A peek behind the scenes at Foxes Love Lemons: I keep a huge list of recipes I want to create and blog about. Not necessarily specific ideas, but things like “apple pie,” “an omelet,” “a whole roasted turkey,” and “corn on the cob.” Can you believe I’ve been blogging over two years, and have never posted an omelet? I think sometimes I get caught up in creating things that are new and different, that I kind of overlook the classics. But my recipe archives need some classics, too, don’t you think?
I think a dependable egg casserole should be a part of every home cook’s reportoire. They’re essential for putting on brunch for a crowd with minimal stress. They’re perfect for holiday mornings, because you can assemble them the night before. They even work well for weekday breakfasts: you can assemble and bake them on the weekend, and then just reheat portions in the microwave as needed. And don’t even get me started on the whole breakfast-for-dinner situation. I’ll actually be eating this very casserole for dinner tonight!
In my opinion, the perfect breakfast casserole is a good ratio of eggs to other goodies. Meaning, “other goodies” should comprise the majority of the casserole, with the eggs acting simply as a binder holding everything together. For this Southwestern Sausage & Cornbread Breakfast Casserole, I started with a base of crumbled cornbread (buy pre-made cornbread from your grocery store’s bakery, or make your own on the cheap), then layered in black beans, diced green chiles, pimentos (red peppers work here, too), green onions, and Mexican-style shredded cheese.
The real “meat” of this casserole (pun intended) is the generous amount of Jennie-O Lean Mild Turkey Breakfast Sausage it contains. I’ve been a huge fan of Jennie-O products since I started cooking. In fact, turkey sloppy joes using a box of Jennie-O ground turkey was a favorite meal (made at least once a week) when Jeff and I were first married. Jennie-O products make it easy and delicious to eat well. This Lean Mild Turkey Breakfast Sausage contains less fat than regular pork sausage, and can be cut into slices and cooked as patties, or crumbled into a casserole. Please enjoy, and be on the lookout for an omelet recipe soon!
*For cornbread, I prepared an 8.5 ounce box of corn muffin mix the night before making this casserole. The box made 6 muffins, and I crumbled 4 of the muffins to produce the 3 cups cornbread needed for this recipe. I ate the other 2 muffins as snacks 🙂
Disclosure: As a member of the Jennie-O Switch Circle, this was a sponsored post written by me on behalf of Jennie-O. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.