Last weekend, we had a lazy morning at home, which is a really rare occurence with three sons involved in sports, music, Scouts, and other activities. It was most definitely a breakfast casserole morning.
I looked through the pantry and fridge, grabbed some ingredients, and set to work. The night before, I had made a 9x13" pan of cornbread (about 1 1/2" thick) to go with ham and beans. We only ate half of the cornbread, so this became the base of my breakfast casserole. I browned some sausage links we had in the fridge, beat some eggs together with other ingredients, added some cheese, and that's it. It baked into a hearty, delicious breakfast! I thought there would be enough left for the next day's breakfast, but we ate the entire pan except for one small square!
Cornbread breakfast casserole
1/2 of a 9x13" pan of prepared cornbread (the amount you'd get by making 1 box of cornbread mix, about an 8x8" pan, or 6 cornbread muffins)
1 lb. sausage links or ground sausage, browned (you could use bacon or ham instead)
2 cups shredded cheese
1 cup salsa
1/2 cup sour cream
Preheat oven to 350 degrees F. Cut cornbread or cornbread muffins into cubes, approximately 1x1". Scatter across the bottom of a greased 9x13" baking dish. Cut sausage links into similar sized cubes and place over and between the cornbread cubes, or sprinkle browned ground sausage over cornbread. Top with 1 cup cheese.
In a medium bowl, beat together teh eggs, salsa, and sour cream. Pour evenly over cornbread and sausage mixture.
Bake at 350 degrees F. for 35 -40 minutes, or until the egg in the middle of the casserole is completely set. Sprinkle remaining cheese over the top, and bake an additional 5 minutes.