If you’ve been looking for a seriously delicious way to transform your forgotten cornbread into something spectacular, this Leftover Cornbread Breakfast Casserole is here to save your morning! Imagine golden, savory cornbread soaking up fluffy eggs, melty cheddar, spiced sausage, veggies, and more—all baked to bubbly, irresistible glory. This is ultimate comfort food that brings the joy back to leftovers!
Why You’ll Love This Recipe
- Transforms Leftovers into Wow: Give that old cornbread a total glow-up—it absorbs all the flavors and makes every bite comforting and exciting.
- Ultimate Make-Ahead Magic: Assemble the night before and wake up to a ready-to-bake, hearty breakfast that tastes like you fussed for hours.
- Packed with Flavor & Color: Melty cheese, savory sausage, sweet bell peppers, and vibrant green onions make this casserole a feast for the eyes and taste buds.
- Perfect for Sharing: This is the cozy brunch dish everyone fights for—a big, golden pan meant to be enjoyed together.
Ingredients You’ll Need
These simple ingredients work together in harmony to build layers of flavor and texture in this Leftover Cornbread Breakfast Casserole. Each one brings its own magic to the table, so don’t skip anything if you can help it!
- Butter: A little for sautéing veggies and greasing your dish—it adds richness at every step.
- Onion: The sautéed onions give the base a wonderful savory sweetness.
- Bulk Sausage: The heart of the casserole! It adds protein and hearty, spiced flavor. You can use pork, turkey, or even plant-based sausage.
- Bell Pepper (optional): Adds color, slight sweetness, and a pop of freshness.
- Milk: Creates a custard with the eggs—use whole for extra creaminess or any milk you have on hand.
- Eggs: The “glue” that holds the casserole together, making it fluffy and filling.
- Salt, Black Pepper, Garlic Powder: Basic seasoning to wake up all the flavors—don’t be shy! Adjust to your taste.
- Leftover Cornbread: The star! Day-old is best. Cut or crumble into bite-sized pieces so it absorbs all the goodness.
- Green Onions: For a zippy bite and color—save some for garnish, too!
- Grated Cheddar Cheese: You can use sharp, mild, or your favorite cheese blend. This makes the top irresistibly golden and gooey.
Variations
The best thing about Leftover Cornbread Breakfast Casserole is how easily you can make it your own. Don’t be afraid to raid your fridge and swap in your favorites—this is a recipe that loves improvisation!
- Vegetarian Swap: Skip the sausage or use a vegetarian sausage substitute—bulk crumbled tofu sautéed with spices also works beautifully.
- Cheese Variety: Try pepper jack, Monterey jack, or smoked gouda for a unique twist—you really can’t go wrong here.
- Add More Veggies: Spinach, mushrooms, diced tomatoes, or zucchini can be mixed in for an extra boost of color and nutrition.
- Spice It Up: Add a pinch of cayenne or a few dashes of hot sauce to the custard for a breakfast that bites back.
How to Make Leftover Cornbread Breakfast Casserole
Step 1: Prep Your Baking Dish
Preheat your oven to 375°F (190°C). Grab your trusty 9″x13″ baking dish and coat it generously with 1 tablespoon of room-temperature butter. This step helps ensure that golden, crisped-up edge on the finished casserole, and makes cleanup a breeze.
Step 2: Sauté the Sausage & Veggies
Heat a skillet over medium-high heat and melt the remaining butter. Toss in the chopped onions and sauté for a minute until they begin to soften. Add your bulk sausage, breaking it up as it cooks until well-browned and crumbled. If using bell peppers, stir them in and sauté for about a minute, just until they get vibrant and tender. Set the whole sausage-veggie mix aside when it’s done.
Step 3: Whisk the Egg Mixture
In a mixing bowl, combine the milk, eggs, salt, black pepper, and garlic powder. Whisk vigorously until completely blended and a little frothy. This custard is what binds the whole casserole together and gives it that luscious, creamy texture.
Step 4: Layer the Casserole
In your buttered baking dish, layer about half the cubed or crumbled cornbread at the bottom. Scatter half the sausage mixture, half the green onions, and half the cheese over the top. Repeat these layers with the remaining ingredients, so you get pockets of flavor all the way through.
Step 5: Pour & Bake
Slowly pour your whisked milk and egg mixture evenly over the layered casserole. If you see cornbread pieces floating up, simply press them down gently so everything is soaked in custard. Bake in the preheated oven for 30-35 minutes, or until puffed, golden, and the center springs back gently when touched. Let it cool for just a few minutes before serving warm.
Pro Tips for Making Leftover Cornbread Breakfast Casserole
- Cornbread Texture Matters: Slightly stale, day-old cornbread soaks up the custard perfectly without getting mushy—if yours is fresh, toast it in the oven for a few minutes before using.
