Leftover Cornbread Breakfast Casserole
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The Breakfast Bake I Always Want Seconds Of
This is the dish that shows up when leftover cornbread is hanging around, or when I want something easy I can slide into the oven and walk away from.
Cubed cornbread soaks up a seasoned egg mixture, crumbled breakfast sausage brings all the savory flavor, and cheddar melts across the top into a bubbly, crisp-edged layer. It feels a little like stuffing meets breakfast sandwich, all in one pan.
Here’s how it all comes together:
- Cube the cornbread and add it straight to a greased baking dish
- Brown the breakfast sausage in a skillet and cook it with diced bell pepper
- Whisk together milk, eggs, salt, pepper, smoked paprika, and garlic powder
- Add sausage, peppers, and half the cheese to the cornbread
- Pour the egg mixture over everything and gently stir
- Top with the remaining cheese
- Bake until puffed, set in the center, and lightly golden on top
The cornbread gives this casserole a soft, slightly crumbly texture that soaks up the seasoned eggs and sausage drippings in the best way. Using both fresh or slightly stale cornbread works, but older cornbread holds its shape a bit more and gives you those distinct bites of bread throughout. The smoked paprika and garlic powder tuck flavor into the eggs without making them feel heavy or over-spiced.
Because everything bakes together in one pan, this is an easy option for mornings when you want brunch-level food with minimal juggling. It slices cleanly once it rests for a few minutes, and the leftovers reheat well, which makes it a solid make-ahead breakfast for busy days too.
Leftover Cornbread Breakfast Casserole
Equipment
- 9 x 13-inch baking dish
- Nonstick cooking spray or butter
- Cutting board and knife
Ingredients
- 5 –6 cups cornbread cubed (fresh or stale)
- 1½ cups milk
- 4 eggs
- 1 bell pepper diced
- 1 pound breakfast sausage
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- 8 ounces shredded cheddar cheese
Instructions
- Preheat the oven to 375 degrees. Spray a 9 x 13-inch baking dish with nonstick spray or butter lightly and set aside.
- Cut the cornbread into about 1-inch cubes and place them into the prepared baking dish.
- Heat a large skillet over medium heat and add the breakfast sausage. Cook until partially browned.
- Add the diced bell pepper to the skillet and continue cooking until the sausage is fully cooked and the peppers are slightly softened. Remove from heat.
- In a mixing bowl, whisk together the milk, eggs, kosher salt, black pepper, smoked paprika, and garlic powder.
- Add the cooked sausage and peppers to the baking dish along with half of the shredded cheese.
- Pour the egg mixture evenly over the cornbread mixture and gently stir to combine.
- Top with the remaining shredded cheese.
- Bake for 35–40 minutes, until the casserole is set and lightly golden on top.
- Remove from the oven and let rest for a few minutes before serving.
