Sourdough isn’t just for fancy loaves anymore; it’s a perfect base for a delicious breakfast! From fluffy pancakes to hearty breakfast sandwiches, these sourdough breakfast recipes will bring a delightful twist to your morning routine. Get ready to whip up some tasty treats that are easy to make and irresistible to eat!
Classic Sourdough Toast with Peanut Butter
This classic sourdough toast topped with peanut butter is a delightful way to start your day. The tangy flavor of the sourdough perfectly complements the creamy richness of the peanut butter, making each bite tasty and satisfying.
It’s simple to make and requires just a few ingredients, making it a go-to breakfast option for busy mornings. Add some sliced bananas on top for a touch of sweetness and a boost of nutrients!
Ingredients
- 2 slices of sourdough bread
- 2 tablespoons peanut butter
- 1 banana, sliced
- Honey or maple syrup (optional)
Instructions
- Toast the Sourdough: Begin by toasting the slices of sourdough bread to your desired level of crispiness.
- Spread the Peanut Butter: Once toasted, generously spread peanut butter on each slice of bread.
- Add Bananas: Place the banana slices evenly over the peanut butter.
- Drizzle (Optional): If you like a sweet touch, drizzle a bit of honey or maple syrup over the top.
- Serve: Enjoy your classic sourdough toast immediately, and savor the delicious combination!
Sourdough Breakfast Sandwich with Avocado
This sourdough breakfast sandwich with avocado is a delightful way to kickstart your day. The tangy sourdough bread pairs perfectly with the creamy avocado and fluffy eggs, creating a satisfying and nutritious meal. It’s simple to make, ensuring you won’t spend too much time in the kitchen, making it perfect for busy mornings.
With each bite, you’ll enjoy a combination of textures and flavors that excite the palate. The freshness of the greens adds a nice crunch, while the avocado brings a rich creaminess that ties everything together. It’s not just a breakfast sandwich; it’s a delicious and wholesome way to fuel your day!
Ingredients
- 2 slices of sourdough bread
- 1 ripe avocado
- 2 large eggs
- 1 cup fresh spinach or arugula
- Salt and pepper to taste
- Butter or olive oil for cooking
Instructions
- Prepare the Eggs: In a skillet, heat a little butter or olive oil over medium heat. Crack the eggs into the skillet and cook them sunny-side up or scrambled, as you prefer. Season with salt and pepper.
- Toast the Bread: While the eggs are cooking, toast the sourdough bread until golden brown.
- Mash the Avocado: In a bowl, mash the ripe avocado with a fork. You can add a pinch of salt or a squeeze of lemon juice for extra flavor, if desired.
- Assemble the Sandwich: Spread the mashed avocado on one slice of toast. Layer the cooked eggs and fresh spinach or arugula on top. Finish with the second slice of toast.
- Serve: Cut the sandwich in half and enjoy your delicious sourdough breakfast sandwich!
Sourdough Egg and Cheese Muffins
These sourdough egg and cheese muffins are a tasty way to start your day! They’re fluffy, savory, and packed with flavor, making them a perfect breakfast treat. Simple to whip up, these muffins blend the tang of sourdough with the richness of eggs and cheese.
Not only are they delicious, but they’re also versatile. You can add your favorite veggies or meats to customize them just the way you like. Whether enjoyed fresh out of the oven or saved for later, these muffins will surely become a breakfast staple!
Ingredients
- 2 cups sourdough starter
- 1 cup all-purpose flour
- 1/2 cup milk
- 1/4 cup olive oil
- 3 large eggs
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped green onions or herbs (optional)
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners.
- In a large bowl, combine the sourdough starter, flour, milk, and olive oil. Mix until smooth.
- In a separate bowl, whisk the eggs with baking powder, salt, and pepper. Add this mixture to the sourdough batter and stir until combined.
- Fold in the shredded cheese and any optional ingredients like green onions.
- Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted comes out clean.
- Allow to cool slightly before removing from the tin. Enjoy warm or at room temperature!
Savory Sourdough Breakfast Casserole
This Savory Sourdough Breakfast Casserole is a delightful way to kickstart your day. With layers of crispy sourdough, fresh vegetables, and fluffy eggs, it strikes the perfect balance between hearty and wholesome. It’s simple to prepare, making it an excellent choice for brunch gatherings or a cozy family breakfast.
The combination of flavors from the roasted peppers, zucchini, and herbs adds a comforting and satisfying touch. Plus, it’s a great way to use up leftover sourdough bread. Just pop it in the oven, and you’ll have a warm, filling dish ready to serve!
Ingredients
- 6 cups sourdough bread, cubed
- 1 cup diced bell peppers
- 1 cup sliced zucchini
- 1 cup shredded cheese (cheddar or your choice)
- 8 large eggs
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh thyme
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat. Add diced bell peppers and zucchini, cooking until softened, about 5-7 minutes.
