Cornbread breakfast casserole combines the traditional aspects of a typical breakfast casserole but made with cubes of cornbread instead of bread or biscuits. It gives this casserole a sweet and salty taste. It’s perfect for feeding a crowd or using up any leftover cornbread.
Ingredients You’ll Need:
- 4 cups cornbread cut into large cubes *see notes
- 1 pound breakfast sausage cooked, crumbled and grease drained
- ½ cup green bell pepper, diced
- 1 cup cheddar cheese, freshly grated
- 1 ¾ cups milk
- 6 large eggs
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp onion powder
- ¼ tsp paprika
- Green onion chopped, for garnish
How to Make Cornbread Breakfast Casserole:
1. Preheat the oven to 350°F and spray a 9×13 baking dish with cooking spray.
2. Spread the cornbread pieces along the bottom of the baking dish in a single layer. Sprinkle the sausage, bell peppers, and cheese on top.
3. In a large mixing bowl whisk together the milk, eggs, salt, pepper, onion powder, and paprika.
4. Pour the egg mixture over the cornbread in the baking dish.
5. Bake for 30-35 minutes until the middle is just set.
6. Remove from oven and let rest for 10 minutes before slicing and serving. Sprinkle with green onions before serving, for garnish.
Notes:
- It’s kind of hard to measure cornbread cut up, but this recipe should work with anywhere from 3-5 cups of cornbread. If you aim for 4 cups it should be perfect.
- This is a great recipe to use up any leftover cornbread. If you’re making cornbread specifically for this recipe, 1 whole box of Jiffy is the perfect amount.
- Using freshly grated cheese makes a big difference in the texture of the final product.
- This is a very customizable dish. You can use any color of peppers you like. You can use crumbled bacon instead of sausage. Leave out the sausage and add more veggies such as mushrooms, onions, green chilies, or diced tomatoes to make it vegetarian. Swap cheddar cheese for pepper jack for a spicier twist.
- You can prep this the night before baking. It will take about 10-15 minutes extra to bake and the texture of the cornbread will be soggier because the egg mixture had more time to soak in.
- Store leftovers in the refrigerator for up to 3-4 days. You can freeze leftovers in a freezer-safe container for up to 2 months.
Cornbread Breakfast Casserole
Cornbread breakfast casserole combines the traditional aspects of a typical breakfast casserole but made with cubes of cornbread instead of bread or biscuits. It gives this casserole a sweet and salty taste. It’s perfect for feeding a crowd or using up any leftover cornbread.
Ingredients
- 4 cups cornbread cut into large cubes *see notes
- 1 pound breakfast sausage cooked, crumbled and grease drained
- ½ cup green bell pepper diced
- 1 cup cheddar cheese freshly grated
- 1 ¾ cups milk
- 6 large eggs
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp onion powder
- ¼ tsp paprika
- Green onion chopped, for garnish
Instructions
- Preheat the oven to 350°F and spray a 9×13 baking dish with cooking spray.
- Spread the cornbread pieces along the bottom of the baking dish in a single layer. Sprinkle the sausage, bell peppers, and cheese on top.
- In a large mixing bowl whisk together the milk, eggs, salt, pepper, onion powder, and paprika.
- Pour the egg mixture over the cornbread in the baking dish.
- Bake for 30-35 minutes until the middle is just set.
- Remove from oven and let rest for 10 minutes before slicing and serving. Sprinkle with green onions before serving, for garnish.
Notes
- It’s kind of hard to measure cornbread cut up, but this recipe should work with anywhere from 3-5 cups of cornbread. If you aim for 4 cups it should be perfect.
- This is a great recipe to use up any leftover cornbread. If you’re making cornbread specifically for this recipe, 1 whole box of Jiffy is the perfect amount.
- Using freshly grated cheese makes a big difference in the texture of the final product.
- This is a very customizable dish. You can use any color of peppers you like. You can use crumbled bacon instead of sausage. Leave out the sausage and add more veggies such as mushrooms, onions, green chilies, or diced tomatoes to make it vegetarian. Swap cheddar cheese for pepper jack for a spicier twist.
- You can prep this the night before baking. It will take about 10-15 minutes extra to bake and the texture of the cornbread will be soggier because the egg mixture had more time to soak in.
- Store leftovers in the refrigerator for up to 3-4 days. You can freeze leftovers in a freezer-safe container for up to 2 months.
Tried this recipe?Let us know how it was!
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