Sourdough Breakfast Bake
Eggs, sausage, and toast bake - made with day old sourdough bread + gut nourishing bone broth
Hello, I hope this email finds you cozied into a favorite chair with your morning coffee, or enjoying the summer sunshine. I love getting outside before the 100º+ temperatures settle in, and enjoy moseying around the yard barefoot, watering my garden and flower pots, pruning and picking, watching the beehive. My cucumber and tomato plants are producing faster than I can keep up with right now. I have been making a variation of cucumber tomato salad almost every afternoon and evening, figuring out how to work each day’s harvest into our daily food plan. One of my favorite ways to use the abundance of summer produce is by making skillet meals. Sautéed veggies, ground sausage, eggs and sourdough are a classic breakfast. Being able to bake it all together in one skillet is magical. Often, I have scraps of day old sourdough bread that needs to be used up. About once or twice a week, I slice the bread into cubes and add to my “bread scrap” bag in the freezer. This makes for easy croutons, breakfast bakes, and bread crumbs on-demand.
Sourdough Breakfast Bake
Serves 6-8
Eggs, sausage, and toast all in one skillet. A great way to feed a crowd.
TOOLS
Cutting Board
Knife
Large Skillet - at least 12” or 9x13 pan
INGREDIENTS
1 lb breakfast sausage
4 Tbsp Butter or ghee
1/2 large onion, or one small onion, diced
2 garlic cloves, minced
1 cup of diced veggies: zucchini, tomato, mushrooms, peppers. Pre roasted potatoes.
4 cups cubed day old sourdough bread - frozen works!
3-4 eggs
1.5 cup bone broth
salt, pepper, fresh chopped herbs: rosemary, thyme, sage, parsley, basil
1/2 cup shredded cheese (optional)
METHOD
Preheat oven to 350º
Prep and chop veggies mince garlic. In a skillet, brown ground breakfast sausage over medium heat. If using plain ground pork, add 1 tsp sage, 1 tsp garlic powder, salt and pepper. Remove sausage from skillet and transfer into a bowl. Add 3 Tbsp butter or ghee to the skillet. Over medium low heat, sauté veggies for 5-7 minutes until soft, then add minced garlic and cook for an additional 1-2 minutes. Add sausage and bread cubes to the skillet (you can add directly from the freezer). Stir veggies, sausage, and bread mixture together. Whisk together: eggs, broth, salt, pepper, and fresh herbs, and pour into skillet, stir well to combine. If mixture seems dry, add bone broth 1/4 cup at at a time, until it seems well hydrated but not mushy/soupy. Sprinkle cheese over the top, if desired. Move to middle rack of the oven and bake for 35-40 minutes. Top will be golden and bread cubes lightly browned.
