Cornbread Breakfast Casserole with Leftover Cornbread
This breakfast bake is always a huge favorite. but sometimes this leftover cornbread breakfast casserole works and sometimes it doesn’t. Why? Because who has a bunch of leftover cornbread? If you had a big gathering and everyone brought cornbread, then most likely you’ll have enough to make this recipe. If not, like the most of us, we just have to make a separate batch of cornbread just for this morning bake. And that’s not a bad thing!
A Different Kind of Breakfast Casserole Bake with Cornbread
We’re always seeing the same type of hash brown breakfast bakes or anything that’s potato based. But years ago we decided to use some leftover cornbread and throw it all together in a baking dish. The results were fantastic and we never looked back. The savory and sweet combinations are perfect for mornings and brunch. Every time we’ve made this our guests have said it’s genius to use cornbread for a morning bake. They think we’re so smart but it’s really not rocket science.
Video: Cornbread Breakfast Casserole Recipe
How Much Leftover Cornbread is Needed for Breakfast Bake?
Ideally about 4-5 cups of cornbread works for this recipe. That’s equivalent to about an 8×8 pan of baked cornbread. If you have less cornbread, you can reduce some of the milk and eggs. It’s a great way to use leftovers so if you’re off a little on the cornbread amount, then it should still work with the rest of what’s listed in the recipe.
Ideally Use a Larger Baking Dish like a 9″x13″
Why? Because if you use a dish that’s too small, the casserole will be too thick and take longer to cook. Also, the egg mixture won’t bake all the way through The ideal pan is a 9″x13″ because there’s enough room to spread out the mixture and it’ll bake quicker and more evenly.
Can You Make this Day-Ahead?
Sure! this is a great make ahead breakfast bake for those family mornings that you need to feed a crowd. Just assemble everything right before baking and put it in the fridge overnight. But take it out at least 1 hour before baking. This ensures that the casserole isn’t too cold in the center and helps the casserole bake all the way through the center. You don’t want any raw egg. But if you didn’t let the casserole come to room temperature, then cover the bake with aluminum foil for the first 25 minutes of baking. The uncover for the last 5-15 minutes. Depending on how cold the casserole was, it could take longer to ensure that the egg is fully set.
Different Types of Breakfast Meat for Breakfast Bakes
In our recipe we used sausage but of course, you can use what ever you want. From cooked bacon to cooked ham or cooked chorizo, it’s all delicious. But just make sure that the meat is pre-cooked before you start to assemble the cornbread breakfast casserole. Don’t put any raw meat because baking because it won’t cook all the way through.
Vegetarian Versions for This Delicious Breakfast Bake
This yummy morning bake doesn’t need to have meat in it. Making it vegetarian that’s loaded with veggies is great too. Just sautee or cook the vegetables first before assembling. Here’s some cooked vegetable ideas to add:
- different colors of sweet peppers
- zucchini or squash
- chopped kale or spinach
- asparagus or mushrooms
- additional corn
Leftover Cornbread Breakfast Casserole
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
Equipment
Instructions
- Pre-heat oven to 375°F (190°C). Grease a 9”x13” baking dish with 1 Tablespoon of butter.
- Heat a skillet over medium-high heat then melt the butter. Add the onions and sauté for about a minute or until softened. Mix in the sausage, breaking up big chunks, and cook until browned. Stir in the optional bell peppers and cook for about a minute or until softened to your liking. Remove from heat and set aside.
- Whisk together the milk, eggs, salt, pepper, and garlic powder. Set aside
- In the prepared baking dish, layer about half the cubed or crumbled cornbread. Next, layer 1/2 the sausage mix and 1/2 of the green onions. Then layer the 1/2 the cheese.
- Repeat the the remaining cornbread, sausage, green onions, and cheese.
- Pour milk/egg mixture over the cornbread. If cornbread floats, gently press cornbread down into the egg mixture.
- Bake at 375°F (190°C) for about 30-35 minutes or until golden and egg is set. Serve warm.
