Cornbread Breakfast Casserole

Hey y’all! You know what’s funny about this Cornbread Breakfast Casserole? I’ve been making it for years, but I can count on one hand the number of times I’ve actually had “leftover” cornbread to use. Most of the time, I’m baking a fresh batch of cornbread specifically for this recipe because, let’s be honest, cornbread rarely survives long enough in most homes to become “leftover” anything! But whether you’re repurposing yesterday’s cornbread or baking a fresh batch just for this morning masterpiece, the end result is absolutely worth it. This leftover cornbread breakfast casserole has become our family’s go-to for weekend brunches and holiday gatherings—and I promise, once you try it, you’ll be finding excuses to make extra cornbread too!

Recipe Snapshot

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Servings: 8
• Calories: 375 per serving
• Difficulty Level: BEGINNER

Ingredients for Your Cornbread Breakfast Casserole

• 4-5 cups crumbled cornbread (about one 8×8 pan) – I’ve used Jiffy cornbread mix when I’m in a rush and honestly? It works beautifully in this recipe! Something about that slightly sweet boxed cornbread just works with the savory ingredients.
• 1 pound breakfast sausage – I usually go for the sage-flavored kind from the butcher at my local market, but any breakfast sausage works here. Jimmy Dean’s is my backup when I can’t make it to the farmer’s market.
• 1 medium onion, diced – Yellow or white, whatever you’ve got. One time I used a red onion and it gave everything this gorgeous purplish tint!
• 1 bell pepper, diced – I like using red for the color, but green works too if that’s what’s on sale.
• 8 large eggs – Farm fresh if you can get ’em! The deep yellow yolks make the casserole look so much prettier.
• 1½ cups whole milk – Don’t sub skim here, y’all. The fat in the milk helps everything bind together just right.
• 2 cups shredded cheese – I use a mix of sharp cheddar and Monterey Jack. But honestly, this cornbread sausage casserole is pretty forgiving with cheese choices. Pepper jack adds a nice kick!
• 1 teaspoon salt – Kosher salt is my go-to.
• ½ teaspoon black pepper – Freshly cracked if possible!
• Optional add-ins: 1 tablespoon maple syrup (trust me!), dash of hot sauce, fresh herbs like thyme or chives, or a pinch of smoked paprika if you’re feeling fancy.

Step-by-Step Instructions for the Perfect Cornbread Breakfast Casserole

Step 1: Prep Everything

Preheat your oven to 350°F. First things first—make sure your 9×13 baking dish is well-greased. I learned the hard way that this casserole likes to stick! I once spent 20 minutes chiseling cornbread casserole off my favorite ceramic dish because I got distracted by a phone call and forgot the cooking spray. Not fun!

If you haven’t already, cook your breakfast sausage in a large skillet, breaking it up as it browns. When it’s about halfway done, toss in those diced onions and bell peppers. This little time-saving trick lets the veggies soak up all that amazing sausage flavor! Cook everything until the sausage is no longer pink and the veggies have softened. Set this mixture aside and let it cool a bit—nobody wants scrambled eggs forming when hot sausage hits raw eggs!

Step 2: Prepare Your Cornbread Base

Grab a large mixing bowl—larger than you think you need, seriously. Trying to mix this in a too-small bowl is like trying to bathe a cat in a teacup. Not happening!

Crumble your cornbread into the bowl. And when I say crumble, I don’t mean pulverize it into sand. You want a mix of pieces—some small crumbs, some bigger chunks about the size of a grape. This texture variation is what makes the final cornbread breakfast casserole so interesting to eat!

Step 3: Mix Your Egg Mixture

In another bowl (sorry about the dishes, but I promise it’s worth it), whisk together your eggs, milk, salt, pepper, and any optional flavor boosters. My secret weapon is that tablespoon of maple syrup—it brings out the natural sweetness in the cornbread and creates this amazing sweet-savory balance.

Whisk everything really well—you want those eggs fully incorporated into the milk. Nobody wants to bite into a pocket of straight egg white! I use a fork rather than a whisk sometimes because I find it breaks up the egg whites better.

