Description
This Leftover Cornbread Breakfast Casserole is a hearty and delicious way to transform leftover cornbread into a savory morning feast. Combining sautéed sausage, onions, and bell peppers with eggs, milk, and cheese, this baked casserole is rich, comforting, and perfect for a crowd. Easy to prepare and packed with flavor, it’s an excellent make-ahead breakfast or brunch option.
Ingredients
Scale
Sausage Mixture
- 3 Tablespoons (45 g) butter, divided & at room temperature
- 1/2 onion, chopped
- 8 oz. (227 g) uncooked bulk sausage
- 1/2 cup (120 ml) chopped bell pepper (optional)
Egg Mixture
- 2 cups (480 ml) milk
- 5 large eggs
- 1/2 teaspoon (2.5 ml) salt, or to taste
- 1/2 teaspoon (2.5 ml) black pepper
- 1/2 teaspoon (2.5 ml) garlic powder
Casserole Assembly
- 3-4 cups (720-1200 ml) leftover cornbread (cut into 1” cubes or large crumbles)
- 3 green onions, chopped
- 1 cup (113 g) grated cheddar cheese, or cheese of choice
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and grease a 9”x13” baking dish with 1 Tablespoon of butter to prevent sticking.
- Sauté Sausage and Vegetables: Heat a skillet over medium-high heat and melt 2 tablespoons of butter. Add the chopped onions and sauté for about one minute until softened. Add the bulk sausage, breaking up large chunks, and cook until browned. Stir in the optional chopped bell peppers and cook for another minute until softened. Remove the skillet from heat and set aside.
- Mix Egg Mixture: In a bowl, whisk together the milk, eggs, salt, black pepper, and garlic powder until fully combined. Set this aside for pouring over the casserole later.
- Assemble Casserole Layers: In the prepared baking dish, layer half of the cubed or crumbled cornbread evenly. Next, spread half of the sausage mixture on top, followed by half of the chopped green onions and half of the grated cheddar cheese. Repeat the layers with the remaining cornbread, sausage, green onions, and cheese.
- Add Egg Mixture and Press Down: Pour the milk and egg mixture evenly over the layered casserole. If the cornbread floats, gently press it down to ensure it soaks up the egg mixture properly for even baking.
- Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the casserole is golden brown on top and the egg mixture has fully set. The center should be firm and cooked through.
- Serve: Remove from oven and serve warm, perfect for a filling breakfast or brunch.
Notes
- Using day-old or leftover cornbread helps it absorb the egg mixture better without turning mushy.
- You can substitute bulk sausage with turkey sausage or vegetarian sausage for a leaner or vegetarian option.
- The bell pepper is optional, but it adds a nice subtle sweetness and texture contrast.
- Feel free to swap cheddar cheese for any cheese of your choice like Monterey Jack, mozzarella, or pepper jack for variation.
- This casserole can be prepared the night before and refrigerated, then baked fresh in the morning.
Nutrition
- Serving Size: 1 slice (approx. 1/9th of casserole)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 15 g
- Cholesterol: 210 mg
