Sourdough Breakfast Loaf

Tired of veggie omelets? Try this scrumptious sourdough loaf instead! We promise this breakfast loaf is even yummier than it looks. Serve with a side of oven roasted red potatoes, home fries, or an English muffin.

Ingredients:

4 large sourdough bread slices

6 eggs

1/2 cup of grated parmesan cheese (set aside a small handful to sprinkle over the top)

1/2 cup of cheddar cheese, broken into small chunks

2/3 cup of milk

One large red bell pepper

2 green onion stalks

5 large basil leaves

One large handful of baby spinach leaves

One tbsp. of olive oil

Garlic salt

Pepper (to taste)

Weapons of Choice:

Casserole dish (9" x 13")

Large mixing bowl

Wire whisk

Measuring cup/spoons

Preheat oven to 350 degrees.

In a large bow, whisk eggs and milk until fluffy. Tear sourdough slices into small pieces and add to egg mixture. Using your hands, mix and squeeze the sourdough pieces until they completely absorb the egg mixture. Sourdough pieces will get mushy and break down.

Chop bell pepper, green onion, basil, and spinach and add to egg mixture. Mix well. Add cheese--mix again.

Add olive oil, a pinch of salt, and pepper to egg mixture. Mix well.

Pour mixture into casserole dish and sprinkle the rest of the parmesan cheese over the top.

Bake for about 1/2 an hour, or until the sides of the loaf are  golden brown, and the middle of the loaf passes the "toothpick test".  

Serves 8.