Step 4: Combine Everything Into Breakfast Magic

Now comes the gentle part! Add your cooled sausage and veggie mixture to the crumbled cornbread in your big bowl. Toss everything together lightly—you’re not making meatloaf here, so no need to compact anything.

Pour your egg mixture over everything. Using a rubber spatula (or honestly, clean hands work great too), fold everything together gently until the cornbread is moistened and everything is distributed evenly. The key word here is GENTLY—you don’t want to break down all those lovely cornbread pieces into mush.

Now fold in about 1½ cups of your cheese, saving the rest for topping. I forgot this step once and dumped ALL the cheese in the mixture. Still tasted great, but missed that beautiful cheesy top layer that gets all golden and bubbly!

Step 5: Bake Your Cornbread Breakfast Casserole

Transfer your mixture to your prepared baking dish, spreading it out evenly. Sprinkle the remaining cheese on top. Sometimes I add a few extra grinds of black pepper or a sprinkle of paprika on top just to make it pretty.

Bake in your preheated oven for 35-45 minutes. You’ll know it’s done when the center is set (not jiggly) and the top is golden brown. If the top starts getting too brown but the center isn’t set yet, just place a piece of foil loosely over the top for the remaining bake time.

Step 6: The Hardest Part—Waiting!

Once you pull this beautiful cornbread breakfast casserole from the oven, resist the urge to dig in immediately! Let it stand for 5-10 minutes before serving. This rest time lets everything settle and makes it much easier to cut into those perfect squares.

Plus, it won’t burn the roof of your mouth—learned that lesson the hard way when I couldn’t wait to try my first batch. My taste buds were numb for days!

Breaking Away from Breakfast Casserole Traditions

It seems like every breakfast casserole recipe out there starts with hash browns or some kind of potato base. Don’t get me wrong, I love those too! But one Sunday morning when my sister was visiting, we had this half-pan of cornbread sitting on the counter from dinner the night before. We were feeling lazy but still wanted to impress the kids with something special for breakfast.

“What if…” I remember saying, eyeing that cornbread.

My sister immediately knew where I was going with this. “Do you think it would work?”

Well, we threw caution to the wind, crumbled that cornbread into a baking dish, added some eggs, cheese, and the breakfast sausage I’d bought for another recipe, and crossed our fingers. That experimental breakfast casserole disappeared faster than any dish I’ve ever made. The kids called it “breakfast stuffing” and now request it every time they visit.

There’s something magical about how the sweet cornbread mingles with savory breakfast ingredients. People always think we’re culinary geniuses when we serve this, but between you and me? It’s ridiculously simple. The cornbread does all the heavy lifting flavor-wise!

How Much Cornbread Will You Actually Need?

Here’s the practical part: for a decent-sized Cornbread Breakfast Casserole that’ll feed about 6-8 people, you’ll want roughly 4-5 cups of crumbled cornbread. That’s approximately what you’d get from an 8×8 pan of cornbread.

But here’s a tip from someone who’s made this recipe with varying amounts of cornbread (depending on how much my family devoured the night before): this recipe is super forgiving. If you’ve only got 3 cups of cornbread, just scale back on the eggs and milk a bit. Got 6 cups? Add an extra egg or two and a splash more milk. The world won’t end if your proportions aren’t perfect—promise!

I’ve even made mini versions of this in ramekins when I’ve had just a corner of cornbread left. The beauty of rustic cooking is in its flexibility!

Choosing the Right Baking Dish (It Actually Matters!)

The first time I made this for a big family gathering, I used my cute, deep ceramic baking dish instead of my usual 9×13 pan. Big mistake! The center was still jiggly after 45 minutes of baking, while the edges were getting too brown. I ended up having to do some emergency foil tent surgery to save breakfast.

Here’s what I’ve learned: a 9×13 baking dish is your best friend for this recipe. The shallow depth allows the egg mixture to cook evenly throughout, giving you that perfect custardy texture without any scary raw egg situations. If you go with a smaller, deeper dish, you’ll end up with a thicker casserole that takes forever to cook through—and by then, the top might be overly browned.

