The best breakfast skillet casserole| made easy with sourdough starter

This breakfast skillet casserole is the ultimate easy-to-make food from a scratch recipe. You make it with the goodness of fresh eggs and cheese on top of a sourdough starter. It has 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, and delicious breakfast casserole 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 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 breakfast casserole in a cast-iron skillet is a great recipe idea for father's day brunch.

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

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

Find more simple delicious nutritious sourdough starter recipes:

• Sourdough starter mini pizzas
• Stovetop sourdough starter bread
• Easy sourdough starter tortillas
• Crispy moist salmon patties

Jump to:

• Sourdough starter from scratch
• Maintain sourdough starter
• Tips
• Additional Tips
• Substitutes
• How to store the leftover
• What to serve with it
• Ingredients
• Instructions
• Notes
• Pin it for later
• Recipe

Sourdough starter from scratch

You colonize wild yeast and lactic acid bacteria from your environment. No package yeast anymore. Yay! Any type of wheat flour works.

1. Mix one cup of wheat flour with one cup of filtered water in a glass bowl.
2. Cover it with a kitchen towel.
3. Leave it aside to ferment for 24 hours.
4. After 24 hours, discard half of the mixer.
5. Then, add to the remaining half of the mixture one cup of wheat flour and one cup of filtered water. Incorporate everything well.
6. Cover it with a kitchen towel and leave it to ferment for 24 hours. Then discard the half.
7. Repeat step 5 and step 6 for four continuous days.
8. On day six and seven, repeat the process every 12 hours.
9. On day seven, depending on the temperature in your kitchen, you might have a bubbly starter to work. If not!
10. Continue and repeat the 12 hours process for 3 more days until you achieve a bubbly sourdough starter.
11. The fermentation timing depends significantly on the temperature of your house. The warmer the environment, the faster it ferments.
12. It takes time for the sourdough starter to get strong over time. Be patient and do not give up. You will be surprised at how simple it is and will get the hang of it!
13. Replace wheat flour with various wheat flour, rye flour, barley flour, and einkorn flour if you like.
14. You will significantly taste the flavor differences in your recipes using sourdough starter compared to only using package yeast!

Maintain sourdough starter

1. Use active (bubbly) sourdough starter as much as you need, but leave some to feed it with wheat flour + water. For example, for my family of 4, I only need one cup of bubbly sourdough starter every time. So, I use one cup of sourdough starter and leave ½ cup of sourdough starter. Then I feed the ½ cup sourdough starter with one cup of wheat flour and one cup of water. Next, I let it ferment at room temperature until nice and bubbly and double in size. Then, I transfer it to the fridge and use it the next day or any day I need. However, if a sourdough starter sits in the refrigerator for a week or longer, you need first to feed it with flour+ water and let it ferment before using it in any sourdough starter recipes.
2. If you do not want to use a sourdough starter every day, you can always slow down the fermentation process by putting the fed sourdough starter in the fridge and taking a break if you wish. However, If a sourdough starter sits in the refrigerator for a week or longer, you need first to feed it with flour+ water and let it ferment before using it in any sourdough starter recipes!
3. Sourdough starter is a living culture and needs food (water+ flour) to work properly. However, It can survive 3 weeks in the fridge without any feeding.
4. Sourdough starter ferments faster in a warmer environment than in a cooler environment. So, My kitchen is cooler during the winter season, so it takes more time to ferment than the warmer summer season.

Tips

1. Fed your sourdough starter the night before, so it will be bubbly and ready to bake in the morning.
2. 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.
3. Always up for 100 % whole wheat flour for more nutrient contents. I use all-purpose flour for the purpose of blog posts which result in nicer pictures.
4. Einkorn flour is another great substitute.
5. A thick sourdough starter consistency rather than a runny consistency works better. if needed extra help to have a fluffy result, mix ¼ of baking soda per one cup of sourdough starter. (Optional)
6. Adding a layer of oil to the skillet prevents the sourdough starter from sticking to it.
7. No need to mix the salt inside the sourdough. Just sprinkle some kosher salt on the sourdough starter on the skillet.

Additional Tips

1. You can easily substitute sourdough starter with whatever bread you have in hand. Slice bread and layer them on your baking dish. Adjust for cooking time.
2. I like to serve fruits or vegetables with the dish rather than baking vegetables all together inside the casserole. Less liquid results in a better crust and fluffier casserole .
3. However, add any vegetables you have. But first, chopped them small. Remove their excess liquid, and sauté them for the best result. And then add them to the top of the eggs before adding the layer of cheese. Diced onion, bell pepper, tomatoes are great examples.
4. Depending on your skillet, adjust for cooking time. This recipe will cook faster in a wider and open skillet.
5. Bake it uncover
6. Do not overbake the casserole. It will continue cooking while cooling off on a hot cast iron skillet.
7. Use sesame seeds or freshly chopped parsley to garnish the dish.

Substitutes

• Substitute sourdough starter with any bread. Slice bread and layer them in the bottom of the skillet before adding eggs and cheese. Adjust for cooking time. It will cook faster.
• Substitute cheddar cheese with any other cheese you love.
• Replace eggs with any other protein like cooked chicken, cooked ground beef, cooked turkey meat, cooked fish fillet, or cooked beans or other legumes.
• Substitute onion powder and garlic powder with freshly chopped onion and garlic; or other vegetables. Just remove their excess water and or sauté them separately before adding them to eggs.

How to store the leftover

Store them in an air-tight container for up to 3 days in a fridge and three months in the freezer.

What to serve with it

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

Ingredients

You will need:

• One cup bubbly sourdough starter
• 4 eggs
• 4 ounce cheddar cheese sliced or shredded
• ½ teaspoon garlic powder
• half teaspoon onion powder
• ½ tablespoon oil to grease the skillet, I use avocado oil.
• Salt and pepper to taste
• Sesame seed for garnish

Instructions

1. First, preheat the oven at 400 °F.
2. Then turn on the stovetop medium-low and let the cast iron skillet heat up.
3. 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.
4. Next, break four eggs right on top of the sourdough starter one by one.
5. Then take a knife or fork and scramble eggs right on top of the sourdough starter in the skillet. Make sure not to poke inside the dough much.
6. Season eggs with salt and pepper to taste. Use less salt than usual since cheese is a salty ingredient.
7. Sprinkle onion and garlic powder on the top of scrambled eggs.
8. Layer thin slices of cheddar cheese on top of the eggs.
9. Sprinkle some sesame seeds on top for garnish.
10. Bake it for 25 minutes or until cheese is bubbly and golden brown on top.
11. Let it cool for 5 minutes, and ENJOY!

Notes

1. Optional. Add ¼ teaspoon of baking soda to a cup of the sourdough starter and mix them before pouring it into a hot skillet. This will make it fluffier.
2. Adjust for cooking time depending on how wide or narrow your skillet is. This dish will cook faster in a wider skillet.
3. Use less sourdough starter( ½ cup) as you wish. But make sure to adjust for cooking time. It will bake faster.
4. I used an 8-inch cast-iron skillet to bake this breakfast casserole.

What did you substitute? How did your family and kids like it? Let me know in the comment below your favorite combination.

Find more simple delicious nutritious sourdough starter recipes:

• Sourdough starter mini pizzas
• Stovetop sourdough starter bread
• Easy sourdough starter tortillas
• Crispy moist salmon patties

Pin it for later

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