Cornbread Breakfast Casserole with Sausage Recipe

If you’re like me and love breakfast recipes that are hearty, comforting, and easy to whip up with leftovers, then this Cornbread Breakfast Casserole with Sausage Recipe is about to become your new weekend favorite. Imagine waking up to the smell of savory sausage mingled with soft, buttery cornbread baked into a golden, cheesy casserole that feeds a crowd or keeps you fueled for days. Trust me, once you try it, you’ll want to share it with everyone you know!

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Ingredients You’ll Need

All these ingredients come together to create a balanced, satisfying breakfast casserole. You’ll notice the sausage adds savory depth, the cornbread brings a touch of sweetness and texture, and the eggs and milk hold everything together in that perfect, custardy bake.

• Butter: I love using real butter for that rich, creamy flavor; it also helps prevent sticking.
• Onion: Chopped onion gives a subtle sweetness and softness that balances the sausage.
• Uncooked Bulk Sausage: Choose a good quality breakfast sausage for delicious seasoning.
• Bell Pepper (optional): Adds color and a slight crunch; feel free to skip if you’re not a fan.
• Milk: Whole milk works best for creaminess, but you can use your preferred milk.
• Eggs: These bind the casserole together, giving it that lovely sliceable texture.
• Salt, Black Pepper & Garlic Powder: Essential for seasoning throughout the dish.
• Leftover Cornbread: Cubed or crumbled, this is where the magic happens—leftover or fresh cornbread both work.
• Green Onions: Provide a fresh, mild onion bite that brightens the casserole.
• Cheddar Cheese: Sharp cheddar melts beautifully and adds a tangy richness; use what you love.

Variations

I love playing around with this cornmeal-based casserole depending on what’s in my fridge or the season. Feel free to make it your own—it’s pretty forgiving and super adaptable.

• Add Veggies: My personal favorite is throwing in some sautéed mushrooms or spinach to sneak in some greens.
• Swap the Sausage: If you prefer a milder flavor, use turkey sausage or even bacon bits instead.
• Cheese Variations: Sometimes I switch cheddar for pepper jack or mozzarella to give it a different kick.
• Make it Vegetarian: Skip the sausage and load up on sautéed veggies or vegetarian sausage alternatives.

How to Make Cornbread Breakfast Casserole with Sausage Recipe

Step 1: Prepare Your Sausage and Veggies

Start by preheating your oven to 375°F (190°C) and buttering a 9″x13″ baking dish. Melt 2 tablespoons of butter in a skillet on medium-high heat, then add chopped onions and cook for about a minute until softened. Toss in your bulk sausage, breaking it apart with a spoon, and cook until it’s nicely browned with no pink left. If you’re using bell pepper, add that now, cooking for an extra minute until just tender. Remove the skillet from heat and set it aside. Doing this first means your sausage mix is perfectly cooked and ready to layer later.

Step 2: Whisk Up The Egg Mixture

Grab a mixing bowl and whisk together the milk, eggs, salt, black pepper, and garlic powder until combined and smooth. This is what will soak into the cornbread cubes, creating that custardy goodness we all crave. Set this aside while you layer the casserole.

Step 3: Layer Your Casserole

First, add half of your cubed or crumbled cornbread to the bottom of your buttered dish. Next, scatter half the sausage and veggie mixture evenly, then sprinkle half the chopped green onions and half the cheese. Repeat with the remaining cornbread, sausage, onions, and cheese to create a double-layered masterpiece. Don’t worry if the cornbread tends to float when you add the egg mixture—that’s normal. Gently push it down so everything absorbs those flavors.

Step 4: Bake to Golden Perfection

Pour your egg and milk mixture evenly over the layered casserole. Pop it into your preheated 375°F oven for about 30-35 minutes. You want the top to turn a beautiful golden brown and for the egg to be fully set—not jiggly. When I first made this, I tented it with foil halfway through baking to keep the cheese melty but not overly browned; it turned out perfectly.

How to Serve Cornbread Breakfast Casserole with Sausage Recipe

Garnishes

I like topping mine with a little extra chopped green onion for freshness and a sprinkle of hot sauce or some sliced avocado for creaminess. A dollop of sour cream adds a nice tang too, if you’re feeling fancy! These little touches brighten the dish and add texture contrast.

Side Dishes

Fresh fruit salad or roasted breakfast potatoes pair beautifully with this casserole. Sometimes I throw together a quick mixed greens salad with a light vinaigrette to balance out all the richness. It’s a hearty meal that still feels wholesome with the sides.

Creative Ways to Present

For brunch parties, I serve this casserole in mini cast-iron skillets so everyone gets their own personal portion—that’s always a hit! You can also top each serving with a fried egg and some chopped herbs for a restaurant-worthy look. It’s a great make-ahead dish that feels special when presented this way.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they usually last 3-4 days without losing flavor. Just slice and cover tightly to keep the casserole moist but fresh. It’s perfect for a grab-and-go breakfast or reheating for a quick lunch.

Freezing

This casserole freezes wonderfully. I portion it into airtight containers or wrap the whole dish tightly in foil and plastic wrap. When ready to enjoy, thaw overnight in the fridge and bake until heated through. It saves so much time on busy weekends when you want breakfast ready with minimal prep.

Reheating

I like reheating slices in a toaster oven or conventional oven at 350°F for about 10-15 minutes to keep the edges crisp and the inside warm and fluffy. Microwaving works in a pinch but can sometimes make it a little soggy. For the best texture, stick with the oven method if you have the time.

FAQs

Final Thoughts

I absolutely love how this Cornbread Breakfast Casserole with Sausage Recipe turns out every single time—it’s like a cozy hug in casserole form. It’s one of those dishes I turn to when I want something satisfying and easy that brings smiles around the breakfast table. If you give it a shot, I know you’ll enjoy the comforting combination of flavors and the flexibility it offers. So go ahead, gather your leftover cornbread, crank up that oven, and make your weekend mornings a little more delicious and a lot less stressful!

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