Think of it like trying to cook a really thick pancake—the outside gets done way before the inside. Spread it out and everyone’s happier!

The Make-Ahead Magic (Because Mornings Are Hard)

Can I tell you my favorite thing about this Cornbread Breakfast Casserole? You can assemble the whole thing the night before, park it in the fridge, and just pop it in the oven the next morning. It’s perfect for those days when you’ve got overnight guests or just want to hit the snooze button a few extra times.

But—and this is important—take the casserole out of the refrigerator about an hour before you plan to bake it. I learned this lesson the hard way when I tried to go directly from fridge to oven. The outside was done but the inside was still cold and raw. Not the breakfast experience anyone wants!

If you forget to take it out early (and let’s be real, mornings are chaotic and forgetfulness happens), here’s a workaround: Cover the casserole with foil for the first 25-30 minutes of baking. This prevents the top from burning while giving the cold center time to catch up. Then uncover for the last 10-15 minutes to get that beautiful golden top. Depending on how cold your casserole was to start, you might need to add an extra 5-10 minutes to the total baking time.

I now write “TAKE OUT 1 HOUR BEFORE BAKING” on a sticky note and slap it on the refrigerator when I’ve got a breakfast casserole waiting inside. My family makes fun of my sticky note habit, but hey, it works!

Mix Up Your Protein Game

While my go-to version uses breakfast sausage (the kind that comes in a roll that you have to cook and crumble yourself, not those pre-cooked links), this recipe is basically begging for creativity. Some variations I’ve tried and loved:

• Crispy bacon pieces (about 8-10 strips, cooked and crumbled)
• Diced ham (leftover holiday ham makes this EXTRA amazing)
• Chorizo (this adds a gorgeous color and spicy kick)
• Canadian bacon (for a leaner option that still brings flavor)
• Breakfast sausage + bacon combo (for those “why choose?” mornings)

The most important thing to remember is that whatever meat you’re using should be FULLY COOKED before you add it to your casserole mixture. This isn’t like a regular casserole where raw meat will have time to cook through—you’re really just heating everything up and setting the eggs, so start with cooked proteins.

One year for a New Year’s Day brunch, I got distracted (okay, I was nursing a slight champagne headache) and threw in raw sausage. Thankfully, my sister caught my mistake before we put it in the oven. We had to scoop out as much raw sausage as possible, cook it separately, then add it back. Learn from my mistake, friends!

Creating an Amazing Meatless Version

Some of my favorite people are vegetarians, and I’m happy to report this Cornbread Breakfast Casserole adapts beautifully to a meat-free lifestyle. The key is to replace the meat with vegetables that bring some substance and flavor to the party.

Always—and I can’t stress this enough—cook your vegetables BEFORE adding them to the casserole. Raw vegetables release water as they cook, which can make your casserole soggy. Nobody wants soggy cornbread!

My favorite veggie combinations:

• Sautéed bell peppers (a mix of colors is pretty), onions, and mushrooms
• Roasted zucchini, yellow squash, and cherry tomatoes
• Wilted spinach with garlic and roasted red peppers
• Caramelized onions and sautéed asparagus tips
• Poblano peppers and corn kernels (a nod to the cornbread!)

For my vegan friends, I haven’t quite perfected an egg-free version yet, but I’m working on it! In the meantime, you can use plant-based cheese alternatives, and they work surprisingly well in this recipe.

Last Thanksgiving, I made three versions of this casserole: traditional with sausage, vegetarian with roasted vegetables, and one with half breakfast sausage and half vegetables for the indecisive crowd. The vegetarian one disappeared first! There’s something about the sweetness of roasted vegetables that really complements the cornbread.

The Secret Flavor Boosters

While the basic recipe is delicious on its own, I’ve discovered a few add-ins that can take this Cornbread Breakfast Casserole from “yum” to “WHERE HAVE YOU BEEN ALL MY LIFE?”:

• A tablespoon of maple syrup whisked into the egg mixture
• A dash of smoked paprika (especially good with the vegetarian version)
• A handful of fresh herbs (chives, parsley, or thyme)
• A few dashes of hot sauce in the egg mixture (doesn’t make it spicy, just more flavorful)
• A thin layer of caramelized onions at the bottom of the dish

The best combo I’ve found is the maple syrup + smoked paprika. There’s something about that sweet-smoky balance that makes people close their eyes when they take the first bite.

