Sourdough Starter Breakfast Recipe

This sourdough starter breakfast recipe is the ultimate easy-to-make food-from-scratch recipe. You make it with the goodness of fresh eggs and cheese over a sourdough starter. It has a crispy fresh sourdough bread crust and is fluffy, soft, and moist inside. The golden eggs and cheese layer on top of the sourdough starter makes an exceptional presentation exciting everyone for breakfast. You make this simple, healthy, delicious sourdough no-knead breakfast recipe in less than 30 minutes.

Everyone needs extra time in the morning to prepare for the day; and a recipe to make a quick, healthy, and tasty breakfast for the whole family to enjoy. This sourdough breakfast casserole recipe is exactly what you are looking for. Putting all the ingredients together in only one skillet takes a few minutes. And then the oven will do the rest for you and bake it. Serve it in less than 30 minutes.

This super easy egg cheese sourdough breakfast recipe in a cast-iron skillet is a great recipe for father’s day brunch.

This is an ideal recipe for an easy lunch box for school and work.

Make this sourdough breakfast recipe ahead and pack it for a potluck or picnic during the spring and summer.

Ingredients

• Sourdough starter. Make sure your sourdough starter is active and bubbly! Otherwise, mix 1/4 teaspoon of baking soda per cup of sourdough to make the casserole crust fluffy.
• Eggs. Easy source of protein for breakfast.
• Cheese. I like sharp cheese, so I used cheddar. Any other cheese works fine, either sliced or shredded.
• Garlic and onion powder. Add lots of flavor to the dish. You may use fresh garlic and onion or any other vegetables you like. Chop them small and saute them first before adding them in. Less liquid results in a better crust and fluffier casserole.
• Oil. I used avocado oil to grease the skillet.
• Seasonings. Salt and pepper to taste and some sesame seeds. Add on your favorite spices/herbs and even seeds.

Instructions

Step 1. Layer it. Preheat the oven to 400 °F (or 200°C). Then turn on the stovetop medium-low and let the cast iron skillet heat up evenly. Add oil to the hot skillet and pour in one cup of sourdough starter. You will hear a nice sizzling sound. Sprinkle some salt on top of the sourdough starter as needed. Next, break four eggs right on top of the sourdough starter one by one.

Step 2. Season it. Then, take a knife or fork and scramble eggs on top of the sourdough starter in the skillet. Make sure not to poke inside the dough much. Season eggs with salt and pepper to taste. Use less salt than usual since cheese is a salty ingredient. Sprinkle onion and garlic powder on top of the scrambled eggs.

Step 3. Cheese and garnish it. Layer thin slices of cheddar cheese on top of the eggs. Sprinkle some sesame seeds on top for garnish.

Step 4. Bake and serve it. Bake it uncovered until the cheese is bubbly and golden brown. Do not overbake the casserole. It will continue cooking while cooling off on a hot cast iron skillet. Serve with your favorite sides, and enjoy!

Tips

• Feed your sourdough starter. Feed it the night before, so it will be bubbly and ready to use in the morning.
• Use baking soda. You do not need to add baking soda when using an active sourdough starter. Add baking soda to the flat sourdough discard. Mix 1/4 teaspoon of baking soda per cup of sourdough then pour it into the skillet. This will result in a fluffy crust.
• Use a thick sourdough starter. Thick sourdough starter consistency rather than a runny consistency works better.
• Use a cast iron skillet. If possible, use a cast-iron skillet to make this dish. It will result in even cooking and a nicer, crispy crust. And, of course, keeps your food warm longer.
• Adjust cooking time. Depending on your skillet, adjust for cooking time. This recipe will cook faster in a wider and open skillet.

Substitutions and variations

• Substitute sourdough starter with any bread. You can easily substitute sourdough starter with whatever bread you have on hand. Slice the bread and layer them on your baking dish and follow the rest of the recipe instructions. Adjust for cooking time. It will cook faster.
• Substitute cheddar cheese. Use your favorite cheese. Either shredded or sliced works.
• Replace eggs. Replace or add on other cooked proteins like chopped or ground chicken, turkey, and beef. Also, sausages, fish fillets, beans, or other legumes work too.
• Substitute onion powder and garlic powder. Use finely chopped onion, garlic, peppers, broccoli, tomatoes or other vegetables. Remove their excess liquid, and sauté them for the best result. Less liquid results in a fluffier crust. Add them to the top of the eggs before adding the layer of cheese.
• Use other spices and herbs. Add your favorite spices and herbs to the dish to customize the flavor to your preferences; e.g. cayenne pepper, cumin, turmeric, basil, rosemary, thyme, or Italian seasonings.
• Make the casserole crust thin. Use less sourdough starter (1/2 cup instead of 1 cup) as you wish. But make sure to adjust for cooking time. It will bake faster.
• Make it vegan. Leave out the eggs and use plant base cheese.

Equipment

I used an 8-inch cast-iron skillet to bake the sourdough breakfast recipe. Everything tastes extra yummy when cooked in cast-iron cookware.

