This comforting sourdough breakfast casserole is perfect for a Southern breakfast or brunch - especially during the fall or holidays! Made with crusty sourdough bread, diced and unpeeled Granny Smith apples, savory sausage, milk, eggs, and cheddar cheese. This is baked in the oven at 350°F for 45 minutes. This warm, sweet, and savory breakfast will be something the whole family will love! Yields enough for 8-10 people.
We love breakfast casserole in this house!
We are big brunch fans! Sleeping in (which I am laughing at what we consider sleeping in now that we have a child lol - IYKYK), slow mornings, warm cups of coffee, and freshly baked breakfast casserole waiting in the oven. Whether it's overnight French toast sourdough breakfast casserole or a more savory version of your regular egg and cheese breakfast casserole - they are all so good!
Since the temps have recently cooled off and fall is finally here, I decided to try out a new sweet and savory version using this season's main fruit and a Southern ingredient staple - APPLES!
I used my base recipe for a breakfast casserole that uses sourdough bread. I love using sourdough 1.) because I make my own and we always have it on hand 2.) The sturdier bread holds up better when baked in a casserole keeping its shape, form, and structure with the added liquid from the milk base. It doesn't break down and get all mushy.
So I diced up some Granny Smith apples, fried up some sausage, tossed it with some spices and cheddar cheese, and wha-laa - breakfast is served! My husband loved cutting out a big square just cold straight out of the fridge when we have leftovers and our child loves it as well.
Welcome to my real-life kitchen, let us make breakfast together!
Step one: sauté the sausage and apples.
As a Southern cook and testing the recipe a couple of different ways, I found that the easy route with apples is okay! No need to take the extra time to peel them. Just quarter, remove the core, and dice into tiny bite-size chunks.
🍏Why use granny smith apples? 🍏 Any time my mom baked with apples growing up, she always used Granny Smith. It is because they hold up when baking. They do not become mush or disintegrate into whatever dish you're making but hold their shape, and taste, and their distinct tart flavor stands out and compliments what it is paired with.
Step two: Prep the bread and fillings.
Step three: assemble and bake.
Remove from the oven and let cool for 10 minutes before serving. Any leftovers can be stored in the fridge covered for up to 3 days and it is delicious and eaten cold!
PrintRecipe
Comforting Sourdough Breakfast Casserole with Apples and Sausage
- Total Time: 75 minutes
- Yield: 8-10 1x
Description
This comforting sourdough breakfast casserole is perfect for a Southern breakfast or brunch - especially during the fall or holidays! Made with crusty sourdough bread, diced and unpeeled Granny Smith apples, savory sausage, milk, eggs, and cheddar cheese. This is baked in the oven at 350°F for 45 minutes. This warm, sweet and savory breakfast will be something the whole family will love!
Ingredients
- 1 Pound Sausage
- 2 Medium Granny Smith Apples - cored and diced
- ½ Medium Onion - diced
- ¼ Teaspoon Thyme
- 8 Large Eggs
- 1 ½ cups Whole Milk
- ¼ Teaspoon Salt
- ¼ Teaspoon Freshly Cracked Black Pepper
- 2 cups Shredded Cheddar Cheese
- 4-5 Cups Sourdough Bread
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked, breaking it up into crumbles as it cooks. Once done, remove the sausage from the skillet and set aside.
- In the same skillet, add the diced apples and chopped onion. Sauté over medium heat until the onions are soft and translucent, and the apples are slightly softened, about 5-7 minutes. Stir in the thyme and cook for another minute. Remove from heat.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- To the baking dish - add in the cubed bread. Then layer on the sausage then add the cooked apples and onions evenly on top. Sprinkle with the cheddar cheese and then pour the milk mixture over everything. Press down with a fork gently to make sure all of the bread evenly soaks up the egg mixture.
- Bake the casserole in the preheated oven for 40-45 minutes, or until the top is golden and the center is set.
- Allow the casserole to cool for about 10 minutes before slicing and serving.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 6.8 g
- Sodium: 639.4 mg
- Fat: 17 g
- Carbohydrates: 29.9 g
- Fiber: 2.1 g
- Protein: 18.7 g
- Cholesterol: 184.3 mg
Can this be assembled ahead of time and cooked in the morning, like a strata?
Most definitely! Make the night before, wrap with plastic wrap and store in the fridge. Just bake off like directed in the recipe card!
Thank you. I ended up just making all the components ahead of time and assembling in the morning. I also used chunky applesauce because I only had 3/4 of an apple (toddler mama). Worked pretty well. Great recipe.
I am so glad you liked it. I love prepping breakfast casseroles the night before. Makes it so much easier the next morning for sure!