Sausage and Cornbread Breakfast Casserole Recipe
This Sausage and Cornbread Breakfast Casserole is a hearty and delicious morning meal perfect for feeding a crowd. Featuring savory bulk breakfast sausage layered with cubed cornbread and smothered in a rich egg and milk mixture, this casserole bakes to golden perfection topped with melted cheddar cheese. Optional sautéed onions, peppers, or greens can add extra flavor and nutrition. Enjoy a comforting, make-ahead breakfast classic that’s easy to prepare and satisfying for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Ingredients
Main 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 Ingredients
- Diced and sautéed onions
- Diced and sautéed peppers or greens
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking pan to prevent sticking.
- Cook Sausage: Brown the 16 oz. bulk breakfast sausage in a skillet over medium heat until fully cooked, breaking it into crumbles. Drain off any excess grease and remove from heat to set aside.
- Mix Egg Mixture: In a medium bowl, beat together 2 cups of milk, 6 large eggs, ½ teaspoon salt, and ¼ teaspoon ground black pepper until well combined.
- Layer Cornbread and Sausage: Spread 4 cups of cubed cornbread evenly on the bottom of the prepared pan. Sprinkle the cooked sausage evenly over the cornbread layer. If using, add diced and sautéed onions, peppers, or greens at this stage.
- Pour Egg Mixture: Pour the egg and milk mixture evenly over the cornbread and sausage layers, ensuring it saturates the cornbread well.
- Add Cheese Topping: Sprinkle 1 cup of grated cheddar cheese evenly on top of the casserole.
- Bake: Bake in the preheated oven for 30 to 35 minutes, or until the center of the casserole is just set and the cheese on top has melted and lightly browned.
- Cool and Serve: Allow the casserole to cool slightly before slicing and serving. Store any leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Notes
- For extra flavor, sauté diced onions, peppers, or greens before layering them into the casserole.
- Use day-old cornbread for better texture and absorption of the egg mixture.
- This casserole can be prepared the night before and refrigerated before baking.
- To reheat, bake leftovers at 350°F for 15-20 minutes until warmed through.
