Sausage and Cornbread Breakfast Casserole
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!
Servings: 12 Servings
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 9x13-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
*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.
Nutrition
Serving: 1Serving | Calories: 436kcal | Carbohydrates: 38g | Protein: 19g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Cholesterol: 170mg | Sodium: 1030mg | Fiber: 1g | Sugar: 3g
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