Egg and Cornbread Bake Recipe | Easy Breakfast Casserole

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter.

2. 2

   Prepare the cornbread mix according to package directions. Pour the batter into the prepared baking dish.

3. 3

   Bake the cornbread for 15-20 minutes until golden and a toothpick inserted in the center comes out clean. Remove from oven and let cool slightly.

4. 4

   While cornbread is baking, cook the breakfast sausage in a large skillet over medium heat until browned and crumbled. Drain excess fat and set aside.

5. 5

   In the same skillet, sauté diced onion and bell pepper until softened, about 5 minutes.

6. 6

   In a large bowl, whisk together eggs, milk, salt, black pepper, and garlic powder until well combined.

7. 7

   Once the cornbread has cooled slightly, use a fork to poke holes all over the surface.

8. 8

   Spread the cooked sausage evenly over the cornbread layer.

9. 9

   Add the sautéed onions and bell peppers on top of the sausage.

10. 10

    Sprinkle 1 1/2 cups of shredded cheddar cheese over the vegetables.

11. 11

    Pour the egg mixture evenly over the entire casserole, making sure it seeps into the holes.

12. 12

    Top with the remaining 1/2 cup of cheese.

13. 13

    Bake for 30-35 minutes until the eggs are set and the top is golden brown.

14. 14

    Remove from oven and let rest for 5 minutes before slicing.

15. 15

    Garnish with chopped green onions if desired and serve with sour cream.

16. 16

    Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave.