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
Scale
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
