Description
This Leftover Cornbread Breakfast Bake is a hearty, savory casserole perfect for using up leftover cornbread. It combines browned sausage, sautéed onions and optional bell peppers with a custard made of eggs and milk, all layered with cheese and baked to golden perfection. Warm, comforting, and easy to prepare, this breakfast bake serves six and makes a wonderful family-friendly dish.
Ingredients
Sausage and Vegetables
- 3 Tablespoons butter, divided and at room temperature
- 1/2 medium onion, chopped
- 8 oz. uncooked bulk sausage
- 1/2 cup chopped bell pepper (optional)
Wet Ingredients
- 2 cups milk
- 5 large eggs
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Main Ingredients
- About 3 cups leftover cornbread, cut into 1” cubes or large crumbles
- 3 green onions, chopped
- 1 cup grated cheddar cheese, or cheese of choice
Instructions
- Prep Oven and Baking Dish: Preheat your oven to 375°F. Grease a 9”x13” baking dish with 1 tablespoon of butter to prevent sticking and add flavor to the bake.
- Cook Sausage and Veggies: In a skillet, melt the remaining 2 tablespoons of butter over medium-high heat. Add the chopped onions and sauté for about 1 minute until softened. Add the bulk sausage, breaking up any large chunks, and cook until browned and nearly cooked through. Add the optional chopped bell peppers and cook for another minute until softened. Remove the skillet from heat.
- Whisk Together Milk & Eggs: In a mixing bowl, combine the milk, eggs, salt, black pepper, and garlic powder. Whisk thoroughly until the mixture is smooth and well blended.
- Layer in Baking Dish: Place the cubed or crumbled leftover cornbread in an even layer at the bottom of the prepared baking dish. Spread the cooked sausage and vegetable mixture evenly over the cornbread. Sprinkle the chopped green onions on top of the sausage layer, then finish with the grated cheddar cheese.
- Add Egg Mixture: Pour the milk and egg mixture evenly over the layered ingredients in the baking dish. If you notice the cornbread floats on the surface, gently press it down to ensure it soaks up the egg custard well.
- Bake: Place the baking dish in the preheated oven and bake for about 30 to 35 minutes. The bake is done when it turns golden brown on top and the egg custard is set. Let it cool slightly before serving warm.
Notes
- You can customize this bake by substituting sausage with cooked bacon or ham if preferred.
- For a spicier version, add a pinch of cayenne pepper or use spicy sausage.
- Leftover cornbread should be slightly stale or dry to absorb the egg mixture better.
- If dairy-free, substitute milk with almond or oat milk and use dairy-free cheese.
- Allow the bake to rest for 5 minutes after baking to make slicing easier.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
