Time to plan out what to do with leftovers! I made this with breakfast sausage, but you could also use leftover turkey or ham cubed up as well. Perfect for guest staying over the weekend or bake and freeze for the holiday season coming up!
Leftover Cornbread Breakfast Bake
(Adapted from Best Recipe Box)
3 Tablespoons (42 g) butter , divided & at room temperature
1/2 medium onion , chopped
8 oz. (227 g) uncooked bulk sausage
1/2 cup (75 g) chopped bell pepper (optional)
2 cups (480 ml) milk
5 large eggs
1/2 teaspoon (2.5 ml) salt , or to taste
1/2 teaspoon (2.5 ml) black pepper
1/2 teaspoon (2.5 ml) garlic powder
about 3 cups leftover cornbread (cut into 1” cubes or large crumbles)
3 green onions , chopped
1 cup (113 g) grated cheddar cheese , or cheese of choice
Pre-heat oven to 375°F. Grease a 9”x13” baking dish with 1 Tablespoon of butter.
In a skillet, melt the remaining 2 Tablespoons butter over medium-high heat. Add the onions and cook for about 1 minute or until softened. Add the sausage (breaking up large chunks of sausage) and brown the sausage. When the sausage is nearly cooked through, add the optional bell peppers and cook for about 1 minute or until softened. Remove from heat.
In a bowl, whisk together the milk, eggs, salt, pepper, and garlic powder.
In the prepared baking dish, layer the cubed or crumbled cornbread. Next, layer the sausage mix and green onions. Then layer the cheese on top.
Pour milk/egg mixture over the cornbread. If cornbread floats, gently press cornbread down into the egg mixture.
Bake for about 30-35 minutes or until golden and egg is set. Serve warm.
Looks like a great brunch in May.