Description
Make your mornings simple with this make-ahead Cornbread Breakfast Casserole. It is a warm, comforting dish perfect for busy days when you want a homemade feel without the fuss. You prepare it the night before, and bake it in the morning. It tastes just like grandma used to make.
Ingredients
Scale
- 1 box (8.5 ounces) corn muffin mix
- 1 pound breakfast sausage, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1 cup milk
- 2 large eggs
- 1/4 cup butter, melted
Instructions
- Grease a 9×13 inch baking dish.
- Prepare the corn muffin mix according to package directions, but use the melted butter instead of the amount specified on the box.
- Stir the cooked sausage and cheddar cheese into the batter.
- Pour the batter into the prepared baking dish.
- In a separate bowl, whisk together the milk and eggs.
- Pour the milk and egg mixture evenly over the casserole batter.
- Cover the dish tightly with plastic wrap.
- Refrigerate for at least 4 hours, or preferably overnight.
- Preheat your oven to 375 degrees F (190 degrees C) before baking.
- Remove the plastic wrap and bake for 30 to 35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Let it cool slightly before you cut and serve.
Notes
- You can substitute turkey sausage for a lighter option.
- For extra flavor, add a half cup of chopped green onions to the batter.
- This casserole reheats well, making it great for leftovers throughout the week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg