If you’re anything like me, mornings can be a bit chaotic, but having a comforting dish like Cornbread Breakfast Casserole with Sausage Recipe ready to go makes everything feel a little easier—and tastier! This casserole is packed with savory sausage, cheesy goodness, and the cozy texture of leftover cornbread all baked to perfection. Whether you’re feeding a crowd or just want a hearty breakfast for the week ahead, this recipe is fan-freaking-tastic and you’ll love how it comes together.
Why You’ll Love This Recipe
- Made with Leftover Cornbread: It’s a brilliant way to use up leftovers without wasting a bite.
- Hearty and Satisfying: Loaded with sausage and cheese, it’s a perfect protein-packed start.
- Simple Ingredients: You probably have everything you need in your fridge already.
- Great for Busy Mornings: Prep it ahead or bake fresh—either way, it’s a win.
Ingredients You’ll Need
The ingredients for this Cornbread Breakfast Casserole with Sausage Recipe mix pantry staples with fresh veggies, and the cornbread brings the soul. It’s a balanced combo, and I like to highlight a few tips to make your shopping easier and your dish even better.
- Butter: Use real butter, softened to room temperature for easy melting and sautéing.
- Onion: Chopped finely for a subtle sweetness that pairs well with sausage.
- Bulk sausage: Choose your favorite—pork sausage works great, but spicy or mild, based on your mood.
- Bell pepper (optional): Adds a nice crunch and color, but feel free to skip if you prefer.
- Milk: Whole milk gives the best richness, but you can substitute with what you have on hand.
- Eggs: These bind everything together into that wonderful custard texture.
- Salt, black pepper, garlic powder: Simple seasonings that bring all the flavors home.
- Leftover cornbread: This is the star—cut into cubes or crumble it up for texture that soaks up the eggs and sausage flavor.
- Green onions: Fresh and bright, they add a subtle onion bite without overpowering the dish.
- Cheddar cheese: Sharp cheddar works wonders, but use your favorite melty cheese.
Variations
I love how easy it is to customize this Cornbread Breakfast Casserole with Sausage Recipe—it’s almost like a blank canvas. Over time, I’ve tried a few tweaks that seriously ramp up the flavors or accommodate different diets.
- Make it vegetarian: Swap sausage for sautéed mushrooms and add some extra bell peppers—I promise it’s just as hearty.
- Spice it up: Toss in some diced jalapeños or pepper jack cheese if you crave a little heat; I’ve done this and my family goes crazy every time.
- Dairy-free version: Use a plant-based milk and cheese substitute to make it allergy-friendly without losing the creaminess.
- Add veggies: I sometimes include spinach or kale for a boost of green—just sauté them with the sausage mix first.
How to Make Cornbread Breakfast Casserole with Sausage Recipe
Step 1: Preparing the Sausage Mixture
First, preheat your oven to 375°F (190°C) and butter up a 9×13-inch baking dish—that little extra butter really prevents sticking. Then, heat a skillet over medium-high heat and melt 2 tablespoons of your butter. Toss in the chopped onions and sauté for about a minute until they soften—don’t let them brown yet! Add the uncooked sausage, breaking it up with your spatula so it cooks evenly and browns nicely. If you’re adding bell pepper, stir it in now and cook just until softened, around a minute. When everything looks browned and fragrant, remove your sausage mixture from the heat and set it aside. I’ve learned that cooking the sausage properly here makes all the difference—it adds depth and keeps the casserole from getting greasy.
Step 2: Mix the Egg Custard
In a large bowl, whisk together the milk, eggs, salt, pepper, and garlic powder. This mixture is what will soak into your cornbread, creating that custardy center everyone loves. Make sure to whisk until well combined so the eggs don’t scramble while baking. It’s a simple step, but sometimes I skip seasoning here and the casserole falls a little flat—don’t skip those little spices!
Step 3: Layer the Casserole
Now comes the fun part—layering! Start by sprinkling half of your cubed or crumbled leftover cornbread into the baking dish. Next, evenly spread half the sausage mixture over the cornbread, followed by half the chopped green onions, and then a layer of half the cheese. Repeat these layers with the remaining ingredients. Once layered, pour the egg custard mixture evenly over everything. If you notice the cornbread is floating on top, gently press it down—this little trick ensures every bite gets that perfect egg-soaked texture.
Step 4: Bake Your Casserole
Pop the dish into your preheated oven and bake for about 30 to 35 minutes. You’re looking for a golden top and a firm, set center. If you jiggle the casserole and it still seems loose, give it a little more time. I usually check at 30 minutes and then every 5 minutes after to avoid overbaking—it’s easy to dry out, and you want it nice and moist.
Pro Tips for Making Cornbread Breakfast Casserole with Sausage Recipe
- Use Day-Old Cornbread: Fresh cornbread can get too mushy; day-old or leftover cornbread holds up better when soaked in eggs.
- Don’t Overcrowd the Sausage: Break the meat into small, even pieces so it browns nicely instead of steaming.
- Press Down Before Baking: If your cornbread floats, gently press it into the egg mixture to keep everything together.
- Let it Rest Before Serving: Give the casserole 5-10 minutes to cool slightly—it sets better and slices cleanly that way.
