Leftover sourdough bread? Make this delicious sourdough breakfast casserole.
Sourdough Breakfast Casserole
Holiday mornings can be hectic, but breakfast doesn’t need to be complicated. This sourdough breakfast casserole is an easy, crowd-pleasing dish that’s perfect for busy mornings, family gatherings, or brunch. It uses leftover bread and comes together quickly; you can assemble it the night before and bake it in the morning for a stress-free start to the day.
What you need
- Sourdough bread, cubed
- Cooked bacon, crumbled
- Grated mozzarella cheese
- Large eggs
- Whole milk
- Dry mustard
- Salt
- Ground black pepper
Which bread works best?
This recipe calls for sourdough, but you can use any bread you prefer. Fresh or day-old bread both work well; day-old bread will soak up the custard more evenly, while fresh bread yields a softer texture. Leftover sourdough is ideal and adds a pleasant tang, but feel free to substitute your favorite loaf.
Make ahead and freeze
This casserole is great for make-ahead meals. You can fully bake it, let it cool, then wrap tightly in plastic wrap and aluminum foil and freeze for up to two months. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) for about 20 minutes or until heated through. Alternatively, assemble the casserole, refrigerate overnight (6–12 hours), and bake the next morning.
How to make sourdough breakfast casserole
- Spray a 9×13-inch baking dish with non-stick cooking spray.
- Place the cubed bread evenly in the prepared dish.
- Sprinkle 1/4 cup of the cooked bacon over the bread.
- Top with the grated mozzarella.
- In a medium bowl, whisk together the eggs, milk, dry mustard, salt, and pepper until the yolks are fully blended.
- Pour the egg mixture evenly over the bread and cheese so all pieces are moistened.
- Cover the casserole with plastic wrap or foil and refrigerate overnight or for at least 6 hours to allow the custard to soak into the bread.
- When ready to bake, preheat the oven to 350°F (175°C).
- Bake the covered casserole for 40 minutes. Remove the foil, sprinkle the remaining cooked bacon over the top, and bake an additional 10–15 minutes, or until the center is puffed and set and the edges are lightly golden. Serve warm.
Sourdough Breakfast Casserole
A delicious breakfast casserole and a great way to use up leftover sourdough bread.
Ingredients
- 4 cups white sourdough bread cubed
- 1 cup crisp cooked bacon crumbled
- 2 cups mozzarella cheese grated
- 12 large eggs
- 2 1/4 cups whole milk
- 2 teaspoon dry mustard
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
Instructions
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Spray a 9×13 baking dish with non-stick cooking spray.
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Place cubed bread into the prepared dish.
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Sprinkle 1/4 cup of cooked bacon over the bread.
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Sprinkle the grated cheese over the bread.
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In a medium bowl, whisk together the eggs, milk, dry mustard, salt, and pepper until smooth.
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Pour the egg mixture over the cheese and bread, ensuring everything is evenly coated.
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Cover with plastic wrap or foil and refrigerate overnight or at least 6 hours.
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Preheat the oven to 350°F (175°C).
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Bake covered for 40 minutes. Remove the foil, sprinkle the remaining bacon on top, and bake 10–15 more minutes until the center is set and slightly puffed. Serve warm.
What is your favorite breakfast to serve when your family gathers?
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