This rich and hearty breakfast bake combines savory sausage, fluffy cornbread, and gooey cheese for the ultimate make-ahead dish perfect for busy mornings or feeding a crowd.
Servings: 8
Mornings can be chaotic, but nothing brings everyone together like the comforting smell of a hearty breakfast casserole coming out of the oven. This Sausage and Cheese Casserole, featuring tender cornbread as its base, is your answer to “What’s for breakfast?” It’s one of those Good Breakfast Casseroles that hits all the right notes: savory, satisfying, and so easy to prepare. Whether you’re looking for Breakfast Casserole Ideas Easy Recipes or planning a Breakfast Bake for a Crowd, this dish has you covered. And the best part? It doubles as a Make Ahead Sausage Breakfast Casserole for those mornings when you need to save time without sacrificing flavor.
Ingredients
- 1 pound breakfast sausage (mild or spicy)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 (8.5 oz) box cornbread mix (such as Jiffy)
- 1/3 cup milk (as per cornbread mix instructions)
- 1 large egg (as per cornbread mix instructions)
- 4 large eggs
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Supplies Needed
- Large skillet
- Mixing bowls
- 9×13-inch baking dish
- Whisk
- Spatula
Instructions
- Preheat your oven to 375°F and grease a 9×13-inch baking dish.
- Prepare the cornbread batter according to the package instructions (combine cornbread mix, 1/3 cup milk, and 1 egg). Pour the batter into the baking dish and bake for 8-10 minutes, or until just set but not fully cooked.
- While the cornbread is baking, heat a skillet over medium heat and cook the sausage until browned and crumbly. Drain any excess grease and set aside.
- In a mixing bowl, whisk together the remaining 4 eggs, 1 cup milk, salt, pepper, and garlic powder until well combined.
- Remove the cornbread from the oven and layer the cooked sausage evenly over the top. Sprinkle the shredded cheddar and mozzarella cheeses over the sausage.
- Pour the egg mixture evenly over the entire casserole. Use a spatula to gently press down to ensure the liquid saturates the cornbread and toppings.
- Return the dish to the oven and bake for 30-35 minutes, or until the eggs are fully set and the cheese is melted and bubbly.
- Let cool for 5 minutes before slicing and serving.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the entire casserole in a 350°F oven for 10-15 minutes. For longer storage, freeze individual slices in freezer-safe containers for up to 2 months and reheat directly from frozen.
Recipe Tips & Tricks
- Make It Ahead: Prepare this Make Ahead Sausage Breakfast Casserole the night before, cover it with plastic wrap, and store in the fridge. Bake it fresh in the morning for a no-hassle breakfast.
- Toppings Matter: Add a sprinkle of green onions, diced tomatoes, or a dollop of sour cream to each serving for extra flavor and texture.
- Double Duty: Turn this into a Breakfast Tray Bake by doubling the recipe and using a larger pan—perfect for potlucks or brunch gatherings.
- Customizable Add-Ins: Fold in diced bell peppers, sautéed onions, or even cooked bacon for a flavor boost.
- Cornbread Shortcuts: Swap the boxed mix for homemade cornbread if you have time for an extra homemade touch.
Variations
- Tater Tot Sausage Breakfast Casserole Easy Version: Replace the cornbread layer with a bed of frozen tater tots for a crispy base that kids and adults will love.
- Vegetarian Twist: Replace the sausage with sautéed mushrooms, spinach, and sun-dried tomatoes for a vegetarian-friendly breakfast bake.
- Spicy Sausage Brunch Casserole: Use spicy sausage and add a pinch of cayenne to the egg mixture for a bit of heat.
- Cheesy Overload: Use a blend of Monterey Jack and pepper jack cheeses for a creamy, spicy twist.
- Breakfast For Dinner: Serve this casserole with a side salad or roasted veggies for a hearty, comforting dinner option.
FAQ
Q: Can I use a different type of cheese?
A: Absolutely! Any melty cheese like Monterey Jack, Swiss, or Gouda will work beautifully in this Sausage and Cheese Casserole.
Q: How can I ensure the eggs cook evenly?
A: Press the layers gently with a spatula before baking to make sure the egg mixture is evenly distributed. Bake on the middle rack for even heat.
Q: Can this be made for a crowd?
A: Yes! This casserole is perfect for feeding a crowd. Double the recipe for a large Breakfast Bake for a Crowd, and use a larger baking tray.
Q: Can I freeze this casserole?
A: Yes! Assemble and bake the casserole, let it cool, and freeze it in slices or as a whole dish. Reheat slices in the microwave or the oven.
Q: Is this dish gluten-free?
A: It can be! Use a gluten-free cornbread mix and double-check that all other ingredients are gluten-free.
The Ultimate Savory Breakfast Sausage and Cornbread Casserole
Ingredients
- 1 pound breakfast sausage mild or spicy
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 8.5 oz box cornbread mix (such as Jiffy)
- 1/3 cup milk as per cornbread mix instructions
- 1 large egg as per cornbread mix instructions
- 4 large eggs
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Preheat your oven to 375°F and grease a 9x13-inch baking dish.
- Prepare the cornbread batter according to the package instructions (combine cornbread mix, 1/3 cup milk, and 1 egg). Pour the batter into the baking dish and bake for 8-10 minutes, or until just set but not fully cooked.
- While the cornbread is baking, heat a skillet over medium heat and cook the sausage until browned and crumbly. Drain any excess grease and set aside.
- In a mixing bowl, whisk together the remaining 4 eggs, 1 cup milk, salt, pepper, and garlic powder until well combined.
- Remove the cornbread from the oven and layer the cooked sausage evenly over the top. Sprinkle the shredded cheddar and mozzarella cheeses over the sausage.
- Pour the egg mixture evenly over the entire casserole. Use a spatula to gently press down to ensure the liquid saturates the cornbread and toppings.
- Return the dish to the oven and bake for 30-35 minutes, or until the eggs are fully set and the cheese is melted and bubbly.
- Let cool for 5 minutes before slicing and serving.