Real Recipes From Real Home Cooks ®

cornbread egg casserole

Recipe by
Ruth Ann Vokac
Mansfield, IL

I have always liked the idea of egg casseroles, but I haven't been a fan of those with hash browns or bread. Then one day, I saw a recipe for one using southwest ingredients and cornbread. A light went off in my head. I didn't want the southwest ingredients for breakfast, but I knew I could concoct an egg casserole with cornbread using other ingredients I would like to eat. Actually, this is more a concept rather than a recipe. Let me know how you vary it!

prep time 10 Min
cook time 20 Min
method Bake

Ingredients For cornbread egg casserole

  • 1 oz
  • 1/4 c
    lightly sautéed or steamed vegetable(s): spinach, broccoli, asparagus . . .
  • 1
  • 2 Tbsp
  • pinch of salt and pepper
  • pinch of lawry salt-free 17 seasoning or mrs. dash
  • 1/2 oz
    shredded cheese, a variety you like

How To Make cornbread egg casserole

  • 1
    Preheat oven to 350 degrees.
  • 2
    Measure ingredients X the number to be served. For example, to serve 4, use 4 times all the ingredients.
  • 3
    Cut the cornbread into cubes and toast in the oven for about 3-5 minutes or until the cornbread begins to brown and is crispy.
  • 4
    Use a baking dish large enough for the number of servings; spray it with cooking spray. Spread the toasted cornbread in the prepared dish.
  • 5
    Layer the partially cooked vegetable(s) over the cornbread.
  • 6
    In a mixing bowl, beat the egg(s) well, and add the milk, seasoning, salt, and pepper.
  • 7
    Pour the eggs over the vegetables. Sprinkle the cheese over the eggs.
  • 8
    Bake in preheated oven for 15-20 minutes or until the egg(s) are set. More time might be necessary for more servings. Remove from oven and cut into servings if you are making more than one.
  • 9
    Note: Maybe my favorite is spinach and feta! (Precooking fresh spinach isn't necessary.) Sometimes, I will make two or three servings for myself; the baked product warms well in the micro.