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Cornbread and Sausage Breakfast Casserole
This is the kind of breakfast that makes you want to host brunch. Cornbread and Sausage Breakfast Casserole is a sweet-and-savory hybrid that combines crumbled cornbread, seasoned breakfast sausage, fluffy eggs, and melted cheddar into one glorious pan. It’s like if cornbread stuffing met a frittata and they had a delicious baby.
The genius of this dish is that it uses leftover cornbread (or a quick box mix) as the base, which soaks up the egg custard and becomes soft and custardy inside while maintaining crispy edges. The sausage adds savory, meaty richness, while the cheese melts into every nook and cranny. You can prep this the night before and pop it in the oven the next morning for a hands-off, crowd-pleasing breakfast.
Let’s make the breakfast casserole that will have everyone asking for the recipe.
Why You’ll Love This Recipe
- Make-Ahead Magic: Assemble it the night before, cover it, and refrigerate. In the morning, just bake and serve.
- Sweet Meets Savory: The honey cornbread provides a subtle sweetness that balances the salty sausage and sharp cheese perfectly.
- Leftover Hack: This is the best way to use up leftover cornbread. It transforms stale bread into the star of breakfast.
- Feeds a Crowd: One 9×13 pan easily serves 8-10 people, making it perfect for holiday mornings or brunch gatherings.
Ingredients
Here is your shopping list for 8-10 servings.
Step-by-Step Instructions
1. Cook the Sausage
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
In a large skillet over medium-high heat, brown the breakfast sausage, breaking it into small crumbles as it cooks. Once fully cooked (no pink remaining), drain off any excess grease and set the sausage aside.
2. Prep the Cornbread
If using store-bought or homemade cornbread, cut it into 1-inch cubes. You should have about 4 cups of cubed cornbread. If your cornbread is a day or two old and slightly stale, that’s actually perfect—it will soak up the egg mixture better.
- Box Mix Option: If you don’t have leftover cornbread, bake a box of Jiffy or Krusteaz cornbread according to package directions, let it cool, then cube it.
3. Make the Egg Custard
In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until smooth. If using cream of mushroom soup, whisk that in as well. Add 1 cup of shredded cheese and the diced green chiles to the egg mixture and stir to combine.
4. Assemble the Casserole
Spread the cubed cornbread evenly across the bottom of the prepared baking dish.
Sprinkle the cooked sausage over the cornbread layer.
Pour the egg mixture over the top, making sure it soaks into all the cornbread pieces. Use a spatula to gently press down on the cornbread to help it absorb the liquid.
5. Add the Cheese Topping
Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole.
6. Bake
Bake uncovered for 30-35 minutes, or until the center is set and the top is golden brown. A knife inserted into the center should come out mostly clean.
Let the casserole rest for 5-10 minutes before slicing and serving. This allows the custard to set fully.
Tips for Success
- Don’t Skip the Rest Time: After baking, let the casserole sit for at least 5 minutes. If you cut into it immediately, the egg custard will be too runny.
- Use Day-Old Cornbread: Fresh, moist cornbread can get mushy. Slightly stale cornbread absorbs the egg mixture without turning to mush.
- Customize the Spice Level: Green chiles are very mild. If you want heat, add diced jalapeños or a few dashes of hot sauce to the egg mixture.
- Make it Ahead: Assemble the entire casserole the night before, cover tightly with plastic wrap, and refrigerate. In the morning, remove the wrap and bake as directed (you may need to add 5-10 minutes to the bake time since it’s starting cold).
Variations & Substitutions
- Southwestern Style: Add a can of black beans (rinsed and drained), diced red bell peppers, and top with sliced avocado and cilantro after baking.
- Bacon Instead of Sausage: Swap the sausage for cooked, crumbled bacon for a smokier flavor.
- Veggie Version: Omit the meat and add sautéed mushrooms, spinach, and diced tomatoes for a vegetarian option.
- Spicy Cheese: Use pepper jack cheese instead of cheddar for extra heat.
What to Serve With It
- Fresh Fruit Salad: A bright, juicy fruit salad balances the richness of the casserole.
- Hash Browns: Crispy hash browns or breakfast potatoes on the side.
- Hot Sauce: Offer Tabasco or Cholula for those who like extra heat.
- Mimosas or Coffee: Essential for any brunch gathering.
Storage & Reheating
- Fridge: Store leftovers covered in the fridge for up to 4 days.
- Freezer: You can freeze individual portions wrapped tightly in foil for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat in the microwave for 1-2 minutes, or in a 350°F oven for 10-15 minutes until warmed through.
Nutrition Facts
(Estimates per serving)
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 18g |
| Carbohydrates | 22g |
| Fat | 24g |
| Fiber | 1g |
| Sodium | 780mg |
Diet Suitability: Vegetarian (if omitting sausage).
Common Mistakes to Avoid
- Overmixing the Egg Mixture: Whisk the eggs until just combined. Overmixing incorporates too much air and can make the casserole puffy and then deflated.
- Using Too Much Liquid: If your cornbread is very fresh and moist, reduce the milk by ¼ cup to prevent a soggy casserole.
- Skipping the Grease Drain: If you don’t drain the sausage properly, the casserole will be greasy and heavy.
FAQ
Q: Can I use cornbread muffins?
A: Absolutely! Crumble up 6-8 cornbread muffins. They work just as well as a pan of cornbread.
Q: What if I don’t have cream of mushroom soup?
A: You can omit it entirely and just use eggs and milk. The soup adds creaminess, but it’s not essential. You can also substitute with sour cream (½ cup) for tang.
Q: Can I make this in a cast iron skillet?
A: Yes! A 12-inch cast iron skillet works beautifully for this recipe. Just make sure to butter the skillet well before assembling.
Conclusion
This Cornbread and Sausage Breakfast Casserole is the ultimate comfort food for lazy weekend mornings or holiday brunches. It’s hearty, satisfying, and ridiculously easy to make. The sweet cornbread, savory sausage, and gooey cheese come together in a way that will have everyone coming back for seconds.
If you loved this breakfast casserole, try my Delicious Crockpot Garlic Parmesan Chicken or Savory Sausage with Pepper and Onion Quiche next!
Cornbread and Sausage Breakfast Casserole
Wake up to the comforting aroma of a homemade cornbread sausage casserole. This easy-to-make dish combines the flavors of spicy sausage, moist cornbread, and gooey cheese to create a satisfying morning meal.
Ingredients
- 1 package gluten-free cornbread mix
- 1 lb spicy sausage
- 1 cup cheese of your choice
Directions
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Preheat the oven to 350°F and grease a baking dish.
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Cook the sausage in a skillet until browned.
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Prepare the cornbread mix according to package instructions.
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Crumble half of the cooked sausage into the cornbread batter and mix well.
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Pour the batter into the baking dish and top with the remaining sausage and cheese.
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Bake for 25-30 minutes or until the casserole is golden brown.
