The Sourdough Breakfast Casserole Worth Waking Up For

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Breakfast · Sourdough · Make-Ahead | Prep: 15 min | Bake: 20 min | Serves: 6–8 | Oven: 400°F

Making a healthy breakfast is so important for your family, and on a busy farm morning with homeschool lessons waiting, there’s no time for complicated. This protein-packed casserole gets the job done — I can pop it in the oven, head out for chores, and come back to a hot, nourishing meal that keeps everyone fueled and focused. The sourdough batter on top has a mild, familiar tang that my kids actually love, since they’re already used to eating sourdough bread. If you find the flavor a little too strong for your crew, just use a freshly fed starter rather than older discard — it’ll tone things right down.

If you keep a sourdough starter on your counter, you already know the quiet morning ritual of feeding it, watching it bubble, and wondering what to do with the excess. This casserole is the answer. It’s hearty, deeply savory, and comes together in a single skillet-to-oven move — no fussy steps, no mountain of dishes.

“The sourdough batter isn’t just filler — its gentle tang cuts right through the richness of the pork and cheese, tying everything together.”

A sprinkle of fresh cilantro at the end is optional but highly encouraged. It adds a bright, herby pop that lifts the whole dish. Ready? Let’s build some layers.

INGREDIENTS

Sourdough Batter

• 1½ cups active sourdough starter (unfed discard works too)
• 3 large eggs
• 3 tbsp avocado oil (or melted butter)
• 1 tsp fine sea salt
• 1 tsp dried basil (or fresh from the garden)

Layers

• 1 lb ground pork
• 5–7 large eggs, lightly beaten
• Salt & pepper to taste

Topping

• 1–1½ cups shredded cheese (cheddar, Monterey Jack, or Gruyère)
• Fresh cilantro, roughly chopped (optional)

METHOD

1. Preheat & brown the pork. Preheat your oven to 400°F. In an oven-safe skillet over medium-high heat, cook the ground pork, breaking it up as it goes, until browned and cooked through, about 8–10 minutes. Spread the pork in an even layer across the bottom of the skillet.
2. Add the scrambled egg layer. Season the beaten eggs with salt and pepper. Pour them directly over the hot pork in the skillet. Let them sit undisturbed for 2–3 minutes — you want them mostly set but still slightly glossy on top. They’ll finish cooking in the oven.
3. Mix the sourdough batter. Whisk together the sourdough starter, 3 eggs, avocado oil, salt, and dried basil in a bowl until smooth and pourable.
4. Layer & top. Gently pour the sourdough batter over the pork and eggs, letting it settle and fill in the gaps. Scatter the shredded cheese evenly over the top. Add cilantro.
5. Bake. Transfer the skillet to the oven and bake for 20 minutes, until the batter is set in the center, the edges are pulling away from the pan, and the cheese is golden and bubbling.
6. Serve. Let it rest for 5 minutes before slicing. Leftovers keep in the fridge for up to 4 days and reheat beautifully.

Baker’s Tip: For an extra golden bottom crust, let the oiled skillet heat in the oven for 5 minutes before browning the pork.

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Make It Your Own

This casserole is as flexible as your starter is hungry. Swap the ground pork for breakfast sausage, diced ham, or keep it meatless with sautéed mushrooms and spinach. Love heat? Add a pinch of red pepper flakes to the batter or drizzle hot sauce over the finished dish. Feeding a crowd? Double the recipe and bake in a 9×13 dish — just add about 5 extra minutes to the bake time.