There’s something magical about waking up to the smell of a warm, hearty breakfast that feels like a big hug. This Cornbread and Sausage Breakfast Casserole is one of those dishes! It’s comforting, flavorful, and perfect for a weekend breakfast or brunch with the family.
It’s made with savory sausage, fluffy cornbread, eggs, and gooey cheese – everything you love about breakfast all baked together in one dish. Bonus? It’s super simple to make, and the kids will absolutely devour it.
Let’s get cooking!
What You’ll Need
Ingredients:
- 1 pound (16 oz) breakfast sausage (mild or spicy, your choice!)
- 6 large eggs
- 1 cup whole milk (or substitute with half-and-half for extra creaminess)
- 1 cup shredded cheddar cheese (plus a little extra for topping)
- 1 box (8.5 oz) cornbread mix (like Jiffy)
- 1/3 cup milk (for the cornbread mix)
- 1 large egg (for the cornbread mix)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Optional: 2 tablespoons chopped fresh parsley for garnish
Tools:
- Large skillet
- Mixing bowls (one medium, one large)
- Whisk
- 9×13 baking dish
- Spatula or wooden spoon
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
1. Preheat and Prepare Cornbread Base
Preheat your oven to 375°F. In a medium bowl, prepare the cornbread batter by mixing the cornbread mix, 1/3 cup milk, and 1 egg. Pour the batter into a greased 9×13 baking dish and bake for 15 minutes, or until lightly golden.
2. Cook the Sausage
While the cornbread base is baking, heat a large skillet over medium heat. Add the sausage and cook until browned and crumbled, about 7–10 minutes. Drain any excess grease.
3. Whisk the Egg Mixture
In a large bowl, whisk together 6 eggs, 1 cup milk, garlic powder, onion powder, and black pepper. Stir in the shredded cheese and cooked sausage.
4. Assemble the Casserole
Pour the egg and sausage mixture evenly over the pre-baked cornbread base. Sprinkle a little extra cheese on top for that irresistible golden crust.
5. Bake the Casserole
Bake the casserole at 375°F for 30–35 minutes, or until the eggs are set and the cheese is melted and bubbly.
6. Garnish and Serve
Let the casserole cool for 5–10 minutes, then sprinkle with chopped parsley, slice, and serve! AI
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or pop the whole dish back into the oven at 350°F for 10–15 minutes.
Conclusion
This Cornbread and Sausage Breakfast Casserole is a total game-changer for busy mornings or when you want to impress at brunch. It’s comforting, flavorful, and easy to make ahead. Give it a try and let me know how it turned out! Did your family love it? Leave a comment below – I’d love to hear from you! 💛