Cornbread Breakfast Casserole

A savory and sweet casserole made with crumbled cornbread, eggs, cheese, and breakfast sausage, perfect for weekend brunches and holiday gatherings.

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Course: Breakfast

Cuisine: American

Keyword: Breakfast Casserole, Brunch Recipe, Cornbread, Egg Casserole, Leftover Cornbread, Sausage

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings:

Calories: 375kcal

Author: info.thekitcheen

4-5 cups crumbled cornbread from about an 8x8 pan of cornbread
8 large eggs
1 cup whole milk
1 lb breakfast sausage or other meat options like bacon, ham, or chorizo
1 ½ cups shredded cheese cheddar, or your preferred choice
Salt and pepper to taste
Optional: 1 tbsp maple syrup 1 tsp smoked paprika, fresh herbs (chives, parsley, thyme)

Preheat your oven to 350°F (175°C). Grease a 9x13 baking dish.
Crumble the cornbread into the prepared baking dish.
In a large bowl, whisk together the eggs, milk, salt, and pepper. Optionally, add maple syrup, smoked paprika, or fresh herbs for extra flavor.
Cook and crumble the breakfast sausage (or your chosen protein) in a skillet over medium heat. Drain any excess fat.
Evenly distribute the cooked sausage over the cornbread in the baking dish.
Pour the egg mixture over the cornbread and sausage, ensuring everything is well coated.
Sprinkle the shredded cheese evenly over the top.
Let the casserole soak for 15 minutes if baking the same day. For make-ahead, cover and refrigerate overnight.
Bake for 40-45 minutes until the center is set and the top is golden brown. If the center is still jiggly, cover with foil and continue baking.
Let cool for 5-10 minutes before serving.

You can make this casserole the night before and refrigerate it for easy breakfast prep.

The casserole can be adapted with various meats or vegetables. Make sure any protein is fully cooked before adding it to the casserole.

This recipe works well with leftover cornbread, or you can bake fresh cornbread specifically for this dish.