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.
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 tablespoon butter, melted tallow or coconut oil
- ½ cup onions, diced
- ½ cup flour
- 1 cup chicken broth
- 2 cups milk or half and half
- 1 teaspoon 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!
Notes
You can buy canned cream of mushroom soup if you don't want to make your own.
