25+ Delicious Sourdough Bread Breakfast Recipes You’ll Love

There’s something undeniably comforting about a slice of sourdough bread, with its tangy flavor and crusty exterior.

Whether you have leftover sourdough from the weekend or you’re eager to find new ways to enjoy this artisanal bread, breakfast is the perfect occasion to get creative in the kitchen.

In this article, we’ve compiled over 25 delicious sourdough bread breakfast recipes that are sure to inspire your morning meals.

From classic French toast to innovative breakfast bowls, these recipes will showcase the versatility of sourdough and elevate your breakfast game.

Not only do these recipes celebrate the rich, complex flavors of sourdough, but they also offer a variety of options to suit every taste preference.

Whether you’re in the mood for something sweet, savory, or healthy, you’ll find the perfect dish to kickstart your day.

So grab your sourdough starter or loaf, and let’s dive into a world of breakfast possibilities that promise to make your mornings deliciously satisfying!

25+ Delicious Sourdough Bread Breakfast Recipes You’ll Love

Incorporating sourdough bread into your breakfast routine opens up a world of culinary creativity and flavor.

With 25+ sourdough bread breakfast recipes to choose from, you’ll never run out of ideas for how to enjoy this beloved bread.

Whether you’re whipping up a quick breakfast sandwich, a luxurious casserole, or a healthy grain bowl, sourdough offers endless possibilities that are as nutritious as they are delicious.

So, don your apron, preheat your oven, and let the tantalizing aromas of sourdough fill your kitchen as you embark on a breakfast journey that will delight your taste buds and nourish your soul.

Enjoy experimenting with these recipes and make every breakfast a celebration of flavor!

Sourdough Breakfast Sandwich with Avocado and Egg

This hearty and nourishing sourdough breakfast sandwich is the perfect blend of textures and flavors, featuring creamy avocado, savory bacon, and a rich, runny egg. It’s simple but feels gourmet, making it ideal for a luxurious weekend breakfast or a quick yet satisfying start to the day.

Ingredients:

• 2 slices of sourdough bread
• 1 ripe avocado
• 1 large egg
• 2 slices of bacon
• Salt and pepper, to taste
• Butter or olive oil, for toasting
• Optional toppings: baby spinach, hot sauce, or microgreens

Instructions:

1. Toast the Sourdough: In a skillet, melt a small amount of butter or add a drizzle of olive oil over medium heat. Toast the sourdough slices until they’re golden brown and crispy on each side. Set aside.
2. Cook the Bacon: In the same skillet, cook the bacon slices until crispy. Remove from the skillet and let them drain on a paper towel.
3. Prepare the Avocado: While the bacon cooks, slice the avocado in half and remove the pit. Scoop the avocado into a small bowl and mash it with a fork. Season with a pinch of salt and pepper.
4. Fry the Egg: In the same skillet, crack the egg and cook it to your desired doneness. A runny yolk works beautifully in this sandwich, but feel free to cook it through if you prefer.
5. Assemble the Sandwich: Spread the mashed avocado over one slice of toasted sourdough. Place the cooked bacon slices on top, followed by the fried egg. Add any optional toppings, such as spinach or hot sauce, then place the second slice of sourdough on top.
6. Serve and Enjoy: Slice the sandwich in half if desired, and enjoy immediately.

This sourdough breakfast sandwich is filling, flavorful, and endlessly customizable. The combination of creamy avocado, crispy bacon, and a runny egg over toasted sourdough will keep you satisfied for hours. Try adding your favorite greens or a splash of hot sauce to make it even more delicious!

Sourdough French Toast with Berry Compote

This sourdough French toast is a delicious twist on a classic breakfast favorite. The tangy sourdough pairs perfectly with the sweet, homemade berry compote, creating a balance of flavors that feels both comforting and sophisticated. It’s a wonderful way to start the day, especially when you want something indulgent yet fresh.

