This sourdough starter breakfast recipe is the ultimate easy-to-make food-from-scratch recipe. You make it with the goodness of fresh eggs and cheese over a sourdough starter. It has a 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, delicious sourdough no-knead breakfast recipe 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 sourdough breakfast casserole 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 sourdough breakfast recipe in a cast-iron skillet is a great recipe for father's day brunch.
This is an ideal recipe for an easy lunch box for school and work.
Make this sourdough breakfast recipe ahead and pack it for a potluck or picnic during the spring and summer.
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Ingredients
- Sourdough starter. Make sure your sourdough starter is active and bubbly! Otherwise, mix ¼ teaspoon of baking soda per cup of sourdough to make the casserole crust fluffy.
- Eggs. Easy source of protein for breakfast.
- Cheese. I like sharp cheese, so I used cheddar. Any other cheese works fine, either sliced or shredded.
- Garlic and onion powder. Add lots of flavor to the dish. You may use fresh garlic and onion or any other vegetables you like. Chop them small and saute them first before adding them in. Less liquid results in a better crust and fluffier casserole.
- Oil. I used avocado oil to grease the skillet.
- Seasonings. Salt and pepper to taste and some sesame seeds. Add on your favorite spices/herbs and even seeds.
Instructions
Step1. Layer it. Preheat the oven to 400 °F. Then turn on the stovetop medium-low and let the cast iron skillet heat up evenly. 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. Next, break four eggs right on top of the sourdough starter one by one.
Step 2. Season it. Then, take a knife or fork and scramble eggs on top of the sourdough starter in the skillet. Make sure not to poke inside the dough much. Season eggs with salt and pepper to taste. Use less salt than usual since cheese is a salty ingredient. Sprinkle onion and garlic powder on top of the scrambled eggs.
Step 3. Cheese and garnish it. Layer thin slices of cheddar cheese on top of the eggs. Sprinkle some sesame seeds on top for garnish.
Step 4. Bake and serve it. Bake it uncovered until the cheese is bubbly and golden brown. Do not overbake the casserole. It will continue cooking while cooling off on a hot cast iron skillet. Serve with your favorite sides, and enjoy!
Tips
- Feed your sourdough starter. Feed it the night before, so it will be bubbly and ready to use in the morning.
- Use baking soda. You do not need to add baking soda when using an active sourdough starter. Add baking soda to the flat sourdough discard. Mix ¼ teaspoon of baking soda per cup of sourdough then pour it into the skillet. This will result in a fluffy crust.
- Use a thick sourdough starter. Thick sourdough starter consistency rather than a runny consistency works better.
- Use a cast iron skillet. 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.
- Adjust cooking time. Depending on your skillet, adjust for cooking time. This recipe will cook faster in a wider and open skillet.
Substitutions and variations
- Substitute sourdough starter with any bread. You can easily substitute sourdough starter with whatever bread you have on hand. Slice the bread and layer them on your baking dish and follow the rest of the recipe instructions. Adjust for cooking time. It will cook faster.
- Substitute cheddar cheese. Use your favorite cheese. Either shredded or sliced works.
- Replace eggs. Replace or add on other cooked proteins like chopped or ground chicken, turkey, and beef. Also, sausages, fish fillets, beans, or other legumes work too.
- Substitute onion powder and garlic powder. Use finely chopped onion, garlic, peppers, broccoli, tomatoes, or other vegetables. Remove their excess liquid, and sauté them for the best result. Less liquid results in a fluffier crust. Add them to the top of the eggs before adding the layer of cheese.
- Use other spices and herbs. Add your favorite spices and herbs to the dish to customize the flavor to your preferences; e.g. cayenne pepper, cumin, turmeric, basil, rosemary, thyme, or Italian seasonings.
- Make the casserole crust thin. Use less sourdough starter ( ½ cup instead of 1 cup) as you wish. But make sure to adjust for cooking time. It will bake faster.
- Make it vegan. Leave out the eggs and use plant base cheese.