- In a large bowl, whisk together the eggs, milk, salt, black pepper, and thyme.
- In a greased baking dish, layer the cubed sourdough bread, sautéed vegetables, and cheese.
- Pour the egg mixture over the bread and vegetables, ensuring everything is evenly coated.
- Bake for 35-40 minutes, or until the casserole is set and golden on top. Let it cool slightly before slicing and serving.
Sourdough French Toast with Cinnamon
Sourdough French Toast is a delightful twist on a classic breakfast dish. The tangy flavor of sourdough bread pairs perfectly with the sweetness of syrup and the warmth of cinnamon, creating a comforting treat that’s hard to resist. This recipe is not only easy to make but also elevates a simple breakfast into something special.
With just a few basic ingredients, you can whip up a batch of fluffy, cinnamon-spiced French toast that will impress anyone at your breakfast table. Serve it with fresh berries or a dollop of whipped cream for an extra touch of indulgence!
Ingredients
- 4 slices of sourdough bread
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 tablespoon sugar
- Butter for cooking
- Fresh berries for topping (optional)
- Maple syrup for serving
Instructions
- In a mixing bowl, whisk together the eggs, milk, vanilla extract, sugar, and cinnamon until well combined.
- Heat a skillet or griddle over medium heat and add a bit of butter to coat the surface.
- Dip each slice of sourdough bread into the egg mixture, allowing it to soak for a few seconds on each side.
- Place the soaked bread slices onto the skillet and cook for about 2-3 minutes on each side, or until golden brown.
- Remove from the skillet and serve immediately with fresh berries and maple syrup on top.
Sourdough Pancakes with Maple Syrup
Sourdough pancakes are a delightful twist on the classic breakfast favorite. They offer a light, fluffy texture and a subtle tanginess from the sourdough, making them a unique and satisfying option for any morning. This recipe is simple to make, perfect for beginners and experienced cooks alike.
Drizzled with pure maple syrup and topped with fresh berries, these pancakes are not just delicious but also a great way to use up your sourdough starter. Prepare to enjoy a breakfast treat that feels special without requiring hours in the kitchen!
Ingredients
- 1 cup active sourdough starter
- 1 cup all-purpose flour
- 1 cup milk
- 2 tablespoons sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 2 tablespoons melted butter
- Maple syrup, for serving
- Fresh berries, for topping
Instructions
- In a large bowl, combine the sourdough starter, flour, milk, and sugar. Mix until well combined and let it rest for about 30 minutes.
- After the resting period, add the baking soda, salt, egg, and melted butter to the mixture. Stir until just combined; don’t worry about lumps!
- Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.
- Serve warm with a generous drizzle of maple syrup and a handful of fresh berries on top.
Sourdough Waffles with Fruit Compote
Sourdough waffles are a delightful twist on traditional breakfast classics. Combining the tangy notes of sourdough with a crispy exterior and fluffy interior creates a unique flavor that’s sure to brighten your morning. Topped with a fresh fruit compote, these waffles bring a burst of sweetness and color to your plate, making them not only tasty but visually appealing as well.
This recipe is straightforward and perfect for both seasoned cooks and beginners. With just a few simple ingredients, you can whip up a batch of these scrumptious waffles that will impress everyone at the breakfast table.
Ingredients
- 1 cup sourdough starter (discard or active)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk (or milk with a splash of vinegar)
- 2 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat the Waffle Iron: Start by preheating your waffle iron according to the manufacturer’s instructions.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine the Wet Ingredients: In another bowl, mix the sourdough starter, buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients, gently stirring until just combined. Be careful not to overmix; a few lumps are okay.
- Cook the Waffles: Lightly grease the waffle iron if needed, then pour the batter onto the hot iron, following the recommended amount. Cook until golden brown, about 4-5 minutes.
- Prepare the Fruit Compote: While the waffles are cooking, you can prepare a quick fruit compote by heating your choice of mixed berries (like strawberries, blueberries, and raspberries) in a saucepan with a tablespoon of sugar and a splash of lemon juice until they soften.
- Serve: Serve the warm waffles topped with the fruit compote and a dollop of whipped cream or yogurt if desired. Enjoy your delicious sourdough breakfast!
Sourdough Banana Bread with Walnuts
This sourdough banana bread with walnuts is a delightful twist on a classic favorite. It combines the rich, moist texture of ripe bananas with the tangy flavor of sourdough, creating a loaf that’s both comforting and satisfying. The added crunch of walnuts enhances the flavor profile, making each bite a pleasant experience.
Making this banana bread is simple and requires just a few ingredients. It’s perfect for breakfast, a snack, or even dessert. The best part? You’ll likely have most of the ingredients in your kitchen already!
