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