Description
A hearty and comforting Leftover Cornbread Breakfast Casserole perfect for using up leftover cornbread combined with savory sausage, sautéed onions and peppers, and melted cheddar cheese, all 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 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 the oven to 375°F (190°C). Grease a 9″x13″ baking dish with 1 tablespoon of butter to prevent sticking and allow easy cleanup.
- Sauté Sausage Mixture: Heat a skillet over medium-high heat and melt the remaining 2 tablespoons of butter. Add the chopped onions and sauté until softened, about one minute. Add the bulk sausage, breaking it into small pieces, and cook until browned throughout. Stir in the optional chopped bell peppers and cook for about one more minute until softened according to your preference. Remove skillet from heat and set aside.
- Mix Egg and Milk: In a bowl, whisk together the milk, eggs, salt, black pepper, and garlic powder until well combined. Set aside.
- Layer the Casserole: In the greased baking dish, spread half of the cubed or crumbled cornbread evenly. Top with half of the sausage mixture, then sprinkle with half of the chopped green onions and half of the grated cheddar cheese. Repeat layers with the remaining cornbread, sausage, green onions, and cheese.
- Add Egg Mixture: Pour the milk and egg mixture evenly over the layered ingredients. If the cornbread floats, gently press it down so it soaks in the egg mixture for a cohesive texture.
- Bake: Place the casserole in the preheated oven and bake for 30-35 minutes until the top is golden brown and the egg mixture is fully set. Remove from oven and allow to cool slightly before serving warm.
Notes
- Use leftover cornbread that is a day or two old for best absorption and texture; fresh cornbread may become too mushy.
- Bell peppers are optional but add great flavor and color.
- You can substitute cheddar with your preferred cheese such as Monterey Jack or pepper jack.
- Feel free to add other veggies like mushrooms or spinach for extra nutrition.
- Ensure eggs are fully set before serving to avoid runny texture.
Nutrition
- Serving Size: 1 slice (approx. 1/9 of casserole)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 14 g
- Cholesterol: 190 mg
