Description
This Leftover Cornbread Breakfast Casserole is a comforting and hearty dish perfect for brunch or a cozy family breakfast. It’s a delicious way to use up leftover cornbread and combines savory sausage, eggs, cheese, and seasonings for a flavorful meal.
Ingredients
Units
Scale
Ingredients:
- 3 Tablespoons (45 g) butter, divided & at room temperature
- 1/2 onion, chopped
- 8 oz. (227 g) uncooked bulk sausage
- 1/2 cup (120 ml) chopped bell pepper (optional)
- 2 cups (480 ml) milk
- 5 large eggs
- 1/2 teaspoon (2. ml) salt, or to taste
- 1/2 teaspoon (2.5 ml) black pepper
- 1/2 teaspoon (2.5 ml) garlic powder
- 3–5 cups (720-1200 ml) leftover cornbread (cut into 1” cubes or large crumbles)
- 3 green onions, chopped
- 1 cup (113 g) grated cheddar cheese, or cheese of choice
Instructions
- Preheat Oven: Pre-heat oven to 375°F (190°C). Grease a 9”x13” baking dish with 1 Tablespoon of butter.
- Sauté Onions and Sausage: Heat a skillet over medium-high heat, melt butter, add onions, sauté until softened. Mix in sausage, cook until browned. Add bell peppers if desired, cook until softened. Remove from heat.
- Prepare Egg Mixture: Whisk together milk, eggs, salt, pepper, and garlic powder. Set aside.
- Layer Ingredients: In the baking dish, layer half the cornbread, followed by half the sausage mix, half the green onions, and half the cheese. Repeat with remaining ingredients.
- Add Egg Mixture: Pour milk/egg mixture over the layers. Press down gently if cornbread floats.
- Bake: Bake at 375°F (190°C) for 30-35 minutes until golden and set. Serve warm.
Notes
Nutrition
- Serving Size: 1 serving
- Calories: 501 kcal
- Sugar: 16g
- Sodium: 935mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0.4g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 196mg
