Sausage and Cornbread Breakfast Casserole

Mornings at the Kemper house just got a little more crazy with the birth of Baby Mya. The clock strikes 7:20, the boys Okay to Wake Clocks turn green, and then we are literally off to the races. It’s a morning of getting breakfast on the table for the boys and for Jerod, packing lunch for Jerod and for Jacks at preschool, getting three little ones dressed and hopefully getting some teeth brushed (😉), and feeding Mya before we load up in the car to be at school on time.

So to make my mornings a little less crazy (is that even possible?!), I was on a mission to start making breakfast casseroles on Sunday evenings that can be popped in the oven first thing Monday morning and eaten throughout the week. One thing that can be checked off the morning checklist and make it just a little more enjoyable for everyone. A stressed mama = a stressed family.

This recipe has my family’s very favorite ingredients: Sausage, Eggs, Cheese, and Honey Cornbread. A sweet and savory breakfast casserole that is extremely filling and uses mainly pantry and fridge staples. Make it the night before OR the morning of, for breakfast or brunch, to snack on really anytime you’d like. It’s just SO. GOOD!


1 lb. package of breakfast sausage – I use Bob Evans regular breakfast sausage

1 batch of Krusteaz honey cornbread – or use your favorite cornbread mix or even purchase store-bought cornbread from your grocery’s bakery

6 eggs, beaten

2 cups milk

1 can cream of mushroom soup

4 oz can of chopped green chiles

2 cups shredded cheddar cheese, divided in recipe


Prior to assembling casserole, brown your breakfast sausage in a skillet over medium high heat. Break into small crumbles while cooking. Meanwhile, if you are using boxed cornbread, prepare according to package instructions.

Preheat oven at 350 degrees. Grease 9″ x 13″ pan liberally on bottom and sides.

Once sausage is browned, spread over the bottom of the 9″x13″ pan evenly. Crumble cornbread over the top.

Combine beaten eggs, milk, cream of mushroom soup, 1 cup shredded cheddar cheese, and chopped green chiles in a large bowl. Pour mixture over the sausage and cornbread.

Finally, top with remaining 1 cup of shredded cheddar cheese.

If baking immediately, bake for 40-50 minutes uncovered. Remove from oven and let sit for a few minutes before cutting into squares and serving.

If you’re making ahead of time, cover and refrigerate overnight. Bake for 60 minutes uncovered.

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