Sweet and Savory Cornbread and Sausage Breakfast Casserole: A Delightful Start to Your Day

There’s nothing quite like a hearty breakfast casserole to kickstart your day, and this Cornbread and Sausage Breakfast Casserole truly delivers. Balancing a touch of sweetness with rich, savory flavors, it’s an incredibly easy-to-make dish that promises to satisfy. Perfect for a busy weekday morning, a relaxed weekend brunch, or even as a convenient make-ahead meal for entertaining, this casserole will quickly become a family favorite.

The Perfect Way to Repurpose Leftover Cornbread

Have you ever found yourself with an abundance of leftover cornbread after a gathering? Instead of letting it go to waste, transform it into something truly spectacular with this savory egg casserole. It’s not just a recipe; it’s a brilliant strategy for repurposing leftovers into a fresh, delicious meal that feels entirely new. This dish exemplifies smart cooking, turning yesterday’s side dish into today’s main event.

Our inspiration for this casserole came from a recent small party where we indulged in a fantastic BBQ spread from our favorite local spot. Alongside the brisket, pulled pork, ribs, and all the classic sides, they included an enormous pan of their signature cornbread. Now, this wasn’t just any cornbread; it was a wonderfully sweet and cakey variety that, while perhaps not traditional for all Southern palates, we find utterly irresistible. Delicious as it was, we had a substantial amount left over. Knowing our small household wouldn’t manage to finish it all before it went stale, the idea of repurposing it sparked immediate creativity. While some might opt to turn leftover cornbread into croutons, our family leans more towards a comforting and satisfying casserole.

Drawing on the success of a slightly sweet, yet still savory, waffle and sausage egg casserole we once made, the vision for this cornbread version quickly formed. The result? An absolutely delicious revelation that brought joy to our breakfast table. This recipe works beautifully with any type of cornbread – whether it’s the sweet, cakey kind or a more traditional, savory skillet cornbread. Don’t worry about perfection; any cornbread is good cornbread when it comes to this versatile casserole!

Why You’ll Love This Breakfast Casserole

• Effortlessly Delicious: With minimal prep time, you can assemble this casserole quickly, making it ideal for busy mornings or preparing ahead of time.
• Waste Not, Want Not: It’s a fantastic solution for using up leftover cornbread, preventing food waste while creating a brand-new meal.
• Customizable: Easily adapt the ingredients to suit your family’s preferences. Add different vegetables, switch up the meat, or use your favorite cheese.
• Hearty and Filling: Packed with protein from eggs and sausage, and the satisfying texture of cornbread, it’s a substantial meal that keeps you full and energized.
• Perfect Sweet & Savory Balance: The subtle sweetness of cornbread beautifully complements the savory sausage and eggs, creating a truly unique flavor profile.

Crafting Your Perfect Cornbread and Sausage Egg Casserole

Making this casserole is straightforward, combining simple ingredients into a dish that tastes far more elaborate than it is. The key lies in the thoughtful layering of flavors and textures.

Essential Tips for Success

• Cornbread Consistency: The type of cornbread you use can influence preparation. If you’re working with fresh, soft cornbread, there’s no need for a prolonged soak time; it will absorb the egg mixture beautifully. However, if your cornbread is a bit dry or stale, consider letting it soak in the egg mixture for about an hour before baking. This extra step ensures a perfectly moist and tender casserole.
• Adding Vegetables: Don’t hesitate to incorporate some vibrant vegetables. Sautéed onions, bell peppers (any color!), or even mushrooms would make a delightful addition, adding extra flavor and nutritional value. For a touch of green, consider adding a handful of fresh spinach or kale, which will wilt down nicely during baking.
• Meat Variations: While bulk breakfast sausage is a classic choice, this casserole is incredibly adaptable to other meats. Crumbled bacon, diced ham, or even spicy chorizo would be excellent substitutes, each bringing its own distinct flavor. For a lighter option, consider using turkey sausage.
• Vegetarian Option: If you prefer to skip the meat, this casserole is still incredibly hearty and satisfying on its own. The eggs and cornbread provide plenty of substance for a delicious vegetarian breakfast.
• Cheese Choices: While cheddar cheese offers a comforting, familiar flavor, feel free to experiment with other cheeses. Monterey Jack, Colby, pepper jack for a kick, or even a sophisticated Gruyere could elevate the casserole’s profile.
• Scaling the Recipe: This recipe is designed for a standard 9×13-inch pan, serving about 12. If you’re cooking for a smaller group, you can easily halve the recipe and bake it in an 8-inch square pan. Adjusting the size shouldn’t drastically affect the bake time, but it’s always wise to check for doneness about 5 minutes earlier than the estimated time.
• Checking for Doneness: The casserole is perfectly baked when the center is just set. A knife inserted into the middle should come out clean. Avoid overbaking, as this can lead to a dry texture.