Ingredients:

For the French Toast:

• 4 slices of sourdough bread
• 2 large eggs
• 1/2 cup milk (or almond milk for dairy-free)
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Butter or oil for frying

For the Berry Compote:

• 1 cup mixed berries (fresh or frozen)
• 2 tbsp maple syrup or honey
• 1/2 tsp lemon zest
• 1 tbsp water

Instructions:

1. Make the Berry Compote: In a small saucepan over medium heat, combine the berries, maple syrup (or honey), lemon zest, and water. Stir occasionally and simmer for about 5-7 minutes, or until the berries break down and the mixture thickens slightly. Remove from heat and set aside.
2. Prepare the French Toast Mixture: In a shallow dish, whisk together the eggs, milk, vanilla extract, and ground cinnamon until smooth.
3. Dip the Sourdough Slices: Heat a nonstick skillet over medium heat and add a small amount of butter or oil. Dip each sourdough slice into the egg mixture, ensuring both sides are coated. Let any excess drip off.
4. Cook the French Toast: Place the soaked sourdough slices onto the skillet and cook for 2-3 minutes on each side, or until golden brown. Repeat for all slices.
5. Assemble and Serve: Arrange the French toast on plates and spoon the warm berry compote on top. Optionally, drizzle with additional maple syrup or sprinkle with powdered sugar.

This sourdough French toast with berry compote is a delightful way to elevate a classic breakfast. The rich, slightly tangy flavor of the sourdough pairs beautifully with the sweet berry compote, making it a treat for any morning. Serve with a cup of coffee or tea for a perfectly balanced breakfast.

Sourdough Breakfast Skillet with Sausage and Veggies

This one-pan sourdough breakfast skillet is a savory, hearty meal packed with protein, vegetables, and crunchy sourdough croutons. It’s a balanced and easy way to use up sourdough leftovers and get a nutritious, flavorful breakfast in under 30 minutes. Perfect for sharing!

Ingredients:

• 2 cups cubed sourdough bread (preferably a day old)
• 4 oz breakfast sausage (or vegan sausage for plant-based)
• 1/2 cup diced bell pepper
• 1/2 cup chopped onion
• 1/2 cup cherry tomatoes, halved
• 2 cups spinach or kale
• 4 large eggs
• Salt and pepper, to taste
• Olive oil, as needed
• Fresh herbs for garnish (optional)

Instructions:

1. Toast the Sourdough Cubes: Heat a skillet over medium-high heat with a drizzle of olive oil. Add the cubed sourdough bread and cook, stirring frequently, until golden and crispy. Remove from the skillet and set aside.
2. Cook the Sausage: In the same skillet, add the sausage and cook until browned, breaking it up with a spatula. Remove from the skillet and set aside with the toasted sourdough.
3. Sauté the Vegetables: Add a bit more oil if needed, then add the bell pepper, onion, and cherry tomatoes to the skillet. Sauté until the vegetables are tender and slightly caramelized, about 5-7 minutes.
4. Add the Greens and Toasted Sourdough: Add the spinach or kale, cooking just until wilted. Return the sausage and toasted sourdough to the skillet and stir to combine.
5. Cook the Eggs: Make four wells in the mixture and crack an egg into each one. Cover the skillet and cook until the eggs are set to your preference, about 5-7 minutes for slightly runny yolks.
6. Serve and Garnish: Garnish with fresh herbs if desired, then serve hot.

This sourdough breakfast skillet is a filling, delicious, and easy-to-customize dish that brings together crispy sourdough, savory sausage, and a variety of vegetables. It’s a complete breakfast in one pan that’s great for family breakfasts or meal-prepped morning meals. Enjoy the hearty flavors with a side of fresh fruit or a light salad for a satisfying breakfast.

Sourdough Breakfast Strata with Spinach and Feta

A strata is like a savory bread pudding, perfect for breakfast or brunch. This sourdough strata combines fresh spinach, salty feta, and creamy eggs, creating a rich and flavorful dish that’s easy to prepare ahead of time. It’s perfect for a special breakfast gathering or a weekend treat.