Equipment
I used this 8-inch cast-iron skillet (affiliate link) to bake the sourdough breakfast recipe. Everything tastes extra yummy when cooked in cast-iron cookware.
Storage and reheat
Store this sourdough breakfast recipe in an air-tight container for up to 3 days in a fridge. Whenever ready to serve it, let it heat up slowly on a stovetop or microwave for a few seconds. You can freeze it in a freezer-safe bag for up to 3 months. Thaw it in the fridge the night before and heat it the same way.
How to serve it
Serve this sourdough breakfast recipe with a bowl of sweet fruit salad or yogurt. Or serve it with avocado and tomato slices. I served it with sweet green grapes.
I hope you get to make and love this healthy sourdough breakfast idea recipe as much as we do.
Please let me know how you did it. I love to hear from you!
Please rate, comment, and share this recipe on Pinterest. Thank you!
FAQ
Absolutely, It is an easy and quick way to get a seriously delicious meal on the breakfast table in no time. Freshly baked sourdough starter with the addition of eggs and cheese is a perfect healthy filling breakfast to start the day right.
Related
Looking for other delicious sourdough recipe ideas? Try these:
- Easy fresh apple tortilla dessert
- The best ever moist canned salmon patties (salmon cakes)
- Best sourdough starter hamburger patty
- Best baked sourdough fried chicken
- Fried sourdough starter (Discard)
- Quick & easy sourdough discard flatbread
- Sourdough discard mini pizza (Quick & Easy)
- Quick sourdough discard naan bread/ tortillas (No yogurt wraps)
Best sourdough starter breakfast recipe
The ultimate easy sourdough starter breakfast recipe with the goodness of fresh eggs and cheese on top of a crispy and fluffy sourdough starter.
Ingredients
- 1 cup of active sourdough starter
- 4 eggs
- 4 oz cheddar cheese sliced or shredded
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ tablespoon oil to grease the skillet, I use avocado oil.
- Salt and black pepper to taste
- Sesame seed for garnish
Instructions
- Layer it. Preheat the oven to 400 °F. Then turn on the stovetop medium-low and let the cast iron skillet heat up evenly. 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. Next, break four eggs right on top of the sourdough starter one by one.
- Season it. Then, take a knife or fork and scramble eggs on top of the sourdough starter in the skillet. Make sure not to poke inside the dough much. Season eggs with salt and pepper to taste. Use less salt than usual since cheese is a salty ingredient. Sprinkle onion and garlic powder on top of the scrambled eggs.
- Cheese and garnish it. Layer thin slices of cheddar cheese on top of the eggs. Sprinkle some sesame seeds on top for garnish.
- Bake and serve it. Bake it uncovered until the cheese is bubbly and golden brown. Do not overbake the casserole. It will continue cooking while cooling off on a hot cast iron skillet. Serve with your favorite sides, and enjoy!
Notes
Tips
- Feed your sourdough starter. Feed it the night before, so it will be bubbly and ready to use in the morning.
- Use baking soda. You do not need to add baking soda if you use an active sourdough starter. Add baking soda to the flat sourdough discard. Mix ¼ of baking soda per cup of sourdough then pour it into the skillet. This will result in a fluffy crust.
- Use a thick sourdough starter. Thick sourdough starter consistency rather than a runny consistency works better.
- Use a cast iron skillet. 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.
- Adjust cooking time. Depending on your skillet, adjust for cooking time. This recipe will cook faster in a wider and open skillet.
Substitutions and variations
- Substitute sourdough starter with any bread. You can easily substitute sourdough starter with whatever bread you have on hand. Slice the bread and layer them on your baking dish and follow the rest of the recipe instructions. Adjust for cooking time. It will cook faster.
- Substitute cheddar cheese. Use your favorite cheese. Either shredded or sliced works.
- Replace eggs. Replace or add on other cooked proteins like chopped or ground chicken, turkey, and beef. Also, sausages, fish fillets, beans, or other legumes work too.
