Cornbread Breakfast Casserole
Not sure what to do with leftover cornbread? This Cornbread Breakfast Casserole recipe is a hearty egg bake with sausage and black beans.
Ingredients
- 1 roll turkey breakfast sausage 16 ounces
- Nonstick cooking spray
- 1 can black beans, rinsed and drained 15 ounces
- 1 can diced green chiles, drained 4 ounces
- 4 green onions thinly sliced
- 2 garlic cloves minced
- 3 cups cornbread coarsely crumbled
- 2 cups shredded Mexican-style taco cheese
- 8 eggs
- ¾ cup whole milk
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Chopped fresh parsley or cilantro for serving (optional)
- Hot sauce for serving (optional)
Instructions
- Preheat oven to 350 degrees F. Remove sausage from casing, if necessary, and place in large nonstick skillet. Cook over medium-high heat 10 to 12 minutes or until cooked through, breaking up sausage with side of spoon as it cooks.
- Meanwhile, spray 9 x 13-inch baking dish with cooking spray. Place black beans, chiles, onions, garlic, cornbread, and cheese in large bowl. Add cooked sausage; gently toss until well combined. Transfer mixture to prepared baking dish.
- In medium bowl, whisk together eggs, milk, salt and pepper; pour egg mixture over sausage mixture in baking dish.
- Cover dish with foil; transfer to oven and bake 20 minutes.
- Remove foil; bake 15 to 20 minutes longer or until eggs are set and internal temperature of casserole has reached 160 degrees F. Let stand 5 minutes.
- Serve garnished with parsley or cilantro, and hot sauce, if desired.
Notes
- Home Chef Tip: This casserole can be assembled and refrigerated up to 24 hours before baking. Prepare recipe as written through Step 3. Cover tightly and transfer to refrigerator. Bring to room temperature 30 minutes before baking.
Calories: 588kcal, Carbohydrates: 60g, Protein: 36g, Fat: 23g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 275mg, Sodium: 1208mg, Potassium: 604mg, Fiber: 6g, Sugar: 16g, Vitamin A: 701IU, Vitamin C: 8mg, Calcium: 389mg, Iron: 4mg
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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