Cornbread Breakfast Casserole
Cubed leftover cornbread and browned breakfast sausage baked in a milk-and-egg custard under cheddar. Serves 12.
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Ingredients
- 16 ounces bulk breakfast sausage
- 2 cups milk
- 6 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 cups cornbread cubed; leftover, sweet or savory
- 1 cup cheddar cheese grated
Instructions
- Heat the oven to 375°F and grease a 9x13-inch baking dish.
- Brown the sausage in a skillet until it is cooked through and reaches 160°F on a food thermometer. Drain off any excess grease and set it aside.
- In a medium bowl, beat the milk, eggs, salt and pepper together.
- Spread the cubed cornbread in an even layer in the dish and sprinkle the sausage over it.
- Pour the egg mixture over the cornbread and sausage and top with the cheddar.
- Bake for 30 to 35 minutes, until the center is just set and a food thermometer in the center reads 165°F. Eggs are safe at 160°F; a casserole needs 165°F.
- Let the casserole cool for 10 minutes, then cut it into squares and serve.
Notes
Anywhere from 3 to 5 cups of cubed cornbread works. Dry or stale cornbread: cover the assembled dish and refrigerate it about an hour before baking. Refrigerate leftovers within 2 hours and eat within 3 to 4 days or freeze 3 to 4 months; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 310kcalCarbohydrates: 20.9gProtein: 14.4gFat: 18.2gSodium: 729mgFiber: 0.9gSugar: 6.8g