Leftover Cornbread Breakfast Casserole Recipe

If you’re sitting on a stash of leftover cornbread and wondering what on earth to do with it, I’ve got you covered. This Leftover Cornbread Breakfast Casserole Recipe is a total game-changer. It’s cozy, savory, and perfect for using up those crumbs in a delicious way. I absolutely love how it transforms a simple repurposed ingredient into a hearty breakfast that feels like a treat every single time.

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Ingredients You’ll Need

Every ingredient in this Leftover Cornbread Breakfast Casserole Recipe comes together to balance flavor, texture, and richness. From savory sausage to melty cheddar and, of course, the star—cornbread—you’ll appreciate the harmony of tastes here. Picking fresh veggies and quality sausage can really elevate the dish.

• Butter: Room temperature works best for sautéing and greasing the dish to prevent sticking and add richness.
• Onion: Adds a sweet, aromatic base—don’t skip sautéing to bring out flavor.
• Bulk Sausage: Ground sausage provides hearty protein; cook thoroughly for best taste.
• Bell Pepper (optional): I love adding color and a touch of sweetness with chopped bell peppers.
• Milk: Whole milk makes the custard creamy—feel free to use your preferred type.
• Eggs: The binder that holds everything together; using fresh eggs gives the best rise.
• Salt, Pepper, Garlic Powder: Simple spices that punch up the flavor without overpowering.
• Leftover Cornbread: Cubed or crumbled; this is your base—use cornbread that’s a day or two old for best texture.
• Green Onions: Adds a fresh, slightly sharp contrast to the richness.
• Cheddar Cheese: Sharp cheddar melts beautifully and balances the sweetness of the cornbread; feel free to swap for your favorite cheese.

Variations

The best part about this Leftover Cornbread Breakfast Casserole Recipe is how easy it is to make your own. I often tweak it based on what’s in the fridge or what season it is. Don’t hesitate to experiment!

• Vegetarian Version: Skip the sausage and add mushrooms or spinach for a veggie-packed breakfast casserole — I’ve tried this and loved how hearty it still feels.
• Spicy Kick: Toss in some diced jalapeños or a sprinkle of cayenne to wake up the flavors, especially if you’re craving something with a bit more heat.
• Cheese Swap: I’ve swapped cheddar for pepper jack or feta for a different flavor profile—it always adds a nice twist.
• Make it Gluten-Free: Use gluten-free cornbread to keep it friendly for gluten-sensitive eaters. It works surprisingly well!

How to Make Leftover Cornbread Breakfast Casserole Recipe

Step 1: Cook the savory sausage filling

Start by heating your skillet over medium-high heat and melt the butter until shimmering. Toss in the chopped onions and cook until they’re soft and translucent—this usually takes about a minute. Then add the bulk sausage, breaking it up with your spoon or spatula, and cook until nicely browned and cooked through. If you’re adding bell peppers, stir them in once the sausage is browned and cook for just a minute or two to soften but keep a bit of crunch. I always set this savory mixture aside to cool slightly while I prepare the custard.

Step 2: Whisk the custard mixture

In a large bowl, whisk together the milk, eggs, salt, pepper, and garlic powder until fully combined and smooth. This custard will soak into the cornbread, giving the casserole its wonderful texture and flavor, so make sure everything is well mixed. I like to taste it a little to make sure the seasoning is just right.

Step 3: Assemble the casserole layers

Grease your 9”x13” baking dish with a tablespoon of butter to keep the casserole from sticking. Now, start layering: place about half of your cubed or crumbled cornbread on the bottom. Next, spread half of the sausage mixture evenly over the cornbread, then sprinkle with half the chopped green onions and half the shredded cheese. Repeat these layers with the remaining cornbread, sausage, green onions, and cheese. This layering makes sure every bite has those amazing flavors.

Step 4: Pour and bake to golden perfection

Pour your custard mixture evenly over the layers in the baking dish. Some pieces of cornbread might float—gently press them down so everything absorbs the custard evenly. Pop the dish into a preheated 375°F (190°C) oven and bake for 30-35 minutes, or until the top turns a beautiful golden brown and the egg custard is set firm. You’ll know it’s done when a knife inserted near the center comes out clean. Allow it to cool just a bit before serving.

How to Serve Leftover Cornbread Breakfast Casserole Recipe

Garnishes

I love topping mine with a sprinkle of extra green onions and a little fresh parsley for color and freshness. Sometimes I’ll even add a dollop of sour cream or a drizzle of hot sauce if we want a little extra zing. The garnishes brighten the rich casserole and make every bite pop.

Side Dishes

This casserole stands out on its own but pairs wonderfully with fresh fruit or a simple side salad to add lightness. My family loves some crisp bacon or roasted breakfast potatoes alongside it for a complete, hearty meal.

Creative Ways to Present

For special occasions or brunch gatherings, I’ve baked individual portions in muffin tins—makes serving easy and adds a cute presentation twist. You can also bake it in cast iron for a rustic look and a crispy cheesy crust.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers covered tightly in the fridge, and it keeps well for up to 3 days. The casserole reheats beautifully and tastes just as comforting the next morning, which I always appreciate.

Freezing

I’ve had good luck freezing individual slices wrapped well in foil or plastic wrap. Defrost overnight in the fridge and reheat in the oven or microwave. Freezing can soften the texture slightly, so I prefer freezing only when I know I won’t eat it within a few days.

Reheating

To bring this casserole back to life, I recommend reheating it in a 350°F oven for 10-15 minutes until warmed through and the cheese is melty again. Microwaving works in a pinch but can make the texture a bit soggy.

FAQs

Final Thoughts

This Leftover Cornbread Breakfast Casserole Recipe has been one of my favorite ways to breathe new life into classic Southern cornbread. Every time I serve it, I remember discovering just how much a simple leftover could turn into a show-stopping breakfast. It’s warm, hearty, and incredibly satisfying—plus, it’s an easy way to feed a crowd or treat yourself without too much fuss. If you love comfort food with minimal waste, give this a whirl. I bet it’ll become a favorite in your kitchen just like it is in mine!

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