“THE SOUTH Is Hiding This Cornbread Breakfast Casserole 😱 (So Easy!)”

Turn the sauté pan to medium high heat.

Add the pork sausage to the pan.

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

Add chopped green onions and fresh minced parsley to the egg mixture and whisk again.

Set the egg mixture aside while the sausage cooks.

Add diced red and green bell peppers to the sautéing sausage and cook for about 5 minutes.

Turn off the heat once the sausage and bell peppers are cooked.

In an oiled casserole dish, add half of the cornbread mix.

To the egg mixture, add shredded cheddar cheese and mix well.

Add the cooked sausage and bell peppers to the egg mixture and whisk together.

Pour the mixture into the casserole dish and top with the remaining cornbread mix.

Bake in the oven at 350°F for 30 to 40 minutes.

Remove the casserole from the oven and cut to check if it is done.

Equipment Needed

Spice Level:

Allergens