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Mornings After - Breakfast Cornbread

Sometimes, the dishes you make with leftovers are the most loved by family and friends. And since many of us have overnight guests over the holidays, these are useful to have when feeding a lot of people over a number of meals.

I had leftover cornbread (see last week’s “lucky” recipe), some leftover scrapple, a bit of steak and some cooked bacon. So in place of the 16 ounces of sausage listed, I combined the same amount of those leftover breakfast meats. You can also substitute any typical omelet fixings instead of the sausage.


INGREDIENTS

16 oz. bulk breakfast sausage

2 cups milk

6 large eggs

½ teaspoon salt

¼ teaspoon ground black pepper

4 cups cubed cornbread*

1 cup grated cheddar cheese

optional: diced and sautéed onions peppers or greens


METHOD

Preheat the oven to 375 and grease a 9x13-inch pan.

Brown the sausage and drain off any excess grease (or use your leftovers).

In a medium bowl, beat together the milk, eggs, salt and pepper.

Distribute a layer of cornbread on the bottom of the prepared pan.

Sprinkle sausage over the cornbread.

Pour egg mixture over the cornbread and sausage. Top with cheese.

Bake for 30-35 minutes or until the center is just set.

Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

*The cornbread measurement doesn’t have to be exact. It will work with anywhere from 3-5 cups of cubed cornbread.

Grab a cup of coffee and start writing down your resolutions (See The Weekly’s resolutions on page 5).

Reheat squares of this casserole in the oven (topped with a pat of butter if you’re not yet counting resolutions).

As wonderful a season as Christmas is, it’s a relief that there are no more gifts to buy or wrap, no more cards to write and post, no more scrambling to drive a few hours here or there to see your people.

I hope you all had a wonderful and warm holiday, and I wish you the best for the same in 2024.



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