Getting the Texture Just Right

Why You’ll Love This Cornbread Breakfast Casserole

First off, this isn’t your typical breakfast casserole with bread or potatoes as the base. The cornbread adds this amazingly sweet-savory foundation that just takes breakfast to a whole new level. It’s the kind of dish that makes people pause after the first bite and say, “Wow, what IS this?”

I once made this for my cousin’s baby shower brunch, and I totally forgot to add the cheese until the last minute—I was so busy chatting and catching up with everyone! I literally had to pull the casserole out halfway through baking and sprinkle cheese all over the top. I thought I’d ruined it, but actually? That mishap created this amazing cheesy crust that everyone raved about. Happy accidents, right?

What I really love about this Cornbread Breakfast Casserole is how the edges get slightly crispy while the inside stays tender and custardy. The contrast of textures is just chef’s kiss. And the way the cornbread soaks up all the savory flavors from the sausage and eggs? Seriously amazing.

Plus, it’s so dang versatile! You can customize it with different meats, veggies, or cheeses depending on what you’ve got on hand. It’s practically impossible to mess up—and believe me, I’ve tried! Even my kitchen disasters with this recipe somehow turn out delicious.

But maybe the best part? This breakfast casserole with cornbread actually tastes BETTER the next day, after all the flavors have had time to get friendly with each other in the fridge overnight. Who doesn’t love a breakfast option that improves with time?

Getting the Texture Just Right

The difference between a good breakfast casserole and a great one often comes down to texture. You want it moist but not soggy, cohesive but not gummy. Here are my hard-earned tips:

• Don’t pulverize the cornbread into dust. You want a mix of crumbles and some larger chunks for textural interest.
• Let the cornbread soak up the egg mixture for about 15 minutes before baking if you’re making it same-day.
• Use whole milk or even half-and-half for richness. I tried it once with skim milk (January health kick), and it just wasn’t the same.
• Don’t skimp on the cheese—it helps bind everything together while adding pockets of gooey goodness.

My mom always said you should be able to cut a breakfast casserole into neat squares, but it shouldn’t stand at attention. It should settle just slightly on the plate, indicating that custardy, tender interior.

Serving Suggestions

While this Cornbread Breakfast Casserole is certainly hearty enough to be a stand-alone meal, I like to round out the breakfast or brunch table with a few complementary items:

• Fresh fruit salad (the acidity balances the richness)
• Simple green salad with vinaigrette (for brunch)
• Extra maple syrup on the side (some people like to drizzle a bit on top)
• Hot sauce collection (let people add heat to taste)
• Sliced avocado (adds creaminess and makes it feel more special)

My brother-in-law always reaches for the hot sauce, while my niece drowns hers in maple syrup. I’m a purist and eat it just as it comes out of the oven. The beauty is that everyone can customize their own serving!

Troubleshooting Tips

Even the most foolproof recipes can go sideways sometimes. Here are solutions to common Cornbread Breakfast Casserole issues:

• If the center isn’t setting: Cover with foil and continue baking. If it’s browning too much on top but still jiggly in the center, your oven might be running hot.
• If it’s too dry: Next time, add an extra egg or a splash more milk. Also, make sure you’re not overbaking.
• If it’s too wet: You might need to bake it longer, or your cornbread might have been very moist to begin with. Next time, reduce the milk slightly.
• If the bottom is soggy: Try placing the baking dish on a lower rack in the oven to get more bottom heat.

The very first time my mother-in-law tried this recipe, she called me in a panic because her casserole was “soup” after 40 minutes of baking. After some detective work, we realized she had used “corn pudding” rather than cornbread. Easy mistake, very different results!

Final Thoughts on This Cornbread Breakfast Casserole

What started as a creative solution for leftover cornbread has become one of my signature dishes. I’ve made it for baby showers, holiday breakfasts, lazy Sunday mornings, and “breakfast for dinner” nights. It’s never let me down.

