Cornbread Breakfast Casserole
I wanted to make a sweet breakfast casserole for a change, and I remembered how I liked the flavor of breakfast sausage together with maple syrup. The bacon and sausage makes it a complete meal. The cornbread makes it easy to bake and the apples add another level of sweetness.
I put this together based on recipes from Taste of Home and Jimmy Dean.
Cornbread Breakfast Casserole
Ingredients
- ½-1 # of thick cut bacon
- ½-1 # of Breakfast Sausage
- 4 large or 6 medium tart apples peeled, cored and chunked
- 1 Lemon
- 2 8.5 oz packages cornbread muffin mix
- 2/3 cup milk
- 2 large eggs room temp
- 1 can creamed corn
- Maple Syrup
Instructions
- In a skillet, fry the bacon to brown it and to release the grease. Remove to a paper towel to drain. Chop into bacon bits
- Next brown the breakfast sausage in the bacon grease. Crumble and remove to a paper towel to drain.
- Preheat your oven to 400 degrees.
- Peel, core and chop the apples. Cut the lemon in quarters and squeeze the juice on the apples to keep them from browning.
- Mix the milk and eggs together.
- Mix the cornbread mix with the milk and eggs until just moistened.
- Mix the creamed corn and then the apples into the cornbread mix.
- Spray a 9×13 casserole dish and pour the cornbread mix into the dish.
- Sprinkle the crumbled sausage and bacon over the top.
- Bake for 30 to 40 minutes, until browned and a toothpick poked into the center comes out clean.
- Serve with maple syrup.