Ingredients:

• 4 cups cubed sourdough bread (preferably a day old)
• 1 tbsp olive oil or butter
• 1 small onion, diced
• 2 cups fresh spinach
• 1 cup crumbled feta cheese
• 6 large eggs
• 1 cup milk (or half-and-half for extra richness)
• Salt and pepper, to taste
• 1/2 tsp dried oregano or fresh herbs, for garnish

Instructions:

1. Prepare the Bread: Place the cubed sourdough in a greased 9×13-inch baking dish.
2. Sauté the Onion and Spinach: In a skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Add the spinach and cook until wilted. Remove from heat and spread the mixture evenly over the bread cubes.
3. Add Feta: Sprinkle crumbled feta over the bread and vegetable mixture in the baking dish.
4. Make the Egg Mixture: In a mixing bowl, whisk together the eggs, milk, salt, pepper, and oregano. Pour this mixture evenly over the bread, ensuring it’s well distributed.
5. Chill and Bake: Cover and refrigerate for at least 30 minutes, or overnight if making ahead. When ready to bake, preheat the oven to 350°F (175°C). Bake for 30-35 minutes, or until the top is golden and the center is set.
6. Serve and Garnish: Let the strata cool for a few minutes, then slice and serve, garnishing with fresh herbs if desired.

This sourdough breakfast strata with spinach and feta is an easy, make-ahead breakfast that’s both filling and packed with flavor. The fluffy, custardy bread combined with the tangy feta and vibrant spinach makes it a satisfying dish for any breakfast table. Pair with a side of fresh fruit for a balanced, crowd-pleasing meal!

Sourdough Breakfast Bruschetta with Ricotta and Honey

This sourdough bruschetta brings together creamy ricotta, sweet honey, and fresh berries on toasted sourdough, making it a delightful breakfast option that feels like a treat. It’s a simple, elegant, and satisfying way to start the day, ideal for breakfast, brunch, or a light snack.

Ingredients:

• 4 slices of sourdough bread
• 1 cup ricotta cheese
• 2 tbsp honey, plus extra for drizzling
• 1/2 tsp vanilla extract (optional)
• 1 cup fresh berries (e.g., strawberries, blueberries, raspberries)
• Fresh mint or basil leaves for garnish
• Butter or olive oil for toasting

Instructions:

1. Toast the Sourdough: In a skillet over medium heat, melt a small amount of butter or drizzle olive oil. Toast the sourdough slices until they’re golden and crispy. Set aside.
2. Prepare the Ricotta Mixture: In a small bowl, mix the ricotta with honey and vanilla extract until smooth.
3. Assemble the Bruschetta: Spread a generous layer of the ricotta mixture over each slice of toasted sourdough. Top with fresh berries and a drizzle of honey.
4. Garnish and Serve: Garnish with fresh mint or basil leaves for a burst of color and flavor. Serve immediately.

This sourdough breakfast bruschetta is light, fresh, and indulgent, with the creamy ricotta, sweet honey, and juicy berries creating a perfect balance of flavors. It’s a breakfast that feels sophisticated but is quick and easy to prepare. Ideal for those mornings when you crave something special yet simple!

Sourdough Breakfast Casserole with Ham and Cheese

This make-ahead sourdough breakfast casserole is packed with savory ham, melted cheese, and fluffy eggs, all soaked into hearty sourdough cubes. It’s a rich, comforting breakfast that can feed a crowd and is perfect for holidays or family brunches.

Ingredients:

• 6 cups cubed sourdough bread
• 1 cup diced ham
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 8 large eggs
• 1 1/2 cups milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dry mustard powder (optional for extra flavor)
• 1/4 cup chopped green onions (for garnish)

Instructions:

1. Prepare the Bread Base: Place the cubed sourdough in a greased 9×13-inch baking dish.
2. Add the Ham and Cheese: Sprinkle the diced ham, cheddar, and mozzarella evenly over the sourdough cubes.
3. Mix the Egg Custard: In a mixing bowl, whisk together the eggs, milk, salt, pepper, and dry mustard powder if using. Pour the mixture over the sourdough, ham, and cheese, ensuring it’s evenly distributed.
4. Chill and Bake: Cover the casserole with plastic wrap and refrigerate for at least 30 minutes, or overnight if making ahead. When ready to bake, preheat the oven to 350°F (175°C). Bake the casserole uncovered for 35-40 minutes, or until the top is golden and the center is set.
5. Serve and Garnish: Let the casserole cool slightly, then sprinkle with chopped green onions and serve.

