The BEST Southern Cornbread Breakfast Casserole

This southern cornbread breakfast casserole recipe is TO DIE FOR. This easy breakfast casserole is loaded with hearty ingredients and is certain to become a family favorite!

A dear friend of mine, who also happens to love great food, introduced me to this recipe a few years ago, and I’m still fawning over it. When I first tried the original version back then, I was hooked at the first bite. (And friend, lemme tell you, YOU WILL BE TOO.) 

As far as breakfast casseroles go, this one might just take the cake.

The original recipe is called “Yankee Spoiler,” which definitely made this southern gal chuckle a bit 😆. But, of course, knowing me and my affinity for constantly tweaking recipes, I thought about ways I could make it even more…southern. 

I mean, with grits & cornbread in the casserole, it’s already driving home the southern vibe quite a bit, but I ultimately landed on 3 recipe tweaks: 

1. Adding green chiles (and potentially diced jalapenos if you want even more spice). Does that “southern-ize” it more, or does that make it just more Texan? Either way is good with me. 🤠
2. Using a spicy blend of cheese + adding a little more cheese. (I mean, all the best southern food is YELLOW…cheese, cheese, and more cheese!…so why not play that up a bit?) Plus, adding more cheese locks in a little more moisture. 
3. MAKING IT IN A CAST IRON. Bingo. Jackpot. Hit the nail on the head. Does it get more southern than this?! I’ll show you how to make it in a cast iron so it comes out beautifully and pops right off your seasoned skillet. (But you can still make it in a traditional casserole dish if you’d prefer. I’ve got instructions for you on that, too.) 

Here’s why you’ll love this EASY southern cornbread breakfast casserole:

• The texture & flavor are out of this world. It’s SO GOOD. I’ve made this many times, and pretty much every single time I’ve been asked for the recipe. I doubled the recipe and made it at my big family gathering last summer & sent several people home with the recipe. It’s seriously a crowd-pleasing favorite. 
• It’s pretty easy to make. About 10 minutes of prep and you’re good to go.
• It makes GREAT leftovers. Reheat and it’s still delish the next day. (And even a few days after that!)
• It’s a versatile recipe -It’s the perfect casserole for a big Saturday morning breakfast, special occasions, gatherings during the holiday season, breakfast for dinner, or any kind of potluck. I promise – you’ll be gettin’ lots of hugs upon dishin’ out this fantastic meal!

Ingredients: 

Just a handful of delicious items, most of which are just pantry and fridge staples!

• 1/4 c dry grits (you want 1 cup cooked – you’ll prepare it according to package directions, which will probably call for 1 c of water)
• 1 lb package of breakfast sausage – I always use the light version of my store brand, but Jimmy Dean is also delish and works great!
• 1 stick unsalted butter
• 1 8.5oz box Jiffy corn muffin mix – yep, just regular ‘ole corn muffin mix!
• 4 eggs
• 1.5 c grated jalapeno cheddar cheese – or a Mexican blend, colby jack, or just regular cheddar
• 1 4oz can diced green chiles – these add great flavor, but they really don’t add spice (so you can definitely still add these for flavor and avoid too much heat). But, if you’re looking for more heat, you can easily add some diced jalapenos. I would dice jalapenos and then add them to the skillet when you’re browning the meat. 
• 1 ¾ c whole milk – don’t skimp here and use skim! 😆 Go all in!

How to make this delicious breakfast casserole: 

If you want to make this in a casserole dish, you’ll still follow most of these instructions. You can see tips at the bottom of the post and in the recipe card for instructions for a casserole dish. 

Step 1: Preheat oven to 325. 

Step 2: Prepare grits according to package.

Every time I’ve made grits, the package calls for 1/4 c of dry grits + 1 cup of water. I bring the water to a boil, reduce the heat, add the 1/4 c of dry grits, stir, cover, and then let them sit for 5-7 min over medium-low heat. I imagine the process will be fairly similar for you.

Step 3: Brown sausage in 12″ cast iron skillet.

(Or, if you’re going to bake the casserole in a glass dish, you can just use a large skillet to cook sausage.)

Brown sausage over medium heat. Once it’s fully cooked, move it to a large bowl.

Step 4: Place stick of butter in the cast iron skillet and place skillet in oven while it continues to preheat.

But, if you prefer to make this in a casserole dish, here’s what you’ll do: 

• Instead of melting the butter in the cast iron, simply add the stick of butter to the pan when you add the milk to the grits – directions on that in a sec. Keep the heat on low and stir occasionally, allowing the butter to melt. Then pour everything into the mixing bowl with the sausage & eggs.
• Use cooking spray to grease a 9×13″ casserole dish, and then pour the sausage mixture into the casserole dish. Cook time should be the same.

Step 5: Mix other ingredients together while the grits are cooking & butter is melting

Pour the Jiffy mix into the bowl with the sausage, and then add the eggs and stir with a fork until eggs are incorporated into the mixture. Add cheese & green chiles.

Step 6: When the grits are done cooking, keep heat on low & pour milk into the same pan to allow it to warm up

Stir the grits, and then add the milk in. You want the milk to at least be warm when you add it to the sausage & egg mixture. But, just keep it on low heat so the grits don’t overcook. 

