Hearty Cornbread Breakfast Casserole

This hearty cornbread breakfast casserole has become my weekend tradition, combining the comforting flavors of golden cornbread with savory sausage and eggs. The layers of texture create a breakfast that feels both indulgent and homey, perfect for lazy mornings when you want something substantial but don't want to fuss with multiple dishes.

I first created this recipe when hosting an impromptu brunch for unexpected houseguests. With just pantry staples and some breakfast sausage from the freezer, this casserole saved the day and has since become my most requested breakfast dish when family visits.

Ingredients

• Cornbread mix creates the perfect foundation with its slightly sweet crumbly texture that soaks up all the savory flavors
• Breakfast sausage adds rich meaty flavor and protein try using sage variety for extra dimension
• Large eggs provide structure and creamy texture use farm fresh when possible for vibrant yellow color
• Milk or cream creates silky custard throughout use full fat for best results
• Salt enhances all the flavors balance accordingly with the saltiness of your sausage
• Black pepper adds gentle warmth without overwhelming
• Cheddar cheese forms pockets of gooey deliciousness sharp varieties provide better flavor contrast
• Optional vegetables add color nutrition and texture choose bell peppers for sweetness and onions for depth

Step-by-Step Instructions

Prep and Bake Cornbread

Preheat your oven to 375°F and prepare a 9×13 baking dish with a generous coating of butter or cooking spray. Mix your cornbread according to package directions or use your favorite recipe. Pour into the baking dish and bake until golden. Allow to cool just enough that you can handle it without burning yourself about 10 minutes. The slight warmth helps it crumble more easily.

Layer the Foundation

Crumble the cornbread directly in your greased baking dish using your fingers to create irregular pieces some small some slightly larger. This texture variation is key as some pieces will soak up the egg mixture while others maintain their crumbly nature. Distribute evenly across the bottom of the dish pressing very gently.

Prepare the Protein

Brown your breakfast sausage in a skillet over medium heat breaking it into small pieces as it cooks. Cook thoroughly until no pink remains and edges begin to caramelize which develops deeper flavor. Drain excess fat on paper towels before scattering the sausage evenly over the cornbread layer.

Create the Custard

In a large bowl whisk the eggs vigorously until they become slightly frothy. Add the milk or cream salt and pepper continuing to whisk until fully combined. The mixture should have a uniform color with no streaks of egg white visible. Fold in half the shredded cheese allowing it to distribute throughout the custard.

Assemble and Layer

Add any optional vegetables over the sausage layer. If using raw vegetables consider sautéing them briefly first to remove excess moisture. Pour the egg mixture slowly and evenly over the entire casserole allowing it to seep down into the cornbread layer. Tap the dish gently on the counter to eliminate air pockets. Sprinkle remaining cheese across the top in an even layer.

Bake to Golden Perfection

Place the casserole in the preheated oven and bake for 30 to 40 minutes. Look for a golden brown top with slight puffing around the edges. The center should be set but still have a slight jiggle when gently shaken. Insert a knife in the center if it comes out mostly clean with no runny egg the casserole is done.

Rest and Serve

Allow the casserole to rest for a full 10 minutes before cutting. This crucial step lets the eggs set completely and makes for cleaner slices. Garnish with fresh herbs just before serving for a pop of color and fresh flavor. Cut into generous squares and serve warm.

Save

The breakfast sausage is truly the heart of this recipe for me. I discovered this by accident when I ran out of bacon one morning and substituted sausage instead. The way it creates little savory pockets throughout the casserole transformed the dish completely, and now my family refuses to let me make it any other way.

Make Ahead Magic

This casserole shines as a make ahead breakfast option. You can prepare everything up to the baking step, cover tightly with plastic wrap, and refrigerate overnight. In the morning, remove from the refrigerator while the oven preheats to take the chill off, then bake as directed adding about 10 minutes to the cooking time. The flavors actually develop and meld overnight, creating an even more delicious result the next day.

Creative Variations

The beauty of this cornbread breakfast casserole lies in its adaptability. For a Southwestern twist, substitute chorizo for the breakfast sausage and add a can of drained green chilies and a teaspoon of cumin. For a vegetarian version, omit the sausage entirely and layer in sautéed mushrooms, spinach, and roasted red peppers. You can even create a sweet and savory version by adding a drizzle of maple syrup over the top before serving.

Serving Suggestions

While delicious on its own, this casserole pairs beautifully with simple sides that balance its richness. A fresh fruit salad with citrus notes cuts through the savory flavors perfectly. For more ambitious brunches, serve alongside crispy hash browns and a light arugula salad dressed with lemon vinaigrette. If serving for dinner a lighter option many families enjoy offer a simple tomato soup as an accompaniment for a complete comfort meal.

Save

Recipe FAQs

→ Can I make this cornbread breakfast casserole ahead of time?

Yes! You can assemble the entire casserole the night before, cover it with plastic wrap, and refrigerate overnight. When ready to bake, remove from the refrigerator while the oven preheats, then bake as directed, adding 5-10 minutes to the cooking time since it will be cold from the refrigerator.

→ How can I make this casserole vegetarian?

To make a vegetarian version, simply omit the breakfast sausage and add 2 cups of sautéed vegetables like mushrooms, spinach, bell peppers, and onions. You could also add black beans or vegetarian breakfast sausage crumbles for extra protein.

→ Can I use homemade cornbread instead of a mix?

Absolutely! Homemade cornbread works wonderfully in this casserole. Simply prepare your favorite cornbread recipe, let it cool slightly, then crumble it into the baking dish and proceed with the remaining steps of the recipe.

→ How do I know when the casserole is fully cooked?

The casserole is done when the top is golden brown, the edges are slightly crispy, and the center is set (not jiggly). You can insert a knife into the center - if it comes out clean without wet egg mixture, it's ready. The internal temperature should reach 160°F (71°C).

→ What can I serve with this breakfast casserole?

This hearty casserole pairs beautifully with fresh fruit, a light green salad, roasted potatoes, or crispy bacon. For brunch, serve with mimosas or a Bloody Mary bar. A side of salsa, sour cream, or hot sauce allows guests to customize their portions.

→ How should I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 325°F (165°C) oven for 15-20 minutes until heated through. Individual portions can be microwaved for 1-2 minutes. The casserole can also be frozen for up to 2 months.