Cheesy Cornbread and Egg Bake
Cheesy Cornbread and Egg Bake
Ingredients
For the Cornbread Base
- 4 cups day-old cornbread, cubed into 1-inch pieces
- 1/2 pound cooked breakfast sausage, crumbled and drained
- 1/2 yellow onion, finely diced
- 1/2 red bell pepper, finely diced
- 1 tablespoon butter, melted, for sautéing
For the Egg Mixture
- 8 large eggs
- 1 1/2 cups milk, whole or 2%
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes, optional
For the Cheese and Garnish
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 2 tablespoons green onions, thinly sliced, for garnish
- butter, as needed, for greasing baking dish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet over medium heat, melt the 1 tablespoon of butter. Add the finely diced yellow onion and red bell pepper. Sauté until the vegetables are softened, about 5 to 7 minutes. Stir in the crumbled cooked breakfast sausage and cook for another 2 minutes to warm through. Remove the skillet from the heat.
⏱️ 10 min
- 3
In a large mixing bowl, whisk together the large eggs, milk, heavy cream, Dijon mustard, salt, black pepper, and red pepper flakes (if using) until all ingredients are well combined and the mixture is slightly frothy.
⏱️ 5 min
- 4
Spread the cubed day-old cornbread evenly in the bottom of the greased baking dish. Distribute the sausage and vegetable mixture evenly over the cornbread pieces.
⏱️ 5 min
- 5
Pour the egg mixture evenly over the cornbread, sausage, and vegetables. Gently press down on the cornbread with the back of a spoon or spatula to ensure that all pieces are fully submerged and soaking in the egg mixture.
⏱️ 5 min
- 6
Sprinkle 1 cup of the shredded sharp cheddar cheese and all of the Monterey Jack cheese over the top of the egg mixture.
⏱️ 2 min
- 7
Bake for 30 to 35 minutes, or until the eggs are completely set, the top is golden brown and bubbly, and a knife inserted into the center comes out clean.
⏱️ 35 min•🌡️ 375
- 8
Remove the baking dish from the oven and let it stand for 5 to 10 minutes before slicing and serving. Garnish with the remaining 1/2 cup shredded sharp cheddar cheese (if desired, for extra cheesiness) and the thinly sliced green onions.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Cornbread and Egg Bake
Ingredients
For the Cornbread Base
- 4 cups day-old cornbread, cubed into 1-inch pieces
- 1/2 pound cooked breakfast sausage, crumbled and drained
- 1/2 yellow onion, finely diced
- 1/2 red bell pepper, finely diced
- 1 tablespoon butter, melted, for sautéing
For the Egg Mixture
- 8 large eggs
- 1 1/2 cups milk, whole or 2%
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes, optional
For the Cheese and Garnish
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 2 tablespoons green onions, thinly sliced, for garnish
- butter, as needed, for greasing baking dish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet over medium heat, melt the 1 tablespoon of butter. Add the finely diced yellow onion and red bell pepper. Sauté until the vegetables are softened, about 5 to 7 minutes. Stir in the crumbled cooked breakfast sausage and cook for another 2 minutes to warm through. Remove the skillet from the heat.
⏱️ 10 min - 3
In a large mixing bowl, whisk together the large eggs, milk, heavy cream, Dijon mustard, salt, black pepper, and red pepper flakes (if using) until all ingredients are well combined and the mixture is slightly frothy.
⏱️ 5 min - 4
Spread the cubed day-old cornbread evenly in the bottom of the greased baking dish. Distribute the sausage and vegetable mixture evenly over the cornbread pieces.
⏱️ 5 min - 5
Pour the egg mixture evenly over the cornbread, sausage, and vegetables. Gently press down on the cornbread with the back of a spoon or spatula to ensure that all pieces are fully submerged and soaking in the egg mixture.
⏱️ 5 min - 6
Sprinkle 1 cup of the shredded sharp cheddar cheese and all of the Monterey Jack cheese over the top of the egg mixture.
⏱️ 2 min - 7
Bake for 30 to 35 minutes, or until the eggs are completely set, the top is golden brown and bubbly, and a knife inserted into the center comes out clean.
⏱️ 35 min•🌡️ 375 - 8
Remove the baking dish from the oven and let it stand for 5 to 10 minutes before slicing and serving. Garnish with the remaining 1/2 cup shredded sharp cheddar cheese (if desired, for extra cheesiness) and the thinly sliced green onions.
⏱️ 10 min