Sausage & Cornbread Breakfast Casserole

I hate to toot my own horn…but y’all…this recipe is so stinkin’ good!  I mean…it’s like really, really delicious (and easy too!).  I also love this recipe because it’s super versatile.

1. You can have it for breakfast/brunch.
2. You can serve it with a salad and have it for dinner.
3. You can make it in advance.
4. You can travel with it pot luck style.
5. You can make it with store bought cornbread.
5. You can make it with homemade cornbread.

No matter how you make it, your friends and family will devour it!

Okay…so for the cornbread, you are going to need about a 9″ pie plate portion of cornbread.  So, you can either whip up a batch yourself (that blue Jiffy box makes the perfect amount for this recipe!) or you can buy some at your grocery store/bakery that’s already prepared.  If you have about 6 or 8 cornbread muffins, those work too. No matter how you get your cornbread, it will work for this.

I’m telling you…delicious!

This recipe serves about six to eight.

Shopping List
1 (1 pound) package of breakfast sausage (I used Owen’s)
one batch of cornbread, prepared
6 eggs beaten
2 cups milk
1 can cream of mushroom soup
2 (4 oz) cans of chopped green chiles
2 cups cheddar cheese, divided
Preheat oven to 350 degrees (if preparing and serving right away).
Grease (I used Pam) a 9×13 baking dish.  Set aside.
Brown sausage over medium-high heat until cooked through and crumbled.  Meanwhile, combine eggs, milk, soup, chiles and one cup of cheese in a bowl.  
Layer cooked sausage across bottom of your prepared baking dish, and then crumble your cornbread down on top.  Next, pour egg mixture over.  Finally, top with remaining one cup of cheese.  Cover and refrigerate over night or pop in the oven and begin to bake immediately.
The casserole bakes uncovered for about 45 to 50 minutes if you’re baking it immediately or an hour if it’s coming out of the fridge from overnight.
Remove from oven, let set a few minutes and then slice into squares and serve.
Me oh my!  This recipe is so good!

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  • Priscilla Slockett November 29, 2015 at 5:37 pm

    Where can I buy Owen's sausage?

  • Haley Southey November 29, 2015 at 6:17 pm

    YUM! I want this for dinner tonight! Breakfast for dinner?! and pancakes and jammies and cocoa too!

  • Terri D. November 29, 2015 at 10:04 pm

    Do you think it would still be good without the green chiles?

  • Trang Do November 30, 2015 at 9:35 am

    Looks yummy!
    Love from {a lifestyle, fashion, beauty, and food blog}

  • Joey December 1, 2015 at 12:54 pm

    Can the cream of mushroom soup be eliminated and if not what can I use for a substitute?

    • Mix and Match Mama December 1, 2015 at 12:55 pm

      It could…you could eliminate it altogether or sub cream of celery.

  • LindyNicole December 1, 2015 at 1:36 pm

    Where do you buy Owens sausage?? Also – would love a post on where you grocery shop !!

    • Mix and Match Mama December 1, 2015 at 1:56 pm

      Any brand of breakfast sausage will work! Jimmy Dean is another popular brand. I shop at my neighborhood grocery store. It's called Market Street.

  • allisonwest December 1, 2015 at 3:39 pm

    I'm thinking this is a no-brainer for Christmas morning. I'll be making 3 cornbreads earlier in the week anyway to make dressing, so if Iake 1 more I'm all set! I've done the tortilla chip version of this before and I bet the cornbread will be awesome too. Thanks!

  • Ramona December 1, 2015 at 11:26 pm

    Perfect for Christmas morning.

  • Kelly Wilson December 21, 2015 at 1:44 pm

    Is this something you can make a few days in advance or is it best to just leave it overnight?

    • Mix and Match Mama December 21, 2015 at 8:31 pm

      You can make it up to 48 hours in advance. Enjoy!

  • Jackie August 14, 2016 at 1:32 pm

    Will this freeze well?

  • Brittany S August 18, 2016 at 8:35 am

    Yum! I’ve brought this with your crock pot green beans to a few new mommy friends the last couple weeks and it’s been a huge hit! Thank you! 🙂

  • Sandra Roberts October 3, 2016 at 3:53 pm

    Hey Shay, Do you use a sweet cornbread (such as Jiffy) or a savory one? I’m making my grocery list and wanted to try this out one night this week. Thanks a bunch!!

    • Mix and Match Mama October 4, 2016 at 4:30 am

      You can use whatever you like! I tend to like a real savory cornbread but it’s totally your call!