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.
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.
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.
More great breakfast bake recipes
Tater tot egg casserole is another quick and easy breakfast bake. We usually make it with ham or bacon and cheese, but you could add any of your favorite toppings.
Make this fun Denver omelet roll for your family’s breakfast. It’s a great way to make omelets for the whole family with the help of a sheet pan and it looks amazing too!
Simple to make but so full of flavor, Tex-Mex sheet pan breakfast also makes a great dinner. Just chop the veggies and watch the magic happen!
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- 16 oz. bulk breakfast sausage
- 2 cups milk
- 6 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 cups cubed cornbread*
- 1 cup grated cheddar cheese
- optional: diced and sauteed onions, peppers or greens
- Preheat the oven to 375°F and grease a 9x13-inch pan.
- Brown the sausage and drain off any excess grease.
- In a medium bowl, beat together the milk, eggs, salt and pepper.
- Distribute a layer of cornbread on the bottom of the prepared pan. Sprinkle sausage over the cornbread.
- Pour egg mixture over the cornbread and sausage. Top with 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.
*The cornbread measurement doesn't have to be exact. It will work with anywhere from 3-5 cups of cubed cornbread.
Feel free to experiment with you favorite omelet fillings in this casserole.
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Amount Per Serving: Calories: 436Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 170mgSodium: 1030mgCarbohydrates: 38gFiber: 1gSugar: 3gProtein: 19g
All nutritional information is estimated and will depend on the exact ingredients you use.