Description
This Cornbread Breakfast Casserole is the perfect blend of fluffy, slightly sweet cornbread, savory sausage, gooey cheese, and eggs. It’s a comforting, make-ahead breakfast that’s great for busy mornings, meal prep, or feeding a crowd. Whether you’re serving it for a weekend brunch or holiday breakfast, this casserole is a warm, satisfying dish that everyone will love!
Ingredients
Scale
- 4 cups cornbread, cut into cubes (store-bought or homemade)
- 1/2 lb breakfast sausage, cooked and crumbled
- 6 large eggs
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/2 teaspoon garlic powder (optional, for extra flavor)
- 1/4 teaspoon red pepper flakes (optional, for a slight kick)
- 1/4 cup chopped jalapeños (optional, for spice lovers)
Instructions
- Prepare Cornbread – Cut into cubes if using pre-made cornbread.
- Cook Sausage – Brown sausage in a skillet, then drain excess grease.
- Whisk Eggs – In a bowl, whisk eggs, milk, salt, and pepper.
- Assemble – Layer cornbread, sausage, cheese, and green onions in a greased baking dish.
- Add Egg Mixture – Pour whisked eggs evenly over the casserole.
- Bake – Preheat oven to 375°F (190°C) and bake for 30-35 minutes until golden.
- Serve – Let cool slightly, slice, and enjoy!
Notes
- Use day-old cornbread to prevent the casserole from getting too soggy.
- Make it vegetarian by swapping sausage for sautéed mushrooms or spinach.
- Want a spicy kick? Add more jalapeños or a few dashes of hot sauce.
- Dairy-free version: Use almond or oat milk and dairy-free cheese alternatives.
- Make it ahead: Assemble the night before, refrigerate, and bake fresh in the morning.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: ~350
- Sugar: ~3g
- Sodium: ~550mg
- Fat: ~20g
- Saturated Fat: ~9g
- Carbohydrates: ~28g
- Fiber: ~2g
- Protein: ~18g