Leftover Cornbread Egg Bake
This Leftover Cornbread Egg Bake transforms crumbled cornbread into a savory, hearty dish with fluffy eggs, melted cheese, and your choice of vegetables or meat. It's a perfect way to repurpose leftovers into a delicious breakfast, brunch, or light dinner that the whole family will love!
Ingredients
- 3 cups of leftover cornbread crumbled into chunks
- 6 large eggs
- 1 cup whole milk or cream
- 1 cup shredded cheese cheddar, mozzarella, or a blend
- 1/2 cup diced onion
- 1/2 cup diced bell pepper optional
- 1/2 cup cooked and crumbled sausage bacon, or ham (optional)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon butter for greasing the pan
- Fresh herbs for garnish parsley or chives
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x9-inch or similar-sized baking dish with butter.
- Crumble your leftover cornbread into bite-sized chunks. If it's a little dry, you can moisten it slightly by sprinkling a bit of milk over it and letting it sit for a couple of minutes.
- (optional) In a medium pan, sauté the diced onion and bell pepper (if using) in a little oil or butter until softened, about 3-5 minutes.
- In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, paprika, salt, and pepper until well combined.
- Layer the crumbled cornbread in the greased baking dish. Spread the sautéed vegetables (and cooked meat, if using) over the cornbread. Pour the egg mixture evenly over the cornbread and vegetables. Sprinkle the shredded cheese over the top.
- Place the dish in the preheated oven and bake for 25-30 minutes, or until the eggs are set and the top is golden brown. You can test if it's done by inserting a knife into the center – it should come out clean.
- Let the bake cool for a few minutes before slicing. Garnish with fresh herbs like parsley or chives, and serve warm!