Start your morning off with hearty Southern comfort by digging into this Cornbread Breakfast Casserole. This dish combines savory sausage, fluffy eggs, melty cheese, and sweet, crumbly cornbread into a warm and satisfying breakfast bake. Whether you’re feeding a crowd, meal prepping for the week, or planning a holiday brunch, this one-pan casserole is a winning choice that balances sweet and savory flavors with irresistible texture.
Ingredients:
- 1 box (8.5 oz) Jiffy cornbread mix (or homemade cornbread)
- 1 lb breakfast sausage (pork or turkey)
- 1 small onion, diced
- 1 cup shredded cheddar cheese
- ½ cup milk
- 6 large eggs
- ½ tsp salt
- ¼ tsp black pepper
- Optional: chopped green onions or jalapeños for extra flavor
Instructions:
- Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the Sausage: In a skillet over medium heat, cook the sausage until browned and fully cooked. Add the diced onion and sauté until translucent, about 3 minutes. Drain excess grease.
- Make the Cornbread Base: Prepare the Jiffy cornbread mix as directed on the box. Pour the batter into the greased baking dish and spread evenly.
- Layer the Casserole: Spoon the cooked sausage and onion mixture over the cornbread batter. In a bowl, whisk together the eggs, milk, salt, and pepper. Pour this egg mixture over the sausage layer. Top with shredded cheddar cheese and optional green onions or jalapeños.
- Bake: Bake uncovered for 30–35 minutes, or until the center is set and the top is golden brown. Let cool slightly before slicing and serving.
This cornbread breakfast casserole is fluffy, cheesy, savory, and slightly sweet all at once. It also reheats well, making it perfect for leftovers or meal prep.