Cornbread Breakfast Casserole with Sausage Recipe

If you love a hearty, comforting breakfast that feels like a warm hug on a chilly morning, then you’re going to absolutely adore my Cornbread Breakfast Casserole with Sausage Recipe. It’s the perfect way to transform leftover cornbread into a mouthwatering morning feast that’s packed with savory sausage, melty cheese, and just the right amount of veggies. When I first tried this casserole, I was shocked by how everything melded together into one sensational dish — and trust me, once you make it, your whole family will go crazy for it too. Grab your apron, because I’m sharing all my best tips to help you nail this recipe perfectly!

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Ingredients You’ll Need

The ingredients in this Cornbread Breakfast Casserole with Sausage Recipe come together so well because they balance rich, hearty flavors with fresh touches. You’ll want to pick good-quality sausage and leftover cornbread that still has a bit of texture — trust me, that makes all the difference. And if you decide to use bell peppers, pick a color you love for a pop of vibrancy and flavor.

• Butter: Divided for sautéing and greasing the pan; room temperature butter works best for even melting.
• Onion: Adds aromatic depth; I like yellow for sweetness but white works too.
• Bulk Sausage: Your savory star ingredient; I usually go for a mild or spicy pork sausage depending on mood.
• Bell Pepper (optional): Adds color and a subtle crunch; use any color, or skip if you want it simpler.
• Milk: Use whole milk for richness, but 2% is fine too.
• Eggs: Bind the casserole together, making it fluffy and firm when baked.
• Salt, Pepper & Garlic Powder: Seasonings that enhance all the flavors without overpowering them.
• Leftover Cornbread: The base of this dish, cut into cubes or large crumbles — a bit stale or day-old is actually ideal.
• Green Onions: Freshness and a mild oniony bite; don’t skip these!
• Cheddar Cheese: Melts perfectly and adds creaminess; feel free to swap in your favorite cheese.

Variations

I love making this casserole my own, and you’ll find it’s super easy to tweak to suit what you have or prefer. Don’t hesitate to get creative — this recipe is like a canvas for breakfast goodness.

• Vegetarian Version: Swap the sausage for sautéed mushrooms or plant-based sausage; still delicious and hearty.
• Spicy Kick: I sometimes add jalapeño or a dash of cayenne to the egg mixture for a little heat — amazing if you’re a spice lover.
• Cheese Variety: Try pepper jack, gouda, or even mozzarella for a different flavor profile that changes everything.
• Extra Veggies: Add diced tomatoes, corn kernels, or spinach for more color and nutrition.

How to Make Cornbread Breakfast Casserole with Sausage Recipe

Step 1: Prep Your Pan and Cook the Sausage Mixture

First things first: preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with 1 tablespoon of butter. It’s important to get that pan ready now so everything bakes up perfectly without sticking. Next, heat the remaining butter in a skillet over medium-high heat. Toss in the chopped onions and sauté just until they soften — about a minute. Then add the bulk sausage, breaking it apart with your spoon, and cook until it’s nicely browned. If you’re using bell peppers, stir them in at the end, cooking for just a minute or so until they’re tender-crisp. Once done, set your skillet aside and let that savory goodness rest for a moment.

Step 2: Whisk the Egg Mixture

While the sausage cools down, whisk together your milk, eggs, salt, pepper, and garlic powder in a bowl. Making sure these are well combined is key because this mixture will soak into the cornbread cubes and bind everything into a custardy, tender casserole. A whisk works best here, and I like to do a quick taste test to adjust salt and pepper — it makes a subtle but impactful difference.

Step 3: Layer It Up

Now the fun part! In your greased baking dish, spread half of your cubed leftover cornbread as the base layer. Sprinkle half of the sausage and onion mixture evenly on top, then scatter half of the chopped green onions and cheese. Repeat the layers with the remaining cornbread, sausage, green onions, and cheese. Once you’ve built your layers, gently pour the egg and milk mixture over everything. You might notice some cornbread tries to float; just gently press it down to fully soak up the custard. This makes for the best texture and ensures every bite is flavorful.

Step 4: Bake Until Golden and Set

Bake your casserole in the preheated oven for 30 to 35 minutes. You’ll want the top to turn a lovely golden brown, and the eggs should be fully set but still moist — not dry or rubbery. To check doneness, insert a knife near the center; it should come out clean. This step is key, so keep an eye near the end of the baking time. Once out of the oven, let it rest for a few minutes before serving to let those savory flavors settle perfectly.

How to Serve Cornbread Breakfast Casserole with Sausage Recipe

Garnishes

I love topping my cornbread casserole with a sprinkle of fresh chopped parsley or extra green onions for brightness and a pop of color. Sometimes I drizzle a little hot sauce over the top — especially if we’re craving some spice. Diced avocado or a dollop of sour cream is also a fantastic creamy contrast to the rich casserole.

Side Dishes

For a full morning spread, I like pairing this casserole with fresh fruit salad or roasted breakfast potatoes. A simple side of crisp bacon or a green salad with a light vinaigrette balances out the richness, making it feel like a well-rounded meal everyone will appreciate.

Creative Ways to Present

For holiday mornings or brunch with friends, I’ve served this casserole in individual ramekins or mini cast iron skillets for a special touch. It makes each serving feel personalized, plus it’s a fun way to dress up a delicious but humble dish. Adding colorful plates or napkins brightens the table and creates a cozy vibe that guests love.

Make Ahead and Storage

Storing Leftovers

When I store leftovers, I cover the casserole tightly with plastic wrap or transfer portions to airtight containers. It stays good in the fridge for up to 4 days, which means you can enjoy this casserole for several breakfasts without worry.

Freezing

This casserole freezes beautifully! I let it cool completely, then wrap it tightly in foil and store it in a freezer-safe container. Whenever I want a quick breakfast, I thaw it overnight in the fridge and reheat it — it tastes almost as fresh as the first day.

Reheating

To reheat, I cover the casserole with foil and warm it in a 350°F oven for about 15-20 minutes until heated through. Microwaving works in a pinch, but baking keeps that crusty, golden top intact, which I absolutely love.

FAQs

Final Thoughts

This Cornbread Breakfast Casserole with Sausage Recipe holds a special place in my heart because it’s both nostalgic and versatile — plus, it’s a no-fuss way to make mornings feel celebratory without spending hours in the kitchen. Whether you’re feeding a family, hosting brunch, or just treating yourself, this casserole will quickly become your go-to. I hope you love making it as much as I do, and that it brings as much joy and warmth to your table as it has to mine. Go ahead, give it a try, and don’t forget to savor every bite!

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