If you’ve ever wondered what to do with leftover cornbread beyond reheating it or tossing it, I’ve got a game-changer for you: this Leftover Cornbread Breakfast Casserole Recipe. It’s warm, comforting, and honestly, one of those dishes that makes mornings feel like a special occasion. I absolutely love how this turns out—fluffy eggs soak into sweet, crumbly cornbread with savory sausage and melty cheddar, and you’ll find that it’s super easy to throw together. Trust me, once you try this, your leftover cornbread will never be the same again!
Why You’ll Love This Recipe
- Transforms Leftovers: Turns your leftover cornbread into a hearty, delicious breakfast everyone will actually want.
- One-Dish Wonder: Combines protein, bread, and veggies all in one easy-to-bake casserole.
- Customizable: You can easily swap ingredients depending on what you have on hand or prefer.
- Family Favorite: My kids and husband always ask for seconds—and it’s a no-fuss recipe that works perfectly for feeding a crowd.
Ingredients You’ll Need
The beauty of this Leftover Cornbread Breakfast Casserole Recipe is that the ingredients come together naturally, creating a rich and satisfying flavor balance. You’ll find simple kitchen staples here, plus that sweet-and-savory cornbread base that makes all the magic happen.
- Butter: I like to use real butter for that rich, buttery aroma—it really flavors both the sausage mixture and greasing the dish.
- Onion: Adds a mild, sweet bite and softens nicely when sautéed.
- Uncooked bulk sausage: Ground breakfast sausage works best here; you want it nicely browned for deep flavor.
- Bell pepper (optional): I find it gives a slight crunch and color, but feel free to skip if you’re not a fan or want it simpler.
- Milk: Whole milk is my go-to for creaminess that helps bind everything together without being too rich.
- Eggs: The binder that sets the casserole—fresh eggs give you the best texture.
- Salt, black pepper, garlic powder: Simple seasonings to enhance every bite.
- Leftover cornbread: The star ingredient—cut into cubes or big crumbles so it absorbs the egg mixture well.
- Green onions: Adds a fresh, oniony pop that brightens up the dish.
- Cheddar cheese: Sharp cheddar melts beautifully and adds that gooey, cheesy layer that makes everyone swoon.
Variations
I love how flexible this Leftover Cornbread Breakfast Casserole Recipe is — you can easily swap in what you love or have on hand, making it your own. Here’s how I like to shake things up depending on my mood or availability of ingredients.
- Meat Variations: I sometimes swap the sausage for diced ham or cooked bacon—each gives a deliciously different twist. Bacon especially adds a smoky, crispy texture that my family adores.
- Veggie Swaps: Instead of bell peppers, I’ve tossed in mushrooms or spinach for a greener, earthier flavor.
- Cheese Choices: Not a cheddar fan? Monterey Jack, pepper jack, or even mozzarella work beautifully to melt into the casserole.
- Dairy-Free Version: Use plant-based milk and cheese, brown turkey sausage or omit the meat for a vegetarian version—still tasty and satisfying.
How to Make Leftover Cornbread Breakfast Casserole Recipe
Step 1: Prepare the Sausage and Veggie Base
Start by preheating your oven to 375°F (190°C) and greasing your 9×13 baking dish with a tablespoon of butter—that helps prevent sticking and adds flavor. Then, heat a skillet on medium-high and melt 2 tablespoons of butter. Toss in the chopped onions and sauté just until they get soft and fragrant, about a minute. Add your sausage, breaking it up with a spatula, and cook until it’s browned all over. If you’re using bell peppers, stir these in next and cook them until they’re slightly softened but still bright—about a minute should do. Once done, set this savory mix aside. This step adds a depth of flavor and texture that really grounds the casserole.
Step 2: Whisk Your Egg Mixture
While the sausage cools slightly, whisk together the milk, eggs, salt, pepper, and garlic powder in a large bowl until fully combined. This egg mixture will soak into your cornbread and bring everything together beautifully. I always taste the seasoning at this point because a little extra salt or pepper can make a big difference.
