Cornbread Breakfast Casserole
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.
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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