This delicious and comforting breakfast casserole is perfect for using up sourdough bread, or leftover ends and pieces. I keep bags of “sourdough scraps” in my freezer for various things. Breadcrumbs, croutons, bread pudding, stratas and casseroles! This recipe is also excellent for busy mornings because you can prep the night/day before. Make it ahead of time and pop it in the oven for a warm and satisfying meal. I also love to serve this casserole for brunch on holidays and long, leisurely weekends. We’ve even had it for dinner! Who doesn’t love breakfast for dinner?
Sourdough Sausage and Gravy Breakfast Casserole combines nourishing sourdough bread, breakfast sausage, eggs, cheese, and white sausage gravy into one of the most delicious casseroles ever. This is one of my oldest son’s and hubby’s favorite meals. Even with homemade gravy, this casserole comes together quickly and easily.
Prepare this casserole up to 24 hours in advance. Cover tightly with plastic wrap and store in the refrigerator. 40 minutes before baking, remove the casserole from the fridge and let it come to room temperature. Remove the plastic wrap and bake according to the recipe directions.
Storage and Reheat:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven covered at 350F for about 20 minutes.
To freeze, cool the casserole completely. Cover well with several layers of plastic wrap and freeze for up to 3 months. Defrost in the refrigerator overnight. Cover with aluminum foil and warm at 350F for about 20 minutes.
Sourdough Sausage & Gravy Breakfast Casserole
- 1-1.5lbs ground breakfast sausage
- ¼ teaspoon red pepper flakes
- ¼ cup grass fed butter
- ¼ cup organic all-purpose flour
- 2 cups milk
- ½ teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon fresh ground black pepper
- 4 cups cubed sourdough bread, 1in cubes
- 8 large eggs
- ¼ cup heavy cream
- 2 cups shredded Colby Jack cheese or cheddar cheese
- Brown the sausage. Add the crushed red pepper to the sausage in the last few minutes of cooking. Once browned, set aside for a few minutes.
- In a heavy saucepan, melt the butter over medium-low heat. Whisk in the flour and cook for several minutes, whisking constantly. Slowly whisk in the milk, salt, onion powder, and black pepper. Simmer until thickened, whisking frequently. Add 1/2 cup of cooked sausage mixture to the gravy and stir to combine.
- Scatter the cubed sourdough in a single layer in the bottom of an 11×14 casserole dish. Top with browned sausage and half the cheese. In a separate bowl, whisk the eggs with the cream. Pour the egg mixture over the cheese. Top with the homemade gravy and the rest of the cheese.
- Cover and refrigerate, 8 hours to overnight. When ready, 30 minutes before baking, remove the casserole from the fridge and let it come to room temperature.
- Bake at 350F uncovered for about 40-45 minutes or until the casserole is lightly browned and puffy, and the eggs are set.
Notes:
- Make the gravy up to 24 hours in advance and store it in an airtight container in the refrigerator.
- To enhance the flavor and appearance of the casserole, add about 1/2 cup of the crumbled cooked sausage to the gravy.
- If the gravy becomes too thick, add a couple of tablespoons of milk or bone broth at a time to thin it out.
- Feel free to switch the cheese with Monterey Jack, Pepper Jack, or Gouda.
- The casserole is done when it is puffed up, the eggs are set, and the top is lightly browned.
