If you’re anything like me, breakfast casseroles are a weekend staple – comforting, easy, and insanely satisfying. Well, this Cornbread Breakfast Casserole with Sausage Recipe is one of my absolute favorites, especially when you want to make magic out of leftover cornbread. I absolutely love how it’s fluffy, loaded with savory sausage, and has that perfect cheesy finish that gets everyone rushing to the table. Trust me, once you try this, it’ll become your go-to recipe for cozy mornings or big family gatherings.
Why You’ll Love This Recipe
- Uses Leftover Cornbread: It’s a genius way to transform leftovers into something dreamy and new.
- Full of Flavor: The sausage, onions, and cheese blend creates a hearty, balanced taste you’ll crave.
- Simple to Prep: Few steps, minimal fuss, and you’ll have breakfast bubbling out of the oven before you know it.
- Family Favorite: My crew goes crazy every time, and I bet yours will too!
Ingredients You’ll Need
This Cornbread Breakfast Casserole with Sausage Recipe combines simple pantry staples with fresh ingredients that play perfectly off each other. I always recommend using good-quality sausage and day-old cornbread for the best texture.
- Butter: Room temperature butter melts evenly and adds that rich flavor to both the sausage and the baking dish.
- Onion: Chopped finely for a subtle sweetness—fresh is always best here.
- Bulk sausage: Choose your favorite type: spicy, sweet, or breakfast sausage—the flavor shapes the whole casserole.
- Bell pepper (optional): Adds a pop of color and slight crunch; I like red or green depending on what’s on hand.
- Milk: Helps keep the casserole moist and silky, avoid skim for creamier results.
- Eggs: The binding power that sets this dish beautifully.
- Salt and black pepper: Season well; these bring out the sausage and cornbread’s savory notes.
- Garlic powder: Just a touch adds depth without overpowering.
- Leftover cornbread: Cubed or crumbled, this is the star—preferably a day or two old for the right absorbency.
- Green onions: Fresh, chopped, they add a mild oniony bite and vibrant green color.
- Grated cheddar cheese: Melts perfectly and gives you that gooey, cheesy heaven.
Variations
I love mixing things up with this cornbread casserole — it’s so forgiving and customizable. Feel free to swap out ingredients based on what you have or your dietary preferences. Trying new versions keeps it exciting!
- Vegetarian Variation: I’ve swapped sausage for sautéed mushrooms and spinach with great results—equally savory but lighter.
- Spicy Twist: Adding diced jalapeños or a pinch of cayenne in the sausage mixture brings a fun, unexpected heat boost my family adores.
- Cheese Swap: Experiment with pepper jack, mozzarella, or even a smoked cheese for a different flavor profile.
- Make it Gluten-Free: Use gluten-free cornbread to make this safe for celiac diets without losing that delicious texture.
How to Make Cornbread Breakfast Casserole with Sausage Recipe
Step 1: Sauté the Sausage and Veggies
Start by heating a skillet over medium-high heat and melting 2 tablespoons of butter. Toss in your chopped onions and cook just until they’re soft and fragrant—about a minute. Then crumble in your sausage, breaking it up so it cooks evenly and browns nicely. If you’re using bell peppers, stir those in last and cook for another minute or so until they soften just how you like. Remove from heat and set this flavorful mix aside.
Step 2: Whisk the Egg Mixture
In a large bowl, whisk together the milk, eggs, salt, black pepper, and garlic powder. This easy mixture brings everything together and creates that custardy texture we all love. I always recommend whisking vigorously to make sure it’s fully combined – no streaks of egg white!
Step 3: Layer the Casserole
Grease a 9”x13” baking dish with the remaining 1 tablespoon of butter. Start by spreading half of your leftover cornbread cubes or crumbs as the base. Then add half of your sausage mixture, sprinkle half the green onions, and layer half of the grated cheddar cheese on top. Repeat the layers once more – cornbread, sausage, onions, cheese – for a nice, even build.
Step 4: Pour and Press
Slowly pour the egg and milk mixture evenly over the layered casserole. You’ll notice the cornbread might bob and float a little—that’s normal! I like to press it gently down with a spatula to make sure every crumb soaks up the custard. This step makes a huge difference in the final texture.
Step 5: Bake Until Perfect
Pop your casserole into a preheated oven at 375°F (190°C) for about 30-35 minutes. You’re aiming for a golden top and fully set eggs — a knife inserted in the center should come out clean. This dish smells amazing as it bakes, so be prepared for hungry family members to start hovering.
Pro Tips for Making Cornbread Breakfast Casserole with Sausage Recipe
- Use Day-Old Cornbread: Fresh cornbread tends to get mushy and won’t hold up well when soaked in eggs.
- Don’t Skip Pressing: Pressing the cornbread into the egg mix ensures every bite is custardy, not dry.
- Brown Your Sausage Thoroughly: This builds deep flavor and keeps the texture interesting, avoiding sogginess.
- Watch the Bake Time: Check at 30 minutes to prevent over-baking, which can dry out your casserole.
How to Serve Cornbread Breakfast Casserole with Sausage Recipe
Garnishes
I always top mine with a sprinkle of extra chopped green onions or fresh parsley for color and freshness. Sometimes, a dollop of sour cream or a few slices of ripe avocado on the side make it feel even more indulgent. These little touches give you the best balance against that cheesy, hearty casserole.
