This sourdough breakfast casserole is the best make-ahead breakfast for a weekend brunch or special occasion! It’s an easy recipe loaded with sourdough bread chunks, fluffy eggs, savory breakfast sausage, and melty cheddar cheese.
This recipe is a lot like my sausage breakfast casserole, with the addition of sourdough bread. If you’re looking for another easy overnight breakfast, check out my crockpot breakfast casserole with hash browns!
With Easter and Mother’s Day around the corner, I thought I’d share one of my best brunch recipes! This sourdough breakfast casserole has saved my bacon on more than one occasion. It needs very few ingredients (only 6, to be exact) and it’s super easy to throw together before a gathering.
I don’t know about you, but my goal for Mother’s Day and other holiday brunches has always been simple: no cooking and no cleaning on the day, whenever possible. Luckily, I can prep this breakfast casserole the night before. It makes it much easier to take the morning off.
Reasons to Love This Breakfast Casserole Recipe
- Make it ahead. If you’re expecting company for brunch, or if you’re just planning a lazy weekend, this overnight sourdough breakfast casserole is the answer. Assemble it ahead of time, and it’s ready in the fridge the following day. Just bake, and enjoy.
- Fluffy bread chunks. I make a lot of hash brown breakfast casseroles with potatoes as the base, so I thought I’d mix it up with bread this time. It’s the perfect excuse to use up leftover sourdough! Soft, fluffy, flavor-soaked bread chunks make this casserole satisfying and filling.
- Any occasion. This recipe is ideal for feeding a crowd, whether it’s a holiday breakfast, brunch, or otherwise. I made this breakfast casserole for my son’s teachers’ appreciation lunch once, and I got emails afterward certifying that it was a hit. Fluffy bread and eggs, melted cheese, savory sausage… what’s not to love?
Ingredients You’ll Need
Not only is this sourdough breakfast casserole a wonderful way to use up older sourdough, but it’s a great recipe to use up an abundance of eggs, too. Below are some notes on the ingredients you’ll need. Scroll down to the recipe card for the printable list with the full amounts and details.
- Breakfast Sausage – You can use pork, chicken, turkey or any type you’d like. Feel free to swap breakfast sausage for chorizo or Italian sausage for a spicier version.
- Sourdough Bread – You’ll want to use a loaf of day-old, stale bread (fresh bread is too soft and becomes mushy). Cut the bread into cubes or tear it into crouton-sized chunks. If you don’t have sourdough, any similar, crusty bread does the trick (French bread, ciabatta, etc.).
- Cheese – I love sharp cheddar, but you can use any shreddable, melty cheese. Other good options are Monterey or Pepper Jack cheese, Mozzarella, Provolone, Swiss, and Gouda.
- Eggs
- Dijon Mustard – You could also substitute yellow mustard or whole grain if you’d like.
- Milk – Any dairy or non-dairy milk will work.
How to Make a Sourdough Breakfast Casserole
I love hosting, but the last thing I want to do is get up at 6 AM to prepare breakfast for a house full of people. And, let’s face it, a house full of people does not want to face me after I’ve gotten up at 6 AM. I am many things, but an early riser isn’t one of them!
That’s why I love this sourdough breakfast bake. It’s quick to prepare the night before in a few simple steps:
- Cook the sausage. Break up and brown the sausage in a hot skillet. Drain the grease and set the sausage aside.
- Assemble the casserole. Whisk the eggs, mustard, and milk in a bowl. Meanwhile, spread about ½ bread cubes into the bottom of a greased casserole dish. Add ½ cup of shredded cheese and then the sausage. Then, pour the egg mixture evenly over the casserole and add the remaining bread and cheese. Press everything down into the egg so that it soaks through.
- Refrigerate. Now, cover and refrigerate the breakfast casserole overnight. Bring it back to room temperature before you plan to bake it.
- Bake. Bake the casserole in a 350ºF oven for 45-55 minutes, until a knife stuck into the center comes out clean, without any eggy streaks.
Recipe Tips and Variations
- Stale the bread quickly. I find this recipe turns out best with bread that’s a few days old. It soaks up the egg mixture without becoming overly mushy. If you don’t have stale sourdough handy, you can lightly toast the bread cubes in the oven to dry them out before you use them in the casserole.
- Different protein. You can swap the breakfast sausage for another type of ground sausage (see the Ingredients section for ideas). Or, try adding another protein, like diced ham or bacon, or a meat-free alternative like plant-based mince or the crumbled tofu from my tofu tacos.
- Add veggies. Love sautéed mushrooms? Add them! You can also bulk up this sourdough breakfast casserole with diced sautéed bell peppers, caramelized onions, and greens, like spinach and kale.
- Give it some spice. Add some heat with shredded Pepper Jack cheese or fresh or pickled jalapeños, or you can sprinkle in chili flakes.
Serving Suggestions
This sourdough breakfast casserole is a meal-in-one, but if I’m serving a hungry brunch crowd I’ll often accompany it with some easy sides, like baked beans and a berry fruit salad. Of course, there’ll be raspberry mimosas for the adults and homemade Orange Julius for the kids!
Storing and Reheating Leftovers
- Refrigerate. You can store any leftover breakfast casserole covered airtight in the fridge for up to 3 days.
- Reheat. Warm the casserole under foil in a 350ºF oven, or reheat individual servings in the microwave.
- Freeze. Wrap the cooled casserole in a double layer of plastic wrap or foil (you can also wrap individual slices) and freeze for up to 2 months. You can reheat the casserole from frozen, or thaw it in the fridge beforehand.
More Overnight Casseroles to Try
Spray a 13×9 inch baking dish with non-stick spray. Set aside.
In a large skillet brown sausage until fully cooked. Drain and set aside.
1 pound ground breakfast sausage
In a large bowl mix together eggs, mustard and milk, until well combined.
8 eggs, 1 Tablespoon Dijon mustard, 2 cups milk
Place about 1/2 of the bread cubes into the bottom of the prepared baking dish. Spread in a single layer. Sprinkle with 1/2 cup of the cheese, and all of the sausage.
6 cups sourdough bread, 1 cup sharp cheddar cheese
Pour the egg mixture evenly over the sausage.
Sprinkle the remaining bread and cheese evenly over the top, and gently press down until most of the bread is covered.
Wrap with plastic wrap, and place in the fridge overnight.
In the morning, remove from the fridge and bring to room temperature.
Preheat oven to 350 degrees. Bake for 45-55 minutes until a knife comes out clean.
Calories: 351kcal | Carbohydrates: 17g | Protein: 22g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Cholesterol: 248mg | Sodium: 685mg | Fiber: 1g | Sugar: 1g
Nutrition information is automatically calculated, so should only be used as an approximation.
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