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Easy Leftover Cornbread Breakfast Casserole

A savory, comforting breakfast casserole made with leftover cornbread, eggs, cheese, and sausage.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups leftover cornbread crumbled
  • 6 eggs large
  • 1.5 cups milk
  • 1 cup cheddar cheese shredded
  • 0.5 cup mozzarella cheese shredded
  • 1 cup breakfast sausage or bacon cooked and chopped
  • 0.25 cup green onions sliced
  • 2 tbsp unsalted butter melted
  • 1 tsp salt
  • 0.5 tsp black pepper

Equipment

  • Mixing bowls
  • Whisk
  • Baking dish

Method
 

  1. Preheat oven to 375°F (190°C) and grease a baking dish.
  2. Spread crumbled cornbread evenly in the dish.
  3. Top with cooked sausage or bacon, cheese, and green onions.
  4. Whisk eggs, milk, melted butter, salt, and pepper together.
  5. Pour egg mixture evenly over cornbread.
  6. Let rest 10 minutes, then bake 35–40 minutes until set.

Notes

Great for using up day-old cornbread. Customize with vegetables or different cheeses.