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
Units
Scale
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
