Sourdough Breakfast Skillet

5 from 1 vote

A heart and healthy sourdough breakfast skillet made with eggs and long fermented sourdough starter for a delicious breakfast the whole family will love!

Course Breakfast

Cuisine American

Keyword Easy Sourdough Recipe, Healthy Breakfast Ideas, Sourdough, Sourdough Discard, Sourdough Recipes, Sourdough Starter

Prep Time 15

Cook Time 25

Servings people

Calories 280kcal

Author Mary Rose

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
2 cups chopped kale or spinach

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.
After sautéing the potatoes and onions and before adding the egg mixture, add the chopped raw greens.
Meanwhile, preheat the oven to 400 degrees F.
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.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days.

For a make ahead option, assemble the casserole and cover with aluminum foil.

Bake off the next morning.

Nutrition