixture sits prior to cooking, the better.
Next preheat the oven to 350°F. Bake uncovered for 1 hour or until there is a brown crust on top of the casserole. Serve warm!
Sourdough Breakfast Casserole
Ingredients
- 12 slices Sourdough bread
- 2 cups shredded cheddar cheese I use extra sharp
- 2 cups Cooked ham, chopped
- 1/2 cup Butter melted
- 6 Eggs
- 1 tsp Dry Mustard
- 1 tsp Salt
- Pepper to taste
- 4 cups Whole Milk
- 1/4 cup Parmesan cheese
Instructions
- Bake sourdough bread as directed.
- Cube bread and place it in the bottom of a 9×13 glass dish.
- Top the bread with the shredded cheddar cheese.
- Layer the ham on top of the cheese and bread.
- Pour melted butter over everything.
- Whisk together the eggs, milk, salt, pepper, and dry mustard.
- Pour milk mixture over the top of the bread.
- Sprinkle Parmesan cheese on top.
- Allow the casserole to sit in the fridge for at least 6 hours or overnight.
- Bake at 350°F for 1 hour or until bread is bubbly and brown on top.
- Serve warm.
I hope you enjoy this dish as much as we do. I also hope you create cherished memories with everyone you love.
For more of sourdough recipes, look at my previous post here.
[…] Sourdough Breakfast Casserole […]