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.

Spatula lifting out piece of egg casserole with cornbread, sausage and cheddar cheese.

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.

Email Me The Link

I'll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!

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.

Ingredients ready to be made into cornbread egg casserole (eggs, cheese, milk, sausage and cubes of cornbread).

Freshly baked egg casserole with chunks of sausage and melted cheddar cheese on top.

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.

Bite of cornbread and egg breakfast casserole on fork, ready to be eaten.

Piece of sausage, cheese, egg and cornbread casserole served in front of baking dish.

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.

4.85 from 44 ratings

Sausage and Cornbread Breakfast Casserole

Author: Carlee

Servings: Servings

This tasty egg casserole has cornbread and bacon inside. It is a little bit sweet, a little bit savory, and a great way to use up extra cornbread. Make some for breakfast ASAP!

Prep: 15

Cook: 45

Total: 1

Equipment

PYREX 3QT Glass Baking Dish Cover 9×13"

Ingredients

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.