There’s something so satisfying about transforming humble ingredients into something that makes people go back for seconds (and ask for the recipe). The combination of sweet cornbread with savory eggs, cheese, and fillings hits all the right notes, especially on chilly mornings when you want something substantial and comforting.

I’ll never forget making this Cornbread Breakfast Casserole for my daughter’s graduation brunch. We had family flying in from all over, arriving at different times throughout the morning. This casserole stayed delicious whether served hot from the oven or at room temperature hours later. It brought everyone together around the table, sharing stories and creating memories over good food—which is really what cooking is all about, isn’t it?

So next time you find yourself with leftover cornbread—or even if you need to bake a fresh batch just for this purpose—give this Cornbread Breakfast Casserole a try. It might just become your new favorite way to start the day.

Drop me a comment below if you make this recipe! I’d love to hear about your own variations and family reactions. And if anyone asks you for the recipe, just smile mysteriously and say it’s a family secret… or share this article. I’m good either way!

FAQ About Cornbread Breakfast Casserole

What goes well with cornbread for breakfast?

Well, obviously this cornbread breakfast casserole is my favorite way to enjoy cornbread in the morning! But if you’re looking for other ideas, cornbread pairs beautifully with scrambled eggs and bacon, makes an amazing base for breakfast stacks (try it topped with avocado, a fried egg, and hot sauce), or simply warmed and drizzled with honey or maple syrup. Honestly, cornbread and breakfast were meant for each other—the slightly sweet, crumbly texture is perfect for soaking up egg yolks or maple syrup!

How to make Paula Deen’s corn casserole?

So, Paula’s famous corn casserole is actually quite different from this cornbread breakfast casserole. Hers is more of a side dish that uses corn muffin mix combined with creamed corn, sour cream, and butter for a super-rich, pudding-like texture. It’s delicious but serves a different purpose than our breakfast version here. I actually served both at a family reunion once—Paula’s with dinner and mine for breakfast the next day. My aunt kept going back and forth between the two dishes trying to decide which she liked better! The breakfast version won, just sayin’.

What is the difference between New York cornbread and southern cornbread?

This question can start some serious debates in mixed-region families! Traditional Southern cornbread tends to be less sweet and is often made in a screaming hot cast-iron skillet for that amazing crust. It typically has a higher ratio of cornmeal to flour—sometimes no flour at all. New York or Northern-style cornbread is generally sweeter, more cake-like in texture, and contains more flour and sugar.

For this breakfast casserole recipe, either style works great, though I personally prefer using Southern-style cornbread since the casserole has other sweet elements already. If you’re using the sweeter Northern-style cornbread, you might want to skip adding the optional maple syrup to the egg mixture. My husband’s Northern family and my Southern family have reached a rare truce over this cornbread breakfast casserole—probably the only food they don’t argue about!

What can I use leftover cornbread for?

Where do I even start? Besides this amazing breakfast casserole (which is hands-down my favorite use), leftover cornbread is incredibly versatile! You can make cornbread salad with beans and veggies, use it as a topping for chili, make cornbread stuffing (amazing with chicken), transform it into croutons for soups and salads, or even use it in place of regular bread in a bread pudding for a unique dessert.

Last Thanksgiving, I made cornbread stuffing with my leftover cornbread breakfast casserole (yes, leftovers of leftovers—we’re thrifty here!), and people couldn’t figure out what made it taste so good. The secret was all those breakfast flavors already baked in!

Can you use cornbread in meatloaf?

Absolutely you can! And it’s actually pretty amazing. Just substitute 1-2 cups of crumbled cornbread for the usual breadcrumbs in your favorite meatloaf recipe. The cornbread adds moisture and a subtle sweetness that works really well with beef. I like to add a bit of cumin and chili powder when I use cornbread in meatloaf to play up those Southwestern flavors.

My uncle claimed to hate meatloaf his entire adult life until he tried my cornbread version. He ate three slices and then asked for the recipe! It’s that good, y’all.