Leftover Cornbread Breakfast Bake

Step 1

Pre-heat oven to 375°F. Grease a 9”x13” baking dish with 1 Tablespoon of butter.

Step 2

In a skillet, melt the remaining 2 Tablespoons butter over medium-high heat. Add the onions and cook for about 1 minute or until softened. Add the sausage (breaking up large chunks of sausage) and brown the sausage. When the sausage is nearly cooked through, add the optional bell peppers and cook for about 1 minute or until softened. Remove from heat.

Step 3

In a bowl, whisk together the milk, eggs, salt, pepper, and garlic powder.

Step 4

In the prepared baking dish, layer the cubed or crumbled cornbread. Next, layer the sausage mix and green onions. Then layer the cheese on top.

Step 5

Pour milk/egg mixture over the cornbread. If cornbread floats, gently press cornbread down into the egg mixture.

Step 6

Bake for about 30-35 minutes or until golden and egg is set. Serve warm.