Serving Suggestions for Your Casserole

This Cornbread and Sausage Breakfast Casserole is a meal in itself, but a few simple additions can round out your breakfast or brunch spread beautifully.

• Fresh Fruit: A vibrant fruit salad with berries, melon, and citrus adds a refreshing contrast to the richness of the casserole.
• Warm Syrup or Hot Sauce: For those who love an extra touch of sweetness, a drizzle of maple syrup can enhance the “sweet” aspect. Alternatively, a dash of your favorite hot sauce or salsa can elevate the “savory” and add a pleasant kick.
• Sour Cream or Greek Yogurt: A dollop of sour cream or plain Greek yogurt can provide a creamy, tangy counterpoint.
• Coffee or Juice: Pair with a freshly brewed cup of coffee or a glass of orange juice for a complete breakfast experience.

Frequently Asked Questions About Cornbread Breakfast Casserole

Can I use store-bought cornbread for this recipe?

Absolutely! Store-bought cornbread works perfectly and makes this recipe even easier. Whether it’s a freshly baked loaf from the bakery or a mix you prepared, as long as it’s cubed, you’re good to go.

Can I prepare this casserole the night before?

Yes, this casserole is excellent for make-ahead convenience! Assemble the casserole completely, cover it tightly with plastic wrap or foil, and refrigerate overnight. In the morning, simply preheat your oven and bake as directed, possibly adding an extra 5-10 minutes to the baking time since it will be chilled.

What kind of sausage is best for this casserole?

Bulk breakfast sausage (pork or turkey) is ideal for its flavor and texture when crumbled. However, feel free to use spicy sausage, Italian sausage (remove from casings), or even pre-cooked sausage links that you chop up. Just be sure to brown and drain any excess fat from uncooked sausage before adding it to the casserole.

How do I know when the casserole is cooked through?

The casserole is done when the eggs are set and no longer jiggly in the center. You can test this by gently shaking the pan or inserting a knife into the middle; if it comes out clean, your casserole is ready to enjoy.

Can I add other herbs or spices?

Definitely! A pinch of dried sage, thyme, or a touch of smoked paprika would complement the savory notes beautifully. A little cayenne pepper can also add a subtle warmth if you enjoy a hint of spice.

Sausage and Cornbread Breakfast Casserole

This tasty egg casserole features cornbread and sausage, offering a delightful blend of sweet and savory flavors. It’s a fantastic way to use up extra cornbread and create a hearty breakfast everyone will love!

Author: Carlee

Servings: 12 Servings

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hr

Equipment

• PYREX 3QT Glass Baking Dish Cover 9×13″

Ingredients

• 16 oz. bulk breakfast sausage
• 2 cups milk
• 6 large eggs
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 4 cups cubed cornbread*
• 1 cup grated cheddar cheese
• optional: diced and sautéed onions, peppers, or greens

Instructions

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch pan.
2. Brown the 16 oz. bulk breakfast sausage in a skillet over medium heat. Drain off any excess grease. Remove from heat and set aside.
3. In a medium bowl, whisk together the 2 cups milk, 6 large eggs, ½ teaspoon salt, and ¼ teaspoon ground black pepper until well combined.
4. Distribute a layer of 4 cups cubed cornbread on the bottom of the prepared pan. Evenly sprinkle the cooked sausage over the cornbread.
5. Pour the egg mixture over the cornbread and sausage. Top with 1 cup grated cheddar cheese.
6. Bake for 30-35 minutes, or until the center is just set and a knife inserted comes out clean.
7. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Notes

• The cornbread measurement doesn’t have to be exact. It will work with anywhere from 3-5 cups of cubed cornbread.
• Feel free to experiment with your favorite omelet fillings in this casserole to customize it to your taste.

Nutrition Information

Serving: 1 Serving | Calories: 436kcal | Carbohydrates: 38g | Protein: 19g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Cholesterol: 170mg | Sodium: 1030mg | Fiber: 1g | Sugar: 3g

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.