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–+ servings
Cornbread Breakfast Casserole

Cornbread Breakfast Casserole: Your New Brunch Favorite

Discover the Cornbread Breakfast Casserole, a delightful mixture of fluffy cornbread, custardy eggs, and savory bacon, perfect for any brunch gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 box Corn Muffin Mix Using Jiffy ensures delightful results.
  • 1 cup Half-and-Half Substitute with full-fat milk for a lighter option.
  • 6 large Eggs Essential for binding the ingredients.
  • 1 teaspoon Kosher Salt Enhances flavor.
For the Add-Ins
  • 6 slices Bacon Crispy texture and savory taste.
  • 1 cup Extra-Sharp Cheddar Cheese Rich and bold flavor.
  • 1/4 cup Pickled Jalapeños Provides a spicy kick.
  • 1/4 cup Chives Freshness and a gentle onion note.

Equipment

  • Oven
  • Large skillet
  • Mixing Bowl
  • 13x9 inch Baking Dish
  • Whisk
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 13x9" baking dish with nonstick spray.
  2. Cook diced bacon in a skillet over medium heat until crispy, about 8-10 minutes. Drain and chop into bite-sized pieces.
  3. In a mixing bowl, whisk together corn muffin mix and half-and-half until smooth.
  4. Add eggs and kosher salt to the mixture and whisk until fully combined.
  5. Fold in chopped bacon, cheddar cheese, jalapeños, and chives until just combined.
  6. Pour the mixture into the prepared baking dish and bake for 25–30 minutes until golden-brown.
  7. Allow to cool for about 10 minutes before slicing into squares and serving warm.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 27gProtein: 14gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 800mgPotassium: 250mgFiber: 1gSugar: 3gVitamin A: 15IUVitamin C: 2mgCalcium: 20mgIron: 8mg

Notes

This make-ahead casserole can be prepared up to five days in advance. Serve with fresh fruit or a green salad for balance.

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