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
Scale
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
