Savory Cornbread Breakfast Casserole (Print Version)

A satisfying brunch featuring cornbread, savory sausage, fluffy eggs, and melted cheese for a cozy family gathering.

# Ingredients:

→ Base

01 - 1 (8.5 ounce) package cornbread mix

→ Protein

02 - 1 pound breakfast sausage, cooked and crumbled
03 - 8 large eggs

→ Dairy

04 - 1 cup milk or cream
05 - 2 cups shredded cheddar cheese

→ Seasonings

06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper

→ Optional Add-ins

08 - 1/2 cup diced bell peppers
09 - 1/4 cup diced onions
10 - 1/4 cup chopped fresh herbs (parsley or chives)

# Steps to Follow:

01 - Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
02 - Prepare the cornbread according to package directions. Let it cool slightly, then crumble into the prepared baking dish.
03 - In a large bowl, whisk together the eggs, milk or cream, salt, and pepper. Stir in half of the shredded cheese.
04 - Spread the cooked and crumbled sausage over the cornbread in the dish. Add diced bell peppers and onions if using.
05 - Pour the egg mixture evenly over the cornbread and sausage. Sprinkle the remaining shredded cheese over the top.
06 - Bake for 30-40 minutes, or until the casserole is golden brown and the eggs are set.
07 - Let the casserole rest for 10 minutes before slicing and serving. Garnish with fresh herbs if desired.

# Additional Notes:

01 - For a spicier version, use chorizo instead of breakfast sausage and add diced green chilies.
02 - You can assemble the casserole the night before and refrigerate. If baking from cold, add 5-10 minutes to the baking time.
03 - For a vegetarian option, omit the sausage and add sautéed mushrooms, spinach, or other vegetables.
04 - Adjust salt, pepper, and cheese quantity according to taste preference.

Back