How to Serve Cornbread Breakfast Casserole with Sausage Recipe
Garnishes
I love finishing this casserole with a sprinkle of fresh chopped parsley or extra green onions—those pops of green just brighten everything up. Sometimes I’ll add a dollop of sour cream or a drizzle of hot sauce on top, and it totally elevates the flavors. It’s those simple extras that make it feel special to serve, especially if you’re having guests.
Side Dishes
Pair the casserole with some fresh fruit salad or a crisp green side like arugula with lemon vinaigrette—I find the freshness balances out all that richness beautifully. For a heartier brunch, crispy breakfast potatoes or even a light mixed greens salad go perfectly.
Creative Ways to Present
For special occasions, I like to bake individual portions in muffin tins—that way everyone gets their own perfectly sized serving, and they look adorable on the table. You can also dress up the casserole platter with colorful roasted veggies or edible flowers for a rustic, cozy vibe that impresses every time.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge where they keep nicely for 3-4 days. The casserole actually tastes better the next day because the flavors meld together more. Just make sure it’s cooled fully before covering to avoid any sogginess.
Freezing
Freezing individual portions works well if you want to save time. Wrap each piece tightly in plastic wrap then foil, and freeze for up to 3 months. When you want a quick breakfast, just thaw overnight and warm it up—easy peasy!
Reheating
I reheat leftovers in a 350°F oven for about 15 minutes covered with foil to keep moisture in. Microwaving also works if you’re in a hurry, but the oven method keeps the crust nice and slightly crisp, just like fresh out of the oven.
FAQs
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Can I make Cornbread Breakfast Casserole with Sausage Recipe the night before?
Absolutely! You can assemble the entire casserole the night before, cover it tightly, and refrigerate. When you’re ready in the morning, just pop it into the oven and bake as directed—this saves you tons of time on busy mornings.
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What can I use if I don’t have leftover cornbread?
If you don’t have leftover cornbread, you can bake fresh cornbread and let it cool completely before using it in the recipe. Stirring in some dried corn kernels or a little extra cheese can help mimic the texture and flavor of leftovers.
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Can I prepare this recipe gluten-free?
Yes! Just use gluten-free cornbread and check that your sausage and other ingredients are gluten-free. This recipe adapts easily and still delivers that beloved comforting flavor.
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How can I make the casserole less greasy?
Choose a leaner sausage or drain excess fat after cooking the sausage mixture. Also, avoid adding too much butter in the sauté steps. These tweaks help reduce greasiness without sacrificing taste.
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Is this recipe good for meal prepping?
Yes! It reheats beautifully and can be portioned out for easy breakfasts or snacks throughout the week. Just pop it in the oven or microwave, and you have a satisfying meal ready to go.
Final Thoughts
This Cornbread Breakfast Casserole with Sausage Recipe has become one of my go-to meals whenever I want something comforting, filling, and easy to make ahead. It’s perfect for family breakfasts, brunches with friends, or whenever you need a warm hug on a plate. I hope you enjoy making it and that it finds a happy spot in your recipe rotation, just like it did in mine.
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
A delicious and hearty Leftover Cornbread Breakfast Casserole that transforms your leftover cornbread into a savory morning meal. Packed with sausage, sautéed onions, bell peppers, and cheddar cheese, this baked casserole is perfect for feeding a crowd or meal prepping for the week.
Ingredients
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
Casserole 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: Preheat your oven to 375°F (190°C). Grease a 9”x13” baking dish with 1 Tablespoon of butter to prevent sticking.
- Sauté Sausage Mixture: 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 sausage, breaking up large chunks, and cook until browned and fully cooked. Stir in the optional chopped bell peppers and cook for another minute or until they reach your preferred softness. Remove from heat and set aside.
- Mix Eggs and Milk: In a bowl, whisk together the milk, eggs, salt, black pepper, and garlic powder until fully combined. Set aside.
- Layer Ingredients: In the prepared baking dish, add half of the cubed or crumbled cornbread as the first layer. Layer half of the sausage mixture on top, followed by half of the chopped green onions, then half of the grated cheddar cheese.
- Repeat Layers: Repeat the layering process with the remaining cornbread, sausage mixture, green onions, and cheese, creating an even and flavorful breakfast casserole.
- Add Egg Mixture: Pour the egg and milk mixture evenly over the assembled layers. If the cornbread floats, gently press it down into the egg mixture to ensure it absorbs the liquid.
- Bake: Bake the casserole in the preheated oven for 30-35 minutes, or until the top is golden brown and the eggs are fully set. Remove from oven and allow to cool slightly before serving warm.
Notes
- You can substitute bulk sausage with cooked diced bacon or turkey sausage for different flavors.
- Bell peppers are optional but add a nice crunch and color to the casserole.
- Feel free to use any cheese of your choice, such as pepper jack or mozzarella.
- This casserole can be prepared the night before; cover and refrigerate, then bake in the morning adding extra minutes if baking straight from the fridge.
- Leftover casserole stores well in the fridge for up to 3 days and reheats nicely in the oven or microwave.
Nutrition
- Serving Size: 1 slice (approx. 1/9th of casserole)
- Calories: 330
- Sugar: 4g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 20g
- Fiber: 1.5g
- Protein: 15g
- Cholesterol: 210mg
