Sausage and Cornbread Breakfast Casserole

Sharing is caring!

Jump to Recipe

Looking for an easy breakfast casserole recipe that your whole family will love? This sausage and cornbread breakfast casserole is a fantastic breakfast idea, especially for holidays or other special occasions. It’s filled with flavorful cheese, pork sausage, and fresh cornbread baked to golden brown perfection. Let’s dive into this tasty breakfast bake!

**This post contains affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn a small commission by linking to Amazon.com and affiliated websites.

Ingredients for Your Cornbread Breakfast Casserole Recipe

You can make your cornbread from scratch using simple dry ingredients, or to save time and have less dishes, just use a box corn muffin mix like Jiffy. Home cooks love using packaged mixes because they already have fridge staples ready, making prep easier. I’ve been on a mission to make more recipes from scratch lately, which is exactly why I included this cornbread recipe.

Ingredients

• 1 lb pork sausage (or chicken breakfast sausage, sausage links, or any pre-cooked protein)
• ⅔ cup all-purpose flour
• ½ cup yellow cornmeal (try Colonial Milling cornbread for extra flavor)
• 3 tbsp sugar (brown sugar adds extra depth)
• 1 tsp baking powder
• ½ tsp salt
• 2 tbsp melted butter (or 2 tbsp sausage grease)
• 1 large egg (at room temperature)
• ⅓ cup whole milk
• 1 cup shredded cheddar cheese (extra-sharp cheddar or Monterey Jack works too)

Optional ingredients for extra flavor

• Sautéed onion
• Diced bell pepper (or red peppers for sweetness)
• Pickled jalapeños or green chiles for a little kick
• Baby spinach
• Hash browns for added heartiness
• Garlic powder
• Black pepper
• Hot sauce
• Green onions
• Slices of avocado
• Pan-seared haloumi for a gourmet touch

Easy Steps to Make Sausage and Cornbread Breakfast Casserole

Cook the Sausage Mixture

In a cast iron skillet or a dry large skillet, cook pork sausage over medium-high heat until browned and cooked through. Transfer sausage to a plate lined with paper towels to drain grease. You can save 2 tablespoons of this grease to use in place of melted butter for extra flavor.

Prepare Your Cornbread Mixture

In a medium bowl (or mixing bowl), whisk together your dry ingredients: flour, yellow cornmeal, sugar, baking powder, and salt. Add melted butter (or sausage grease), the whole egg, and whole milk. Mix until there are no lumps left—be sure to scrape batter from the sides to combine everything thoroughly.

Combine Ingredients

Add the shredded cheddar cheese, strained sausage mixture, and any optional sautéed vegetables like bell peppers, sautéed onion, red peppers, baby spinach, or pickled jalapeños to the cornbread mixture. Stir vegetables and sausage gently until everything is well combined.

Bake Your Casserole

Spray your 8×8 casserole dish (or 9-inch baking dish or square pan) with nonstick vegetable oil spray or cooking spray. Pour the sausage and cornbread mixture evenly into the prepared dish. Bake casserole at 400 degrees Fahrenheit in the middle of oven for 20 minutes or until golden brown and the internal temperature reaches 160°F.

You can cover it loosely with aluminum foil if the top starts to brown too quickly during bake time.

Chef Tips and Serving Suggestions

• For a cajun cornbread breakfast casserole, add a sprinkle of Cajun seasoning or a little extra hot sauce.
• Add whisked large eggs or egg whites poured over the top before baking to create a richer texture.
• Use spicy sausage for a bit of heat or chicken breakfast sausage for a lighter version.
• Top with a final touch of fresh parsley, green onions, or slices of avocado.

Using Leftovers and Storage

This cornbread breakfast casserole recipe is perfect for reheating. Store leftovers covered tightly with aluminum foil or in an airtight container in the refrigerator. Simply reheat individual portions on low heat in a large skillet or in the oven/ microwave until warm.

Customize Your Cornbread Breakfast Bake

Feel free to get creative! This base recipe allows you to use extra cornbread you have on hand or even hash browns, sausage links cut into 1-inch pieces, or your favorite vegetables. It’s a great way to turn fridge staples into delicious breakfast dishes without extra trips to the grocery store.

Conclusion

This sausage and cornbread breakfast casserole recipe is a perfect way to start your morning. It’s simple, versatile, and packed with delicious flavors the whole family will enjoy. Whether you make it from scratch or use leftover cornbread, it’s an easy breakfast casserole you can rely on. Try customizing it with sautéed onions, bell pepper, or even spicy sausage for extra flavor. With minimal prep, fewer dishes, and amazing taste, this casserole will quickly become one of your favorite breakfast dishes for holidays, weekends, or anytime you need a hearty meal.

Sharing is caring!