Turn leftover cornbread into a hearty breakfast bake with perfect texture and balanced flavor. Tested ratios, simple ingredients, and smart technique make this an easy, reliable option for brunch or meal prep.

A baking pan filled with cornbread breakfast bake, cut into squares.

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What To Do With Leftover Cornbread (Besides Letting It Sit On The Counter)

“This is fantastic! It has been requested again!”

—Kathryn

Use It Up! [Leftover Cornbread]

This recipe is part of our Use It Up! series, all about finishing half-used ingredients and reducing food waste.

If you’ve got leftover cornbread from dinner or a holiday meal, this breakfast bake is the perfect next move. It turns those slightly dry pieces into a rich, savory casserole that feels like a completely new dish, not just repurposed leftovers.

If you’ve got leftover cornbread sitting around, this is one of the best ways to use it. Even if you don’t, it might be worth making a batch of Honey Cornbread and just pretending it’s leftovers.

This cornbread breakfast bake is a savory casserole made with sausage, eggs, cheese, and chunks of cornbread that soak up a creamy custard as it bakes. The result is soft and tender in the center, lightly golden on top, and sturdy enough to slice into clean squares.

The custard is rich without being heavy, the sausage adds just enough meaty flavor, and the cornbread holds its structure instead of turning mushy. Once you make it once, it’s the kind of recipe you’ll keep in rotation for holidays, brunch, or a make-ahead weekday breakfast.

Why You Will Love This Cornbread Breakfast Bake

  • The correct custard ratio means the casserole sets properly and slices cleanly. 
  • Slightly stale cornbread absorbs flavor without falling apart, giving you the best texture. 
  • It can be made ahead and reheated, which makes it perfect for busy mornings, meal prep or hosting.
Ingredients on a baking pan on a wooden surface, including cornbread, eggs, green onions, bell peppers, cheese and dairy ingredients.

Cornbread Sausage Casserole Ingredients

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

  • breakfast sausage – a nice meaty start for a hearty casserole. Browning it well builds flavor right from the start. The sausage is also salty and greasy enough that we shouldn’t need additional salt or butter for the casserole.
  • red bell pepper – adds a subtle sweetness that works well with the sausage.
  • eggs – the foundation of the custard that gives the casserole structure and helps it set.
  • milk and sour cream – this combination creates a creamy texture without making the casserole dense. The sour cream adds a slight tang that balances everything.
  • Mexican seasoning – a simple way to add depth and a little warmth without overpowering the dish.
  • cornbread – coarsely crumbled pieces work best. Slightly dry or day-old cornbread absorbs the custard more evenly and holds its shape better.
  • green onions – add a fresh, mild onion flavor that cuts through the richness. 
  • Monterey Jack cheese – melts smoothly and helps bind the casserole together while adding a mild, creamy flavor.
  • avocado, salsa verde, cilantro – optional toppings that add brightness and contrast right before serving.

How To Make Breakfast With Cornbread

Three images showing the process of cooking ground sausage and red bell pepper in a skillet.
  1. COOK. In a large skillet over medium-high heat, cook the sausage for 4 to 6 minutes or until starting to brown, breaking it up as it cooks. Reduce heat to medium, stir in the bell pepper, and cook 3 to 4 minutes longer until softened and the sausage is fully cooked. Drain any excess grease. 
Two images showing eggs, milk and spices before and after whisking in a glass bowl.
  1. WHISK. In a medium bowl, whisk together the eggs, milk, sour cream, and Mexican seasoning until smooth.
Three photos showing the process of layering a breakfast with cornbread in a baking dish.
  1. LAYER. Spread the crumbled cornbread in an even layer in a prepared baking dish. Top with the sausage mixture, green onions, and cheese.
Two photos showing the process of pouring a custard mixture over a casserole in a baking dish.
  1. POUR. Pour the egg mixture evenly over the top. Press down lightly so the cornbread starts absorbing the custard. Let stand 10 minutes.
A cornbread sausage casserole in a rectangle baking dish.
  1. BAKE. Bake at 350 degrees F for 35 to 40 minutes or until the center is set and the internal temperature reaches 160 degrees F.
  2. REST AND SERVE. Let stand 5 minutes before slicing. Serve with avocado, salsa verde, or cilantro if desired.

