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Sourdough Breakfast Casserole

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“I needed to use up some sourdough bread that was going stale, so I came up with this winner. I served this with a side of fresh blackberries.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 6 eggs
  • 1 12 tablespoons sour cream
  • 14 cup milk
  • 12 teaspoon salt
  • 14 teaspoon coarse black pepper
  • 3 slices sourdough bread, cut into cubes
  • 8 frozen precooked sausage links
  • 1 green onion, sliced very thin
  • 12 fresh sliced mushrooms
  • 34 cup shredded cheddar cheese, divided

Directions

  1. Whisk together the eggs, sour cream, milk, salt and pepper.
  2. Add the bread cubes, stir to coat and set aside.
  3. Defrost the sausage links and chop into pieces or small slices.
  4. To the bread and egg mixture, add the vegetables, sausage and 1/2 cup of the cheese; mix until everything is combined.
  5. Pour into greased 2 qt covered casserole dish.
  6. Bake at 350 for 30 minutes.
  7. Remove lid and sprinkle the remaining 1/4 cheese over the top; return to oven without the lid and bake an additional 15 minutes.

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