This hearty Cornbread Breakfast Casserole layers cozy cornbread with savory sausage, melted cheddar, and tender veggies for a true stick-to-your-ribs morning meal. It feeds a crowd, reheats beautifully, and brings all your favorite breakfast flavors together in one warm, comforting bake.
Ingredients
- 1 package (8.5 oz) cornbread mix
- 1/2 cup milk (for cornbread mix)
- 2 large eggs (for cornbread mix)
- 1 pound breakfast sausage, crumbled
- 1 cup shredded cheddar cheese
- 1 cup milk (for casserole layer)
- 1/2 cup diced bell peppers (any color)
- 1/2 cup diced onion
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
- In a large bowl, prepare the cornbread mix according to the package directions, using 1/2 cup milk and 2 large eggs. Stir just until combined.
- Pour the cornbread batter into the prepared baking dish and spread it into an even layer.
- In a skillet over medium heat, cook the crumbled breakfast sausage for 5–7 minutes, breaking it up with a spatula, until browned and fully cooked. Drain off any excess fat and set the sausage aside.
- In the same skillet, add the diced bell peppers and onion. Sauté for 3–4 minutes, or until softened and fragrant.
- Stir the cooked sausage back into the skillet with the vegetables. Add the garlic powder, salt, and pepper, and mix well to combine. Remove from the heat.
- In a medium bowl, whisk together 1 cup of milk and the sausage–vegetable mixture until evenly distributed.
- Carefully pour this sausage mixture over the cornbread batter in the baking dish, spreading it into an even layer so every bite has some sausage and veggies.
- Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Bake for 30–35 minutes, or until the cornbread is set in the center, the cheese is melted and golden, and a toothpick inserted into the center comes out mostly clean.
- Remove from the oven and let the casserole cool for 5–10 minutes to set before slicing.
- Garnish with chopped fresh parsley, if desired, and serve warm.
Variation
- Add eggs on top: Crack 4–6 eggs directly over the casserole halfway through baking and continue until the whites are set but yolks are still soft.
- Make it lighter: Use turkey sausage, reduced-fat cheese, and low-fat milk to trim some calories and fat.
- Veggie-loaded version: Stir in extra veggies like spinach, mushrooms, or diced tomatoes with the peppers and onions for more color and nutrients.
Cooking Notes
- Baking time can vary slightly based on pan depth and oven; start checking at 30 minutes.
- If the top browns too quickly, tent the dish loosely with foil during the last 10 minutes of baking.
- Use fully cooked sausage and drain well; too much grease can make the cornbread layer dense and soggy.
Serving Suggestions
- Serve with a side of fresh fruit or a simple mixed green salad to balance the richness.
- Top each slice with a dollop of sour cream, salsa, or hot sauce for extra flavor.
- Pair with hot coffee, tea, or fresh orange juice for a complete brunch spread.
Tips
- Assemble the casserole the night before, cover, and refrigerate; bake in the morning, adding 5–10 minutes to the bake time if going straight from the fridge.
- To freeze leftovers, cool completely, wrap portions well, and freeze for up to 2 months. Reheat in the oven or microwave until hot.
- Cut the casserole with a sharp knife and use a thin spatula to lift pieces cleanly from the pan.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 15 g
- Sodium: 720 mg
Frequently Asked Questions
- Can I make this casserole ahead of time?
Yes, assemble it up to 12 hours in advance, cover, and refrigerate. Bake just before serving, adding a few extra minutes if baking from cold. - Can I use a different type of sausage?
Absolutely. Turkey sausage, chicken sausage, or even chorizo all work—just make sure they’re fully cooked and drained. - How do I know when the casserole is done?
The center should be set, the top golden brown, and a toothpick inserted into the center should come out mostly clean with a few moist crumbs. - Can I make this gluten-free?
Use a gluten-free cornbread mix and double-check that your sausage and seasonings are certified gluten-free.
Conclusion
This Cornbread Breakfast Casserole brings together crumbly, slightly sweet cornbread, savory sausage, and melty cheddar in one cozy bake that’s perfect for weekends and holidays alike. It’s easy to prep ahead, hearty enough to keep everyone full, and endlessly customizable with your favorite veggies and toppings—comfort food that always hits the spot.
Print
Cornbread Breakfast Casserole
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Kid-Friendly
Description
This hearty Cornbread Breakfast Casserole layers cozy cornbread with savory sausage, melted cheddar, and tender veggies for a true stick-to-your-ribs morning meal. It feeds a crowd, reheats beautifully, and brings all your favorite breakfast flavors together in one warm, comforting bake.
Ingredients
Scale
- 1 package (8.5 oz) cornbread mix
- 1/2 cup milk (for cornbread mix)
- 2 large eggs (for cornbread mix)
- 1 pound breakfast sausage, crumbled
- 1 cup shredded cheddar cheese
- 1 cup milk (for casserole layer)
- 1/2 cup diced bell peppers (any color)
- 1/2 cup diced onion
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
- In a large bowl, prepare the cornbread mix according to the package directions, using 1/2 cup milk and 2 large eggs. Stir just until combined.
- Pour the cornbread batter into the prepared baking dish and spread it into an even layer.
- In a skillet over medium heat, cook the crumbled breakfast sausage for 5–7 minutes, breaking it up with a spatula, until browned and fully cooked. Drain off any excess fat and set the sausage aside.
- In the same skillet, add the diced bell peppers and onion. Sauté for 3–4 minutes, or until softened and fragrant.
- Stir the cooked sausage back into the skillet with the vegetables. Add the garlic powder, salt, and pepper, and mix well to combine. Remove from the heat.
- In a medium bowl, whisk together 1 cup of milk and the sausage–vegetable mixture until evenly distributed.
- Carefully pour this sausage mixture over the cornbread batter in the baking dish, spreading it into an even layer so every bite has some sausage and veggies.
- Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Bake for 30–35 minutes, or until the cornbread is set in the center, the cheese is melted and golden, and a toothpick inserted into the center comes out mostly clean.
- Remove from the oven and let the casserole cool for 5–10 minutes to set before slicing.
- Garnish with chopped fresh parsley, if desired, and serve warm.
Notes
- For a fluffier base, avoid overmixing the cornbread batter; stir just until the dry mix is moistened.
- Letting the casserole rest before slicing helps it hold clean squares and keeps the cornbread from crumbling.
- Spice level will depend on the sausage used; choose mild or hot according to your preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion (about 1/6 of casserole)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 115 mg
Keywords: cornbread breakfast casserole, sausage egg casserole, cheesy breakfast bake, make-ahead brunch, hearty breakfast recipe