I’m still 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 just make all by itself baked in a skillet. So adding it to eggs in this cornbread and sausage quiche was 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 ate the leftovers the next night for 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 this delicious casserole like breakfast dish.
While cornbread is super easy to make, I almost always use a prepared chunk that you can pick up at Whole Foods or Fresh Market, or check in the hot bar area of your grocery. If you want you can make your own, but this is one time 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 an Italian Sausage. If I’m making it for dinner, I’ll go with Italian and if breakfast I use Hot Neese’s Sausage. I add some srirachi because I love spicy foot, 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 Cheese is best for this cornbread and sausage quiche
With the sausage, I think at least some of the cheese should be cheddar. I either use a cheddar blend like colby or a sharp cheddar.
How do you make this Southern style sausage quiche
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.
Step 1: Cook the sausage in a skillet. Remove it to a plate and sauté some onions.
Step 2: Whisk together eggs, half and half and some seasonings and add the sausage and onions and cheese.
Step 3: 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.
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. It was great for a quick dinner.
More great breakfast or brunch recipes
- If you are a carb lover, then waffles are a no brainer
- In the mood for eggs, try baking a frittata with sweet potatoes
- Everything’s delicious when you wrap it in puff pastry like with breakfast pockets
- Throw the protein out the window and make a batch of homemade cinnamon rolls
If you make Cornbread and Sausage Quiche, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
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Adapted from Melissa’s Southern Style Kitchen
Cornbread and Sausage Quiche
- 3 cups cornbread 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 black pepper
- ¼ teaspoon garlic powder
- ⅛ teaspoon nutmeg
- 1 tablespoon sriracha sauce
- 2 tablespoons parmesan cheese grated
- 2 cups colby-jack cheese 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