Are You Tired of Sourdough Pancakes? Make a Breakfast Casserole
If you have a lot of sourdough discard, you've probably been making sourdough pancakes. I like sourdough pancakes! That said, they do get a bit boring after a point, and certain people in my household rebel at eating the leftover pancakes day after day. So why not turn those pancakes into a savory breakfast or brunch casserole? The casserole is filled with ham and sharp cheddar cheese and is amazingly good. Rather than layering the ham and cheese with bread between them, as many casseroles do, this version uses sourdough pancakes or crepes. The crepes, especially, make for an incredibly light, smooth casserole--far better than bread--and the crepes and pancakes both provide great sourdough flavor. If you'd like, you can make and bake the casserole ahead of time. Just warm up pieces in the microwave or, if you have one, an air fryer. Enjoy!
Sourdough Ham and Cheese Breakfast Casserole -- Serves 6+
9-12 sourdough crepes or pancakes torn into small pieces (about an inch or two)
2 1/2 cups of shredded sharp cheddar cheese, divided
2 cups of chopped ham, divided
1/2 cup of shredded Parmesan cheese
2-3 tablespoons of chopped or torn fresh dill (or 1-2 teaspoons of dried dill)
2 1/2 cups of low-fat milk
1 teaspoon of onion powder
1 tablespoon of grainy Dijon mustard
1/2 teaspoon of lemon pepper
1/4 teaspoon of salt
Preheat the oven to 350 degrees and coat a 2-quart or 9-inch square baking dish with non-stick cooking spray. Place a layer of crepes/pancakes in the bottom of the baking pan--about 1/3 of the amount. Sprinkle on 1 cup of cheddar cheese and then 1 cup of ham. Add another layer of crepes/pancakes (about 1/3), then another cup each of cheese and ham. Layer on the last of the remaining crepes/pancakes. Sprinkle on the remaining cheddar and the Parmesan cheese and then the chopped dill. In a large bowl, whisk the eggs and milk well. Whisk in the onion powder, mustard, salt, and lemon pepper. Pour the mixture evenly into the baking dish on top of the layers. Bake the casserole for 40-50 minutes or until puffed and golden brown. Let the casserole cool for 5-10 minutes before serving it hot or let it cool completely and refrigerate the casserole to eat later.