- Substitute onion powder and garlic powder. Use finely chopped onion, garlic, peppers, broccoli, tomatoes, or other vegetables. Remove their excess liquid, and sauté them for the best result. Less liquid results in a fluffier crust. Add them to the top of the eggs before adding the layer of cheese.
- Use other spices and herbs. Add your favorite spices and herbs to the dish to customize the flavor to your preferences; e.g. cayenne pepper, cumin, turmeric, basil, rosemary, thyme, or Italian seasonings.
- Make the casserole crust thin. Use less sourdough starter ( ½ cup instead of 1 cup) as you wish. But make sure to adjust for cooking time. It will bake faster.
Equipment
I used this 8-inch cast-iron skillet (affiliate link) to bake the sourdough breakfast recipe. Everything tastes extra delicious when cooked in cast-iron cookware.
Storage and reheat
Store this sourdough breakfast recipe in an air-tight container for up to 3 days in a fridge. Whenever ready to serve it, let it heat up slowly on a stovetop or microwave for a few seconds. You can freeze it in a freezer-safe bag for up to 3 months. Thaw it in the fridge the night before and heat it the same way.
How to serve it
Serve this sourdough breakfast recipe with a bowl of sweet fruit salad. Or serve it with avocado and tomato slices. I served it with sweet green grapes.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 352Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 214mgSodium: 333mgCarbohydrates: 26gFiber: 3gSugar: 0gProtein: 18g
Tina
Hi there!
Looks like a great recipe, excited to try - What size pan is this made in?
Deliciousnutritiousfood
Hi Tina,
Thank you for reading the post and reaching out to me! I used an eight-inch cast-iron skillet to bake the casserole. All the best!
Noelle
That is very creative!! I'm excited to try it!!
Deliciousnutritiousfood
Thank you, Noelle. Enjoy it!
All the best
Kathleen
I'm a little confused when using discard. Is that ¼ cup of baking soda to 1 cup starter? That seems like really a lot!
Deliciousnutritiousfood
Thank you for reaching out! Only 1/4 of teaspoon of baking soda to 1 cup of sourdough.
bk
This is a great recipe to use that ‘extra’ starter! Perfect combo of crust & eggs- I sautéed some shallots in olive oil then added the starter- it came out beautifully & leftovers were an excellent quick weekday breakfast.
Deliciousnutritiousfood
Thank you, William. I am glad it came out perfect! And I love the idea of sauteed shallots. I am going to try it; well done!
All the best
Lori Mc
Oh my goodness! This is one of our favorite breakfasts!! I fry up some sausage in the pan first, remove it and put in the sourdough, I really like the sourdough flavor, so I don't measure and probably use a lot more that 1 cup, LOL! Then I put the sausage back on top of that and I use 6 eggs instead of 4. SO GOOD!! I make it at least once a week, the whole family loves it. Thanks for a great recipe!!!
Deliciousnutritiousfood
Thank you! I am glad you like it. I love how you make it your own!
Cynthia
I have made this many times, and we all love it as it makes a perfect breakfast. I modified mine after the first few times. I have been doubling the eggs and adding fresh parsley and chives, spinach, and shredded zucchini, onion, and mushrooms which I did saute' ahead of time. I have even crushed a few croutons and put on top before baking. I do use my 8" cast iron skillet. This is such a good recipe. Thanks for sharing your recipe!
Deliciousnutritiousfood
Thank you! I love how you make the recipe your own! Thanks for sharing!
Lucy
My family enjoys this recipe so much! We make it mostly as a Sunday brunch. I add some ground sauté beef and some vegetables to it. Awesome recipe!
Deliciousnutritiousfood
I am so glad you all like this recipe!
Fan
Hi
How did you come up with this recipe?Absolutely delicious. I have made this recipe for breakfast lunch dinner. So versatile and customizable! Great blog! Thank you for your awesome recipes!
Deliciousnutritiousfood
Haha, thank you! Being a mom and having hungry kids to feed in a short time and my desire to have a few dishes to clean inspired me to come up with this recipe! I am glad you liked it!