Sourdough Skillets are healthy one pot meals that can be made with many different variations. Try it with whatever meats and/or veggies you have in your fridge for a nutritious and satisfying meal.
![sourdough skillet topped with cheese and parsley in a cast iron skillet with a slice cut out. The slice is on a white plate on a blue checked towel](https://www.farmhouseonboone.com/wp-content/uploads/2023/08/sourdough-skillet-20-1024x683.jpg)
You know those meals you can make when you have no cohesive ingredients in your fridge, and you’re putting off a trip to the grocery store for as long as possible? In my house it’s things like crispy salmon burgers, fried eggs, or potato soup. Staple meals.
What is your definition of a perfect staple meal? For me, it is one that has only a few basic ingredients. It can be adapted to suit what you have on hand. And it must, of course, be a healthy square meal.
This one has it all; protein, fats, carbs, veggies. The sourdough starter makes a bread layer over the top of whatever filling you decide on.
I originally read about this idea over on the Traditional Cooking School Blog. I adapted it a bit and have been enjoying it for many years!
The Sourdough skillet is the perfect staple meal. Perfect when you don’t have dinner planned and just need to throw something together quickly, which is my specialty. I’m not one to typically plan meals. I like to open the fridge, look to see what we have and gather inspiration.
Tips:
- If you are totally new to sourdough, check out how to make your own sourdough starter here.
- This recipe is really just a starting off point. You can create any type of filling you would like. Just add the sourdough topping, cheese, and bake. I’ve included some of my favorite variations below.
- I like to use a cast iron skillet because it can easily go from stove top to oven. You can use another oven safe skillet, or transfer the filling to a baking dish and then top with the sourdough topping.
- This recipe can be made with discarded sourdough starter. It is a great way to use up all that extra sourdough starter, especially when you are just starting out on your wild yeast journey.
- If you are not adding meat like ground beef that has natural fats in it, I would suggest adding a little butter or olive oil to the bottom of the pan so the veggies don’t stick.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Filling Ideas:
Veggies (any will do): peppers, onions, corn, green beans, peas, carrots, potatoes, tomatoes, zucchini, etc. The possibilities are really endless.
Meat (totally optional): ground beef, ground chicken or turkey, sausage, pork, shredded chicken, etc.
Salt – I like sea salt
Pepper and Herbs (again, optional)
Fed Sourdough Starter (more on that HERE) or sourdough starter discard. A starter made with all-purpose, whole wheat flour, or other type of flour should work just fine. I have not tried it with a gluten free starter.
Eggs
Cheese (once again, OPTIONAL): If you are dairy free you can skip this and use coconut oil rather than butter.
Baking Powder
Butter (or even coconut oil… some kind of fat)
So, let’s tally up the things that are a must: Veggies, sourdough starter, eggs, baking powder, salt, some kind of fat.
For a grand total of SIX (did I count that right? ONLY 6??) ingredients!
If you don’t have THAT on hand, well then get ye to the store, post haste!
Sourdough Skillet Ingredients:
Sourdough Mixture to go on top
In a large bowl, mix:
- Fed sourdough starter: This is an active sourdough starter that has been fed 4-12 hours before starting the recipe. It should be active and bubbly. While I typically use a fed starter, sourdough discard will also work since baking powder is the leavening agent.
- Eggs
- Salt
- Dried herbs (optional)
- Butter (or coconut oil)
- Baking powder
Four cups filling
Options for filling could be:
- lentils
- ground beef
- black beans
- shredded chicken
- onions, peppers, garlic
- carrots, potatoes, green beans
- zucchini, tomatoes, basil
I could go on and on. The options are endless. The beautiful thing about this dish is that itโs more of a concept than a recipe.
Tools you may need:
Cast iron skillet or skillet and baking dish
Knife
Cutting board
Cheese grater
How To Make Sourdough Skillet
Preheat the oven to 400 degrees.
Sautรฉ the beef (or whatever meat you choose) in the cast iron skillet on the stove. After the beef is completely cooked, place on a plate and set aside.
Sautรฉ the mixed veggies and cilantro in the cast iron skillet.
While the veggies are cooking on the stove, in a large mixing bowl, mix together the sourdough mixture of sourdough starter, eggs, salt, butter, and baking powder.
When the veggies are done cooking, add the beef back into the cast iron skillet and season with salt and pepper.
Stir to combine the beef and veggies.
Spread the sourdough mixture over the top of the veggies and beef, and sprinkle with grated cheddar cheese.
Bake for 25 minutes, or until bread is cooked through and golden brown.
You could seriously have this sourdough skillet every single night and never feel like you’re eating the same thing. Ok, I typed that and then realized it could be a slight exaggeration. But, for real, imagine all the possibilities!
If you need my help brainstorming, I put together a quick little ebook with five recipe variations. You can snag that up HERE.
Enjoy!
Storage
Store in an airtight container for up to 3 days. Reheat by placing it in an oven at 350 degrees until hot.
