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
Scale
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
