Sourdough Breakfast Casserole

5 from 1 reviews

A delicious breakfast casserole made with sourdough bread, eggs, yogurt, sausage, kale and roasted red peppers. It can be made in advance as a meal prep idea or the day of! 


  • 1 tablespoon olive oil
  • ½ medium yellow onion, peeled and diced
  • 1-pound all-natural breakfast sausage
  • 3 cups chopped kale or spinach (any green)
  • 2 roasted red peppers, chopped (optional)
  • 3 cloves garlic, peeled and minced
  • 4-ounces Gruyere or gouda cheese, diced
  • 10 large eggs
  • 1 cup milk
  • ⅔ cup plain Greek yogurt
  • 2 tablespoons Dijon mustard
  • 1 ½ teaspoons coarse salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 1 loaf sourdough bread, cubed


  1. Preheat oven to 350 degrees. Coat a 9x13 baking dish with cooking spray. Set aside.
  2. In a large skillet, heat olive oil to medium heat. Add onion and saute 3-4 minutes, until just starting to soften. Add breakfast sausage and cook, breaking up into pieces with a wooden spoon, until almost all browned, about 6-7 minutes. Stir in greens, roasted red pepper (optional) and garlic and saute another 2-3 minutes, until greens are wilted.
  3. In an extra-large mixing bowl, whisk together eggs, milk, Greek yogurt, Dijon, salt, black pepper and red pepper flakes. Add sourdough bread cubes, sausage mixture and diced cheese to the bowl and toss to combine. Transfer to the greased baking dish and spread out evenly.
  4. Bake 35-45 minutes, until set and knife inserted into the center comes out clean. Slice and serve.


Substitution Tip: Use whole grain bread instead of sourdough.


Keywords: healthy, easy, simple, for a crowd, make ahead, freezer friendly