If you’re anything like me, you sometimes end up with a few slices or chunks of cornbread leftover that are just too good to toss. Enter the Leftover Cornbread Breakfast Casserole Recipe — a cozy, flavor-packed morning dish that transforms those bits of cornbread into a hearty, crowd-pleasing breakfast. I absolutely love how this casserole bakes up golden and bubbly, with savory sausage, melty cheese, and just the right amount of creamy egg custard soaking everything together. Stick with me here because this recipe is genuinely fan-freaking-tastic for making weekend breakfasts feel special — or for turning your leftovers into something fresh and exciting.

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Why You’ll Love This Recipe

Transforms Leftovers: Turns leftover cornbread into a fresh, exciting breakfast that feels homemade and indulgent.
Crowd-Pleasing Flavors: Sausage, cheese, and green onions combine for a savory, comforting taste your family will adore.
Simple Prep: You probably have most of these ingredients on hand, making it an easy go-to for busy mornings.
Flexible and Customizable: Add bell peppers or swap cheese varieties to suit your taste — I’ll share my favorite tweaks below!

Leftover Cornbread Breakfast Casserole Recipe - Recipe Step

Ingredients You’ll Need

The magic of this Leftover Cornbread Breakfast Casserole Recipe truly shines because the ingredients work together perfectly; creamy eggs and milk soak into the cornbread, while sausage and cheese add hearty richness. The optional bell pepper gives freshness if you want a little veggie kick. Be sure to use good-quality cornbread — slightly stale or day-old works best to soak up the custard without falling apart.

Flat lay of a few pats of soft butter at room temperature, half a chopped white onion, raw bulk sausage in loose chunks, chopped red and green bell pepper pieces, a small white bowl of fresh milk, five whole clean brown eggs, a small white bowl with coarse salt, a small white bowl with black peppercorns, a small white bowl of garlic powder, large crumbles of golden cornbread, a few chopped green onions, a small mound of shredded cheddar cheese all arranged symmetrically on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Leftover Cornbread Breakfast Casserole, leftovers cornbread breakfast ideas, easy cornbread casserole recipe, savory breakfast casserole with cornbread, cornbread breakfast bake

Butter: Dividing butter for sautéing and greasing your dish helps develop both flavor and a crispy edge.
Onion: Adds sweetness and depth; I like using yellow or white onion for a balanced taste.
Bulk Sausage: Choose mild or spicy depending on your mood — cooking it well locks in savory flavor.
Bell Pepper (optional): For that extra pop of color and slight crunch; use green or red based on preference.
Milk: Whole milk gives the creamiest custard, but 2% works fine too.
Eggs: The binder that turns the casserole into a custard-y, melt-in-your-mouth wonder.
Salt and Pepper: Essential for seasoning — adjust to taste but don’t skip.
Garlic Powder: Adds subtle warmth and depth, elevating the savory notes.
Leftover Cornbread: Cubed or crumbled into 1-inch pieces, this is the star ingredient; a day or two old works best.
Green Onions: Fresh and mild, they give brightness to the final dish.
Cheddar Cheese: Sharp cheddar provides melty, savory goodness, but feel free to use pepper jack or mozzarella.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to mix things up depending on what my family’s craving or what’s in season. This leftover cornbread breakfast casserole recipe is so versatile, you can easily make it your own by swapping ingredients or adding extras. Here are a few of my favorite twists that always get compliments.

Vegetarian Version: Skip the sausage and add mushrooms or spinach sautéed with onions for a hearty, meatless casserole — it’s just as satisfying!
Spicy Kick: I sometimes throw in diced jalapeños or use spicy sausage for an extra heat wave that wakes everyone up.
Cheese Swap: Smoked gouda or pepper jack changes the flavor profile nicely if you’re feeling adventurous with the cheese element.
Seasonal Veggies: Roasted zucchini or sweet corn kernels can be stirred in with the sausage for extra texture and seasonal flavor.

How to Make Leftover Cornbread Breakfast Casserole Recipe

Step 1: Prepare Your Sausage and Vegetables

Start by preheating your oven to 375°F (190°C) and greasing a 9”x13” baking dish with a tablespoon of butter. This step ensures your casserole won’t stick and will have a nice buttery baked edge. Then, melt 2 tablespoons of butter in a skillet over medium-high heat and toss in your chopped onions. Sauté for about a minute until they soften, then add the sausage. Break it up with your spatula or spoon and cook until it’s browned all over — this browning step builds serious flavor.

If you like, add the optional bell pepper at this point and cook just until they soften but still have a bit of crunch. Remove the skillet from heat and set aside. I found that cooking bell peppers just enough to soften keeps them tasting fresh and vibrant without getting mushy in the casserole.

Step 2: Whisk Together the Custard Base

While that’s cooling slightly, whisk together the milk, eggs, salt, pepper, and garlic powder in a bowl. This simple custard mixture is what soaks into the cornbread, giving you that soft, almost souffle-like texture inside while the top crisps in the oven. Make sure your eggs are well beaten and the seasoning is balanced; I often adjust salt after the first bite because the sausage can be quite salty.