Step 3: Assemble Your Casserole Layers
Grab your greased baking dish and layer about half of the cubed or crumbled cornbread on the bottom. Sprinkle half of your sausage and veggie mixture evenly over the cornbread, then scatter half of the chopped green onions and cheese on top. Repeat with the remaining cornbread, sausage mixture, green onions, and cheese. This layering helps distribute flavors evenly throughout.
Step 4: Pour and Press
Pour the egg and milk mixture evenly over the layered cornbread casserole. You’ll notice some pieces may float—gently press them down so the cornbread fully absorbs the liquid. This makes sure your casserole bakes up moist and custardy, not dry.
Step 5: Bake to Golden Perfection
Bake uncovered at 375°F (190°C) for about 30 to 35 minutes until the top turns golden brown and the eggs are set (no longer jiggly). I like to check with a toothpick in the center to make sure it comes out clean—that’s your sign to pull it from the oven. Let it cool just a few minutes before serving; it helps everything slice neatly.
Pro Tips for Making Leftover Cornbread Breakfast Casserole Recipe
- Use Day-Old Cornbread: I discovered this trick when I noticed fresh cornbread can get mushy in the casserole; day-old or slightly stale cornbread holds up much better soaking the egg mixture.
- Don’t Overmix the Egg Mixture: Whisk enough to combine but avoid whipping too much air in; this helps the casserole stay tender, not spongy.
- Press the Cornbread Gently: To get maximum custardy texture, pressing cornbread chunks down into the liquid is key—you’ll want each bite soft without dry pockets.
- Let It Rest Before Serving: Cutting too soon causes the casserole to fall apart; a 5-10 minute rest lets it firm up beautifully for neat slices.
How to Serve Leftover Cornbread Breakfast Casserole Recipe
Garnishes
I like garnishing this casserole with a sprinkle of fresh chopped parsley or extra green onions for a pop of color and freshness. A dollop of sour cream or a spoonful of salsa adds fantastic flavor contrast and creaminess that really perks it up.
Side Dishes
This casserole pairs beautifully with fresh fruit salad or roasted breakfast potatoes for a full, balanced meal. When I’m feeling indulgent, I serve it alongside crispy bacon or a simple mixed green salad with a light vinaigrette to brighten things up.
Creative Ways to Present
For a brunch party, I love making individual portions in muffin tins—baking this casserole in little cups makes it so fun to serve and easy to grab. I’ve also layered it in a clear glass baking dish, so you can see all those gorgeous layers of cornbread, sausage, and cheese—it’s a feast for the eyes as well as the palate!
Make Ahead and Storage
Storing Leftovers
After enjoying your casserole, store leftovers in an airtight container in the fridge. I’ve found it keeps well for 3-4 days, making it perfect for quick breakfasts or even a ready-made lunch during busy weekdays.
Freezing
You can freeze leftovers by wrapping portions tightly in foil or plastic wrap, then placing them in a freezer bag. From my experience, freezing helps you save time—just thaw overnight in the fridge before reheating, and it tastes almost as fresh as the first day.
Reheating
Reheat slices in the oven at 325°F (160°C) for about 15 minutes, covered with foil to keep the moisture in. If you’re short on time, the microwave works too—just heat in 30-second bursts to avoid drying it out. I’ve learned reheating this way keeps the texture just right.
FAQs
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Can I use fresh cornbread instead of leftover?
You can, but day-old or slightly stale cornbread works best because it soaks up the egg mixture without turning mushy. If you’re using fresh cornbread, cut the soaking time short and handle it gently to prevent it from falling apart.
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Can I make this casserole vegetarian?
Absolutely! Simply omit the sausage and add extra veggies like mushrooms, zucchini, or spinach. For extra protein, toss in some cooked beans or use a plant-based sausage alternative.
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How do I prevent the casserole from drying out?
