Best 2 Cornbread Breakfast Casserole Recipes

Calling all cornbread and breakfast lovers! This Southern-inspired cornbread breakfast casserole is a delightful combination of flavors and textures that will tantalize your taste buds. With its crispy cornbread crust, creamy custard filling, and savory fillings like bacon, sausage, and cheese, this casserole is a perfect way to start your day. This article provides three variations of this classic dish: a traditional cornbread breakfast casserole, a Mexican-inspired version with chorizo and salsa, and a vegetarian option packed with roasted vegetables. Each recipe includes step-by-step instructions and a list of ingredients to ensure your breakfast casserole turns out perfect. So, whether you're a fan of classic Southern flavors or prefer a more adventurous twist, this article has a cornbread breakfast casserole recipe that will satisfy your cravings.

Here are our top 2 tried and tested recipes!

CORNBREAD BREAKFAST CASSEROLE

Cornbread Breakfast Casserole image

-Taste of Home Test Kitchen

Provided by Taste of Home

Categories Breakfast Brunch

Time 40m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1 tube (11-1/2 ounces) refrigerated cornbread or plain twists
1/4 pound bulk pork sausage
3 large eggs
2 tablespoons half-and-half cream
1/8 teaspoon pepper
Dash salt, optional
1/2 cup Mexican cheese blend or cheddar cheese
2 tablespoons chopped green chilies

Steps:

Unroll and separate cornbread dough along perforations into 16 pieces. Using 10 or 11 pieces, line the bottom and sides of an ungreased shallow 3-cup baking dish. Flatten and press dough pieces together to seal perforations. Bake at 375° for 11-14 minutes or until golden brown., Meanwhile, crumble sausage into skillet; cook over medium heat until no longer pink. Drain well and set aside., In a bowl, combine the eggs, cream, pepper and salt if desired. In the same skillet, cook and stir eggs over medium heat until completely set., In a bowl, combine the sausage, scrambled eggs, cheese and chilies. Spoon into prebaked crust. Top with remaining dough. Flatten and press together to cover top; seal edges., Bake 18-22 minutes longer or until top is deep golden brown. Serve immediately.,

Nutrition Facts : Calories 915 calories, Fat 52g fat (19g saturated fat), Cholesterol 372mg cholesterol, Sodium 1881mg sodium, Carbohydrate 75g carbohydrate (18g sugars, Fiber 0 fiber), Protein 32g protein.

BREAKFAST CORNBREAD CASSEROLE WITH HAM AND KALE

Breakfast Cornbread Casserole with Ham and Kale image

The combination of ham and kale is traditional for a reason: it's so unbelievably good. But this satisfying casserole is easy to adapt to other greens and meat pairings, depending on what you have on hand: Try cooked sausage with frozen spinach or Andouille with frozen mustard greens.

Provided by Food Network Kitchen

Categories main-dish

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 17

Ingredients

3 tablespoons unsalted butter, plus more for greasing the baking dish
1 medium onion, finely chopped
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
Two 16-ounce bags frozen corn, thawed
1 1/2 cups heavy cream
1/2 pound thick-sliced deli ham, diced
5 ounces frozen kale (about 1 3/4 cups)
3/4 cup yellow cornmeal
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon sugar
Kosher salt and freshly ground black pepper
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces
3/4 cup heavy cream
1 cup shredded sharp yellow Cheddar
Hot sauce, for serving

Steps:

Preheat the oven to 350 degrees F. Butter a 2-quart oval baking dish.
For the creamed corn: Melt the butter in a large skillet over medium heat. Add the onions, thyme, 1/2 teaspoon salt and a few grinds of pepper, and cook, stirring frequently, until the onions are soft and translucent, about 10 minutes. Add the corn and cream, and bring to a simmer, stirring occasionally, until the mixture reduces in volume and bubbles rapidly, about 15 minutes. Transfer 2 cups of the corn mixture to a food processor, puree until smooth, then stir it back into the skillet. Fold in the ham and kale. Transfer the creamed corn to the prepared baking dish; set aside. Clean the food processor bowl.
For the cornbread topping: Pulse the cornmeal, flour, baking powder, sugar and 1/2 teaspoon each salt and pepper in a food processor to combine. Add the butter, and pulse until the mixture resembles coarse breadcrumbs. Add the cream and 1/2 cup of the Cheddar, and pulse until the batter just comes together.
To assemble: Sprinkle the cornmeal batter over the creamed corn. (Don't worry if the corn isn't completely covered; the batter will puff and spread as it bakes.) Sprinkle with the remaining 1/2 cup Cheddar. Place the casserole on a baking sheet, and bake until the corn is bubbling and the crust is puffed and golden brown, about 35 minutes. Let cool for 15 minutes. Serve with hot sauce.

For a sweeter casserole, use 1 cup of sugar instead of ½ cup.
Add 1 cup of cooked crumbled bacon or sausage for a savory twist.
For a cheesy casserole, add 1 cup of shredded cheddar cheese or mozzarella cheese.
To make a vegetarian casserole, omit the bacon or sausage and add 1 cup of chopped vegetables, such as bell peppers, onions, or mushrooms.
For a gluten-free casserole, use gluten-free cornbread mix.
To make a cornbread casserole with fresh corn, cut the kernels off 6 ears of corn and add them to the batter.
Serve the casserole with syrup, honey, or butter.

Cornbread breakfast casserole is a delicious and easy way to start your day. With its simple ingredients and customizable flavor, this casserole is sure to be a hit with the whole family. Whether you like it sweet, savory, cheesy, or vegetarian, there's a cornbread breakfast casserole recipe out there for you. So next time you're looking for a quick and satisfying breakfast, give cornbread breakfast casserole a try.