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!
Servings: 12
Equipment
- 9"x13" casserole dish, or large cast iron skillet
Ingredients
- 1 lb cooked crumbled pork breakfast sausage
- 1 6 oz real bacon bits or ½ cup chopped cooked bacon (about 6 thin slices, cooked)
- 5 cups cornbread, cut into small cubes
- 2 cups grated cheddar cheese
- 6 large eggs
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- a few dashes of hot sauce, such as Crystal
- 2 cups canned evaporated milk or whole milk
- 6 scallions, thinly sliced
Instructions
- 1. Grease a 9”x13” ceramic baking dish or large 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 together eggs, evaporated milk, hot sauce and spices, and pour over top. 5. Top with shredded cheese. 6. Bake uncovered for 30-40 minutes, until browned and set, and cheese is melted. 7. Allow to cool for 15 minutes prior to serving.