Momma Mia's Saturday Breakfast Casserole

Tari Harlan


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


★★★★★ 3 votes

20 Min
40 Min


  • 1 pkg
    Jiffy cornbread mix
  • 1 pkg
    Jimmy Dean sausage (I use sage flavor)
  • 8
  • 1 c
  • 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


  1. Preheat 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.
  2. Prepare Jiffy cornbread directions. Pour into a lightly greased 13x9-inch baking dish; set aside.
  3. Beat eggs, milk, and pepper in large bowl with a wire whisk until well blended.
  4. Sprinkle sausage mixture over cornbread; pour egg mixture on top. Cover with cheese.
  5. Bake 35-40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into squares to serve.

Printable Recipe Card

About Momma Mia's Saturday Breakfast Casserole

Course/Dish: Breakfast Casseroles
Main Ingredient: Eggs
Regional Style: American
Other Tag: For Kids

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