Sourdough Breakfast Skillet | Easy to make Casserole
An easy to make Sourdough Breakfast Skillet that is full of flavor and quick to make!
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When mornings are hectic, it’s always a great idea to have some easy and healthy breakfast ideas on hand.
This recipe combines long fermented sourdough starter, eggs, and fresh veggies to make a nutritious and easy breakfast the whole family will love.
Perfect for a weekend brunch and a great way to up the protein of your breakfast and add long fermented grains.
You don’t need a special occasion for this breakfast, but it would be the perfect Christmas morning meal!
My favorite breakfast recipe always has eggs and some form of sourdough, so this recipe is the perfect way to combine those in one skillet!
Serve along side fresh bread with avocado for a healthy fat.
Why I love this Sourdough Skillet Recipe
This easy sourdough breakfast casserole recipe is made with sourdough starter or sourdough discard straight from the jar, so this is a no wait sourdough recipe.
A delicious breakfast that can be made ahead of time and baked off the next morning.
If you are brand new to sourdough, you will need to make a sourdough starter
What is active sourdough starter?
Active starter is starter that has been fed within the last 24 hours and is active and bubbly.
What is Sourdough Discard?
Sourdough discard is hungry starter that has not been fed recently. It may have a liquid on top and an acetone odor.
Ingredients you will need to make this Sourdough Breakfast Skillet
For exact ingredient amounts, see recipe card below
There are so many great options for this skillet. Be creative and add your favorite veggies! My favorite thing about recipes like this is the versatility.
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I like to make this breakfast in a Cast Iron Skillet
This is the Glass Jar I store my sourdough starter in
Step-by-step Instructions for making this Sourdough Breakfast Skillet
Preheat a cast iron skillet over medium heat.
Cube potatoes in 1 inch cubes and chop the onion.
Add 1-2 tablespoons of olive oil to the preheated pan and add the potatoes and onions.
Saute for 10-12 minutes, stirring often.
Preheat oven to 400 degrees F.
In a large bowl, whisk eggs. Add 1 tsp salt and 1/2 tsp black pepper.
Add finely chopped pepper and minced garlic.
Pour the egg mixture into the potatoes and onions. Add the chopped kale or other leafy greens of your choice.
In a large mixing bowl, add the sourdough starter, salt, egg, and baking powder.
Pour over the egg and veggie mixture.
Bake in preheated oven for 10 minutes.
Shred the cheese and take the skillet out of the oven. Add the cheese on top and return to oven.
Continue to bake for 10-15 minutes or until top is golden brown.
NOTE: Sourdough starter can be used straight from the fridge. It does not have to come to room temperature.
To make this an overnight breakfast casserole, assemble the skillet and cover with aluminum foil.
Put in the fridge overnight and bake off the next morning.
This is a great recipe for making ahead.
Storage tips
Store leftovers in an airtight container in the fridge for 3-4 days.
Serving Suggestions
Serve this egg bake along side a slice of homemade sourdough bread for a breakfast that your taste buds will love!
Add breakfast sausage to amp up the protein even more!
Consider adding ground beef and serving as a dinner!
Sourdough Breakfast Skillet
Equipment
- 1 large skillet
Ingredients
For Egg Mixture
- 1 cup 1 inch cubed potatoes
- 1/2 onion, chopped
- 1 jalapeno pepper (may use any pepper you choose)
- 3 cloves garlic, minced
- 5 large eggs (add 1/2-1 tsp salt to the eggs)
- Salt and Pepper to taste
For sourdough topping
- 1 cup starter
- 1 egg
- 1/2 tsp salt
- 1 tsp baking powder
- 1 cup sharp cheddar cheese
Instructions
- Preheat a cast iron skillet over medium heat.
- Cube potatoes and chop onion.
- Add 1-2 tablespoons of olive oil to preheated pan.
- Add the potatoes and onions. Saute for 10 minutes, stirring often. Add salt and pepper to taste.
- Meanwhile, whisk eggs and add 1/2-1 tsp salt and black pepper.
- Add finely chopped peppers and minced garlic.
- Pour egg mixture over the potatoes and onions.
- In a large bowl, add starter, salt, baking powder, and egg.
- Whisk together until well combined.
- Pour over egg mixture.
- Bake for 10 minutes and remove from oven.
- Cover with shredded cheddar and put back in the oven.
- Bake 10-15 minutes or until golden brown.
