Description
This Leftover Cornbread Breakfast Casserole is a hearty and savory dish perfect for using up leftover cornbread. Packed with sausage, onions, bell peppers, and melted cheddar cheese, it makes a delicious and comforting breakfast or brunch option that is baked to golden perfection.
Ingredients
Scale
For the 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)
For the 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
For the 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 Dish: Preheat oven to 375°F (190°C). Grease a 9”x13” baking dish with 1 Tablespoon of butter to prevent sticking and prepare it for the casserole.
- Cook Sausage Mixture: Heat a skillet over medium-high heat and melt the remaining 2 Tablespoons butter. Add the chopped onion and sauté for about a minute until softened. Add the bulk sausage, breaking up any large chunks, and cook until browned through. Stir in the optional chopped bell peppers and cook for about a minute until softened to your liking. Remove the skillet from heat and set aside.
- Mix Egg Base: In a bowl, whisk together the milk, eggs, salt, black pepper, and garlic powder until fully combined and smooth. Set this mixture aside.
- Assemble the Casserole: In the prepared baking dish, layer half of the leftover cornbread cubes or crumbles evenly. Top with half of the cooked sausage mixture, then half of the chopped green onions, and sprinkle half of the grated cheese over it. Repeat layering one more time with the remaining cornbread, sausage, green onions, and cheese.
- Add Egg Mixture and Bake: Pour the milk and egg mixture evenly over the layered casserole. If the cornbread floats on top, gently press it down so it soaks up the egg mixture thoroughly. Place the dish in the preheated oven and bake for 30-35 minutes or until the top is golden and the egg custard is set firmly.
- Serve: Once baked, remove from oven and let it cool slightly before serving warm for a comforting and delicious breakfast treat.
Notes
- You can substitute bulk sausage with turkey sausage or omit for a vegetarian option by adding extra vegetables or plant-based sausage.
- If you don’t have leftover cornbread, freshly baked cornbread can be used but ensure it is slightly stale to absorb the egg mixture better.
- Adding bell peppers is optional but adds a nice pop of color and sweetness.
- Feel free to vary the cheese type to your preference, such as Monterey Jack or mozzarella.
- Make sure the egg mixture fully soaks into the cornbread for a custardy texture.
- This casserole keeps well and can be refrigerated for up to 3 days; reheat thoroughly before serving.
Nutrition
- Serving Size: 1 slice (approx. 1/9th of casserole)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 18 g
- Cholesterol: 215 mg