Storage and reheat

Store this sourdough breakfast recipe in an air-tight container for up to 3 days in a refrigerator. Whenever ready to serve it, let it heat up slowly on a stovetop or microwave for a few seconds. You can freeze it in a freezer-safe bag for up to 3 months. Thaw it in the fridge the night before and heat it the same way.

How to serve it

Serve this sourdough breakfast recipe with a bowl of sweet fruit salad or yogurt. Or serve it with avocado and tomato slices. I served it with sweet green grapes.

Related Recipes

Some of my other delicious breakfast recipes include:

• Nutella waffles
• Baked oats with no banana
• Chicken salad croissant

I hope you get to make and love this healthy sourdough breakfast idea recipe as much as we do.

Please let me know how you did it. I love to hear from you!

Please rate, comment, and share this recipe on Pinterest. Thank you!

FAQ

Sourdough Starter Breakfast Recipe

The ultimate easy sourdough starter breakfast recipe with the goodness of fresh eggs and cheese on top of a crispy and fluffy sourdough starter.

4.93 from 40 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 4 Servings

Calories 352 kcal

Ingredients

  

1x2x3x

• 1 cup of active sourdough starter
• 4 eggs
• 4 oz cheddar cheese sliced or shredded
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tbsp oil to grease the skillet I use avocado oil.
• Salt and black pepper to taste
• Sesame seed for garnish

Instructions

 

• Layer it.

   Preheat the oven to 400 °F. Then turn on the stovetop medium-low and let the cast iron skillet heat up evenly. Add oil to the hot skillet and pour in one cup of sourdough starter. You will hear a nice sizzling sound. Sprinkle some salt on top of the sourdough starter as needed. Next, break four eggs right on top of the sourdough starter one by one.
• Season it. Then, take a knife or fork and scramble eggs on top of the sourdough starter in the skillet. Make sure not to poke inside the dough much. Season eggs with salt and pepper to taste. Use less salt than usual since cheese is a salty ingredient. Sprinkle onion and garlic powder on top of the scrambled eggs.
• Cheese and garnish it. Layer thin slices of cheddar cheese on top of the eggs. Sprinkle some sesame seeds on top for garnish.
• Bake and serve it. Bake it uncovered until the cheese is bubbly and golden brown. Do not overbake the casserole. It will continue cooking while cooling off on a hot cast iron skillet. Serve with your favorite sides, and enjoy!

Notes

Tips

• Feed your sourdough starter. Feed it the night before, so it will be bubbly and ready to use in the morning.
• Use baking soda. You do not need to add baking soda if you use an active sourdough starter. Add baking soda to the flat sourdough discard. Mix 1/4 of baking soda per cup of sourdough then pour it into the skillet. This will result in a fluffy crust.
• Use a thick sourdough starter. Thick sourdough starter consistency rather than a runny consistency works better.
• Use a cast iron skillet. If possible, use a cast-iron skillet to make this dish. It will result in even cooking and a nicer, crispy crust. And, of course, keeps your food warm longer.
• Adjust cooking time. Depending on your skillet, adjust for cooking time. This recipe will cook faster in a wider and open skillet.

Substitutions and variations

• Substitute sourdough starter with any bread. You can easily substitute sourdough starter with whatever bread you have on hand. Slice the bread and layer them on your baking dish and follow the rest of the recipe instructions. Adjust for cooking time. It will cook faster.
• Substitute cheddar cheese. Use your favorite cheese. Either shredded or sliced works.
• Replace eggs. Replace or add on other cooked proteins like chopped or ground chicken, turkey, and beef. Also, sausages, fish fillets, beans, or other legumes work too.
• Substitute onion powder and garlic powder. Use finely chopped onion, garlic, peppers, broccoli, tomatoes, or other vegetables. Remove their excess liquid, and sauté them for the best result. Less liquid results in a fluffier crust. Add them to the top of the eggs before adding the layer of cheese.
• Use other spices and herbs. Add your favorite spices and herbs to the dish to customize the flavor to your preferences; e.g. cayenne pepper, cumin, turmeric, basil, rosemary, thyme, or Italian seasonings.
• Make the casserole crust thin. Use less sourdough starter ( 1/2 cup instead of 1 cup) as you wish. But make sure to adjust for cooking time. It will bake faster.

Equipment

I used an 8-inch cast-iron skillet to bake the sourdough breakfast recipe. Everything tastes extra delicious when cooked in cast-iron cookware.

Storage and reheat

Store this sourdough breakfast recipe in an air-tight container for up to 3 days in a fridge. Whenever ready to serve it, let it heat up slowly on a stovetop or microwave for a few seconds. You can freeze it in a freezer-safe bag for up to 3 months. Thaw it in the fridge the night before and heat it the same way.

How to serve it

Serve this sourdough breakfast recipe with a bowl of sweet fruit salad. Or serve it with avocado and tomato slices. I served it with sweet green grapes.

Nutrition

Serving: 1gCalories: 352kcalCarbohydrates: 26gProtein: 18gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 10gCholesterol: 214mgSodium: 333mgFiber: 3g

Keyword sourdough starter breakfast.

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