Description
Calories: Approximately 280
Total Fat: 15g
Saturated Fat: 7g
Cholesterol: 180mg
Sodium: 450mg
Total Carbohydrates: 25g
Dietary Fiber: 1g
Sugars: 3g
Protein: 12g
Ingredients
- 1 8.5 oz box cornbread mix (such as Jiffy)
- 1 cup milk (or buttermilk for a richer flavor)
- 3 large eggs
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 cup cooked and crumbled breakfast sausage or bacon (optional for meat lovers)
- 1 cup diced vegetables (bell peppers, onions, spinach, etc.)
- 1 tsp baking powder (optional, for a fluffier texture)
- Salt and pepper to taste
- Cooking spray or butter for greasing the baking dish
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray or butter.
- Prepare the Cornbread Mix: In a large bowl, combine the cornbread mix, milk, and eggs. Stir until just combined. If using baking powder, add it here for extra fluffiness.
- Add Add-Ins: Fold in the cheese, crumbled sausage or bacon (if using), and diced vegetables. Season with salt and pepper to taste.
- Transfer to Baking Dish: Pour the mixture into the prepared baking dish, spreading it evenly.
- Bake: Bake in the preheated oven for 35-40 minutes, or until the casserole is set in the middle and lightly golden on top. A toothpick inserted in the center should come out clean.
- Cool and Serve: Allow the casserole to cool for about 5-10 minutes before slicing and serving. Garnish with fresh herbs if desired.
Notes
- Make-Ahead: You can prepare the casserole the night before. Assemble it, cover it tightly, and refrigerate. In the morning, bake it straight from the refrigerator, though it may need a few extra minutes in the oven.
- Vegetarian Option: Omit the sausage or bacon and add more vegetables, such as mushrooms, zucchini, or kale.
- Cheese Variations: Feel free to experiment with different types of cheese for varied flavors. Cream cheese or feta can add a nice touch!
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven.
- Freezing: This casserole can be frozen before baking. Just assemble it in the baking dish, cover it tightly, and freeze. When you’re ready to bake it, allow it to thaw in the refrigerator overnight, then bake as directed.
Enjoy this heartfelt and hearty cornbread breakfast casserole, perfect for any morning gathering or brunch occasion!
Nutrition
- Calories: 280