I like making enough cornbread that there’s some left over, and eventually I got curious enough to make it the main ingredient in this leftover cornbread breakfast casserole. I leave the cornbread in big chunks, then add maple sausage, eggs, cheese and a small drizzle of maple syrup before it goes in the oven. It’s a ridiculous breakfast to wake up to.
Breakfast Casserole with Leftover Cornbread and Sausage
The funny thing is, the cornbread doesn’t have to be leftover from another meal to make this breakfast casserole. I’ve made cornbread specifically for this the night before lots of times. It just works better after it’s had a chance to dry out some.
Once the eggs, cream and milk go in, the day-old cornbread absorbs some of the liquid without turning into a mess. That’s also why I keep it in bigger chunks instead of crumbling it. I want the cornbread to stay obvious.
When I thought about breakfast flavors with cornbread, maple sausage stood out first. Then I added sliced breakfast sausage too, because apparently one kind of sausage was not enough for me. The cheese and chives came next, along with maple syrup over the top to keep the savory stuff from dominating the flavor. It’s a hearty breakfast, which is why I like it so much.
The Decisions Behind This Recipe
- Day-old cornbread works better than fresh for this casserole. Sometimes it really is leftover from dinner, and other times I make cornbread the night before on purpose because I want to make this in the morning. Giving it the extra time lets it dry out some, so it can absorb the egg mixture without turning soft and falling apart.
- I figured out pretty early that keeping the cornbread in big hunks was the only way this was going to work. When it crumbled into the eggs I couldn’t even tell it was cornbread. Honestly, I hated it. The way it’s made now, some of the pieces absorb more of the egg mixture underneath, while the ones toward the top stay more exposed and brown in the oven. I like getting both in the same serving.
- I used two kinds of sausage for different reasons. The ground maple pork sausage is crumbled, while the breakfast sausage links add bigger pieces of sausage. I have made this with just one of them in a larger quantity, but in the end, the two varieties won me over.
- Six eggs with a cup each of heavy cream and whole milk is enough liquid for the cornbread to absorb while it bakes. The heavy cream adds richness, while the whole milk makes it easier for the egg mixture to soak into the cornbread. It doesn’t need an overnight soak. I just put it in the oven once it’s assembled.
- The maple sausage flavor is there, but I drizzle one tablespoon of maple syrup over the top too. It’s enough to give the sausage, cornbread and eggs a maple-breakfast connection without making it taste like I got carried away with the syrup bottle. It’s happened.
- Most of the cheese gets layered through the casserole, but I save some for the last ten minutes of the bake. The cheese inside melts with the cornbread and sausage, while the cheese on top stays visible and gooey instead of baking for the whole time.
Ingredients
- Leftover cornbread – You need four cups once they’re broken into big, bite-size pieces. Use day-old cornbread because it’s had time to dry out some. Sweet or savory cornbread both work. I’ve made this with my chipotle hot honey skillet cornbread and my lemon blueberry cornbread, and strangely enough, neither one was weird.
- Ground maple pork sausage – This is the crumbled sausage in the casserole and where the maple flavor begins.
- Pork breakfast sausage links – Cook them, slice them and add them with the ground sausage. These are the bigger pieces of sausage between the cornbread.
- Unsalted butter – Enough for cooking the onion before everything goes into the casserole.
- Yellow onion – Dice it and soften it in the butter first. You don’t want raw pieces.
- Large eggs – Six eggs make the base of the mixture that goes over the cornbread.
- Heavy cream – One cup adds the richness to the egg mixture. And it needs it.
- Whole milk – The other cup of dairy makes it easier for the egg mixture to soak into the cornbread.
- Sea salt and black pepper – They season the egg mixture.
- Fresh chives or green onions – Either one is fine. They add fresh onion flavor and color with the sausage and cheese.
- Shredded Italian-blend cheese – Most gets layered through the casserole, with one-third cup saved for the top near the end of baking. Use a blend you like because they vary a lot from brand to brand.
- Pure maple syrup – One tablespoon goes over the assembled casserole before baking. You can always put more on individual servings if somebody wants it sweeter.
