If you ever find yourself staring down a few sad slices of cornbread, I’ve got a fantastic way to bring them back to life. This Leftover Cornbread Breakfast Casserole Recipe is a game-changer—comforting, filling, and remarkably easy to make. Whether you’re whipping it up for a weekend brunch or a cozy holiday morning, this casserole turns simple ingredients into a crowd-pleasing dish that’ll have everyone asking for seconds.
Why You’ll Love This Recipe
- Perfect Use of Leftovers: Turns leftover cornbread into a hearty, flavorful breakfast dish without waste.
- Easy One-Dish Meal: Combines protein, veggies, and carbs in one bake—minimal cleanup.
- Highly Customizable: Add your favorite veggies, swap cheeses, or make it spicy to suit your taste.
- Kid and Crowd Friendly: My family goes crazy for it, making it a go-to for breakfast or brunch gatherings.
Ingredients You’ll Need
The ingredients for this Leftover Cornbread Breakfast Casserole Recipe are simple, but they really come together beautifully—mixing savory sausage with tender cornbread and gooey cheese is just pure magic. When shopping, look for quality bulk sausage and fresh eggs since they really make a difference.
- Butter: Helps soften the onions and adds richness—using real butter is always best here.
- Onion: Gives a subtle sweetness when sautéed, balancing the savory sausage.
- Bulk Sausage: I prefer mild, but spicy sausage adds a nice kick if that’s your vibe.
- Bell Pepper (optional): Adds color and a slight crunch; I like green or red for contrast.
- Milk: Makes the custard base that holds everything together—whole milk is my go-to for creaminess.
- Eggs: The binder that gives you that perfect sliceable texture.
- Salt, Pepper & Garlic Powder: Simple seasoning to enhance all the flavors without overpowering.
- Leftover Cornbread: The star of the show—chunky pieces work best to soak up the custard without turning mushy.
- Green Onions: Adds a fresh, mild bite—great for a little pop of color too.
- Cheddar Cheese: Sharp cheddar melts beautifully and gives a savory punch, though feel free to experiment with your favorite cheese.
Variations
What I love most about this Leftover Cornbread Breakfast Casserole Recipe is how flexible it is. You can easily tweak it to fit whatever you have on hand or cater to different dietary needs, making it a perfect recipe to personalize for your own kitchen style.
- Vegetarian Version: I once swapped out sausage for sautéed mushrooms and spinach, and it was just as delicious and comforting.
- Spicy Kick: Adding diced jalapeños or a sprinkle of cayenne powder really woke up the flavors for a friend who likes heat.
- Dairy-Free: Try using plant-based milk and omit the cheese or use a vegan cheese substitute, perfect for my lactose-intolerant cousin.
- Seasonal Veggies: In the fall, I toss in roasted butternut squash cubes instead of bell peppers—adds such a cozy vibe.
How to Make Leftover Cornbread Breakfast Casserole Recipe
Step 1: Prepare Your Sausage and Veggies
Start by heating your skillet over medium-high and melting 2 tablespoons of butter. Toss in the chopped onion and sauté just until soft—it only takes about a minute. Next, crumble in the sausage and cook until it’s nicely browned. If you love some veggies, add the bell pepper now and cook until they soften slightly. This step builds the base flavor, so don’t rush it. Once everything looks cooked but still juicy, remove from heat and set aside.
Step 2: Whisk the Custard
While the sausage cools a bit, whisk together the milk, eggs, salt, pepper, and garlic powder in a bowl. This custard mixture will soak into the cornbread, binding everything together. Make sure to whisk well until it’s smooth and uniform—that’s key to getting an evenly set casserole.
Step 3: Layer Your Casserole Virtually
Butter your 9×13-inch baking dish with the remaining tablespoon of butter to prevent sticking and add a hint of richness. Start by spreading half your cornbread cubes evenly over the bottom. Then layer half the sausage mixture, half the green onions, and half the cheese. Repeat these layers with the remaining ingredients.
Step 4: Pour and Press the Custard
Pour the egg and milk custard evenly over the casserole. If the cornbread pieces start to float, gently press them down so they soak up the custard well. This little trick is something I discovered after a few tries; it ensures you get lovely custard-rich bites without dry bread patches.
Step 5: Bake to Golden Perfection
Bake at 375°F (190°C) for 30-35 minutes, until the casserole is golden on top and the egg custard is fully set. You can tell it’s done when a knife inserted in the center comes out clean. Let it cool a few minutes before serving so it holds together better—a trick I always remember to avoid a messy slice.
Pro Tips for Making Leftover Cornbread Breakfast Casserole Recipe
- Use Slightly Stale Cornbread: Fresh cornbread can get too mushy; day-old or leftover cornbread holds up better after baking.
- Don’t Overload the Custard: Too much liquid makes it soggy—stick to the recipe amounts and gently press bread down instead.
- Brown Your Sausage Well: It adds a depth of flavor that turns a simple casserole into something extraordinary.
- Let It Rest Before Serving: Resting for 5-10 minutes helps the casserole firm up and makes for cleaner slices.
