Free Shipping (U.S. Orders) over $45

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. 

Older Post
Newer Post

Leave a comment

Please note, comments must be approved before they are published

Close (esc)

WE are so glad you are here!

Thank you for your continued support of our small family farm and grist mill. We couldn't do THIS without folks like YOU!

If this is your first time here, WELCOME! Let us know if you have any questions.

Michelle 864-809-8144

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.


Shopping Cart

Your cart is currently empty.
Shop now