Step 3: Assemble Your Casserole Layers

Here’s where the casserole really comes together. Place half of your cubed or crumbled leftover cornbread into the prepared baking dish, spreading it evenly. Top it with half of your cooked sausage mixture and half of the chopped green onions. Then sprinkle half of your grated cheese over everything.

Repeat the process with the remaining cornbread, sausage, green onions, and cheese, creating a beautiful layered effect. Pour the egg and milk mixture evenly over the top; you might notice some cornbread floating at this point. Don’t worry — gently press it down with a spatula so the custard soaks it thoroughly.

Step 4: Bake Until Golden and Set

Bake the assembled casserole at 375°F (190°C) for about 30-35 minutes. You’re aiming for a golden top and firm to the touch — the egg should be fully set but the inside moist and fluffy. My family goes crazy for that slightly crispy cheese crust on top, which comes from baking it uncovered. If you’re uncertain, a little knife inserted in the middle should come out mostly clean.

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Pro Tips for Making Leftover Cornbread Breakfast Casserole Recipe

Use Slightly Stale Cornbread: Fresh cornbread can be too soft and turn mushy; day-old leftover cornbread soaks custard better without falling apart.
Brown the Sausage Well: This adds loads of flavor and texture, preventing the casserole from tasting bland.
Don’t Skip Pressing the Cornbread: After pouring the egg mixture, gently push down to soak up the custard for a perfectly cohesive bake.
Let the Casserole Rest Before Serving: Allowing it to sit for 5-10 minutes helps everything set for cleaner slices and better flavor melding.

How to Serve Leftover Cornbread Breakfast Casserole Recipe

Leftover Cornbread Breakfast Casserole Recipe - Serving

Garnishes

I usually sprinkle a handful of fresh chopped parsley or more green onions over the top right before serving. Sometimes, I add a dollop of sour cream or a smear of hot sauce on the side for an extra flavor boost. These little finishing touches brighten the richness of the casserole and add a fresh, vibrant contrast.

Side Dishes

This casserole is pretty filling on its own, but I love pairing it with fresh fruit salad or a crisp green side like arugula dressed with lemon vinaigrette. If serving for a crowd, some roasted breakfast potatoes or even a simple mixed greens salad rounds out the meal nicely without overpowering the casserole.

Creative Ways to Present

For holidays or brunch parties, I’ve baked this casserole in individual ramekins for portion perfection and fancy presentation. Another fun idea is to top with avocado slices and a sprinkle of smoked paprika for color and complexity. When you’re feeling festive, a dash of crispy bacon crumbles scattered on top never fails to impress.

Make Ahead and Storage

Storing Leftovers

I usually store leftover casserole tightly wrapped in foil or an airtight container in the fridge for up to 3 days. When you reheat it, the flavors really develop overnight, making it taste even better. Just keep in mind that the texture softens slightly after refrigeration, but it’s still just as tasty.

Freezing

This casserole freezes beautifully — I like to cut it into portions, wrap each piece with plastic wrap, then put them in a freezer bag. It keeps well for up to 2 months. When thawed and reheated, it still tastes fresh and comforting, which makes it perfect for prepping breakfasts ahead of busy weeks.

Reheating

I recommend reheating leftover slices in a 350°F oven for 15-20 minutes, uncovered, to regain that crispy top and warm-through center. If you’re in a hurry, the microwave works—just cover the dish to avoid drying out and heat in short bursts to keep it creamy and delicious.

FAQs

Can I use fresh cornbread instead of leftover cornbread for this casserole?

You can use fresh cornbread, but I’ve found that day-old or slightly stale cornbread absorbs the custard better and holds up during baking. Fresh cornbread may become mushy unless you toast it lightly before cubing.
Can I make this Leftover Cornbread Breakfast Casserole Recipe ahead of time?

Yes! You can assemble it the night before, cover it, and refrigerate overnight. Just add a few extra minutes to baking time since the casserole will be cold going in. This way, the flavors meld beautifully and morning prep is minimal.
What’s the best substitute for bulk sausage?

If you don’t have bulk sausage, ground pork or breakfast sausage links (removed from casing) work well. For a vegetarian option, try seasoned crumbled tofu or plant-based sausage alternatives.
Can I make this casserole dairy-free?

Absolutely! Substitute dairy milk with almond, oat, or soy milk, and use a dairy-free cheese alternative. Swap butter for a plant-based spread. The texture will be slightly different but still delicious.

Final Thoughts

This Leftover Cornbread Breakfast Casserole Recipe holds a special place in my kitchen because it feels like such a win-win: you rescue leftover cornbread and turn it into a flavor-packed, filling breakfast that feels homemade and comforting. I love sharing it with friends on slow weekend mornings or whipping it up when my family needs a little extra breakfast love. I really hope you give this one a try—it’s the kind of recipe that makes you feel like a brunch pro even on a regular Tuesday.