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A cozy, old-fashioned kitchen scene with a rustic wooden table in the center. There's a golden-brown breakfast casserole with melted cheese and browned sausage crumbles on the table. The casserole has a fluffy cornbread base. There's a vintage breakfast tray nearby with fresh fruit, two steaming coffee mugs, and a small bowl of sour cream. The setting is bathed in warm morning light. The design is simple and inviting. There's a text overlay with the title "Breakfast Sausage and Cornbread Casserole" in a soft feminine country font.

The Ultimate Savory Breakfast Sausage and Cornbread Casserole

This hearty and savory casserole features cornbread, sausage, and cheese—perfect for a make-ahead breakfast or feeding a crowd.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast
Cuisine Southern
Servings 8

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.