Description
This Leftover Cornbread Breakfast Casserole is a comforting and hearty morning dish perfect for using up leftover cornbread. Packed with savory sausage, sautéed onions, and melted cheddar cheese, all soaked in a flavorful egg and milk custard, this casserole bakes to a golden perfection—making it ideal for a weekend brunch or a family breakfast.
Ingredients
Scale
Sauteed 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)
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
Casserole Layers
- 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 Oven and Prepare Dish. Preheat your oven to 375°F (190°C) and grease a 9”x13” baking dish with 1 tablespoon of butter to prevent sticking and add richness to the casserole.
- Cook Sausage and Vegetables. Heat a skillet over medium-high heat and melt 2 tablespoons of butter. Add the chopped onions and sauté for about a minute until softened. Add the uncooked bulk sausage, breaking it up into smaller chunks, and cook until browned thoroughly. If using, stir in the chopped bell peppers and cook for an additional minute until they soften slightly. Remove the skillet from heat and set aside.
- Mix Egg Custard. In a medium bowl, whisk together the milk, eggs, salt, black pepper, and garlic powder until fully combined and smooth. Set aside for layering.
- Assemble Casserole. In the greased baking dish, layer half of the cubed or crumbled cornbread evenly. Next, spread half of the cooked sausage mixture over the cornbread, followed by half of the chopped green onions. Sprinkle half of the grated cheddar cheese on top. Repeat the layers with the remaining cornbread, sausage, green onions, and cheese.
- Add Egg Mixture. Pour the prepared milk and egg mixture evenly over the layered cornbread casserole. If the cornbread floats on top, gently press it down into the egg mixture to ensure it soaks properly.
- Bake and Serve. Place the baking dish in the preheated oven and bake for 30-35 minutes until the casserole is golden brown and the egg custard is set in the center. Allow it to cool slightly before serving warm.
Notes
- Leftover cornbread doesn’t have to be fresh; slightly stale or day-old cornbread works best for better soaking.
- Bell peppers are optional and can be omitted or swapped with other vegetables like mushrooms or spinach.
- Cheddar cheese can be substituted with other cheese types like Monterey Jack or a Mexican blend depending on your taste preference.
- To make this dish ahead, assemble everything the night before, cover tightly, refrigerate, and bake the next morning.
- For a spicier variation, add a pinch of cayenne pepper or use spicy sausage.
Nutrition
- Serving Size: 1 slice (1/9th of casserole)
- Calories: 350
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 210mg
