I’m always searching for quick breakfast food that can be prepared ahead of time to serve for overnight guests or lazy weekends. Cornbread has been on my radar lately which I add to my favorite corn pudding recipe or when I want a moist cornbread recipe baked in a skillet.
So adding cornbread to eggs in this quiche with sausage sausage turned out to be a clear winner. I did have to tell my “quiche hater” that it was not a “quiche” but a casserole and that convinced her to try it. It was so good, we all ate the leftovers the next night for dinner.
Why you’ll love a cornbread casserole
- This is a hearty meal
- It’s a perfect brinner option – breakfast for dinner should happen often!
- You don’t need to pair anything else with this recipe, it’s filling on its own.
- Perfect for sharing with weekend guests or for a weekend brunch or dinner
Unlike my favorite quiche with caramelized onions, you really can’t tell this even has 6 eggs in it, they just keep everything together in a delicious casserole like breakfast dish.
If you want you can make your own, but this is one of those times when I don’t think it’s worth it. I’ve even used corn muffins if they were out of cornbread and they work fine also. You will need about 3 cups of cornbread, but you can add or subtract depending on whether you want it to be more eggy or more cornbready.
I go back and forth on whether I use a breakfast sausage or Italian Sausage. If I’m making it for dinner, I’ll go with Italian, and if breakfast I use Neese’s Breakfast Sausage. I add some srirachi because I love spicy food, but that’s totally optional.
None of the seasonings are dominant, they just blend well to make a flavorful casserole/quiche. This recipe is pretty flexible, you can add more or less cornbread or sausage and choose your favorite cheese.
What you’ll need
- Cornbread – make your own or buy it pre-made in the deli section of the grocery. You can also use corn muffins.
- Breakfast or Italian sausage
- Green onions
- Half-and-half – you could get away with whole milk.
- Ground mustard
- Sriracha sauce – this is optional, I don’t use enough to make it too spicy, just to add to the flavor.
- Spices: salt, onion powder, black pepper, garlic powder, nutmeg
- Cheeses: Parmesan and cheddar, a colby-jack is also a nice mild cheese to add
How do you make this Southern style sausage quiche recipe
This is one of those recipes that you can put together very quickly and then just let it bake which makes it great for a weeknight dinner or for breakfast or brunch when you don’t want to spend much time in the kitchen. You can prep this easily in 20 minutes.
Cook the sausage in a skillet. Remove it to a plate and sauté some onions.
Whisk together eggs, half and half and some seasonings and add the sausage and onions and cheese.
Gently fold the cubed cornbread into the sausage egg mixture and pour it into a large pie pan or casserole dish.
Top with some more cheese and bake for about 45 minutes.
Pro tip: I would not assemble this the night before as the cornbread will get too mushy, but you can make everything ahead of time and throw it together in the morning.
This really isn’t what I would consider a quiche as it is not custardy. But that doesn’t mean it isn’t great for an easy brunch or dinner.
Adapted from Melissa’s Southern Style Kitchen
FAQs and tips
A mild cheddar or colby works best if using a spicy sausage, but you can also use a sharp cheddar.
You can omit the Sriracha or substitute your favorite hot sauce. BBQ sauce would be another alternative.
Be sure to cover the quiche with foil before adding it to a preheated oven of 350º. It should be heated through in 10-15 minutes.
MORE great breakfast or brunch recipes
Sausage Quiche Recipe with Cornbread
- 3 cups cornbread (4 muffins) cut into cubes
- 1 lb breakfast or Italian sausage cooked and crumbled
- 3 green onions thinly sliced
- 6 eggs
- 1 cup ½ and ½
- 1 teaspoon ground mustard
- 1 teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon nutmeg
- 1 tablespoon sriracha sauce
- 2 tablespoons parmesan cheese grated
- 2 cups cheddar shredded and divided
- Prepare cornbread mix. Let cool and cute into cubes. Set aside. Or use purchased cornbread and cut into cubes.
- Preheat oven to 350º and spray a 9 or 10 inch deep dish pie plate or casserole dish with cooking spray.
- Cook Sausage and place on paper towels to drain. Drain grease, and in the same pan, sauté onions. If using Italian sausage, you will need to add a little olive oil to the pan before cooking the sausage.
- In a medium bowl, whisk together the eggs, half & half, ground mustard, salt, onion powder, black pepper, garlic powder, nutmeg and hot sauce. Add the onions, crumbled sausage, grated Parmesan cheese and 1 ½ cup shredded Colby-Jack cheese. Gently add cornbread cubes and fold into egg mixture.
- Pour into prepared dish and top with remaining cheese.
- Bake for 30-45 minutes or until the center is set when gently shaken. Check the quiche at 30 minutes and lay a piece of aluminum foil on top if needed to prevent over-browning. Allow to rest on the counter for 10 minutes, then cut and serve
Barbara’s Tips + Notes
- If you want to make this spicier, add hot Italian or breakfast sausage.
- You can use a sharp cheddar or colby for a different flavor.