Sourdough Breakfast Casserole With Chicken and Hash Browns
This easy to assemble casserole with cubed sourdough bread, chicken and sweet potatoes is perfect eaten hot or cooled and added to lunchboxes.
Equipment
- large oven proof casserole dish (I used 14x9 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.
Notes
Any type of sourdough bread will work here. I used some old 50 percent whole wheat sourdough. If your bread is a bit dry and hard, let the assembled dish sit on the counter for 15-30 minutes before placing it in the oven so the bread softens.
Leftovers can be reheated, covered, in a 180C/350F oven for about 15 minutes but they are also great added to lunch boxes.
This dish can be assembled up to 24 hours in advance and kept in the fridge until you are ready to bake it.