- Even Layering: For a picture-perfect casserole, try to spread your cornbread and toppings evenly so you get all the flavors in every bite (a little extra cheese on top never hurts, either!).
- Customize the Sausage: Mild sausage gives classic flavor, but spicy or sage sausage brings extra personality—don’t hesitate to experiment based on what you love.
- Soak Before Baking: For the deepest flavor, let the assembled casserole sit for 10–20 minutes before baking, so the cornbread can soak up all the custard goodness.
How to Serve Leftover Cornbread Breakfast Casserole
Garnishes
A scattering of extra sliced green onions, a sprinkle of chopped parsley, or even a few sliced jalapeños can bring color and zing to your finished casserole. For a splash of brightness, try a dollop of salsa or a drizzle of hot sauce!
Side Dishes
This casserole is hearty enough to stand alone, but it really shines with a fresh fruit salad, crispy hash browns, or a side of simple greens. If you’re serving brunch, a citrusy mimosa or spiced chai latte would also be divine alongside it.
Creative Ways to Present
Cut your casserole into tidy squares for a brunch buffet, or use a biscuit cutter to create fun rounds for individual servings. For a cozy, rustic look, serve warm out of the dish at the table—the golden, cheesy top is always a showstopper!
Make Ahead and Storage
Storing Leftovers
Once cool, transfer any leftover cornbread breakfast casserole slices to an airtight container and refrigerate for up to 4 days. The flavors only get better as they mingle!
Freezing
For longer storage, cut the casserole into portions and wrap each piece tightly in plastic wrap, followed by foil. Freeze for up to 2 months. To thaw, place in the fridge overnight for best texture.
Reheating
Reheat leftover cornbread breakfast casserole in the oven at 350°F until heated through (about 15-20 minutes), or microwave individual slices in 30-second bursts. Add a fresh sprinkle of cheese before reheating for extra appeal.
FAQs
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Can I make Leftover Cornbread Breakfast Casserole the night before?
Absolutely! Assemble the casserole, cover it tightly, and refrigerate overnight. In the morning, just pop it straight into the oven (add a few extra minutes to the bake time if baking from cold). This makes it perfect for holidays or busy mornings.
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What if my leftover cornbread is very dry?
No problem! The drier the cornbread, the better it soaks up the egg mixture. If it’s extremely dry, you can let it soak a few extra minutes before baking to ensure a custardy, moist casserole.
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Can I use different types of sausage or leave it out?
Definitely. Hot, mild, sage, turkey, or plant-based sausage all work beautifully. Or skip it entirely for a vegetarian version—just bump up the veggies for extra flavor.
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How do I know when the casserole is done?
The top should be deeply golden, the center set (no jiggle when you gently shake the pan), and a knife inserted in the center should come out clean. Don’t overbake or the casserole may dry out.
Final Thoughts
Give your leftover cornbread a second life and make breakfast memorable with this cheerful, comforting casserole. Whether you’re cooking for a crowd or just want to treat yourself, Leftover Cornbread Breakfast Casserole will quickly become a go-to favorite. Enjoy every golden, savory bite—you deserve it!
Print
Leftover Cornbread Breakfast Casserole Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 9 Servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Leftover Cornbread Breakfast Casserole is a delicious way to repurpose leftover cornbread into a hearty and satisfying morning meal. Packed with savory sausage, cheese, and eggs, it’s a comforting dish that’s perfect for feeding a crowd or meal prepping for the week ahead.
Ingredients
Ingredients:
- 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)
- 2 cups (480 ml) milk
- 5 large eggs
- 1/2 teaspoon (2 ml) salt, or to taste
- 1/2 teaspoon (2.5 ml) black pepper
- 1/2 teaspoon (2.5 ml) garlic powder
- 3–5 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 Oven: Pre-heat oven to 375°F (190°C). Grease a 9”x13” baking dish with 1 Tablespoon of butter.
- Sauté Onions and Sausage: Heat a skillet over medium-high heat then melt the butter. Add the onions and sauté until softened. Mix in the sausage, breaking up big chunks, and cook until browned. Stir in the optional bell peppers and cook until softened. Remove from heat and set aside.
- Prepare Egg Mixture: Whisk together the milk, eggs, salt, pepper, and garlic powder. Set aside.
- Layer Ingredients: In the baking dish, layer half of the cornbread, sausage mix, green onions, and cheese. Repeat with remaining ingredients.
- Add Egg Mixture: Pour milk/egg mixture over the cornbread layers. Press down gently if cornbread floats.
- Bake: Bake at 375°F (190°C) for 30-35 minutes or until golden and egg is set. Serve warm.
Nutrition
- Serving Size: 1 serving
- Calories: 501 kcal
- Sugar: 16g
- Sodium: 935mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0.4g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 196mg
