Cornbread and sausage breakfast casserole can be a little bit sweet and a little bit savory. It is easy to make and is a hearty meal to start your day off on the right foot.
If you find yourself with some extra cornbread, turn it into this delicious egg casserole. It is such a tasty way to repurpose leftovers into something delicious.
We recently hosted a small party and ordered a BBQ spread from our favorite local BBQ joint. Along with the brisket, pulled pork, ribs, chicken and sides they sent an entire pan of cornbread.
They have sweet cakey cornbread that tastes amazing. I know some southerners wouldn’t approve, but we think it is absolutely delicious. (Don’t worry, savory cornbread will work great in this recipe too!)
The problem is, we had a ton of cornbread left after the meal. I knew the three of us wouldn’t finish it on our own, but are not ones to waste food.
So I figured repurposing it was in the works. You can turn leftover cornbread into croutons, but our family is more apt to go for a fun casserole.
We loved the slightly sweet but still savory waffle and sausage egg casserole, so I decided to do something similar with the cornbread. Boy am I glad I did, it was so tasty.
Tips for making cornbread egg casserole
If you are using fresh soft cornbread there is no need for a long soak time. If your cornbread is dry or stale, you may want to soak it for an hour or so.
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If you want to add some vegetables, feel free. Sauteed onions and peppers would be a tasty addition.
You could also change up the meats. Crumbled bacon or cubes of ham would be great substitutes for the sausage.
Or leave the meat out and keep it vegetarian. The eggs are enough to keep it hearty.
You can half the recipe and bake it in an 8 inch square pan. It shouldn’t affect the bake time too much, but you may want to check it about 5 minutes early.
The casserole is done when the center is just set.
What To Do With The Leftovers
Luckily this casserole reheats well, so there is no need to worry about making the full batch.
Store the leftovers in the refrigerator for up to 4 or 5 days. For longer storage, wrap individual pieces and freeze for up to 3 months.
A quick trip to the microwave is all that will stand between you and a tasty breakfast.
Sausage and Cornbread Breakfast Casserole
Ingredients
- 16 oz. bulk breakfast sausage
- 2 cups milk
- 6 large eggs
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 cups cubed cornbread*
- 1 cup grated cheddar cheese
- optional: diced and sauteed onions peppers or greens
Instructions
- Preheat the oven to 375°F and grease a 9×13-inch pan.
- Brown the 16 oz. bulk breakfast sausage and drain off any excess grease. Remove from heat and set aside.
- In a medium bowl, beat together the 2 cups milk, 6 large eggs, ½ teaspoon salt and ¼ teaspoon ground black pepper.
- Distribute a layer of 4 cups cubed cornbread* on the bottom of the prepared pan. Sprinkle sausage over the cornbread.
- Pour egg mixture over the cornbread and sausage. Top with 1 cup grated cheddar cheese.
- Bake for 30-35 minutes or until the center is just set.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Notes
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I always follow a recipe exactly the first time.
However, when I was ready to assemble your recipe when I figured out I had leftover “Jiffy sweet corn spoon bread”. I was far enough into the prep that I decided to use it and WOW it was awesome!!!
Sorry I changed up your recipe but you have to try that.
I did add a little red/yellow pepper, onions, and spinach, per suggestions. I assembled it and let it soak overnight since spoon bread is denser.
I have saved this one with the one mistake I made.
(OK, I went a little heavier on the cheese)
Thank you for the recipe! Definately a keeper…
That sounds fabulous!
Super tasty! I made this for brunch for my parents and it was a hit. My mum is a vegetarian so I followed this loosely as a base recipe but made it vego by adding sautéed onion, mushroom, tomato, and baby spinach. I baked it and then topped with slices of avocado and pan-seared haloumi. Served with sausages, hashbrowns, and relish on the side, with a final touch of fresh parsley sprinkled on top 🙂
That sounds amazing!
This Cornbread and Sausage Breakfast Casserole is absolutely delicious! I love how it combines the perfect balance of sweet and savory flavors. It’s easy to make and a great way to repurpose leftover cornbread. The tips for customizing with different meats and vegetables are also fantastic. I’ll definitely be making this again and sharing it with my friends and family. Thanks for such a wonderful recipe, Carlee!
I’m glad you like it!
I’ve been making a similar casserole using tater tots which my 7 year old dislikes. I wanted to try something similar but without the potatoes, we all love this! Definitely adding this breakfast casserole for our “breakfast for dinner” nights!
Yay! Those kiddos can be tough to cook for sometimes, can’t they? I am glad everyone like this!
This is a hearty recipe with a lot to like: generous bready base, plenty of flavor from the sausage, and room to personalize. We used link sausage (cut into bite-sized chunks), sauteed green bell pepper, and a touch of ham for our first try with outstanding results.
That sounds fabulous!
Made this now 3x and it’s amazing! I love making breakfast casseroles, but always felt like there was something missing. I used to add regular pieces of white bread, which was bland. The cornbread is the ingredient I was missing!! I love that it’s sweet, yet savory. I add spinach and mushrooms to mine and top it with some hot sauce and my goodness….yum. Thanks for sharing the recipe!
That makes me so happy!
Thank you for the recipe – we turned the cornbread, (that I wouldn’t serve after it fell apart getting it out of the pan) into a delicious breakfast with vegan sausage. I also added green onions, but would take the time NEXT time to sauté more substantial onions.
I am so glad you were able to use the crumbly cornbread. Onions would be a great addition, but my little guy wouldn’t go for that!
My family love this. Whenever we have cornbread with dinner I make double so we can have this the next morning.
Oh my. I need to make sure Clint sees this. He would love it!!
He really would!
My hubs loves cornbread. I love sausage. It’s a match made in heaven, lol!!
It’s perfect then!