Ingredients
- 1 cup ripe bananas, mashed (about 3 medium bananas)
- 1/2 cup sourdough starter, fed or unfed
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup walnuts, chopped (plus extra for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a large mixing bowl, combine mashed bananas, sourdough starter, melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Mix well until fully combined.
- Add baking soda and salt to the mixture, and stir to combine.
- Gradually fold in the all-purpose flour until just incorporated. Be careful not to overmix.
- Gently fold in the chopped walnuts, reserving a few for topping.
- Pour the batter into the prepared loaf pan and sprinkle the remaining walnuts on top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Sourdough Frittata with Seasonal Vegetables
This Sourdough Frittata with Seasonal Vegetables is an easy and delicious way to start your day. With the tanginess of sourdough and the freshness of seasonal veggies, each bite bursts with flavor. Not only is it satisfying, but it’s also a great way to use up leftover vegetables.
This recipe can be whipped up in no time and is perfect for brunch or a quick breakfast during the week. The combination of eggs and sourdough creates a fluffy, hearty frittata that pairs wonderfully with a light salad or some fresh fruit.
Ingredients
- 4 large eggs
- 1 cup milk
- 1 cup sourdough bread, cubed
- 1 cup seasonal vegetables (like bell peppers, zucchini, and spinach), chopped
- 1/2 cup cheese (like feta or cheddar), crumbled or shredded
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh herbs (like basil or parsley) for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the eggs and milk. Season with salt and pepper.
- Add the cubed sourdough and chopped vegetables to the egg mixture, stirring to combine.
- Heat olive oil in a skillet over medium heat. Pour the egg and vegetable mixture into the skillet, and cook for about 5 minutes until the edges start to set.
- Sprinkle the cheese on top and transfer the skillet to the oven. Bake for 15-20 minutes, or until the frittata is set and slightly golden.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh herbs before slicing and serving.
Sourdough Overnight Oats Parfait
Sourdough Overnight Oats Parfait is a delicious twist on a classic breakfast. This recipe combines the tangy flavor of sourdough with creamy yogurt and fresh fruits, making it both satisfying and refreshing. It’s perfect for busy mornings since you can prepare it the night before.
The layers of oats, yogurt, and your choice of fruits create a delightful texture and flavor profile. It’s easy to customize with your favorite toppings, ensuring that each parfait is unique. Plus, it’s a nutritious way to kick-start your day!
Ingredients
- 1 cup sourdough starter (active and bubbly)
- 1 cup rolled oats
- 1 cup milk or your choice of plant-based milk
- 1 cup yogurt (Greek or regular)
- 1 cup mixed berries (raspberries, blueberries, strawberries)
- 1 ripe banana, sliced
- 1/4 cup nuts (almonds or walnuts), chopped
- 1-2 tablespoons honey or maple syrup (optional)
Instructions
- In a bowl, mix the sourdough starter, rolled oats, and milk. Stir well to combine.
- Cover the bowl and let it sit in the refrigerator overnight, allowing the oats to soak and the flavors to meld.
- In the morning, layer the soaked oats with yogurt, mixed berries, and sliced banana in a glass or bowl.
- Top with chopped nuts and drizzle with honey or maple syrup if desired.
- Enjoy your Sourdough Overnight Oats Parfait right away or refrigerate it for later!
Sourdough Crepes with Sweet Filling
Sourdough crepes are a delightful twist on traditional crepes, offering a slightly tangy flavor that pairs perfectly with sweet fillings. These thin, delicate pancakes are soft and light, making them a fantastic choice for breakfast or brunch. They are simple to make and can be filled with various delicious options, from fruit and whipped cream to chocolate and nuts.
The beauty of sourdough crepes lies in their versatility. You can customize the filling to suit your tastes or what you have on hand. The crepes themselves can be prepared ahead of time, making them an easy option for busy mornings. Once you try these, you may find them becoming a regular on your breakfast menu!
Ingredients
- 1 cup sourdough starter
- 1 cup milk
- 2 large eggs
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- Butter or oil for cooking
- Fresh berries, whipped cream, or any desired sweet fillings
Instructions
- Mix Ingredients: In a bowl, whisk together the sourdough starter, milk, eggs, sugar, vanilla extract, and salt until well combined.
- Add Flour: Gradually stir in the all-purpose flour until you have a smooth batter. Let the batter rest for about 30 minutes.
- Heat the Pan: Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
- Cook Crepes: Pour about 1/4 cup of batter into the skillet, swirling it to cover the bottom evenly. Cook for 1-2 minutes until the edges lift and the bottom is lightly golden. Flip and cook for another minute on the other side.
- Fill and Serve: Remove the crepe from the pan and fill it with your choice of sweet fillings. Roll or fold the crepe and dust with powdered sugar before serving.