Leftover Cornbread Recipe Home Chef Tips

  • Let it rest before baking. Just 10 minutes is fine, but this gives the custard time to soak into the cornbread evenly.
  • Use slightly dry cornbread when possible. Fresh cornbread can be softer and may not hold its shape as well.
  • Drain excess sausage grease so the final casserole doesn’t feel too heavy. 
  • Check the center for doneness. The edges set first, so the middle should be firm before removing the pan from the oven.
  • Feel free to add a bit of black pepper and/or garlic powder to the egg mixture for extra flavor, if you would like!

Make Ahead, Storage And Reheating

  • Make Ahead: Assemble the casserole through the pouring step, then refrigerate uncovered until fully chilled. Cover and refrigerate up to 24 hours. Let sit at room temperature for 30 minutes before baking. 
  • Refrigerate: If you have leftovers, transfer them to an airtight container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 3 days.
  • Reheat: Warm in the oven at 325 degrees F until heated through, or microwave individual portions as needed.
  • Freeze: Not recommended. The texture of the eggs and cornbread changes after thawing and becomes watery.
A server lifting a piece of leftover cornbread casserole from a baking dish.

Leftover Cornbread Casserole FAQ

Can I use fresh cornbread instead of leftover?

Yes. Let the casserole sit a little longer before baking so the custard has time to soak in fully.

Can I make this without sausage?

Yes. You can replace it with vegetables or leave it out, but you may want to increase seasoning for flavor.

Why is my casserole too soft in the middle?

It likely needs more baking time. The center should be fully set and not jiggle when gently shaken.

How much cornbread do I need?

About 3 cups of crumbled cornbread, which is roughly half of a standard box mix or most of a smaller one.

Two plates and a baking dish of cornbread breakfast bake.

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A baking pan filled with cornbread breakfast bake, cut into squares.

Cornbread Breakfast Casserole

Author: Lori Yates
Yield: 8 servings
Prep: 15 minutes
Cook: 35 minutes
Stand: 15 minutes
Total: 1 hour 5 minutes
Turn leftover cornbread into a hearty breakfast bake with perfect texture and balanced flavor. Tested ratios, simple ingredients, and smart technique make this an easy, reliable option for brunch or meal prep.
4.2 from 21 ratings
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Ingredients

  • Nonstick cooking spray
  • 1 pound loose breakfast sausage
  • 1 medium red bell pepper finely chopped
  • 8 large eggs
  • 1 cup whole milk
  • ½ cup sour cream
  • 1 ½ teaspoons Mexican seasoning
  • 3 cups cornbread coarsely crumbled
  • 4 green onions thinly sliced
  • 6 ounces shredded Monterey Jack cheese (1-1/2 cups)
  • Sliced avocado, salsa verde and/or chopped cilantro, for garnish

Instructions

  • Preheat oven to 350 degrees F. Spray 9 x 13-inch baking dish with cooking spray.
  • Cook sausage in large skillet over medium-high heat 4 to 6 minutes or until starting to brown, using wooden spoon to crumble sausage as it cooks.
  • Reduce heat to medium. Add bell pepper and cook 3 to 4 minutes longer or until pepper is slightly softened and sausage is cooked through, stirring occasionally. Remove from heat. Spoon off and discard any excess sausage drippings.
  • Meanwhile, in medium bowl, whisk together eggs, milk, sour cream, and Mexican seasoning until smooth.
  • Arrange cornbread in even layer in prepared dish, then layer with sausage mixture, onions and cheese.
  • Pour egg mixture evenly over sausage mixture. Press down lightly so the cornbread absorbs the custard. Let stand 10 minutes.
  • Bake uncovered 35 to 40 minutes or until center is set and internal temperature reaches 160 degrees F. Let stand 5 minutes before serving.
  • To serve, top individual servings with avocado, salsa verde and/or cilantro, if desired.

Notes

 If making a cornbread mix for this recipe, 3 cups crumbled cornbread is about half of a 15 ounce box mix or the majority of an 8.5 ounce box. 
Calories: 494kcal, Carbohydrates: 24g, Protein: 24g, Fat: 34g, Saturated Fat: 14g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Trans Fat: 0.1g, Cholesterol: 258mg, Sodium: 810mg, Potassium: 371mg, Fiber: 2g, Sugar: 9g, Vitamin A: 1175IU, Vitamin C: 21mg, Calcium: 265mg, Iron: 3mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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