Pressing the cornbread firmly into the egg mixture before baking helps it absorb the liquid evenly, keeping the casserole moist. Also, avoid overbaking by testing with a toothpick—you want it set but still soft.
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Can I prepare this the night before?
Yes! You can assemble the casserole the night before, cover it tightly, and refrigerate. When ready, bake it in the morning—just add a few extra minutes to the baking time to ensure it’s heated through.
Final Thoughts
This Leftover Cornbread Breakfast Casserole Recipe is one of my go-to comfort foods that brings so much warmth to the table. It’s the perfect way to breathe new life into leftover cornbread, and the blend of savory, cheesy, and slightly sweet flavors just makes mornings better. I really encourage you to give it a try—you’ll be surprised how quickly it becomes a family favorite in your home, just like it did in mine. Plus, it’s a wonderful way to start the day with something hearty and homemade. Let me know how yours turns out!
Print
Leftover Cornbread Breakfast Casserole Recipe
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hr
- Yield: 9 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Description
This Leftover Cornbread Breakfast Casserole is a hearty and satisfying way to transform your leftover cornbread into a delicious breakfast or brunch dish. Loaded with savory sausage, sautéed onions, bell peppers, and melted cheddar cheese, it’s a comforting casserole baked to golden perfection. Perfect for feeding a crowd or meal prepping for the week ahead.
Ingredients
Sausage Mixture
- 3 Tablespoons (45 g) butter, divided & at room temperature
- 1/2 onion, chopped
- 8 oz. (227 g) uncooked bulk sausage
- 1/2 cup (120 ml) chopped bell pepper (optional)
Custard Mixture
- 2 cups (480 ml) milk
- 5 large eggs
- 1/2 teaspoon (2.5 ml) salt, or to taste
- 1/2 teaspoon (2.5 ml) black pepper
- 1/2 teaspoon (2.5 ml) garlic powder
Main Ingredients
- 3-4 cups (720-1200 ml) leftover cornbread, cut into 1” cubes or large crumbles
- 3 green onions, chopped
- 1 cup (113 g) grated cheddar cheese, or cheese of choice
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 9”x13” baking dish with 1 tablespoon of butter to prevent sticking.
- Sauté Sausage Mixture: Heat a skillet over medium-high heat and melt the remaining 2 tablespoons of butter. Add the chopped onions and sauté for about a minute until softened. Add the uncooked bulk sausage, breaking up large chunks, and cook until browned. Stir in the optional chopped bell peppers, cooking for another minute or until they reach desired softness. Remove from heat and set aside.
- Prepare Custard Mixture: In a bowl, whisk together milk, eggs, salt, black pepper, and garlic powder until fully combined. Set aside.
- Layer the Casserole: In the prepared baking dish, spread half of the cubed or crumbled cornbread evenly. Layer half of the cooked sausage mixture on top, followed by half of the chopped green onions, and then half of the grated cheddar cheese. Repeat with the remaining cornbread, sausage, green onions, and cheese to form layers.
- Add Custard and Bake: Pour the milk and egg custard mixture evenly over the layered casserole. If the cornbread floats on the surface, gently press it down to submerge it into the liquid. Place the dish in the oven and bake for 30 to 35 minutes, or until the casserole is golden brown and the egg mixture is fully set.
- Serve: Remove the casserole from the oven and allow it to cool slightly. Serve warm for a comforting breakfast or brunch.
Notes
- You can substitute bulk sausage with turkey or chicken sausage for a leaner option.
- The bell pepper is optional but adds a nice sweetness and color.
- Feel free to use any cheese you prefer or have on hand; pepper jack or mozzarella work well.
- Leftover cornbread should be day-old or slightly stale to absorb the custard better.
- For a vegetarian version, omit the sausage and add sautéed mushrooms or spinach.
Nutrition
- Serving Size: 1/9 casserole
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1.5g
- Protein: 15g
- Cholesterol: 220mg
