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Southern Cornbread Breakfast Casserole

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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.

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

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

Find it online: https://thefamilycooking.com/southern-cornbread-breakfast-casserole/