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Leftover Cornbread Breakfast Bake Recipe
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Leftover Cornbread Breakfast Bake

This bake is also great when it's re-heated and it will save you time in the morning. If you want to make this ahead of time, we recommend to cook the casserole a day or two before, let it cool and chill it. When ready to serve, bring it to room temperature about 1 hour before re-heating. Then re-heat in a pre-heated oven at 350°F for about 15 minutes.
You can always substitute different meats and veggies to your preference. Try bacon or ham instead of the sausage. Or leave them out for to make it vegetarian. Or try adding/subbing other veggies like asparagus, mushrooms, spinach, kale or collard greens.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 6 -8 Servings
Calories: 744kcal

Ingredients

  • 3 Tablespoons (42 g) butter , divided & at room temperature
  • 1/2 medium onion , chopped
  • 8 oz. (227 g) uncooked bulk sausage
  • 1/2 cup (75 g) chopped bell pepper (optional)
  • 2 cups (480 ml) milk
  • 5 large eggs
  • 1/2 teaspoon (2.5 ml) salt , or to taste
  • 1/2 teaspoon (2.5 ml) black pepper
  • 1/2 teaspoon (2.5 ml) garlic powder
  • about 3 cups leftover cornbread (cut into 1” cubes or large crumbles)
  • 3 green onions , chopped
  • 1 cup (113 g) grated cheddar cheese , or cheese of choice

Equipment

Instructions 

  • Pre-heat oven to 375°F. Grease a 9”x13” baking dish with 1 Tablespoon of butter.
    9x13 Baking Dish greased with butter
  • In a skillet, melt the remaining 2 Tablespoons butter over medium-high heat. Add the onions and cook for about 1 minute or until softened. Add the sausage (breaking up large chunks of sausage) and brown the sausage. When the sausage is nearly cooked through, add the optional bell peppers and cook for about 1 minute or until softened. Remove from heat.
    Sausage, onion and bell peppers cooked in a skillet
  • In a bowl, whisk together the milk, eggs, salt, pepper, and garlic powder.
    Whisking together the milk, eggs, salt, pepper, and garlic powder
  • In the prepared baking dish, layer the cubed or crumbled cornbread. Next, layer the sausage mix and green onions. Then layer the cheese on top.
    Cornbread, sausage, and cheese layered in the baking dish
  • Pour milk/egg mixture over the cornbread. If cornbread floats, gently press cornbread down into the egg mixture.
    Milk and egg mixture poured over cornbread mix in baking dish
  • Bake for about 30-35 minutes or until golden and egg is set. Serve warm.
    Finished cornbread bake in the baking dish
Course: Breakfast, Main Course
Cuisine: American

Nutrition

Calories: 744kcal | Carbohydrates: 71g | Protein: 26g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 274mg | Sodium: 1399mg | Potassium: 491mg | Fiber: 3g | Sugar: 24g | Vitamin A: 1368IU | Vitamin C: 18mg | Calcium: 420mg | Iron: 4mg