Cornbread Breakfast Casserole Recipe

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A hearty, make-ahead breakfast featuring crumbled cornbread, eggs, cheese, and bacon for a comforting and delicious meal.

Ingredients (Serves 6-8)

  • 4 cups crumbled cornbread (store-bought or homemade)
  • 6 large eggs
  • 1 cup whole milk
  • ½ cup heavy cream
  • 1 cup shredded cheddar cheese
  • ½ cup shredded mozzarella cheese
  • 6 slices bacon, cooked and crumbled
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme (or fresh chopped)
  • 1 tablespoon butter (for greasing the pan)
  • 2 green onions, finely chopped (for garnish)

Instructions

  1. Preheat the Oven
    • Preheat your oven to 375°F (190°C).
    • Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Prepare the Egg Mixture
    • In a large mixing bowl, whisk together eggs, milk, and heavy cream until well combined.
    • Add salt, pepper, paprika, garlic powder, onion powder, and thyme. Mix well.
  3. Assemble the Casserole
    • Spread crumbled cornbread evenly in the greased baking dish.
    • Sprinkle cooked bacon over the cornbread.
    • Pour the egg mixture evenly over the cornbread and bacon.
    • Sprinkle cheddar and mozzarella cheese on top.
  4. Bake the Casserole
    • Cover with foil and bake for 20 minutes.
    • Remove the foil and bake for another 10-15 minutes, or until the top is golden brown and the eggs are set.
  5. Garnish and Serve
    • Let the casserole rest for 5 minutes before slicing.
    • Garnish with chopped green onions and serve warm.

Serving Suggestions

  • Serve with hot sauce, salsa, or sour cream on the side.
  • Pair with a fresh fruit salad or avocado slices for a balanced meal.
  • Store leftovers in the refrigerator for up to 3 days and reheat in the oven or microwave.

1. Shortcut Baked Rigatoni with Spicy Italian Sausage

A cheesy, comforting pasta dish packed with flavor.

Ingredients

  • 12 oz rigatoni pasta
  • 1 lb spicy Italian sausage (casings removed)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 teaspoon Italian seasoning
  • ½ teaspoon red pepper flakes (optional)
  • 1½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Cook the pasta al dente and drain.
  2. In a skillet, sauté the onion and garlic in olive oil, then add the sausage and cook until browned.
  3. Add the crushed tomatoes, Italian seasoning, and red pepper flakes. Simmer for 10 minutes.
  4. Mix the pasta with the sauce, then transfer to a baking dish.
  5. Top with mozzarella and Parmesan, then bake at 375°F (190°C) for 20 minutes.
  6. Serve hot and enjoy.

2. Chicken Thighs with Spiced Couscous and Carrots

A one-pan meal full of warm spices and rich flavors.

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 1 cup couscous
  • 2 carrots, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground coriander
  • 1½ cups chicken broth
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Season the chicken with salt, pepper, cumin, paprika, and coriander.
  2. Sear in a pan with olive oil until golden brown, then set aside.
  3. In the same pan, sauté the garlic and carrots.
  4. Add couscous and broth, then place the chicken on top. Cover and cook for 15 to 20 minutes.
  5. Garnish with parsley and serve warm.

3. Rice Cooker Risotto

A no-fuss way to make creamy risotto without constant stirring.

Ingredients

  • 1 cup Arborio rice
  • 2½ cups chicken or vegetable broth
  • ½ cup white wine (optional)
  • ½ cup grated Parmesan cheese
  • 1 small onion, diced
  • 2 tablespoons butter
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Sauté onion and garlic in butter using the rice cooker’s sauté function.
  2. Add the rice and cook for 1 minute, stirring.
  3. Pour in wine (if using) and cook until absorbed.
  4. Add broth, close the lid, and cook using the “white rice” setting.
  5. Stir in Parmesan, season with salt and pepper, and serve warm.

4. Matcha-Mango Chia Pudding

A vibrant, healthy snack or breakfast option.

Ingredients

  • 1½ cups coconut milk or almond milk
  • ¼ cup chia seeds
  • 1 tablespoon matcha powder
  • 1 tablespoon honey or maple syrup
  • ½ teaspoon vanilla extract
  • ½ cup mango puree (blend fresh mango)

Instructions

  1. Mix chia seeds, matcha, coconut milk, honey, and vanilla. Stir well.
  2. Refrigerate for at least 3 hours (or overnight), stirring occasionally.
  3. Layer with mango puree in a glass and serve chilled.

5. Spicy Honey Garlic Shrimp

A quick and flavorful dish, perfect for weeknights.

Ingredients

  • 1 lb shrimp (peeled and deveined)
  • 2 tablespoons honey
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sriracha or hot sauce
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil

Instructions

  1. Heat olive oil in a pan over medium heat.
  2. Sauté garlic for 30 seconds, then add shrimp. Cook for 2 minutes per side.
  3. Add honey, soy sauce, sriracha, and lime juice. Cook for another 2 minutes.
  4. Serve with rice or noodles.

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