This sourdough breakfast casserole with ham and cheese is an easy, satisfying dish that’s perfect for feeding a group. The tender, cheesy sourdough combined with savory ham creates a cozy and comforting breakfast experience. Pair it with fresh fruit or a light salad for a complete meal.

Sourdough Apple Cinnamon Pancakes

These fluffy sourdough apple cinnamon pancakes combine the tanginess of sourdough with the sweetness of fresh apples and warm cinnamon, creating a delightful breakfast option. They are not only delicious but also a great way to use up leftover sourdough starter. Perfect for a cozy weekend breakfast or brunch, these pancakes are sure to impress!

Ingredients:

• 1 cup sourdough starter (discard or active)
• 1 cup all-purpose flour
• 1 cup milk (or buttermilk)
• 2 large eggs
• 1 tbsp sugar
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 cup peeled and diced apples (preferably Granny Smith or Honeycrisp)
• Butter or oil for cooking
• Maple syrup, for serving

Instructions:

1. Mix the Batter: In a large bowl, combine the sourdough starter, flour, milk, and eggs. Whisk until well combined. Stir in the sugar, baking soda, ground cinnamon, and salt. Gently fold in the diced apples.
2. Heat the Griddle: Preheat a nonstick skillet or griddle over medium heat and add a little butter or oil to coat the surface.
3. Cook the Pancakes: Pour 1/4 cup of batter for each pancake onto the hot griddle. Cook for 3-4 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 2-3 minutes until golden brown.
4. Serve: Serve warm with maple syrup and additional diced apples if desired.

These sourdough apple cinnamon pancakes are a delightful way to start your day. The tangy flavor of the sourdough pairs perfectly with the sweetness of the apples and the warmth of cinnamon, creating a comforting and satisfying breakfast. They are sure to become a family favorite, and the addition of maple syrup makes them an irresistible treat!

Sourdough Bagel Breakfast with Lox and Cream Cheese

This elegant breakfast features toasted sourdough bagels topped with creamy cheese and savory lox, creating a luxurious meal that’s perfect for weekends or special occasions. It’s a delicious twist on the classic bagel and lox that brings the unique flavor of sourdough into the mix, making for a satisfying and flavorful breakfast.

Ingredients:

• 2 sourdough bagels (homemade or store-bought)
• 4 oz cream cheese, softened
• 4 oz lox or smoked salmon
• 1/4 red onion, thinly sliced
• 1 small tomato, sliced
• Capers, for garnish
• Fresh dill, for garnish
• Lemon wedges, for serving

Instructions:

1. Toast the Bagels: Preheat your oven to 350°F (175°C). Cut the sourdough bagels in half and toast them in the oven until golden and slightly crispy, about 10 minutes.
2. Spread the Cream Cheese: Once toasted, spread a generous layer of cream cheese on each half of the bagel.
3. Top with Lox and Vegetables: Layer the lox or smoked salmon over the cream cheese. Add slices of red onion and tomato on top.
4. Garnish and Serve: Sprinkle with capers and fresh dill. Serve with lemon wedges on the side for a fresh squeeze of juice.

This sourdough bagel breakfast with lox and cream cheese is a delightful, sophisticated way to enjoy your morning. The tangy, crispy bagel contrasts beautifully with the creamy cheese and savory lox, making for a satisfying breakfast that feels indulgent yet easy to prepare. It’s perfect for impressing guests or treating yourself to a luxurious morning meal.

Sourdough Breakfast Tacos with Scrambled Eggs and Chorizo

These hearty sourdough breakfast tacos feature scrambled eggs, spicy chorizo, and fresh toppings, all wrapped in soft sourdough tortillas. This unique twist on breakfast tacos brings the flavor of sourdough into a fun and portable meal, perfect for busy mornings or casual brunch gatherings.

