Warm, cheesy, and full of comfort—this Cornbread and Sausage Breakfast Casserole is the kind of hearty breakfast that feels like a hug.
It’s perfect for holiday mornings, slow weekends, or when you have guests coming over and want to serve something that tastes amazing but doesn’t require a ton of work.
The combo of savory sausage, fluffy cornbread, and creamy eggs is just so good.
I’ve made this for years, and it’s one of those recipes people always ask for afterward. Let’s make it easy and delicious!
Why I Love This Recipe
This recipe reminds me of cozy winter mornings when the whole house smells like breakfast before anyone’s even out of bed. I started making this casserole when I was trying to use up leftover cornbread one morning, and now it’s a regular favorite.
- You can prep it the night before and just pop it in the oven.
- Great for feeding a crowd.
- It’s a full meal in one dish.
- Super customizable with what you have on hand.
Serves: 8
Total Time: 50 minutes (including prep and bake time)
What You’ll Need
- 1 pound breakfast sausage (mild or spicy)
- 2 cups cornbread, crumbled (about 4–5 pieces)
- 6 large eggs
- 1 ½ cups whole milk
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 1 red bell pepper, diced
- ½ onion, diced
- 2 green onions, thinly sliced (for garnish)
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- Butter or nonstick spray (for greasing)
Pro Tips
- Let the casserole rest 10 minutes after baking so it sets properly.
- Use day-old cornbread—it holds up better and doesn’t get mushy.
- You can add spinach or mushrooms if you want more veggies.
- Mild sausage works well, but spicy sausage gives it a great kick.
- Shred your own cheese—it melts better than the bagged kind.
Tools You’ll Need
- Large skillet
- Mixing bowls
- Whisk
- Measuring cups and spoons
- 9×13 baking dish
- Spatula or spoon
- Oven
Substitutions and Variations
- Use bacon or turkey sausage instead of pork sausage.
- Swap red bell pepper for green or yellow.
- Use a mix of cheddar and pepper jack for more heat.
- Almond milk or oat milk can be used instead of whole milk, but it may change the richness.
- Add 1/2 tsp smoked paprika or hot sauce for extra flavor.
Make Ahead Tips
- Assemble the casserole the night before, cover it with foil, and refrigerate.
- In the morning, let it sit on the counter while the oven preheats, then bake as usual.
- Leftovers can be sliced and reheated in the microwave or oven.
Instructions
Step 1: Cook the Sausage and Veggies
In a skillet over medium heat, cook 1 pound of breakfast sausage until browned and crumbled. Add ½ diced onion and 1 diced red bell pepper and sauté for 3–4 minutes until soft. Remove from heat and let cool slightly.
Step 2: Prep the Cornbread
Crumble 2 cups of cornbread into a large mixing bowl. Try to keep some larger chunks for texture.
Step 3: Mix the Eggs
In a separate bowl, whisk together 6 large eggs, 1 ½ cups whole milk, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper until smooth.
Step 4: Combine Everything
In a large bowl, add the crumbled cornbread, cooked sausage and veggie mix, 1 cup shredded cheddar cheese, ½ cup shredded mozzarella cheese, and the egg mixture. Stir gently to combine.
Step 5: Pour into Dish
Lightly grease a 9×13 baking dish with butter or nonstick spray. Pour in the mixture and spread it evenly.
Step 6: Bake
Bake at 375°F (190°C) for 35–40 minutes, until golden brown on top and a knife in the center comes out clean.
Step 7: Garnish and Serve
Let the casserole rest 10 minutes, then garnish with 2 sliced green onions. Slice and serve warm.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 4 days.
- Reheat individual servings in the microwave for 1–2 minutes.
- You can also freeze it (sliced or whole) for up to 2 months. Wrap tightly in foil and reheat in the oven at 350°F.
Macros (Per Serving – based on 8 servings)
- Calories: 420
- Protein: 21g
- Carbs: 24g
- Fat: 28g
- Fiber: 1g
- Sugar: 3g
Why This Recipe Works (Quick Science)
This recipe works because the cornbread soaks up the egg and milk mixture like a sponge, keeping everything moist without getting soggy. Sausage adds protein and fat, which gives it richness, while the cheese helps bind everything and gives that gooey, savory finish.
Common Mistakes
- Using fresh cornbread: It can turn mushy. Use day-old or slightly dried-out cornbread.
- Overmixing: Stir just until combined. Overmixing can make the casserole dense.
- Not letting it rest: This helps it set so you get clean slices.
- Not greasing the pan: Always grease well or it might stick.
What to Serve With
- Fresh fruit salad or sliced oranges
- A hot cup of coffee or tea
- Yogurt parfaits
- Simple green salad if you’re eating it for brunch
- Hot sauce or salsa on the side
FAQ
Can I use store-bought cornbread mix?
Yes! Just bake it first and let it cool before crumbling.
Can I make it vegetarian?
Sure—swap the sausage for a plant-based version or use sautéed mushrooms and spinach.
Can I bake it in a smaller dish?
Yes, but you’ll need to adjust the baking time. Deeper dishes may need 5–10 extra minutes.
Does it taste good the next day?
Absolutely. Some say it’s even better reheated!
Final Thoughts
This cornbread and sausage breakfast casserole is one of those recipes you’ll come back to over and over. It’s simple, filling, and full of flavor. I hope it becomes a favorite in your home like it has in mine. If you give it a try, drop a comment below and let me know how it turned out or if you made any fun tweaks—I’d love to hear from you!