Breakfast Pie

Breakfast Pie

“This is fantastic! It's my favorite one.” - Connor B.

I would love more FREE recipes and tips straight to my IN BOX!

This was a lot of fun to make. The discard is mixed in with the eggs. All the fillings (onions, mushrooms, spinach, bacon, ...) srt out on the bottom. As this dish bakes, the density of the sourdough started sinks to the bottom and becomes the crust for your pie. It's a really cool science experiment to watch. My son loved this. Personally I have other old quiche and breakfast casserole favorites. I will make this again for him someday, but it has inspired me to put a sourdough twist on some oldies, but goodies. Watch for more sourdough breakfast quiches and casseroles to come.

Prep Time: 10 min

Cook Time: 50 min

Ingredients

• onion, diced

• Sautéd mushrooms

• crumbled bacon

• fresh chopped spinach

• Parmesan Cheese (I substituted nutritional yeast - I do not recommend this substitution)

• 8 Eggs

• 1 cup sourdough starter (active or discard)

• 1/2 cup coconut milk (or regular milk)

• 1/2 tsp Mama Nancy's Seasoning Salt

Preparation Steps

1. Preheat your oven or Traegar to 375º F.

2. Grease a deep dish pie plate generously.

3. Sauté the onions with the mushrooms.

4. Add the onions, mushrooms, bacon and spinach to the bottom of the greased pie plate.

5. Top with the Parmesan cheese.

6. Whisk the eggs with the starter and coconut milk.

7. Pour the egg mixture over the fillings in the pie plate.

8. Bake at 375º F. for about 50 minutes until the center is cooked through.

9. The starter is mixed in with the eggs and when baked, the flour settles to the bottom and magically forms the crust.

*This is a Sourdough Living original recipe.

Share with Your Friends!

Feel free to share this newsletter with your friends and family, and invite them to join our Facebook group Sourdough Living and subscribe to our newsletter at www.sourdoughliving.com