Sausage & Sourdough Breakfast Casserole

Assemble it ahead of time for easy breakfasts throughout the week.

4-8 servings
1 h 10 mins
Ethan Chlebowski

Ingredients

Egg base

  • Eggs
    10
  • Fairlife milk, 2%
    100 g
  • Cottage Cheese
    50 g
  • Dijon Mustard
    10 g
  • Salt
    3 g
  • Black Pepper
    to taste
  • Butter, or oil
    for greasing pan

Fillings + garnish

  • Turkey breakfast sausage
    450 g1 lb
  • Sourdough bread, cubed
    300 g
  • Gruyere, shredded
    100 g
  • Spinach, roughly chopped
    75 g
  • Shallots, diced
    1
  • Neutral oil
    a drizzlefor cooking
  • Chives, thinly sliced
    for garnish

Sauce

  • Mayonnaise
    50 g1 part
  • Ketchup
    50 g1 part
  • Hot Sauce
    50 g1 part

Method

Step 1: Brown the sausage

Set a large skillet over high heat with a drizzle of oil. Add the breakfast sausage and press it into an even layer against the pan.

Let it brown undisturbed for a few minutes, then break it into smaller pieces and continue until browned and cooked through.

Transfer the sausage to a bowl or plate, leaving any rendered fat behind.

Step 2: Sauté the vegetables

Add the diced shallot and frozen spinach directly to the same pan, adding a bit more oil if needed.

until the shallot has softened and the spinach has completely thawed. Continue cooking as needed to evaporate any excess moisture from the spinach.

Stir the sausage back into the vegetables, then remove the pan from the heat.

Step 3: Whisk the egg base

Preheat the oven to 350°F (175°C).

Meanwhile, crack the eggs into a large bowl. Add the milk, cottage cheese, mustard, salt, and black pepper. Whisk until everything is evenly combined.

Step 4: Assemble the casserole

Lightly grease an 8x8-inch baking dish with butter or oil.

Spread most of the bread cubes across the bottom, followed by all of the sausage and spinach mixture. Scatter the remaining bread over the top, leaving some pieces sticking up above the filling.

Pour the egg mixture evenly over everything, giving it a moment to settle down between the bread pieces. Finish with the grated cheese over top.

Step 5: Bake the casserole

Transfer to a 350°F (175°C) oven and for about 30–40 minutes.

Begin checking after 20–25 minutes. The casserole is ready when the center is set and no longer looks wet or soupy.

Step 6: Mix the sauce

While the casserole bakes, combine equal parts ketchup, mayonnaise, and hot sauce and stir until smooth. Thin with a small splash of water if needed for drizzling.

Step 7: Slice and serve

Let the casserole cool briefly before slicing into portions. Serve warm with a drizzle of the sauce and sliced chives over the top.

For leftovers, microwave an individual portion for about 1 minute to warm it through, then sear it briefly in a nonstick skillet to crisp the bottom before serving.

“Sourdough gives this casserole a little more structure and character than your typical breakfast bake, soaking up the seasoned egg mixture while keeping some texture around the edges. I use turkey breakfast sausage to keep things lean and higher protein.”

Ethan Chlebowski
Creator

Nutritional Information

entire recipe
Calories2690
170g
134g
213g

Show macros split into…

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Recommended: 6 servings

FAQ

Can I just use normal milk?

Totally. The Fairlife brand milk is slightly higher in and lower in calories than traditional 2%, and it doesn’t water down the casserole like skim milk would.

What other breakfast meats can I use?

Almost any cooked breakfast meat works here. Bacon, ham, Canadian bacon, or another breakfast sausage can replace the turkey sausage.

Can I use different cheese?

Absolutely. Gruyère is especially good because it melts well while bringing a nutty, savory flavor, but cheddar, Gouda, Swiss, Monterey Jack, or even American cheese can work.

Can I add other vegetables?

Yes. Sautéed mushrooms, peppers, onions, broccoli, or other cooked vegetables can all work.

watery vegetables before assembling the casserole so they release their moisture in the skillet rather than into the egg mixture while it bakes.