Ingredients:

• 4 sourdough tortillas (homemade or store-bought)
• 6 large eggs
• 4 oz chorizo, casing removed
• 1/2 cup diced bell pepper
• 1/4 cup chopped onion
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Avocado, sliced (for topping)
• Salsa, for serving

Instructions:

1. Cook the Chorizo: In a skillet over medium heat, cook the chorizo, breaking it up with a spatula until browned and cooked through. Remove the chorizo from the skillet and set aside.
2. Sauté the Vegetables: In the same skillet, add the diced bell pepper and onion. Sauté until the vegetables are soft and the onion is translucent, about 5 minutes.
3. Scramble the Eggs: In a bowl, whisk together the eggs, salt, and pepper. Pour the egg mixture into the skillet and cook, stirring gently until the eggs are just set.
4. Combine the Filling: Add the cooked chorizo back into the skillet and mix everything together until well combined.
5. Assemble the Tacos: Warm the sourdough tortillas in the skillet or microwave. Fill each tortilla with the scrambled egg and chorizo mixture, and top with avocado slices and fresh cilantro.
6. Serve with Salsa: Serve immediately with salsa on the side.

These sourdough breakfast tacos are a delicious and satisfying way to start your day. The combination of spicy chorizo, creamy eggs, and fresh toppings wrapped in a tangy sourdough tortilla makes for a flavorful and filling breakfast. They are perfect for those who enjoy a bit of spice in the morning and can easily be customized with your favorite toppings!

Sourdough Breakfast Bowl with Quinoa and Veggies

This nutritious sourdough breakfast bowl combines the tangy flavor of sourdough with protein-packed quinoa and a colorful medley of vegetables. It’s a wholesome, filling breakfast option that can be easily customized to include your favorite toppings, making it perfect for meal prep or a refreshing morning meal.

Ingredients:

• 1 cup cooked quinoa
• 1 cup cubed sourdough bread
• 1/2 cup cherry tomatoes, halved
• 1/2 cup bell peppers, diced
• 1/2 cup spinach or kale
• 2 large eggs
• 1 tbsp olive oil
• Salt and pepper, to taste
• Optional toppings: avocado, feta cheese, hot sauce, or fresh herbs

Instructions:

1. Toast the Sourdough: Preheat your oven to 375°F (190°C). Spread the cubed sourdough on a baking sheet and drizzle with olive oil. Toss to coat and bake for about 10-12 minutes, or until golden brown and crispy. Set aside.
2. Sauté the Vegetables: In a skillet, heat the olive oil over medium heat. Add the cherry tomatoes, bell peppers, and spinach or kale. Sauté until the vegetables are tender and slightly caramelized, about 5-7 minutes. Season with salt and pepper.
3. Cook the Eggs: In a separate pan, fry or scramble the eggs to your liking. Season with salt and pepper.
4. Assemble the Bowl: In a large bowl, layer the cooked quinoa, sautéed vegetables, and crispy sourdough cubes. Top with the cooked eggs and any additional toppings, such as sliced avocado, feta cheese, or hot sauce.
5. Serve Warm: Enjoy the breakfast bowl warm, mixing everything together as you eat.

This sourdough breakfast bowl is a vibrant and satisfying way to start your day. Packed with wholesome ingredients, it provides a balanced mix of protein, healthy fats, and fiber. The crispy sourdough adds texture, while the sautéed veggies and eggs bring a comforting warmth. It’s a versatile recipe that can be adapted to suit your taste preferences, making it a fantastic option for meal prep or a quick morning fix.

Sourdough Cinnamon Roll Casserole

This delightful sourdough cinnamon roll casserole is a unique take on traditional cinnamon rolls, offering a fluffy and gooey breakfast that’s perfect for gatherings. It combines torn pieces of sourdough bread with a rich cinnamon-sugar mixture and a luscious cream cheese glaze, making it a show-stopping centerpiece for brunch.

