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 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Servings: 6-8 Servings
Calories: 744kcal
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Ingredients
3Tablespoons(42g)butter, divided & at room temperature
1/2mediumonion, chopped
8oz.(227g)uncooked bulk sausage
1/2cup(75g)chopped bell pepper(optional)
2cups(480ml)milk
5large eggs
1/2teaspoon(2.5ml)salt, or to taste
1/2teaspoon(2.5ml)black pepper
1/2teaspoon(2.5ml)garlic powder
about 3 cups leftover cornbread(cut into 1” cubes or large crumbles)
3green onions, chopped
1cup(113g)grated cheddar cheese, or cheese of choice
Pre-heat oven to 375°F. Grease a 9”x13” baking dish with 1 Tablespoon of 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.
In a bowl, whisk 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.
Pour milk/egg mixture over the cornbread. If cornbread floats, gently press cornbread down into the egg mixture.
Bake for about 30-35 minutes or until golden and egg is set. Serve warm.