Ingredients
Scale
Base Ingredients:
- 1 box cornbread mix (or homemade cornbread)
- 4 large eggs
- 1 cup milk
- 1 ½ cups shredded cheddar cheese
- 1 cup cooked and crumbled turkey sausage or diced chicken
- ½ cup diced bell peppers
- ½ cup diced onions
- 1 teaspoon salt
- ½ teaspoon black pepper
Optional Toppings:
- Vegetarian: Mushrooms, spinach, and roasted bell peppers
- Spicy Tex-Mex: Jalapeños, black beans, corn, and chili powder
- Southern Style: Buttermilk cornbread, turkey sausage, and sharp cheddar
- Sweet & Savory: Drizzle of maple syrup or honey, served with fresh berries
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Prepare cornbread mix according to package instructions (or use homemade cornbread). Pour batter into the baking dish and set aside.
- In a skillet over medium heat, cook turkey sausage or diced chicken until browned. Add diced onions and bell peppers and sauté for 5 minutes.
- In a mixing bowl, whisk together eggs, milk, salt, and black pepper. Stir in half of the shredded cheese and the cooked sausage mixture.
- Pour the egg mixture over the cornbread batter and top with remaining cheese.
- Bake uncovered for 30-35 minutes, or until the center is set and golden brown.
- Let cool for 5 minutes, then serve warm with your favorite toppings!
Notes
- For a crispier texture, toast cornbread cubes before assembling the casserole.
- Make-ahead tip: Prepare the casserole the night before and refrigerate. Bake fresh in the morning.
- For a gluten-free version, use a gluten-free cornbread mix.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 120mg