Momma Mia's Saturday Breakfast Casserole

By Tari Harlan
@Panteznabnch

I used to make is on special occasions, you know like weekends!! My girls loved it. My youngest daughter just as me for the recipe, so she could fix it for her family. She also told me that I should write a cookbook. I love her way of thinking, so I thought why not share. I hope you all enjoy!!

Blue Ribbon Recipe

This is a quick and easy breakfast casserole everyone will enjoy. Bell pepper, onions, and sausage add a lot of flavors to the dish. This casserole combines everything you love about breakfast. The cornbread is a great vessel for all the yumminess! The Test Kitchen

Rating:

★★★★★ 2 votes

Comments:

14 Comments

Serves:

4-8

Prep:

20 Min

Cook:

40 Min

Method:

Bake

Ingredients

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1 pkg: Jiffy cornbread mix
1 pkg: Jimmy Dean sausage (I use sage flavor)
8: eggs
1 c: milk
1 medium: onion, diced
1: bell pepper, diced (I use red, yellow or orange)
8 oz: sliced mushrooms
1 clove: minced garlic
1/4 tsp: ground black pepper
2 c: shredded cheese (I use either finely shredded Italian blend or Colby Jack cheese)

How to Make Momma Mia's Saturday Breakfast Casserole

Step-by-Step

1Preheat oven to 350°F. In a large skillet, brown sausage, add onions, peppers, garlic and mushrooms and finish cooking. Remove from heat and set aside to cool slightly.
2Prepare Jiffy cornbread directions, pour into lightly greased 13x9-inch baking dish, set aside.
3Beat eggs, milk and pepper in large bowl with a wire whisk until well blended.
4Sprinkle sausage mixture over cornbread; pour egg mixture on top, cover with cheese.
5Bake 35-40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into squares to serve.