Step 7: Remove cast iron from oven (careful, it’s hot!)

Swirl the melted butter around the pan to coat the bottom of the pan and up the sides, and then pour the butter into the sausage mixture & stir.

Step 8: Pour everything into the 12″ cast iron

Once everything is fully incorporated in the mixing bowl, pour egg mixture into the cast iron and place the cast iron back in the oven to bake for 40-45 minutes, or until it’s a rich golden brown on top. (Mine needs right at about 45 minutes.)

Step 9: Remove from oven and allow to sit for a few minutes. Then serve and ENJOY!

Cut in pie-like slices and serve up with a side of fruit & any other delicious breakfast goodies!

You can store this in an airtight container in the fridge – it’ll still taste great for a few days!

ENJOY this recipe! (I know you will!) And have fun bringin’ smiles around the table – this pretty much guarantees it!

Tips for making this Cornbread Breakfast Casserole:

• Feel free to make it spicier! Want extra kick? Add in some jalapenos! If you have leftover bell pepper, feel free to add some chopped ones, too. 
• Store leftovers in an airtight container. This tastes GREAT the next day! (And the days after that…if it even lasts that long in your house!) Leftover cornbread breakfast casserole is my fave. 
• To reheat: zap it in the microwave and it’s delish! Doesn’t taste leftover at all. 
• To make in a casserole dish instead of a cast iron skillet:
  • Instead of browning the sausage in a cast iron, just cook it in a regular large skillet. 
  • Instead of melting the butter in a cast iron, you’ll add the butter to the grits once you’ve cooked them & just allow it to melt in there. 
  • Lightly grease a 9×13″ casserole dish with cooking spray, and then pour the mixed ingredients into the casserole dish. Bake time is the same. 

Other breakfast recipes:

• Our FAVORITE banana bread – SO moist and flavorful!
• Christmas morning fruit salad 
• The Easiest EVER breakfast casserole (our other favorite breakfast casserole!)

The BEST Southern Cornbread Breakfast Casserole

This southern cornbread sausage & egg breakfast casserole is TO DIE FOR. This cheesy casserole is loaded with hearty ingredients and is certain to become a family favorite!

5 from 6 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 12 servings

Ingredients

• ▢ 1/4 c dry grits
• ▢ 1 c water*
• ▢ 1 lb breakfast sausage
• ▢ 1 stick unsalted butter
• ▢ 1 8.5 oz box Jiffy corn muffin mix
• ▢ 4 eggs
• ▢ 1.5 c grated jalapeno cheddar cheese regular is fine
• ▢ 1 can diced green chiles
• ▢ 1 ¾ c whole milk

Instructions

• Preheat oven to 325.
• *Prepare grits according to package. (Every time I've made grits, it calls for 1/4 c of dry grits + 1 cup of water. I bring the water to a boil, reduce the heat, add the 1/4 c of dry grits, stir, cover, and then let them sit for 5-7 min over medium-low heat. I imagine the process will be fairly similar for you.)
• Brown sausage in 12" cast iron skillet. Move sausage to a mixing bowl after it's finished cooking. (see notes)
• Place stick of butter in the cast iron skillet and place skillet in oven while it continues to preheat. (See notes at the bottom if you're preparing this in a casserole dish.)
• In the meantime, while the grits are cooking, you can start mixing together some of the other ingredients: pour the Jiffy mix into the bowl with the sausage, and then add the eggs and stir with a fork until eggs are incorporated into the mixture. Add cheese & green chiles.
• When the grits are done cooking, uncover, stir, reduce heat to low, & pour milk into the same pan to allow it to warm up for a few minutes.
• Once the milk is warm, pour the grits & milk into the sausage mixture & stir.
• Remove cast iron from oven (careful, it's hot!), swirl the melted butter around the pan to coat the bottom of the pan and up the sides, and then pour the butter into the sausage mixture & stir.
• Once everything is fully incorporated in the mixing bowl, pour the mix into the cast iron and place the cast iron back in the oven to bake for 40-45 minutes. (Mine needs right at about 45 minutes.)
• Remove from oven, allow to sit for a few minutes, and then serve up!
• Store in an airtight container in the fridge - it'll still taste great for a few days!

Notes

Note: just to clarify - you want about 1 c of cooked grits to mix in with the other casserole ingredients. In order to get about 1 c of cooked grits, I usually need about 1/4 c dry grits cooked in 1 c of water.

To make in a 9x13" casserole dish:

• Cook the sausage in a large skillet vs. a cast iron.
• Instead of melting the butter in the cast iron, simply add the stick of butter to the pan when you add the milk to the grits. (After the grits are done cooking.) Keep the heat on low and stir occasionally, allowing the butter to melt. Then pour everything into the mixing bowl with the sausage & eggs.
• Use cooking spray to grease a 9x13" casserole dish, and then pour the sausage mixture into the casserole dish. Cook time should be the same.

You may have noticed this recipe doesn't call for salt. I really don't think it needs it. Between the breakfast casserole, cheese, and cornbread mix, there's plenty of salt for flavoring!