Southern Cornbread Breakfast Casserole

Why You’ll Love This Recipe

• A complete breakfast in one dish—bread, protein, and cheese all in one.
• Uses simple, budget-friendly ingredients.
• Easy to make ahead for busy mornings.
• Comforting Southern flavors everyone loves.
• Feeds a crowd with little effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cornbread (homemade or store-bought, cubed)
• Breakfast sausage (pork or turkey)
• Yellow onion, diced
• Bell pepper, diced (optional)
• Eggs
• Whole milk (or half-and-half for creamier texture)
• Cheddar cheese, shredded
• Salt and pepper
• Green onions or parsley for garnish

Directions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Cook sausage in a skillet over medium heat until browned. Drain excess grease. Add onions (and bell peppers, if using) and sauté until softened.
3. In a large mixing bowl, whisk together eggs, milk, salt, and pepper.
4. Place cubed cornbread in the prepared baking dish.
5. Layer sausage and onion mixture over the cornbread.
6. Pour egg mixture evenly over the top.
7. Sprinkle shredded cheddar cheese generously over everything.
8. Bake uncovered for 35–40 minutes, or until eggs are set and cheese is melted and golden.
9. Garnish with chopped green onions or parsley before serving.

Servings and timing

This recipe makes about 8 servings. Prep time is approximately 15 minutes, with a baking time of 35–40 minutes.

Variations

• Use jalapeño cornbread for a spicy kick.
• Swap sausage with bacon or diced ham for a different flavor.
• Add vegetables like spinach, zucchini, or mushrooms for extra nutrition.
• Use pepper jack or Colby cheese instead of cheddar for variety.
• Make it vegetarian by leaving out the meat and loading it with vegetables.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, wrap individual portions tightly in foil and store for up to 2 months. Reheat in the microwave for quick servings or in the oven at 325°F until warmed through.

FAQs

Can I make this casserole ahead of time?

Yes, assemble it the night before, cover, and refrigerate. Bake the next morning.

Do I need to dry out the cornbread first?

It helps if the cornbread is a little dry or day-old so it holds up better, but fresh cornbread also works.

Can I use boxed cornbread mix?

Yes, bake cornbread from a mix like Jiffy, let it cool, then cube it for the casserole.

Can I substitute the sausage?

Absolutely, bacon, ham, or even ground turkey can be used instead.

How do I know when it’s done?

The casserole is ready when the eggs are set and no longer runny in the center.

Can I use heavy cream instead of milk?

Yes, heavy cream makes it richer and creamier.

Can I make this dairy-free?

Yes, use dairy-free milk and cheese substitutes.

What’s the best cheese for this recipe?

Cheddar is classic, but any melting cheese like Monterey Jack, Swiss, or pepper jack works well.

Can I add spice to the eggs?

Yes, stir in paprika, cayenne, or chili powder for extra flavor.

Can I freeze the whole casserole?

Yes, bake first, cool completely, then wrap tightly in foil and freeze. Reheat in the oven when ready to serve.

Conclusion

Southern Cornbread Breakfast Casserole is a warm, filling, and flavorful dish that’s perfect for breakfast or brunch. With its hearty layers of cornbread, sausage, eggs, and cheese, it’s easy to prepare, versatile, and guaranteed to please a crowd. Whether you’re hosting guests or simply want a comforting start to your day, this casserole is a true Southern classic that belongs on your table.

Southern Cornbread Breakfast Casserole

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Southern Cornbread Breakfast Casserole is a hearty make-ahead breakfast dish with layers of fluffy cornbread, savory sausage, eggs, and melty cheddar cheese—perfect for feeding a crowd with Southern flair.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings
• Category: Breakfast
• Method: Baking
• Cuisine: Southern
• Diet: Halal

Ingredients

1. 4 cups cubed cornbread (homemade or store-bought)
2. 1 lb breakfast sausage (pork or turkey)
3. 1 medium yellow onion, diced
4. 1 bell pepper, diced (optional)
5. 8 large eggs
6. 1 1/2 cups whole milk or half-and-half
7. 2 cups shredded cheddar cheese
8. 1/2 tsp salt
9. 1/4 tsp black pepper
10. Chopped green onions or parsley, for garnish
11. Nonstick cooking spray or butter, for greasing dish

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.

1. In a skillet over medium heat, cook sausage until browned. Drain excess grease.
2. Add diced onion and bell pepper (if using) to the skillet and sauté until softened. Remove from heat.
3. In a large bowl, whisk together eggs, milk, salt, and pepper.
4. Spread cubed cornbread evenly in the prepared baking dish.
5. Top with sausage and vegetable mixture.
6. Pour egg mixture evenly over the top.
7. Sprinkle shredded cheddar cheese over everything.
8. Bake uncovered for 35–40 minutes, or until eggs are set and cheese is golden and bubbly.
9. Remove from oven, let cool slightly, and garnish with green onions or parsley before serving.

Notes

• Day-old or slightly dried cornbread works best to avoid sogginess.
• Make it spicy by using jalapeño cornbread or adding diced green chiles.
• Swap sausage for bacon, ham, or turkey sausage as desired.
• Can be made ahead and refrigerated overnight before baking.
• Freezes well in individual portions for quick breakfasts.

Nutrition

• Serving Size: 1 slice
• Calories: 390
• Sugar: 4g
• Sodium: 680mg
• Fat: 27g
• Saturated Fat: 11g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 18g
• Cholesterol: 210mg