Potato Flake Sourdough Breakfast Casserole

If you are looking for a hearty delicious breakfast that be prepped ahead, this potato flake sourdough breakfast casserole is such a good one. It starts with a soft sourdough dough base pressed into the bottom of the pan, then gets topped with sausage, cream cheese, eggs, and plenty of cheese for a filling breakfast that is cozy, savory, and so satisfying.

This is one of those recipes that feels a little more homemade and special than a typical breakfast casserole because of that sourdough base. Instead of using store-bought crescent rolls or bread, you are making a simple potato flake sourdough dough that rises overnight and becomes the foundation for the whole casserole. It bakes up soft and flavorful underneath all of that rich, savory topping.

It would be perfect for holiday mornings, family gatherings, weekend brunch, or even meal prepping breakfasts ahead of time. It is filling, easy to slice and serve, and has that homemade-from-scratch feel that makes it stand out.

Why You’ll Love This Breakfast Casserole

There is a lot to love about this recipe.

The potato flake sourdough dough base (adapted from my potato flake sourdough crescent roll recipe) gives it a soft, slightly chewy layer on the bottom that makes it feel more substantial than a standard egg casserole. The sausage and cream cheese mixture adds richness and flavor, while the eggs and shredded cheese bring everything together into one comforting breakfast bake.

It is also a great way to prep ahead since the dough does its long rise ahead of time, and once that is done, the casserole comes together pretty easily. This is the kind of breakfast recipe that looks impressive on the table without being complicated to make. It can also be great as a left overs for a busy morning during the week. 

What Is Potato Flake Sourdough?

Potato flake sourdough starter is a little different from a traditional flour-and-water sourdough starter. It is typically fed with instant potato flakes, sugar, and warm water It can be used in so many recipes like rolls, sandwich bread, cinnamon rolls, and more.

In this recipe, it helps create a soft dough with great flavor. It is especially nice here because the dough stays tender and bakes into a delicious base for the casserole.

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Tools Needed

You do not need anything fancy for this recipe. Here is what you will want to have on hand:

• Stand mixer with dough hook attachment
• Measuring cups and spoons
• Kitchen scale
• Plastic wrap or beeswax wrap
• 9×13 baking dish
• Skillet
• Large bowl
• Rolling pin or your hands for pressing dough
• Pastry brush, optional

Ingredients

For the Dough

• 230 grams all purpose flour (about 1 3/4 cups)
• 1/3 cup active potato flake sourdough starter
• 78.5 grams warm milk (about 1/3 cup)
• 6 grams granulated sugar (about 1 1/2 teaspoons)
• 4 grams salt (about 1/2 teaspoon)
• 2 Tablespoons salted butter, softened

For the Casserole Filling

• 1 lb ground sausage
• 4 oz. cream cheese
• 1/2 teaspoon salt
• 8 eggs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1 cup Colby jack cheese
• 1 cup milk

How to Make Potato Flake Sourdough Breakfast Casserole

Feed Your Starter

Before getting ready to mix your dough, feed your potato flake starter. Do this by mixing warm water, instant potato flakes, and sugar and pouring it into your starter. Allow your starter to feed for 8–24 hours prior to mixing your dough so that you have an active sourdough starter.

Mix the Dough

In the bowl of a stand mixer, add all the dough ingredients except the butter. Using the dough hook attachment, mix on medium speed until the dough starts to pull away from the sides of the bowl.

Let the Dough Rest

Cover the bowl with plastic wrap or beeswax wrap and let the dough rest for 10 minutes. This gives the flour time to fully hydrate and makes the dough easier to work with.

Knead in the Butter

After the dough has rested, remove the wrap and knead in the softened butter by hand. Keep kneading until the butter is fully absorbed into the dough.

Let It Rise

Cover the bowl again and let the dough rise in a warm spot until it doubles in size, about 8 to 10 hours.

Preheat the Oven

Once the dough has finished its first rise, preheat your oven to 350°F.

