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
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
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
