Description
This Leftover Cornbread Breakfast Casserole transforms your leftover cornbread into a hearty and delicious breakfast dish, layered with savory sausage, sautéed onions, bell peppers, eggs, and cheese, then baked to golden perfection. Ideal for a family brunch or meal prep, this casserole combines comforting textures and flavors in an easy-to-prepare baked dish.
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
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 Dish: Preheat your oven to 375°F (190°C). Grease a 9”x13” baking dish with 1 tablespoon of butter to prevent sticking and to add flavor.
- Sauté Onions and Sausage: Heat a skillet over medium-high heat and melt the remaining 2 tablespoons of butter. Add the chopped onions and sauté them for about a minute until softened. Add the bulk sausage, breaking up any large chunks with a spoon, and cook until the sausage is browned and cooked through. Stir in the chopped bell peppers if using and cook for an additional minute until softened to your liking. Remove the skillet from heat and set aside.
- Mix Egg Base: In a medium bowl, whisk together the milk, eggs, salt, black pepper, and garlic powder until fully combined. Set this mixture aside for layering.
- Layer the Casserole: In the prepared baking dish, arrange half of the cubed or crumbled leftover cornbread evenly as the first layer. Next, spread half of the cooked sausage mixture over the cornbread, followed by half of the chopped green onions and then half of the grated cheese. Repeat the layers with the remaining cornbread, sausage, green onions, and cheese, building a hearty layered casserole.
- Add Egg Mixture and Press Down: Pour the egg and milk mixture evenly over the layered casserole. If you notice pieces of cornbread floating on top, gently press them down into the egg mixture so everything is well soaked and integrated.
- Bake to Perfection: 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 eggs are fully set. The edges should be slightly crispy and the center cooked through.
- Serve Warm: Remove from the oven and let the casserole rest for a few minutes. Serve warm, optionally garnishing with extra green onions or your favorite hot sauce for added flavor.
Notes
- Leftover cornbread works best if it’s slightly stale or firm to soak up the egg mixture without becoming too mushy.
- Feel free to substitute bulk sausage with turkey sausage or a plant-based alternative for a different dietary preference.
- You can add other veggies like mushrooms, tomatoes, or spinach for extra nutrition and flavor.
- If you prefer a spicier casserole, add a pinch of cayenne pepper or chili flakes to the egg mixture.
- Make-ahead tip: Assemble the casserole the night before, refrigerate, and bake in the morning for a quick breakfast.
- Storage: Keep leftovers covered in the refrigerator for up to 3 days and reheat thoroughly before serving.
Nutrition
- Serving Size: 1 slice (approx. 1/9th of casserole)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 20g
- Fiber: 1.5g
- Protein: 15g
- Cholesterol: 210mg
