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Egg-Citing Sausage & Cornbread Casserole

Egg-Citing Sausage & Cornbread Casserole for Cozy Mornings

Enjoy a warm and comforting Egg-Citing Sausage & Cornbread Casserole for breakfast, featuring hearty sausage, fluffy cornbread, and creamy eggs.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole
  • 1 loaf Cornbread slightly stale works best
  • 1 pound Halal Sausage beef or chicken
  • 6 large Eggs
  • 1.5 cups Cheddar Cheese shredded
  • 1 medium Bell Pepper diced
  • 1 medium Onion diced
Optional Add-ins
  • 1/2 cup Spicy Jalapeños fresh or pickled
  • 1 tablespoon Herbs fresh thyme or dill
  • 1 cup Vegetables sautéed spinach or mushrooms

Equipment

  • 9x13-inch baking dish
  • large skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. In a large skillet, cook the halal sausage over medium heat for 5-7 minutes, then add onion and bell pepper; cook until softened (3-4 minutes).
  3. Cut the slightly stale cornbread into cubes and layer them evenly in the baking dish.
  4. Layer the cooked sausage and vegetable mixture over the cornbread cubes.
  5. Sprinkle cheddar cheese over the sausage and vegetable mixture.
  6. Whisk the eggs in a separate bowl, then pour evenly over the casserole layers, pressing down with a spatula.
  7. Let the casserole sit for about 10 minutes to absorb the egg mixture.
  8. Bake uncovered in the preheated oven for 40-45 minutes until the top is golden and set.
  9. Cool for 10 minutes before slicing. Serve warm.

Notes

Using slightly stale cornbread enhances absorption of the egg mixture for a moist texture. Customize the recipe with different vegetables or cheeses to suit your taste.