Sausage, Bacon and Egg Cornbread Breakfast Casserole

This easy Cornbread Breakfast Casserole recipe is made quickly and easily with simple ingredients, for a budget friendly breakfast that's great for a crowd! This tasty casserole is perfect for using up leftover cornbread!

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Easy and delicious Leftover Cornbread Breakfast Casserole

Great for when you have a big batch of cornbread, or with a quick batch of prepared Jiffy mix, this tasty breakfast casserole combines simple ingredients for a tasty and delicious breakfast you can whip up in under an hour with prep! All you need is a package of breakfast sausage, some leftover cornbread, bacon or bacon bits, cheese, milk, and spices!

This tasty and cheesy casserole feeds a big crowd, and is great for pot lucks or for weekly meal prep! You can't go wrong with cheesy cornbread, sausage and bacon! This is one of my favorite breakfast casseroles to make for holidays and family events or for a special occasion.  

Ingredients

This easy to make cornbread casserole recipe uses simple ingredients for a quick, easy and delicious breakfast for a crowd! Here's what you'll need to make it:

• Cooked crumbled breakfast sausage. You can use pre-cooked sausage, or loose sausage crumbled and brown sausage in a pan. I also use sausage links, and just remove the casings before cooking.
• Real bacon bits, or chopped cooked bacon.
• Cubed cornbread. This recipe is great for leftover cornbread!
• Grated cheddar cheese. I prefer to grate my own.
• 6 large eggs, beaten.
• Smoked paprika, garlic powder, onion powder, salt, and freshly ground black pepper.
• A few dashes of hot sauce, such as Crystal Hot Sauce.
• 2 cups evaporated milk or whole milk. I like the richness of evaporated milk for this recipe.
• 6 scallions, thinly sliced. No need to cook! Just slice them very thinly.
• Cooking spray or melted butter, for greasing the pan. 

Why evaporated milk?

Evaporated milk is rich and creamy, and a staple of my pantry! Evaporated milk starts out as fresh milk, but is then heated to remove some of the water content. You can use it as is, and it is similar to half-and-half, with a creamy, rich flavor that's perfect for baking or custards, or add water to make it more like regular milk. For this recipe, I use it right from the can!

How to make the Cornbread Breakfast Casserole recipe

This breakfast casserole is quick and easy, and bakes in about 30 minutes! Here's how to make it:

1. Grease a 9”x13” ceramic baking dish or large skillet (cast iron skillet) with cooking spray or softened butter, and preheat the oven to 375 degrees f. 
2. Cut cornbread into small cubes, and layer cornbread cubes evenly on bottom layer of dish. 
3. Next, layer cooked bacon and sausage and sliced scallions over top cornbread cubes in an even layer. 
4. Whisk eggs, evaporated milk, hot sauce and spices in a large bowl, and pour egg mixture over top of the cornbread mixture. 
5. Top with shredded cheese in an even layer. 
6. Bake uncovered for 30-40 minutes, until golden brown and set, and cheese is melted. 
7. Allow to cool for 15 minutes prior to serving. (see recipe card below for full ingredients list and directions.)

Serving the Casserole

After the casserole rests, it is great served as-is, or with some good hot sauce or salsa! A side of hash browns or toast is great, too! And don't forget the coffee!

Substitutions and Additions

This easy cornbread breakfast casserole recipe can be adapted to your tastes, or to work with what you have on hand. Here are some great substitutions and additions you can use to make the recipe your own.

• Use chicken or turkey sausage in place of the pork breakfast sausage.
• Use chopped bacon instead of bacon bits.
•  Add a can of diced green chiles to the egg mixture for a bit of heat!
• Use Monterey Jack or Mexican blend cheese instead of cheddar.
• No leftover cornbread? Bake up a quick batch of Jiffy corn muffin mix!
• Add some chopped hash browns to the mix to make the casserole extra hearty!
• Add some diced and sautéed bell peppers to the mix for extra veggies!

Storing and Reheating the Casserole

This casserole can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, you can microwave the casserole slices for about 30 seconds on high!

More great breakfast recipes

If you love this cornbread breakfast casserole recipe, you'll love these great breakfast recipes, too!

• Overnight Sausage Breakfast Casserole
• Huevos Rancheros Breakfast Skillet
• Easy Migas (Tex Mex Scrambled Eggs and Tortillas)
• Easy Hash Brown Breakfast Casserole

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