How to Make Leftover Cornbread Breakfast Casserole
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (cook the onion and sausage)
Heat the oven to 350°F and lightly coat a 9 x 13-inch baking dish with nonstick cooking spray. Melt the butter in a large skillet, then cook the onion until it has softened, about 3–4 minutes. Move it to a plate while you cook the sausage. Brown the ground maple sausage in the same skillet, breaking it into crumbles as it cooks. Drain off excess grease if you need to, then stir the onion back in. Cook the breakfast sausage links next and cut them into bite-size pieces. There are a few pork-related things happening in this recipe. - Step Two (make the egg mixture)
Whisk the eggs, heavy cream, whole milk, salt and black pepper together in a large bowl. It looks like a lot of liquid at first, but there are four cups of cornbread waiting for it. The cornbread can handle it, which is why the casserole can go straight into the oven instead of sitting around overnight. - Step Three (layer the casserole)
Put half of the cornbread chunks in the baking dish and set aside 1/3 cup of the cheese for later. Scatter half of the remaining cheese, chives, sliced sausage links and ground sausage mixture over the cornbread, getting some of the sausage and cheese between the chunks instead of leaving everything sitting on top. Add the remaining cornbread, followed by the rest of the sausage, chives and cheese. I don’t stir any of this together because the cornbread has been through enough already. - Step Four (add the eggs and maple syrup)
Slowly pour the egg mixture across the casserole so it gets down between the cornbread pieces. Some chunks will absorb more than others, and the pieces across the top don’t need to be completely submerged. Drizzle the maple syrup over everything before it goes into the oven. - Step Five (bake and rest)
Bake for 20–25 minutes, then scatter the reserved cheese over the top and bake for about 10 minutes more. The center should be set with no wet egg mixture hanging around under the cheese. If you’re checking with a thermometer, it should reach 160°F in the middle. Let the casserole rest for 5–10 minutes before cutting into it so the eggs finish setting and the first square doesn’t turn into breakfast rubble.
Recipe Tips
- If your cornbread is very fresh and soft, break it into larger pieces and let it sit uncovered for a while before you start. It doesn’t need a complicated drying procedure, but I wouldn’t use it while it’s still warm from the oven.
- Pour the egg mixture slowly across the casserole instead of into one corner. Don’t worry about the cornbread sticking up above the liquid. Those pieces will brown in the oven, and I want them that way.
- Don’t let the melted cheese tell you the casserole is done before the center is ready. The middle should be set without any wet egg mixture and reach 160°F if you’re using a thermometer.
Storage and Reheating
- Let the casserole cool, then refrigerate leftovers in an airtight container for 3–4 days. You can also cover the baking dish tightly if you’d rather not move it yet.
- Warm individual servings in the microwave until hot. If you’re reheating several servings or the rest of the casserole, cover it and warm it in a 325°F oven until heated through. Keeping it covered helps prevent the cornbread from drying out while the center heats through.
FAQs
- Does the cornbread really need to be leftover?
No. I’ve made cornbread specifically for this casserole the night before lots of times. Giving it overnight to dry out is what I care about. - Can I use boxed cornbread or Jiffy mix?
Yes. You need four cups of baked cornbread, whether it came from your usual homemade recipe or a box mix. Make it the day before if you can, then break it up once it has cooled. - Can I use sweet cornbread?
Yes, but the finished casserole will be a little sweeter, especially with maple sausage and the maple syrup on top. I like that combination, but savory cornbread is fine if that is more your thing. - Can I use only one kind of sausage?
You can. Use more ground maple sausage or more links to make up the difference. I prefer the two together, but buying two kinds of sausage is not a requirement for breakfast. - Can I use regular breakfast sausage instead of maple sausage?
Yes. Keep the tablespoon of maple syrup over the top so you still get some maple flavor with the cornbread, eggs and cheese. - Can I assemble this breakfast casserole the night before?
I prefer to assemble and bake it the same day. You can cook the sausage and onion, shred the cheese, chop the chives and break up the cornbread the night before, then put it together when you’re ready to bake. - Can I leave out the maple syrup?
Yes. The casserole will still be good without it. You’ll still have some maple from the ground sausage if you use maple sausage.
From My Kitchen Notes
Small observations from the margins.
- I can make something good out of what was left without calling it a compromise.
- Surrounding myself with something and letting it get inside me are different experiences.
- I don’t need every part of me to absorb the same amount.
- I no longer judge the middle by what I see on top.
- Two forms of the same thing don’t have to serve the same purpose.
- I can leave some of myself out in the open and still be okay.
- I don’t need to be completely submerged to be changed by something.
- A small amount of sweetness can be enough. I don’t need it to take over.
- I have more patience for a few things out of place than for everything turning to mush.
Breakfast Was Never Going to Be Small
- Overnight Breakfast Casserole – Biscuits, bacon, sausage, tater tots.
- Monte Cristo Casserole – Croissants, ham, Swiss, raspberry jam.
- Bacon Egg Avocado Breakfast Sandwich – Bacon, egg, avocado, chipotle hollandaise.
- Apple Pie French Toast Casserole – French toast, apple pie filling, cinnamon.
- Apple Pie Cinnamon Roll Monkey Bread – Cinnamon rolls, apple pie filling, brown sugar.
