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Cornbread Breakfast Casserole

When we have fresh cornbread in this house it is usually devoured! Occasionally, however, there is a little left over. This recipe is quick to throw together, and turns day old cornbread into a fantastic breakfast, or brunch. Who am I kidding, we would totally eat this for dinner, too! I bake it in the same cast iron skillet I brown the sausage in. Less dishes to wash! (This is sounding better and better, isn't it?!)

Preheat oven you 350 F

2 cups Colonial Milling Cornbread roughly crumbled (doesn't need to be exact)
1 lb. breakfast sausage, browned and grease drained
6 eggs
1 1/3 cups milk
1 tsp salt
2 tsp dried mustard (optional)
1/8 tsp fresh grated nutmeg (optional)
2 1/2 cups grated cheese of choice (I used sharp  white cheddar and Parmesan) 
Fresh cracked black pepper
Chives (optional)

Mix egg, milk, salt, pepper and other optional seasonings.

In a bowl, combine crumbled cornbread, cooked sausage, 2 cups of grated cheese. 

Pour egg mixture over dry ingredients and stir to combine. Return to cast iron skillet, top with remaining cheese and bake 350 F for 20-25 minutes or until golden brown and is firm to touch. 

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