Sourdough Breakfast Casserole
If you’re looking for a healthy and nutritious breakfast casserole made with sourdough bread, eggs, vegetables, and cheese look no further. This hearty overnight egg bake is a crowd pleaser! Easy to customize with your favorite veggies, and can be made meatless or add in bacon, sausage, or ham for extra protein. This sourdough breakfast casserole is quick and easy to put together and makes for a filling and delicious breakfast.
Servings: 8 servings
Equipment
Ingredients
- 6 cups sourdough bread cubed about ½ loaf of sourdough bread
- 9 large eggs 450 grams
- 480 grams milk 2 cups
- 113 grams shredded cheese 1 cup
- 3 grams Adobo seasoning, optional 1 teaspoon
- 3 grams garlic salt 1 teaspoon
- 9 grams Everything But The Bagel Seasoning 1 Tablespoon
- 2 cups veggies of choice I do 1 cup red bell pepper, ½ cup mushroom, 1 cup spinach
- ½ large yellow onion
Instructions
- Cube sourdough bread.6 cups sourdough bread cubed
- Dice 2 cups of veggies and 1/2 an onion.2 cups veggies of choice, ½ large yellow onion
- In a large bowl mix eggs, milk, half the cheese, and seasonings.9 large eggs, 480 grams milk, 113 grams shredded cheese, 3 grams Adobo seasoning, optional, 3 grams garlic salt, 9 grams Everything But The Bagel Seasoning
- Add in the veggies and bread into the mixture.
- Spray 9x13 pan and place the mixture in the pan. Add the remaining cheese on top.
- Cover and let sit in the fridge ideally overnight (up to 24 hours).
- Bake the next morning at 350F for 50 mins.
Notes
This recipe can be made the night before and cooked the next morning, or if you are short on time you can assemble and bake right away.
Nutrition
Serving: 1slice | Calories: 239kcal | Carbohydrates: 21g | Protein: 15g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 202mg | Sodium: 567mg | Potassium: 305mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2771IU | Vitamin C: 5mg | Calcium: 197mg | Iron: 2mg
