Cornbread Breakfast Casserole Recipe

Start Your Day Right with Cornbread Breakfast Casserole

Looking for a hearty, crowd-pleasing breakfast or brunch option that’s both easy to make and bursting with flavor? Enter the Cornbread Breakfast Casserole, a recipe by Shilpa Uskokovic, featured on Epicurious and perfect for busy mornings or meal prep. This dish combines fluffy cornbread with savory eggs, crispy bacon, tangy pickled jalapeños, sharp cheddar cheese, and fresh chives, creating a memorable meal that’s sure to impress. The most captivating aspect? Its simplicity. Using a trusted boxed corn muffin mix (like Jiffy), you can have this dish prepped in no time, making it ideal for those who love flavor without fussing over complex recipes.

Why You’ll Love This Casserole

This recipe doesn’t just taste amazing—it’s a multitasking marvel. It balances protein with carbs, is easy to portion, highly portable, and can be baked ahead for meal prep. On baking, the mix defies expectations by separating slightly: the cornbread forms a delicate base layer, while the custardy eggs settle above, mingling with the mix-ins to create a beautifully layered and hearty centerpiece for your table. But the versatility doesn’t stop there—this casserole loves a good riff. Substitute pickled jalapeños with roasted red peppers or your favorite veggie. Mix and match cheeses like Monterey Jack, Swiss, or even Pepper Jack for a spicier kick. Even cooked protein options, like crumbled sausage, chorizo, or vegan tempeh, can easily take the place of bacon. It’s a forgiving, customizable recipe ready to cater to your pantry and preferences.

The Details: Recipe Breakdown

This recipe serves 6–8 people and takes about 1 hour total to prepare, leaving plenty of time to sip on your morning coffee or set up the table while it bakes.

Ingredients You'll Need:

1. Nonstick vegetable oil spray (for greasing the pan)
2. 4 oz. bacon (about 4–6 slices)
3. 1 box (8.5 oz.) corn muffin mix (preferably Jiffy)
4. 2 cups half-and-half
5. 6 large eggs
6. 2 tsp. Diamond Crystal kosher salt (or 1¼ tsp. Morton kosher salt)
7. ½ cup coarsely grated extra-sharp cheddar cheese
8. ½ cup chopped, drained pickled jalapeños (patted dry)
9. 2 Tbsp. finely chopped chives

Step-by-Step Preparation

1. Prepare Your Ingredients: Preheat your oven to 350°F and adjust your rack to the middle position. Generously coat a 13x9-inch baking dish with nonstick vegetable oil spray.
2. Cook the bacon in a large skillet (nonstick preferred) over medium heat until browned and crisp, about 8–10 minutes, flipping occasionally. Once done, transfer the bacon to paper towels to drain. Let it cool and then chop it finely.
3. Mix the Batter: In a medium-sized mixing bowl, whisk together the contents of the corn muffin mix and the half-and-half until smooth. Add the eggs and kosher salt, then whisk until fully combined. Stir in the chopped bacon, grated cheddar cheese, pickled jalapeños, and chopped chives. The mixture will be rich and savory, ready to bake!
4. Bake the Casserole: Pour the batter evenly into the prepared baking dish. Bake for about 25–30 minutes or until the casserole is slightly puffed and the center jiggles slightly when gently shaken. This custardy texture ensures it is moist and luxurious. Let it cool for 10–15 minutes before slicing into squares for serving.

Make-Ahead Tips

This casserole isn’t just good fresh out of the oven—it’s also meal-prep gold. Bake it up to five days ahead and store it in the refrigerator. Once cooled, cover it tightly with foil or plastic wrap to preserve freshness. To reheat, simply warm portions in the microwave or oven. This do-ahead feature makes it an excellent choice for hosting brunches, prepping breakfast for the week, or packing for on-the-go meals.

Customizable Variations

One of the best features of this recipe is its adaptability. Here are some ideas for variations to make it yours:

• Vegetable Route: Swap the pickled jalapeños for roasted red peppers, caramelized onions, or sautéed spinach.
• Protein Swaps: Sub in cooked sausage, crumbled chorizo, diced ham, or skip the meat entirely for a vegetarian option. For plant-based protein, tempeh or crispy tofu works wonderfully.
• Cheese Choices: Explore flavor combinations with Swiss, Monterey Jack, Pepper Jack, or even a Mexican cheese blend to make it your own.
• Add Some Herbs: Mix in fresh herbs like basil, parsley, or dill for a unique twist.

Final Thoughts

Perfect for breakfast, brunch, or even dinner, this Cornbread Breakfast Casserole is a dish that delivers both convenience and flavor. Its layered textures—the firm cornbread base and creamy, cheesy, savory egg topping—create a satisfying meal you’ll come back to over and over again. With an approachable ingredient list and plenty of room for creativity, it’s a recipe anyone can master. Whether hosting a weekend brunch with friends or simply preparing ahead for busy mornings, this casserole is the ultimate solution. And remember: making it ahead means more time to sit back, relax, and enjoy the company it brings to your table.