Side Dishes
Pairing this casserole with a simple fruit salad, some crispy breakfast potatoes, or even a light green salad balances the meal nicely. My family likes a small bowl of fresh berries to cut through the richness, which helps with portion control—I always appreciate that!
Creative Ways to Present
For holiday brunches or special gatherings, I’ve baked the casserole in mini ramekins to make personalized portions that look elegant and make serving a breeze. Another fun idea? Layer it in clear glass dishes so guests can see all those delicious layers!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover leftover casserole tightly with foil or store it in an airtight container in the fridge for up to 4 days. The texture stays surprisingly good, and it reheats very well.
Freezing
I’ve frozen the casserole successfully by cooking it first, letting it cool completely, then cutting into portions and wrapping each piece tightly in plastic wrap and foil. It freezes beautifully for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
The best way to reheat is in the oven at 350°F (175°C) for about 15-20 minutes until warmed through and crispy on top. Microwaving works in a pinch, but the texture isn’t quite as lovely.
FAQs
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Can I use fresh cornbread instead of leftover cornbread?
Fresh cornbread is often too soft and moist, which can make the casserole mushy when soaked in the egg mixture. It’s best to use day-old or leftover cornbread to soak up the custard properly and maintain a great texture.
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Can I make this casserole the night before?
Yes! You can assemble the casserole the night before, cover it tightly, and refrigerate. Then bake it fresh in the morning, adding a few extra minutes to the baking time since it will come out cold from the fridge.
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What type of sausage works best for this recipe?
I usually use breakfast sausage because it pairs well with the cornbread’s sweetness, but mild or spicy Italian sausage can also be delicious. Just make sure it’s fully cooked and nicely browned before layering.
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Can I add other vegetables to the casserole?
Absolutely! Feel free to add diced mushrooms, spinach, or even tomatoes. Just sauté any veggies first to remove excess moisture so the casserole doesn’t get soggy.
Final Thoughts
This Cornbread Breakfast Casserole with Sausage Recipe has been a real game changer in my kitchen – turning simple leftovers into something special, celebratory even. Whether it’s for a lazy Sunday brunch or a breakfast-for-dinner treat, it never fails to impress. Give it a try, and I promise you’ll love seeing how easy and delicious your mornings can be with this dish on the table!
Print
Cornbread Breakfast Casserole with Sausage Recipe
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hr
- Yield: 9 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Description
This Leftover Cornbread Breakfast Casserole is a hearty and delicious way to transform leftover cornbread into a savory breakfast dish. Featuring a flavorful mix of sausage, sautéed onions, bell peppers, and melted cheddar cheese, all combined with a rich egg and milk custard, this casserole is baked to golden perfection. Perfect for weekend brunches or meal prepping for the week, it offers a comforting, protein-packed start to your day.
Ingredients
Butter and Vegetables
- 3 Tablespoons (45 g) butter, divided & at room temperature
- 1/2 onion, chopped
- 1/2 cup (120 ml) chopped bell pepper (optional)
- 3 green onions, chopped
Sausage
- 8 oz. (227 g) uncooked bulk sausage
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
Main Ingredient
- 3-4 cups (720-1200 ml) leftover cornbread (cut into 1” cubes or large crumbles)
Cheese
- 1 cup (113 g) grated cheddar cheese, or cheese of choice
Instructions
- Preheat and Prepare the Dish: Preheat your oven to 375°F (190°C). Grease a 9”x13” baking dish with 1 tablespoon of butter to prevent sticking and enhance flavor.
- Sauté Vegetables and Cook Sausage: Heat a skillet over medium-high heat and melt 2 tablespoons of butter. Add the chopped onions and sauté for about a minute until softened. Add the bulk sausage, breaking it into small chunks, and cook until browned. Stir in the chopped bell peppers if using, cooking for an additional minute until they soften. Remove from heat and set aside.
- Prepare Egg Mixture: In a medium bowl, whisk together the milk, eggs, salt, black pepper, and garlic powder until well combined. Set aside.
- Assemble Casserole Layers: In the greased baking dish, layer half of the cornbread cubes or crumbles evenly. Spread half of the cooked sausage mixture over the cornbread, followed by half of the chopped green onions and half of the grated cheese. Repeat the layers with the remaining cornbread, sausage mix, green onions, and cheese.
- Combine and Bake: Pour the milk and egg mixture evenly over the layered casserole. If some cornbread pieces rise to the top and float, gently press them down to ensure they soak up the custard. Place the dish in the preheated oven and bake for 30-35 minutes until the casserole is golden on top and the egg mixture is fully set.
- Serve: Remove from oven and serve warm, enjoying the rich and savory flavors of the breakfast casserole that makes great use of leftover cornbread.
Notes
- You can substitute bulk sausage with cooked bacon or sausage links, chopped, for a different flavor.
- The bell pepper is optional and can be replaced with mushrooms or omitted according to taste.
- Use any cheese you prefer; pepper jack or Monterey Jack adds a nice twist.
- Make sure the cornbread is slightly dried out or refrigerated leftover for best texture and absorption.
- This casserole can be prepared the night before; assemble and refrigerate, then bake in the morning, adding extra baking time if baking cold.
Nutrition
- Serving Size: 1 slice (about 1/9th of casserole)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 15 g
- Cholesterol: 210 mg
