Sourdough Egg Breakfast Casserole
User Reviews
4.9
Sourdough Egg Breakfast Casserole
Description
The casserole starts with sourdough bread cut into cubes, providing structure and a sturdy base to absorb the custard mixture. Cooked and crumbled turkey breakfast sausage is evenly spread over the bread, followed by a generous layer of freshly shredded sharp cheddar cheese, which melts during baking to create creamy pockets of flavor.
A mixture of eggs, whole milk, dry mustard powder, salt, and black pepper is beaten and poured over the layered ingredients. Chilling the casserole covered for several hours or overnight allows the bread to soak the egg custard thoroughly, resulting in a tender, cohesive dish after baking.
Baking at 350ºF, initially covered, helps the casserole set without drying out. Uncovering it for the final bake promotes a lightly browned top and a puffed center. Cut into squares and serve warm as a satisfying breakfast or brunch entrée.
This casserole divides into about 15 servings. Calorie counts are approximate and vary with brands and ingredient types. The inclusion of dry mustard adds depth without requiring additional spices.
Ingredients
- 8-10 lices sourdough bread cut into cubes (about 4 cups, white
- 1 pound turkey breakfast sausage crumbled and cooked
- 8 ounces cheddar cheese about 2 cups, freshly shredded, sharp
- 12 large egg
- 2 1/4 cups milk whole
- 2 teaspoons mustard powder dry
- 1 teaspoon salt
- 1/2 teaspoon black pepper ground
Instructions
- Spray a 9x13 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.
Notes
- Cubing and evenly distributing the bread ensures the custard soaks properly for uniform texture.
- Cover and refrigerate the assembled casserole for at least 6 hours or overnight to improve custard absorption.
- Using freshly shredded sharp cheddar cheese enhances melting and flavor.
- Bake covered at 350ºF, then uncover to finish for an even, browned top and set middle.
- This recipe yields approximately 15 servings; portion size affects nutritional values.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15servings
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 21g | 7% |
| Protein | 19g | 38% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 191mg | 64% |
| Sodium | 675mg | 28% |
| Potassium | 241mg | 5% |
| Sugar | 2g | 4% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 194mg | 19% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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