Cornbread Brunch Bake


Main Dish
Cornbread Brunch Bake

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    Transform leftover Slow Cooker Corn Casserole into a tasty, strata-like brunch dish featuring Hy-Vee Bakery cornbread and cooked pork sausage.

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    Servings and Ingredients

    Serves 6
    12 oz. fresh ground pork sausage
    1 ½ c. Basket & Bushel broccoli florets , coarsely chopped
    1 c. Hy-Vee Short Cuts chopped tricolor bell peppers
    8 Hy-Vee large eggs
    1 c. Hy-Vee whole milk
    1 tsp. Hy-Vee black pepper
    2 c. leftover Slow-Cooker Corn Casserole
    1 ½ c. Hy-Vee shredded sharp Cheddar cheese, divided
    ¼ c. sliced green onions, plus additional for garnish
    3 c. 3/4-inch-cubed Hy-Vee Bakery cornbread

    Things To Grab

    • Hy-Vee nonstick cooking spray
    • Large nonstick skillet
    • Shallow 2-quart baking dish
    • Whisk
    • Large bowl
    • Aluminum foil


    1. Preheat oven to 375 degrees. Cook sausage in a large nonstick skillet over medium heat for 6 to 7 minutes or until well browned (165 degrees), stirring frequently to break into large crumbles. Drain on paper towels; set aside.

    2. Spray same nonstick skillet with nonstick spray. Add broccoli and bell peppers; cook for 3 to 4 minutes or until bell peppers are softened. Set aside.

    3. Spray a shallow 2-quart baking dish with nonstick spray; set aside. Whisk together eggs, milk and black pepper in a large bowl. Stir in leftover cooked sausage, broccoli mixture, corn casserole, 1 cup cheese and 1/4 cup green onions. Spread evenly in prepared baking dish.

      Related Content, Side Dish
    4. Top evenly with cornbread cubes; sprinkle with remaining 1/2 cup cheese. Cover with foil. Bake for 50 minutes. Remove foil; bake for 15 to 17 minutes more or until knife inserted in center comes out clean.

    5. Let stand 5 minutes before serving. Garnish with additional green onions, if desired.

      Hyvee Culinary Expert Tip
      Nutrition facts cannot be accurately calculated for recipes using Hy-Vee Kitchen ingredients.
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