About the Recipe
When yesterday’s cornbread lingered on the counter, a thrifty cook knew just what to do—combine it with crumbled sausage, fluffy eggs, bright peppers, onions, and a touch of garlic for a hearty breakfast born of simple means. Try this vintage cornbread breakfast casserole and turn your leftovers into a morning tradition.
Ingredients
FOR THE CASSEROLE
2 Tbsp. butter to grease the baking dish
3 cups of Lizzy's Cornbread Cake, crumbled
8 oz. bulk pork sausage
10 oz. pkg. Great Value Frozen Seasoning Blend
1 large garlic clove, minced
7 large eggs, whisked
1/2 cup sour cream
1/8 cup milk
1/8 tsp. ground black pepper (more if desired)
FOR THE TOPPING
1/2 cup of shredded cheddar cheese
1 green onion, chopped (optional)
8x8 baking dish (2-quarts)
Preparation
1. Preheat the oven to 375°F. Prepare a baking dish by greasing the interior with butter. Arrange the cornbread crumbs in an even layer in the bottom of the dish. Set aside.
2. Heat a large pan over medium heat. Add the sausage and break it into bite-size pieces. Brown the meat until it is no longer pink in the center, then drain most of the oil. Continue cooking the meat with the entire package of frozen seasoning blend and garlic clove. Sauté until the moisture from the ice crystals has evaporated and the seasoning is softened. Remove the mixture from the pan and spread it evenly over the cornbread layer.
3. Prepare the egg mixture by whisking together the sour cream, milk, ground pepper, and eggs until smooth and well combined. Pour the mixture evenly over the cornbread and meat. Lightly sprinkle with additional ground pepper and top with the shredded cheese.
4. Bake the casserole uncovered for 25 minutes, or until the top and sides are golden brown. Test for doneness by inserting a toothpick or cake tester into the center; it should come out clean.
5. Top casserole with chopped green onions and let it rest for 5 minutes before serving. Store leftovers in a sealed container and reheat in the microwave, covered, at 50% power to prevent the eggs from becoming rubbery.
RECIPE AUTHOR: Down Home Bakery, LLC.