Sourdough Skillet Variations:
Maple Sweet Potato Chicken Sourdough Skillet
- 3 medium sweet potatoes
- 1 small onion
- 2 tbs butter
- 2 tbs fresh thyme
- 1 teaspoon salt
- 2 tbs maple syrup
- 3 cups cooked chicken
- Mozzarella cheese on top
- Sourdough topping mixture
Farmers Market Sourdough Skillet
- 1 small zucchini, sliced
- 1 small onion, diced
- 1 medium tomato, chopped
- 1 large bell pepper, diced
- 2 tbs butter
- 1 lb sausage
- 2 tbs finely diced fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- Cheddar cheese on top
- Sourdough topping mixture
Is cooking with sourdough starter healthy?
Yes. It is already fermented and the grains and phytic acid have been broken down. So it is more nutritious, is easier to digest, and has a lower glycemic index compared to unfermented grains.
Check out my other sourdough recipes and posts
- Sourdough English Muffins
- How to Make a Sourdough Starter from Scratch
- Sourdough Pizza Crust
- Our Favorite Sourdough Pancakes Recipe
- Sourdough Tortillas
- No-Knead Sourdough Bread Recipe
- Sourdough Biscuits
- Sourdough Cornbread
Thank you so much for stopping by the farmhouse!
If you try this recipe and love it, I would love if you gave it 5 stars! Thank you!
Sourdough Skillet
Ingredients
- 1.5 cups sourdough starter
- 3 eggs
- 1 teaspoon salt
- 1 teaspoon basil
- 3 tablespoons butter or coconut oil
- 2 teaspoons baking powder
- 1 pound beef
- 4 cups mixed veggies Such as peppers, red onions, mushrooms, and corn.
- 1/4 fresh cilantro
- 1 1/2 cups cheddar cheese optional
Instructions
- Preheat the oven to 400 degrees.ย ย Ideally, if you cooked your filling in the cast iron skillet, it is already preheated.ย Preheating is the best step to take to ensure nothing sticks.
- Saute the beef in the cast iron skillet on the stove.ย After the beef is completelyย cooked, place on a plate and set aside.ย
- Cook the mixed veggies and cilantro in the cast iron skillet.
- While the veggies are cooking on the stove, mix together the sourdough mixture of sourdough starter, eggs, salt, basil, butter, and baking powder.
- When the veggies are done cooking, add the beef back into the cast iron skillet and season with salt and pepper.ย Stir to combine the beef and veggies.
- Spread the sourdough mixture over the top of the veggies and beef, and sprinkle with 1.5 cups grated cheddar cheese.
- Bake for 25 minutes, or until bread is cooked through and golden.
Video
Notes
- This recipe is really just a starting off point. You can create any type of filling you would like. Just add the sourdough topping, cheese, and bake. I've included some of my favorite variations below.
- I like to use a cast iron skillet because it can easily go from stove top to oven. You can use another oven safe skillet, or transfer the filling to a baking dish and then top with the sourdough topping.
- This recipe can be made with discarded sourdough starter. It is a great way to use up all that extra sourdough starter, especially when you are just starting out on your wild yeast journey.
Sharon says
Can you use discard?
Lisa says
I normally use fed starter for this recipe. If you try discard, let us know!
Madison says
Such a nice and easy recipe to have! Iโve been making this for years and we always love it! Havenโt tried a Farmhouse on Boone recipe yet that we havenโt enjoyed!
Marisa says
I’m not new to sourdough baking, but I’ve never made anything like this. It looks delicious, and I’m thinking of trying it for tonight’s supper. If the starter *just* begins to fall, would it still be okay to use for this recipe, or does it need to be fully active?
Lisa says
That should work just fine.
Christina says
I love this recipe! I made it a couple times savory with chicken and then with ground beef and it was delicious. This morning I added 3 Tbsp sugar to the dough and baked it over mixed berries (heated with a small amt of corn starch and 1 Tbsp sugar). It looks incredible!
Thank you! โกโกโก
Christina Audet says
This recipe is changing my life. Ha! Seriously, it’s so easy and so yummy, and can turn leftover meat and veggies into amazing in many different ways. We have made this with chicken and veggies and also ground beef with onions and seasoning. There are many yummy possibilities here!
Jacqueline Tadlock says
Best snickerdoodle cookie recipe ever!
Lisa says
Wow!Such a compliment. Glad you enjoyed this recipe.
Jess P says
The best go-to recipe. Iโve used the basic batter and tweaked it depending on what I have on hand it it works perfect every time!
Jessica Henderson says
I just started my sourdough starter and it is growing rapidly.
I have a new baby on the way and am looking for sourdough recipes I can freeze to store up.
Is this one freezable?
Also,
Your other sourdough recipes, would it say if those are freezable or not?
Lisa says
I’m actually not sure. I can’t say I’ve ever tried. You could probably cook up the filling, freeze it for later, and then when you want to make it, add the filling to a baking dish or skillet, whip together the topping, pour over and bake.
Haley Fechner says
A new staple in our home. Comes out great every time.
May says
This is so easy and delicious! I made it twice in one week!