Ingredients:

• 6 cups sourdough bread, torn into pieces (preferably a day old)
• 1 cup brown sugar
• 2 tbsp ground cinnamon
• 1/2 cup melted butter
• 4 large eggs
• 1 1/2 cups milk
• 1 tsp vanilla extract
• 1/2 cup cream cheese, softened
• 1 cup powdered sugar (for the glaze)
• 2-3 tbsp milk (for the glaze)

Instructions:

1. Prepare the Bread Base: Preheat your oven to 350°F (175°C). In a greased 9×13-inch baking dish, layer the torn pieces of sourdough bread.
2. Mix the Cinnamon-Sugar: In a small bowl, combine the brown sugar and ground cinnamon. Sprinkle this mixture evenly over the bread pieces.
3. Whisk the Egg Mixture: In another bowl, whisk together the melted butter, eggs, milk, and vanilla extract until well combined. Pour this mixture over the bread and cinnamon-sugar layer, pressing down lightly to ensure all the bread is soaked.
4. Bake the Casserole: Bake in the preheated oven for 30-35 minutes, or until the top is golden and the casserole is set.
5. Make the Cream Cheese Glaze: In a small bowl, mix the softened cream cheese, powdered sugar, and milk until smooth and drizzling consistency.
6. Serve: Allow the casserole to cool slightly before drizzling the cream cheese glaze over the top. Slice and serve warm.

This sourdough cinnamon roll casserole is a decadent and comforting breakfast that will impress your family and friends. The combination of warm cinnamon and the creamy glaze makes each bite irresistible. It’s perfect for special occasions or leisurely weekend breakfasts when you want to enjoy a sweet treat without all the hassle of rolling and baking individual cinnamon rolls.

Sourdough and Spinach Frittata

This hearty sourdough and spinach frittata is a protein-packed breakfast that’s perfect for any day of the week. It combines the tangy flavor of sourdough with fresh spinach and eggs, creating a delicious and filling dish that’s easy to prepare and can be enjoyed hot or cold. It’s a great option for using up leftover bread while also getting your greens in!

Ingredients:

• 4 slices sourdough bread, cut into cubes
• 6 large eggs
• 1/2 cup milk
• 2 cups fresh spinach, chopped
• 1/2 cup shredded cheese (e.g., cheddar, mozzarella, or feta)
• 1 small onion, diced
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Sauté the Vegetables: In an oven-safe skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent. Add the chopped spinach and cook until wilted. Season with salt and pepper.
3. Mix the Egg Mixture: In a bowl, whisk together the eggs and milk. Stir in the sourdough cubes and half of the cheese until well combined.
4. Combine and Cook: Pour the egg mixture over the sautéed vegetables in the skillet. Cook on the stovetop for a few minutes until the edges start to set, then sprinkle the remaining cheese on top.
5. Bake the Frittata: Transfer the skillet to the oven and bake for 20-25 minutes, or until the frittata is set and lightly golden on top.
6. Serve: Let cool slightly before slicing. Serve warm or at room temperature.

This sourdough and spinach frittata is a versatile and nourishing breakfast that can be made ahead and enjoyed throughout the week. The combination of fluffy eggs, fresh spinach, and tangy sourdough creates a satisfying meal that can easily be customized with your favorite vegetables or cheese. It’s an excellent way to start your day on a healthy note, and it also makes for a lovely brunch dish!

Sourdough French Toast Casserole

This indulgent sourdough French toast casserole transforms the classic breakfast dish into a make-ahead delight. It features thick slices of sourdough bread soaked in a rich egg mixture and baked until golden. Topped with a sweet cinnamon streusel, this dish is perfect for serving a crowd at brunch or for a cozy family breakfast.

Ingredients:

• 8 slices sourdough bread, cut into cubes
• 6 large eggs
• 2 cups milk (or half-and-half for extra richness)
• 1/2 cup brown sugar
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup chopped pecans or walnuts (optional)

For the Streusel Topping:

• 1/2 cup flour
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 1/4 cup cold butter, cubed

Instructions:

1. Prepare the Casserole: In a greased 9×13-inch baking dish, layer the sourdough bread cubes. If using nuts, sprinkle them over the bread.
2. Mix the Egg Custard: In a large bowl, whisk together the eggs, milk, brown sugar, vanilla extract, ground cinnamon, and salt until smooth. Pour this mixture evenly over the bread cubes, ensuring all the bread is soaked. Cover and refrigerate for at least 30 minutes or overnight for deeper flavor.
3. Make the Streusel Topping: In a small bowl, mix together the flour, brown sugar, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle the streusel over the soaked bread just before baking.
4. Bake: Preheat the oven to 350°F (175°C). Bake the casserole uncovered for 40-45 minutes or until the top is golden and the custard is set.
5. Serve: Let cool slightly before slicing. Serve warm with maple syrup or fresh fruit.