Cook the Sausage Mixture

In a skillet over medium heat, cook the ground sausage until browned and fully cooked through. Add the cream cheese to the hot sausage and stir until melted and combined. Set aside.

Whisk the Eggs

In a mixing bowl, whisk together the eggs, milk, 1/2 teaspoon salt, garlic powder, onion powder and 1/4 teaspoon black pepper.

Press the Dough Into the Pan

Grease a 9×13 baking dish. Transfer the risen dough to the dish and gently press it out to fit the bottom of the pan in an even layer. (If using a USA bakeware pan you do not need to grease it)

Add the Toppings

Spread the sausage and cream cheese mixture evenly over the dough. Sprinkle the Colby Jack cheese over the sausage mixture. Then pour the egg mixture evenly over the top.

Bake

Bake for 25–30 minutes at 350°F, or until the eggs are set.

Rest and Serve

Let the casserole rest for a few minutes before slicing and serving.

Tips for Success

Make sure your starter is active before mixing the dough. Since this dough is doing the work of becoming the casserole base, you want it to have a good rise and nice texture.

If your dough feels sticky when you go to press it into the pan, lightly grease your hands or dust them with a little flour. That usually makes it much easier to spread evenly.

Cook the sausage fully before adding the cream cheese. Once the cream cheese melts into the hot sausage, it creates a rich filling that spreads more easily over the dough.

Do not worry if the casserole looks very full before baking. As long as it is in a standard 9×13 pan, it should bake up just fine.

Letting it rest a few minutes after baking makes it easier to slice cleanly.

Why the Dough Base Works So Well

One of the things that makes this recipe so good is that the dough base bakes right underneath the filling instead of being prebaked on its own. As the casserole bakes, the dough cooks through and becomes soft, flavorful, and sturdy enough to hold the toppings without becoming dry.

It is a nice change from breakfast casseroles made with bread cubes or canned dough, and it gives the whole dish more of a homemade feel.

Serving Ideas

This casserole is hearty enough to serve the whole family all on its own, but it is also really good with a few simple sides if you are serving it for brunch.

Fresh fruit works well to lighten things up a bit. A side of yogurt, sliced tomatoes, or even a simple smoothie would also pair nicely. For a special occasion or larger brunch spread, you could serve it alongside hash browns, sweet rolls, muffins, or coffee cake.

How to Store Leftovers

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through.

Because of the eggs, sausage, and cream cheese, this recipe does need to stay refrigerated.

FAQ

Can I make this the night before?

Yes, this recipe already has an overnight-style rise built into it, which makes it really convenient. Once the dough has risen, the next morning you can assemble and bake it right away.

Does the dough need a second rise in the pan?

No. For this casserole, the dough is pressed into the pan after the first rise and then topped right away.

Can I use a different breakfast sausage?

Yes, you can use whatever breakfast sausage you normally like. Mild, hot, or even sage sausage should all work well as long as you keep the amount the same.

What if my dough is sticky?

That is normal. A lightly floured surface or lightly floured hands can help when pressing it into the pan.

How do I know when the casserole is done?

The eggs should be set. If you gently shake the pan, the center should not look liquidy.

Can I reheat leftovers?

Yes. This reheats well, which makes it great for breakfast the next day.

Pin for later and share with a friend:

This potato flake sourdough breakfast casserole is such a great recipe to have on hand when you want something hearty, filling, and a little more special than the average breakfast. The potato flake sourdough dough base gives it such a delicious homemade touch, and the sausage, eggs, cream cheese, and cheese make it rich and comforting in the best way.

It is the kind of breakfast that works just as well for Christmas morning as it does for a regular Saturday at home, and it is always nice to have a savory sourdough recipe like this in the mix.

If you make it, I think it is one of those recipes that could easily become a favorite breakfast recipe.

If you give this recipe a try, I would greatly appreciate if you came back and gave it a 5-star review! It helps me out so much! 

I also love seeing all of the delicious creations you make! Share your photo over on instagram or facebook and give me a tag @littletennesseehome