Skip to main content
Epicurious
Bon Appétit

Cornbread Breakfast Casserole

By Shilpa Uskokovic

4.3

(8)

A egg casserole with cornbread chopped bacon and chives.
Photo by Travis Rainey, Food Styling by Taneka Morris, Prop Styling by Tim Ferro

Protein-laden, easy to portion, and highly portable, the dish takes advantage of boxed corn muffin mix, conveniently packaged with all the essential ingredients, so all that’s left to do is mix and pour. As it bakes in the oven, the cornbread magically settles at the bottom, forming a sturdy base for the custardy eggs. The mix-ins are merely a suggestion–make 1:1 swaps for all of them. The pickled jalapeños can be replaced with roasted red peppers; almost any flavorful cheese such as Monterey Jack, or Swiss, can take the place of cheddar; and a pre-cooked protein like crumbled breakfast sausage, chorizo, or tempeh can switch places with the bacon.

Recipe information

  • Total Time

    1 hour

  • Yield

    6–8 servings

Ingredients

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

Preparation

  1. Step 1

    Place a rack in middle of oven; preheat to 350°. Generously coat a 13x9" baking dish with nonstick vegetable oil spray. Cook 4 oz. bacon (4–6 slices) in a dry large skillet, preferably nonstick, over medium heat, turning occasionally, until browned and crisp, 8–10 minutes; transfer to paper towels to drain. Let sit until cool enough to handle, then finely chop.

    Step 2

    Whisk one 8.5-oz. box corn muffin mix and 2 cups half-and-half in a medium bowl until smooth. Add 6 large eggs and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and whisk to combine. Stir in bacon, ½ cup coarsely grated extra-sharp cheddar, ½ cup chopped drained pickled jalapeños, patted dry, and 2 Tbsp. finely chopped chives; scrape batter into prepared pan.

    Step 3

    Bake casserole until slightly puffed and just set (center should still wobble slightly when casserole is gently shaken), 25–30 minutes. Let cool 10–15 minutes before cutting into squares.

    Do Ahead: Casserole can be baked 5 days ahead. Let cool, cover, and chill.

TagsMainBreakfastBrunchNut FreeMake AheadMeal PrepOven BakeCasseroleEggCheddarCheeseDairyMonterey JackSwiss CheeseBaconCured MeatMeatSausageChorizoTempehBon Appétit

See Related Recipes and Cooking Tips

Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Fudgy Chocolate Bundt Cake
Glossy, intensely chocolaty, and spiked with coffee and sour cream, this Bundt is the ultimate all-purpose dessert.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.