Sourdough Bagels with Lox and Cream Cheese
Sourdough bagels topped with lox and cream cheese create a delightful breakfast option that’s both simple and satisfying. The tangy flavor of the sourdough complements the smoky richness of lox, while the creamy texture of the cheese adds a nice balance. This recipe is perfect for brunch or any day you want to treat yourself to something special without too much fuss.
Making these bagels is straightforward and requires basic ingredients. Once you master the dough, the topping can be customized to your liking. Add some capers, red onions, or fresh dill for an extra burst of flavor!
Ingredients
- 2 cups warm water
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 5 cups bread flour
- 2 teaspoons salt
- 1 tablespoon olive oil
- 1/2 pound lox (smoked salmon)
- 1 cup cream cheese, softened
- 1/4 cup capers
- 1/4 cup red onion, thinly sliced
Instructions
- Activate the Yeast: In a bowl, mix warm water, sugar, and yeast. Let it sit for about 5 minutes until bubbly.
- Make the Dough: In a large mixing bowl, combine the yeast mixture with bread flour and salt. Knead until the dough is smooth and elastic, about 10 minutes.
- Let the Dough Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1-2 hours until it doubles in size.
- Shape the Bagels: Punch down the dough and divide it into 12 equal portions. Roll each portion into a ball, then use your finger to poke a hole in the middle to form a bagel shape.
- Boil the Bagels: Bring a large pot of water to a boil. Boil each bagel for about 1 minute on each side, then place them on a baking sheet.
- Bake: Preheat the oven to 425°F (220°C) and bake the bagels for 20-25 minutes until golden brown.
- Assemble: Spread cream cheese on each bagel, top with lox, capers, and red onion. Serve and enjoy!
Sourdough Breakfast Burrito with Salsa
Start your morning on a delicious note with a sourdough breakfast burrito! This recipe combines fluffy scrambled eggs, melty cheese, and fresh veggies wrapped in warm sourdough tortillas. The taste is a delightful mix of savory and tangy, perfect for kickstarting your day. Plus, it’s simple to whip up, making it a great option for busy mornings or relaxed weekends.
The addition of zesty salsa elevates this dish, bringing a refreshing kick to every bite. Customize it with your favorite ingredients, whether it’s spicy jalapeños or creamy avocado. This burrito is not just a treat for the taste buds; it’s a satisfying meal that keeps you energized.
Ingredients
- 2 large sourdough tortillas
- 4 large eggs
- 1/2 cup shredded cheese (cheddar or your choice)
- 1/4 cup diced tomatoes
- 1/4 cup chopped bell peppers
- 1/4 cup chopped green onions
- Salt and pepper to taste
- 1/2 cup salsa
Instructions
- Scramble the Eggs: In a bowl, whisk the eggs with salt and pepper. Heat a non-stick skillet over medium heat and pour in the eggs. Cook while stirring gently until just set.
- Mix in Veggies and Cheese: Remove the skillet from heat and stir in the cheese, diced tomatoes, bell peppers, and green onions until the cheese melts.
- Assemble the Burritos: Place a generous amount of the egg mixture onto each sourdough tortilla. Roll them up tightly, folding in the sides as you go.
- Warm the Burritos: Return the burritos to the skillet, seam-side down, and heat for 2-3 minutes on each side until golden brown.
- Serve: Slice the burritos in half and serve with salsa on the side for dipping. Enjoy your flavorful breakfast!
Sourdough Breakfast Pizza with Eggs
Start your day with a delightful twist on breakfast with sourdough breakfast pizza topped with sunny-side-up eggs. This dish combines the tangy flavors of sourdough with gooey cheese and perfectly cooked eggs for a satisfying meal that’s simple to make and incredibly tasty. It’s a unique way to enjoy your morning routine, with each bite delivering a burst of flavor.
This recipe is not only easy but also flexible! You can customize the toppings based on your preferences, whether you want to add veggies, meats, or different cheeses. It’s a fun way to use leftover sourdough and makes for a hearty breakfast that everyone will love.
Ingredients
- 1 pre-made sourdough pizza crust
- 1 cup shredded mozzarella cheese
- 2 large eggs
- 1/2 cup pizza sauce
- Salt and pepper to taste
- Fresh herbs (like oregano or basil) for garnish
Instructions
- Preheat your oven to 475°F (245°C).
- Spread the pizza sauce evenly over the sourdough crust.
- Sprinkle mozzarella cheese generously over the sauce.
- Carefully crack the eggs on top of the cheese. Season with salt and pepper.
- Bake in the preheated oven for about 10-12 minutes or until the eggs are cooked to your liking and the cheese is bubbly and golden.
- Remove from the oven and garnish with fresh herbs before slicing and serving.
Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.