Sourdough Eggs Newport Breakfast Recipe
This sourdough eggs newport recipe might just become one of your breakfast favorites. Layers of savory turkey bacon, hearty hard-boiled eggs, and a rich, creamy sauce all come together over sourdough english muffins for a delicious, comforting meal. Easy to make up ahead of time, and serve for a quick and easy breakfast or brunch, this from-scratch breakfast treat has become one of our family’s favorites.
Why You’ll Love This Recipe
- Easy – fry some turkey bacon, hard boil some eggs and make a simple sauce and you’re well on your way to having this breakfast casserole ready to serve.
- Protein-filled – Eggs Newport is a protein-filled breakfast recipe that will give you a great start to any day of the week.
- Delicious – we love the flavor combination of the bacon, eggs and mushroom soup like sauce over the sourdough english muffins
- Healthy – you can easily make your own sourdough english muffins for this recipe, or purchase some from the grocery store. If you make them at home with sourdough, you will enjoy the excellent health benefits from making the overnight long fermented version. Learn how to make your own english muffins here.
- From scratch – most recipes for eggs newport call for canned mushroom soup, but I have adapted the recipe to a more from scratch version where you can make your own sauce out of healthier ingredients.
Ingredients
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Tools
Favorite Sourdough Recipes:
How to Make Eggs Newport
If you haven’t done so already, hard-boil, peel, and slice the eggs.
Make the sourdough english muffins, or grab some out of the freezer (I always like to keep homemade english muffins in my freezer).
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Fry the bacon in the cast iron skillet.
Make The Sauce
In a medium-sized sauce pan, combine the butter, flour and diced onion and cook until onions are tender.
Add broth, milk and spices stir until thick and bubbly.
Assemble the casserole
Layer the eggs, turkey bacon. and sauce in a baking dish, stirring gently to mix each layer together.
Bake at 350 degrees for 20-30 minutes.
Serve on toasted sourdough English muffins and enjoy!
Tips
- You can buy canned cream of mushroom soup if you don’t want to make your own sauce.
More Recipes Like This
Sourdough Eggs Newport Breakfast Recipe
Equipment
- 1 mixing bowl
- 1 Egg slicer
- 1 whisk
- 1 Cast iron skillet (for frying the bacon)
- 1 Medium sized sauce pan
- 1 9 x 13 baking dish, or a 12 inch cast iron skillet
Ingredients
- 12 Eggs, hard-boiled and sliced
- 1 lbs thick sliced turkey bacon, fried crisp and crumbled,
- 12 sourdough english muffins
Sauce Ingredients
- 6 Tbsp butter, melted tallow or coconut oil
- 1/2 cup onions, diced
- 1/2 cup flour
- 1 cup chicken broth
- 2 cups milk or half and half
- 1 tsp thyme
Instructions
- If you haven't done so already, hard-boil, peel, and slice the eggs
- Make the english muffins, or grab some out of the freezer (I always like to keep homemade english muffins in my freezer).
- Fry the bacon in the cast iron skillet.
Make The Sauce:
- In a medium-sized sauce pan, combine the butter, flour and diced onion and cook until onions are tender.
- Add broth, milk and spices stir until thick and bubbly.
Assemble the casserole:
- Layer the eggs, turkey bacon. and sauce in a baking dish, stirring gently to mix each layer together.
- Bake at 350 degrees for 20-30 minutes.
- Serve on toasted sourdough English muffins and enjoy!
