Crumbled Cornbread Breakfast Skillet
Crumbled Cornbread Breakfast Skillet
Ingredients
For the Skillet
- 4 cups cornbread, day-old, crumbled
- 1 pound ground breakfast sausage
- 1 tablespoon olive oil
- 1 yellow onion, small, diced
- 1 bell pepper, medium, diced
- 2 garlic, cloves, minced
- 6 large eggs
- 1/4 cup milk
- 1 cup cheddar cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika, optional
For Serving
- 2 tablespoons fresh cilantro, chopped, for garnish
- hot sauce, as needed
Instructions
- 1
Preheat your oven to 375°F. If your cornbread is not already crumbled, break it into bite-sized pieces and set aside.
⏱️ 5 min•🌡️ 375
- 2
In a large oven-safe skillet (preferably cast iron), cook the ground breakfast sausage over medium-high heat, breaking it apart with a spoon, until fully browned. Drain any excess grease and remove the sausage from the skillet, setting it aside.
⏱️ 8 min
- 3
Add the olive oil to the same skillet. Reduce heat to medium. Add the diced yellow onion and bell pepper, cooking until softened, about 5-7 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
Return the cooked sausage to the skillet with the vegetables. Add the crumbled cornbread, salt, black pepper, and smoked paprika (if using). Stir gently to combine all ingredients.
⏱️ 3 min
- 5
In a medium bowl, whisk together the large eggs and milk until well combined. Pour the egg mixture evenly over the cornbread and sausage mixture in the skillet. Gently spread the mixture to ensure the eggs are distributed.
⏱️ 2 min
- 6
Sprinkle the shredded cheddar cheese generously over the top of the skillet. Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the eggs are set and the cheese is melted and bubbly.
⏱️ 15 min•🌡️ 375
- 7
Carefully remove the skillet from the oven. Let it rest for a few minutes before serving. Garnish with fresh chopped cilantro and serve with hot sauce on the side, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crumbled Cornbread Breakfast Skillet
Ingredients
For the Skillet
- 4 cups cornbread, day-old, crumbled
- 1 pound ground breakfast sausage
- 1 tablespoon olive oil
- 1 yellow onion, small, diced
- 1 bell pepper, medium, diced
- 2 garlic, cloves, minced
- 6 large eggs
- 1/4 cup milk
- 1 cup cheddar cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika, optional
For Serving
- 2 tablespoons fresh cilantro, chopped, for garnish
- hot sauce, as needed
Instructions
- 1
Preheat your oven to 375°F. If your cornbread is not already crumbled, break it into bite-sized pieces and set aside.
⏱️ 5 min•🌡️ 375 - 2
In a large oven-safe skillet (preferably cast iron), cook the ground breakfast sausage over medium-high heat, breaking it apart with a spoon, until fully browned. Drain any excess grease and remove the sausage from the skillet, setting it aside.
⏱️ 8 min - 3
Add the olive oil to the same skillet. Reduce heat to medium. Add the diced yellow onion and bell pepper, cooking until softened, about 5-7 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
Return the cooked sausage to the skillet with the vegetables. Add the crumbled cornbread, salt, black pepper, and smoked paprika (if using). Stir gently to combine all ingredients.
⏱️ 3 min - 5
In a medium bowl, whisk together the large eggs and milk until well combined. Pour the egg mixture evenly over the cornbread and sausage mixture in the skillet. Gently spread the mixture to ensure the eggs are distributed.
⏱️ 2 min - 6
Sprinkle the shredded cheddar cheese generously over the top of the skillet. Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the eggs are set and the cheese is melted and bubbly.
⏱️ 15 min•🌡️ 375 - 7
Carefully remove the skillet from the oven. Let it rest for a few minutes before serving. Garnish with fresh chopped cilantro and serve with hot sauce on the side, if desired.
⏱️ 5 min