This is the kind of breakfast that makes you want to slow down and enjoy the morning.
Cornbread and sausage breakfast casserole is warm, hearty, cheesy, and perfect for when you’ve got guests or just want something filling and satisfying.
I’ve been making this for years after trying it at a weekend potluck — someone brought it in a foil pan and it was gone in ten minutes. It’s become a go-to whenever I have leftover cornbread or want to make a cozy breakfast ahead of time.
It’s savory, cheesy, a little sweet from the cornbread, and totally crave-worthy.
Why I Love This Recipe
- It uses leftover cornbread — nothing goes to waste.
- You can make it ahead, bake it fresh in the morning, and it still tastes incredible.
- It’s a full meal in one dish — no sides required.
- It’s always a hit with family and friends, especially at brunches or holidays.
- The mix of savory sausage, fluffy eggs, and sweet cornbread is just magic.
Servings and Cook Time
Servings: 8
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
What You’ll Need
- 4 cups crumbled cornbread (day-old works best)
- 1 lb breakfast sausage (pork or turkey)
- 6 large eggs
- 1 ½ cups whole milk
- 1 ½ cups shredded cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons chopped green onions (plus extra for topping)
- Butter or cooking spray (for greasing the dish)
Pro Tips
- Cook the sausage well! Make sure to cook the sausage until it’s fully browned and crumbled. This adds flavor and prevents soggy spots in the casserole.
- Pre-bake the cornbread base. This helps it stay fluffy and not mushy when the casserole bakes.
- Let the casserole rest. After baking, let the dish cool for about 5–10 minutes before slicing. This will make serving easier!
- Customize the spice level. Use spicy sausage if your family likes a little heat or add a dash of hot sauce to the eggs.
- Make it veggie-packed. Want more nutrients? Toss in a handful of diced bell peppers or spinach when you’re cooking the sausage.
Substitutions and Variations
- No sausage? Use cooked bacon or diced ham instead!
- Gluten-free? Use a gluten-free cornbread mix.
- Different cheese? Try Monterey Jack, pepper jack, or even feta for a twist.
- Veggie version: Skip the sausage and add sautéed mushrooms, spinach, and peppers instead.
Make-Ahead Tips
- Prepare the casserole the night before (assemble everything except for baking). Cover it with plastic wrap and store it in the fridge. In the morning, bake it fresh – just add 5–10 extra minutes to the baking time!
How to Make Cornbread and Sausage Breakfast Casserole
Step 1: Cook the Sausage
Cook 1 lb of breakfast sausage in a non-stick skillet over medium heat until fully browned and no longer pink, breaking it into crumbles with a spatula as it cooks.
Step 2: Prep the Cornbread
While the sausage cooks, crumble 4 cups of day-old cornbread into a large mixing bowl. Pieces should be about ½-inch in size.
Step 3: Whisk the Egg Mixture
In a large bowl, whisk together 6 large eggs, 1½ cups whole milk, ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder until smooth and combined.
Step 4: Assemble the Casserole
Grease a 9×13 baking dish with butter or cooking spray. Add crumbled cornbread evenly across the bottom. Top with cooked sausage, 1½ cups shredded cheddar cheese, 2 tablespoons chopped green onions, then pour the egg mixture evenly over everything.
Step 5: Bake the Casserole
Place the assembled dish into a preheated oven at 375°F (190°C). Bake uncovered for 40–45 minutes, or until the center is set and the top is golden brown.
Step 6: Rest and Serve
Remove the casserole from the oven and let it sit for 10 minutes before slicing. Garnish with more chopped green onions and serve warm.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat slices in the microwave or in a 350°F oven until warmed through. You can also freeze individual slices wrapped in foil for up to 2 months.
Macros Information (per serving, based on 8 servings)
- Calories: 370
- Protein: 17g
- Carbs: 23g
- Fat: 23g
- Fiber: 1g
- Sugar: 3g
Why This Recipe Works (Quick Science)
The cornbread acts like a sponge, soaking up the egg mixture and creating a custardy, tender texture. The fat from the sausage infuses the whole dish with savory flavor, while the cheese adds creaminess and a melty top. Baking uncovered lets the top brown and crisp for that perfect texture contrast.
Common Mistakes
- Using fresh cornbread: It gets too mushy — let it dry out first.
- Not seasoning the egg mixture: You need that salt, garlic, and onion powder to boost the flavor.
- Overbaking: Watch the top — if it’s golden and set in the middle, it’s done.
- Pouring egg mixture too fast: Go slow to make sure it soaks evenly into the cornbread.
What to Serve With
- Fresh fruit salad
- Hash browns or roasted potatoes
- Hot sauce or salsa on the side
- A simple green salad
- Coffee or fresh orange juice
FAQ
Can I make this without sausage?
Yes! Use sautéed mushrooms, black beans, or just extra veggies.
Can I freeze it?
Yep. Freeze slices individually, then reheat in the oven.
What kind of cornbread works best?
A slightly sweet, Southern-style cornbread works great. Leftover homemade or store-bought both work.
Can I use egg whites or egg substitutes?
You can, but it might not be as rich. Use 8 egg whites or 1½ cups egg substitute.
Time to Cook It!
This casserole is comfort in a dish. You’ll love how easy it is to pull together and how satisfying every bite is. If you try it, leave a comment and let me know how it turned out or if you have any questions!