Breakfast & Brunchbonappetit4.3
Cornbread Breakfast Casserole
Protein-heavy, easy to portion, and ideal for making ahead, this breakfast casserole made with boxed corn muffin mix will see you through busy mornings.
👥 6 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking dish
- ●oven
- ●pan
- ●bowl
- ●whisk
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 350°. Generously coat a 13x9" baking dish with nonstick vegetable oil spray. Cook 4 oz. bacon (4–6 slices) in a dry large skillet, preferably nonstick, over medium heat, turning occasionally, until browned and crisp, 8–⏱️ 10 minutes; transfer to paper towels to drain. Let sit until cool enough to handle, then finely chop.
Nonstick vegetable oil spray (for pan). bacon (4–6 slices)4 oz
2
Whisk one 8.5-oz. box corn muffin mix and 2 cups half-and-half in a medium bowl until smooth. Add 6 large eggs and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and whisk to combine. Stir in bacon, ½ cup coarsely grated extra-sharp cheddar, ½ cup chopped drained pickled jalapeños, patted dry, and 2 Tbsp. finely chopped chives; scrape batter into prepared pan.
8.5-oz. box corn muffin mix (preferably Jiffy)1half-and-half2 cupslarge eggs6. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp. finely chopped chives2 Tbsp
3
Bake casserole until slightly puffed and just set (center should still wobble slightly when casserole is gently shaken), 25–⏱️ 30 minutes. Let cool 10–⏱️ 15 minutes before cutting into squares. Do Ahead: Casserole can be baked 5 days ahead. Let cool, cover, and chill.
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