Cornbread Breakfast Casserole
This cornbread breakfast casserole delivers the perfect balance of soft, custardy texture with a lightly crisp golden top. Made with simple ingredients and designed for consistency, it is an easy, make-ahead dish that works beautifully for brunch, holidays, or relaxed mornings.
Ingredients
Casserole Base
- 6 cups cornbread, cubed or crumbled (slightly stale)
- 4 eggs
- 2 cups milk or half and half
- 1 cup cooked turkey sausage crumbled
- 1.5 cups shredded cheddar cheese
- 1 cup chopped onion
- 1 cup chopped bell peppers
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- Preheat the oven to 180°C (350°F) and grease a baking dish.
- Spread the cubed or crumbled cornbread evenly in the dish.
- Add the cooked turkey sausage evenly over the cornbread.
- Sprinkle chopped onions and bell peppers across the mixture.
- In a bowl, whisk together eggs, milk, salt, and black pepper until fully combined.
- Pour the egg mixture evenly over the cornbread and fillings.
- Top with shredded cheese.
- Let the mixture sit for 10–15 minutes to allow the cornbread to absorb the liquid.
- Bake for 35–45 minutes until the center is set and the top is golden brown.
- Let rest for a few minutes before slicing and serving.
Notes
For best results, use slightly dry cornbread so it absorbs the liquid evenly. Avoid adding too much cheese to prevent greasiness. You can customize this recipe by adding spinach, mushrooms, or using plant-based sausage. For a sweet-savory twist, drizzle a small amount of honey before serving.