Sourdough Breakfast Casserole With Chicken and Hash Browns
This quick to assemble casserole is a perfect way to use up any sourdough bread that may be getting a bit stale or even one that has not risen properly. Or just use freshly baked sourdough bread if you like!
If you have other veggies or meats that need using up, this recipe is very easily modified to include those too. Additionally, add any fresh greens or herbs you have currently growing in your garden to showcase them in this recipe – try replacing the dried thyme I have used here with fresh chopped rosemary, oregano, green onions or another fresh herb of your choice.
Why you’ll love this recipe
- it is a perfect way to use up days’ old sourdough bread, buns, or rolls
- the addition of meat, eggs, cream and cheese makes it hearty and filling
- it can be prepared the evening before and baked in the morning for a hot breakfast
- leftovers can be added to lunchboxes or taken on picnics
Directions for making this sourdough breakfast casserole
Preheat your oven to 180C/350F.
While the oven is preheating, melt about 1/4 cup coconut oil in a large skillet. Add the cubed chicken, season well with salt and freshly ground black pepper and saute until cooked through and slightly golden on the outside. Then transfer to your baking dish.
Season the sweet potatoes and saute in the same oil until softened and golden. Add a little more oil if necessary to prevent sticking. Transfer the sauted potatoes to your baking dish.
Add the cubed sourdough bread and mix together with the chicken and sweet potatoes. Spread into an even layer in your dish.
In a large bowl, combine the eggs, cottage cheese, cream, milk and all the seasonings. Add a little more salt – you don’t need a lot as you have already salted the meat and sweet potatoes. Whisk it all well.
Then add half the cheddar and mix it in gently.
Now pour the mixture evenly over the bread, chicken and sweet potatoes in your baking dish.
How to bake this sourdough breakfast casserole
Bake for about 30 minutes on the middle shelf of your oven. However, check after 20 minutes to make sure it is not getting too dark on top – if your oven cooks fast, your casserole may be ready at this point. The egg and milk mixture should look set and the cheese slightly crispy on top.
Usually this casserole is ready in my oven at the 25 minutes mark.
Enjoy hot with a nice side salad or some homemade kraut and some garlic sauce. Or let it cool and slice for addition to lunchboxes and picnic baskets.
Other variations you could try
- sliced sausage and French fries
- canned tuna and sweetcorn
- sliced chicken livers and fried onions
- green beans, peas and cherry tomatoes
- sliced tomatoes, mozzarella and basil
The possibilities are endless!
Have you made this sourdough casserole? Let me know in the comments!
Sourdough Breakfast Casserole With Chicken and Hash Browns
Equipment
- large oven proof casserole dish (I used 14×9 inch dish but anything similar will work)
Ingredients
- ¼ cup coconut oil
- 350 grams raw chicken breast, cubed or 1-2 cups cooked shredded chicken
- 1 cup grated uncooked sweet potatoes or regular potatoes or about 2 medium sweet potatoes or regular potatoes, grated
- 1½ cups cubed sourdough bread
- 8 eggs
- ½ cup cottage cheese
- ½ cup thick cream or creme fraiche
- 1 cup grated cheddar cheese, divided or other type of hard cheese
- 1 tsp thyme
- 1 tsp garlic powder
- 1 tbsp onion powder
- salt and freshly ground black pepper
- ½ cup milk
Instructions
- Preheat your oven to 180C/350F. If you are using leftover cooked veggies or meat, go straight to step 3.
- Melt the coconut oil on the frying pan and saute the cubed breast until cooked through and lightly browned on the outside. Transfer to your baking dish. Add the grated sweet potatoes to the pan and fry until soft and golden (there should be enough oil left over from frying the chicken, if not add a tablespoon or two more).
- Add the cooked sweet potatoes and the cubed bread to the chicken in the baking dish. Mix well and spread into an even layer in your dish.
- In a large bowl, whisk together the eggs, cottage cheese, cream, milk, the seasonings and a little more salt. Stir in half of the cheddar.
- Pour the mixture over the meat, sweet potatoes and bread in the dish. Sprinkle the other half of cheddar on top.
- Bake on the middle shelf of your oven for about 30 minutes (check after 20 minutes as every oven is different). The egg and milk mixture should look set and the cheese slightly crispy on top.
- Serve hot with a nice green salad or with some sauerkraut.
