Description
I’m sharing my super simple BACON CORNBREAD BREAKFAST CASSEROLE should your weekday or weekend need a savory bite. The best part about my breakfast casseroles is that you can make them in advance (up to 24 hours!) which makes busy (or lazy) mornings even easier.
Ingredients
Scale
- 1 pound of bacon, cooked until crispy and crumbled
- 1 loaf of cornbread, crumbled (see note below)
- 6 eggs
- 1½ cups milk
- 1 (15 oz) can of corn, drained
- 2 (4 oz) cans of chopped green chiles
- 2 cups of shredded sharp cheddar cheese
- a handful of chopped green onions (as much as you love)
- salt and pepper
Instructions
- Preheat your oven to 375 degrees.
- Make sure your bacon is crisp, crumbled and ready to go.
- Lightly spray a 9×12 baking dish with non-stick spray. Next, add your crumbled cornbread across the bottom. Set aside.
- In a mixing bowl, whisk up your eggs followed by adding in your milk, corn, green chiles, cheese, green onions, and a pinch of both salt and pepper. Finally, add your crumbled bacon into this bowl.
- Pour this egg and cheese mixture down over your cornbread. At this time, you can either cover your casserole and pop it in the fridge for up to 24 hours or you can immediately put it in the oven to bake. Either way, you’ll bake about 45 minutes or until the edges start to brown and the center is set.
- Remove from oven and allow casserole to cool about five minutes before slicing, serving and enjoying.
Notes
Use a gluten-free cornbread for a g-free recipe! You can either bake a loaf yourself or pick one up at your favorite market/bakery. Easy as that!