How to Serve Leftover Cornbread Breakfast Casserole Recipe
Garnishes
I love topping this casserole with a sprinkle of fresh green onions for brightness and a small dollop of sour cream or a drizzle of hot sauce to kick up the flavor. A few chopped fresh herbs like parsley or cilantro also add a delightful freshness.
Side Dishes
Pair this with a simple side of crispy bacon or a fresh fruit salad to balance the richness. For weekend brunch, I often serve it alongside a crisp green salad with a tangy vinaigrette—it’s a nice way to lighten the meal.
Creative Ways to Present
For a festive crowd, I’ve baked this casserole in individual ramekins for personalized servings that look so charming on a brunch table. Another fun idea is to sprinkle colorful diced bell peppers or add a swirl of pesto on top before baking for an extra burst of color and flavor.
Make Ahead and Storage
Storing Leftovers
After serving, I store leftovers covered in the refrigerator for up to 3 days. Leftover casserole keeps surprisingly well and actually tastes even better after the flavors meld overnight—just give it a quick reheat!
Freezing
I’ve frozen this casserole before for an easy, make-ahead breakfast option. Wrap individual slices tightly in foil and place in a freezer bag for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat gently.
Reheating
To reheat, I prefer the oven or toaster oven at 350°F for 10-15 minutes to keep the top slightly crisp. Microwaving works too, but it can soften the texture a bit more than I like.
FAQs
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Can I make this Leftover Cornbread Breakfast Casserole Recipe without sausage?
Absolutely! You can substitute the sausage with cooked bacon, ham, or omit meat altogether and add extra veggies to make it vegetarian-friendly. The casserole is very versatile and still delicious without the sausage.
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What type of cornbread works best for this casserole?
Leftover or day-old cornbread is ideal because it holds its shape better. Whether it’s sweet or savory cornbread, both work well, though I personally prefer the slightly less sweet varieties for this recipe.
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Can I prepare this casserole the night before?
Yes! You can assemble the casserole the night before, cover it tightly, and refrigerate. In the morning, just bake it fresh. I often do this for stress-free mornings when I have guests.
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How do I know when the casserole is cooked through?
It’s done when the top turns golden brown and the eggs are set—meaning a knife inserted in the center comes out clean without wet custard. Typically about 30-35 minutes at 375°F.
Final Thoughts
This Leftover Cornbread Breakfast Casserole Recipe has become one of my favorite ways to turn simple leftovers into something truly special. I love how easy it is to make, and how it brings everyone to the table with smiles and full bellies. Give it a try—you might find yourself making extra cornbread just so you can have this casserole again and again!
Print
Leftover Cornbread Breakfast Casserole Recipe
- Prep Time: 30 mins
- Cook Time: 30-35 mins
- Total Time: 1 hr
- Yield: 9 Servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Description
This Leftover Cornbread Breakfast Casserole is a hearty and comforting dish perfect for using up leftover cornbread. Packed with savory sausage, sautéed onions, and melted cheddar cheese, it’s an easy-to-make baked casserole that delivers a delicious, protein-rich breakfast for a crowd.
Ingredients
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
Other Ingredients
- 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 your oven to 375°F (190°C). Grease a 9”x13” baking dish with 1 tablespoon of butter to prevent sticking and add flavor.
- Sauté Sausage Mixture: Heat a skillet over medium-high heat and melt the remaining 2 tablespoons of butter. Add the chopped onions and sauté for about a minute until softened. Add the bulk sausage, breaking it up into smaller pieces, and cook until browned and fully cooked. If using bell pepper, stir it in and cook for about another minute until softened to your preference. Remove the skillet from heat and set aside.
- Whisk Egg Mixture: In a bowl, whisk together the milk, eggs, salt, black pepper, and garlic powder until well combined. Set aside this custard-like mixture.
- Assemble Casserole Layers: In the greased baking dish, spread half of the cubed or crumbled cornbread evenly. Next, layer half of the cooked sausage mixture, then half of the chopped green onions, followed by half of the grated cheddar cheese. Repeat these layers with the remaining cornbread, sausage, green onions, and cheese.
- Add Egg Mixture: Pour the milk and egg mixture over the assembled layers. If the cornbread tends to float, gently press it down to ensure it soaks evenly in the egg mixture.
- Bake Casserole: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the casserole is golden brown on top and the egg has fully set.
- Serve and Enjoy: Remove from oven and let it cool slightly before serving warm. This casserole makes a perfect hearty breakfast or brunch dish.
Notes
- Use any cheese you prefer or have on hand, such as Monterey Jack or mozzarella.
- The bell pepper is optional; you can omit or substitute with other vegetables like mushrooms or spinach.
- Make sure to press down the cornbread gently after pouring the egg mixture to ensure even soaking.
- This casserole can be made ahead and refrigerated overnight before baking to save time in the morning.
- Leftover casserole can be stored in the fridge for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 slice (approx. 1/9th of casserole)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.3g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 210mg