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Leftover Cornbread Breakfast Casserole
Leftover Cornbread Breakfast Casserole turns day-old cornbread into a hearty breakfast with maple sausage, breakfast sausage links, eggs, cheese, chives and a small amount of maple syrup. Keeping the cornbread in large chunks lets it absorb the egg mixture while leaving plenty of cornbread recognizable after baking.
Servings: 10
Calories: 524kcal
Equipment
- baking dish 9x13 (23 x 33 cm). For assembling and baking the casserole.
- large skillet For cooking the onion, ground maple sausage and breakfast sausage links.
- mixing bowls (large), For whisking the egg and dairy mixture.
- whisk For thoroughly mixing the eggs, cream, milk and seasonings.
- Cutting board and knife. For preparing the onion, chives and cooked sausage links.
Ingredients
- cooking spray
- 1 tbsp (14 g) unsalted butter
- ⅓ cup (~50 g) diced yellow onion
- 1 lb (454 g) ground maple pork sausage
- 6 oz (170 g) pork breakfast sausage links about 7 links
- 6 large eggs beaten
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) whole milk
- ½ tsp (3 g) fine sea salt
- ½ tsp (1 g) ground black pepper
- 4 cups (~600 g) leftover cornbread broken into large chunks (homemade or store-bought)
- 1⅓ cups (150 g) shredded Italian-blend cheese divided
- 2 tbsps (6 g) finely chopped fresh chives or green onions
- 1 tbsp (20 g) pure maple syrup
Instructions
- Preheat the oven to 350°F (177°C). Lightly coat a 9 x 13-inch (23 x 33 cm) baking dish with nonstick cooking spray.cooking spray
- Melt the butter in a large skillet over medium heat. Add the onion and cook until softened, about 3–4 minutes. Transfer the onion to a plate and set aside.1 tbsp (14 g) unsalted butter, ⅓ cup (~50 g) diced yellow onion
- Add the ground maple pork sausage to the same skillet. Cook over medium heat, breaking the sausage into crumbles, until browned and fully cooked. Drain excess grease if necessary, then combine the sausage with the cooked onion.1 lb (454 g) ground maple pork sausage
- Cook the breakfast sausage links in the same skillet according to package directions, turning as needed, until fully cooked. Transfer to a cutting board and cut into bite-size pieces.6 oz (170 g) pork breakfast sausage links
- Whisk the eggs, heavy cream, whole milk, salt and black pepper together in a large bowl until thoroughly combined.6 large eggs, 1 cup (240 ml) heavy cream, 1 cup (240 ml) whole milk, ½ tsp (3 g) fine sea salt, ½ tsp (1 g) ground black pepper
- Arrange half of the cornbread chunks across the bottom of the prepared baking dish. Reserve ⅓ cup (about 38 g) of the shredded cheese for the top.4 cups (~600 g) leftover cornbread
- Distribute half of the remaining cheese, chives, sliced sausage links and ground sausage-onion mixture over the cornbread. Place some of the sausage and cheese between the cornbread chunks so the filling is distributed throughout the casserole.1⅓ cups (150 g) shredded Italian-blend cheese, 2 tbsps (6 g) finely chopped fresh chives
- Add the remaining cornbread chunks, followed by the remaining ground sausage mixture, sliced sausage links, chives and cheese.
- Slowly pour the egg mixture evenly over the casserole, allowing it to run between the cornbread chunks. Drizzle the maple syrup evenly over the top.1 tbsp (20 g) pure maple syrup
- Bake for 20–25 minutes. Sprinkle the reserved ⅓ cup (about 38 g) cheese over the top and continue baking for about 10 minutes, or until the center is set and reaches 160°F (71°C). Total baking time should be approximately 30–35 minutes.
- Let the casserole rest for 5–10 minutes before slicing and serving.
Notes
- Day-old cornbread works best because it has had time to dry out some. You can also make the cornbread the night before specifically for this casserole.
- Keep the cornbread in large chunks instead of crumbling it. This helps the pieces stay together as they absorb the egg mixture.
- Some cornbread will remain exposed above the egg mixture. That’s fine and gives those pieces a chance to brown in the oven.
- Using both ground maple sausage and sausage links gives you two different textures. You can use one type of breakfast sausage instead if preferred.
- Cornbread, sausage and cheese vary by recipe and brand, so the nutrition information is an estimate.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.
Nutrition
Nutrition Facts
Leftover Cornbread Breakfast Casserole
Amount Per Serving (260 g)
Calories 524
Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 18g113%
Polyunsaturated Fat 4g
Monounsaturated Fat 14g
Cholesterol 220mg73%
Sodium 819mg36%
Potassium 328mg9%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 8g9%
Protein 21g42%
Vitamin A 741IU15%
Vitamin C 1mg1%
Calcium 216mg22%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Have you made this Leftover Cornbread Breakfast Casserole? I’d love to hear how they turned out – leave a comment below and let me know.
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