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–+ servings
Cornbread Breakfast Casserole

Cornbread Breakfast Casserole

The Crispy Chef
Find the perfect breakfast with a cornbread casserole that's ready in 30 minutes. It's a mix of comfort and delicious flavors that will excite your taste buds. Make your busy mornings easier with this easy breakfast casserole. It's great for feeding a family or a weekend brunch. It's quick, tasty, and convenient.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 294 kcal

Equipment

  • 9x13-inch baking dish
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Knife and cutting board

Ingredients
  

  • 4-5 cups of cornbread equivalent to an 8×8 pan
  • 1 pound of protein ground beef or turkey
  • 1 cup diced yellow onion
  • 1 cup diced bell pepper
  • 3-4 garlic cloves minced
  • 6 large eggs
  • 1 1/2 cups milk or buttermilk
  • 1 cup shredded cheese cheddar, Monterey Jack, or pepper Jack
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon butter for greasing the dish
  • Optional toppings: sour cream fresh cilantro, or hot sauce

Instructions
 

  • Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter.
  • Cube your cornbread into 1-inch pieces and set aside.
  • In a skillet over medium heat, cook your ground protein until browned. Drain excess fat.
  • Add diced onion, bell pepper, and minced garlic to the skillet. Sauté for 3-5 minutes until softened.
  • In a mixing bowl, whisk together eggs, milk, salt, black pepper, and smoked paprika.
  • Layer half the cornbread cubes in the baking dish. Add half of the cooked protein mixture and half of the shredded cheese. Repeat layers.
  • Pour the egg mixture evenly over the layers, ensuring it soaks through.
  • Bake for 30-40 minutes until the casserole is golden brown and set.
  • Let it rest for 10-15 minutes before serving. Top with optional toppings.

Notes

Use leftover cornbread for deeper flavors.
Adjust protein options with sausage, bacon, or plant-based alternatives.
Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze for up to 3 months; reheat in the oven at 350°F (175°C) for 20 minutes.

Nutrition

Serving: 200gCalories: 294kcalCarbohydrates: 32gProtein: 12gFat: 14gCholesterol: 105mgSodium: 480mgPotassium: 250mgFiber: 3gSugar: 6g
Keyword breakfast casserole, brunch recipe, cornbread bake, Cornbread casserole, easy breakfast
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