Featuring Market Cupboard® Sweet Corn Spoonbread, Cornbread Breakfast Casserole is a hearty egg casserole packed with sausage, cornbread and egg. A dependable egg casserole should be a part of every home cook’s repertoire. They’re essential for putting on brunch for a crowd with minimal stress. This recipe is so stinkin’ good! Seriously…it’s like really, really delicious (and easy too!).
Ingredients
- 1 1/3 cup water
- 1 1/2 cup Sweet Corn Spoonbread
- 1/4 cup butter (1/2 stick)
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1 lb ground breakfast sausage
- pinch salt and pepper
- 2 tsp paprika
- 6 eggs, beaten
- 1 cup cooked bacon, chopped
- 1 cup shredded cheese
Instructions
- Pre-heat oven to 400°F. Measure dry mix and place in a medium mixing bowl.
- Add water and butter to a medium saucepan and bring to a boil. Add dry Sweet Corn Spoonbread mix. Stir well until smooth and let stand for 10 minutes.
- In a medium pan, melt butter and sauté onion, peppers and sausage.
- Add seasonings and beaten egg to sausage mixture, sauté until eggs are fully cooked.
- Build the casserole. In a sprayed round casserole dish, pour in half of the cornbread batter. Then top with the cooked sausage and egg mixture. Finally, top with the remaining cornbread batter.
- Bake at 400°F for 40 minutes.
- Remove from oven and top with chopped cooked bacon and shredded cheese and melt cheese back in the oven for 5 minutes. Simple and Delicious!
Notes
Sweet Corn Spoonbread is also available in a 2/4lb bulk case, item #165520 at www.dutchvalleyfoods.com.