This sourdough French toast casserole is a fantastic way to enjoy a classic breakfast dish with minimal effort. The combination of fluffy, custardy bread and a crunchy streusel topping makes for a deliciously satisfying meal that everyone will love. Perfect for holiday breakfasts or brunch with friends, this casserole can be prepared in advance, allowing you to enjoy the time spent with loved ones instead of slaving over the stove.

Sourdough Breakfast Sandwich with Egg and Bacon

This hearty sourdough breakfast sandwich features crispy bacon, a perfectly fried egg, and creamy avocado, all nestled between two slices of toasted sourdough. It’s a quick and satisfying breakfast option that brings together delicious flavors and textures for a morning treat that keeps you full and energized.

Ingredients:

• 2 slices of sourdough bread
• 2 slices of bacon
• 1 large egg
• 1/2 avocado, sliced
• Salt and pepper, to taste
• Butter or oil for frying
• Optional: hot sauce or cheese for extra flavor

Instructions:

1. Cook the Bacon: In a skillet over medium heat, cook the bacon slices until crispy. Remove and let drain on paper towels, reserving some of the bacon grease in the pan.
2. Fry the Egg: In the same skillet, crack the egg and fry it to your desired doneness. Season with salt and pepper. If you prefer a cheese option, place a slice of cheese over the egg in the last minute of cooking to melt.
3. Toast the Bread: While the egg cooks, toast the sourdough bread until golden brown.
4. Assemble the Sandwich: Spread some butter or oil on one side of the toasted bread. Layer with bacon, the fried egg, sliced avocado, and optional hot sauce.
5. Top and Serve: Place the second slice of toasted sourdough on top, cut in half if desired, and serve immediately.

This sourdough breakfast sandwich with egg and bacon is a deliciously satisfying way to start your day. The crispy bacon and creamy avocado pair perfectly with the rich egg and tangy sourdough, making each bite flavorful and filling. It’s a quick meal that’s great for busy mornings or a leisurely weekend breakfast, and you can easily customize it with your favorite toppings!

Sourdough Vegetable Omelette

This hearty sourdough vegetable omelette is packed with fresh vegetables and protein, making it a great way to start your day. The addition of diced sourdough gives the omelette a unique texture and flavor, while the eggs create a fluffy base that holds everything together. It’s a delicious and wholesome option for breakfast or brunch.

Ingredients:

• 4 large eggs
• 1/2 cup diced sourdough bread
• 1/2 cup bell peppers, diced
• 1/2 cup spinach or kale, chopped
• 1/4 cup onion, diced
• 1/2 cup shredded cheese (e.g., cheddar, feta, or mozzarella)
• Salt and pepper, to taste
• 1 tbsp olive oil or butter
• Fresh herbs (optional, for garnish)

Instructions:

1. Prepare the Vegetables: In a skillet, heat olive oil or butter over medium heat. Add the diced onion and bell peppers, sautéing until they begin to soften, about 3-4 minutes. Add the spinach or kale and cook until wilted.
2. Mix the Eggs: In a bowl, whisk together the eggs, salt, and pepper. Stir in the diced sourdough and sautéed vegetables.
3. Cook the Omelette: Pour the egg mixture into the skillet. Cook over medium-low heat, allowing the eggs to set around the edges. Use a spatula to lift the edges and allow uncooked eggs to flow to the bottom.
4. Add Cheese: Once the eggs are nearly set, sprinkle the shredded cheese over half of the omelette. Carefully fold the omelette in half and continue cooking until the cheese is melted and the eggs are fully cooked.
5. Serve: Slide the omelette onto a plate and garnish with fresh herbs if desired. Cut in half and serve warm.

This sourdough vegetable omelette is a nutritious and satisfying breakfast option that’s both easy to make and delicious. Packed with protein and fresh vegetables, it’s a great way to fuel your day. The addition of sourdough not only enhances the flavor but also provides a unique texture that sets this omelette apart. Enjoy it on its own or with a side of fresh fruit for a complete breakfast!

Note: More recipes are coming soon!