HSN | Good Food Fast: Southwest Sausage and Cornbread Breakfast Casserole

Preheat the oven to 350°F.

Cook the breakfast sausage in a skillet over medium heat until browned, about 5-7 minutes.

Remove the sausage from the skillet and drain excess fat.

In the same skillet, sauté the onion, green bell pepper, and jalapeño until softened, about 3-4 minutes.

In a large bowl, whisk together the eggs, milk, cumin, paprika, salt, and black pepper.

Stir in the cooked sausage, sautéed vegetables, black beans, and corn into the egg mixture.

Prepare the cornbread mix according to package instructions.

Fold the egg and sausage mixture into the cornbread batter until just combined.

Pour the combined mixture into a greased baking dish.

Sprinkle shredded cheddar cheese evenly over the top.

Bake in the preheated oven for 30-35 minutes, or until the casserole is set and golden brown.

Let the casserole cool for 5-10 minutes before slicing.

Garnish with chopped cilantro before serving.

Spice Level:

Allergens