Cornbread Breakfast Casserole

Ingredients

• 2 boxes Krusteaz Honey Cornbread and Muffin Mix
• 1.333 cup milk
• 2 eggs
• 0.667 cup butter or oil (Melted; use butter or oil.)
• 1 lb breakfast sausage (Browned; a little may be reserved for topping if desired.)
• 6 pieces bacon (Cooked and crumbled; a little may be reserved for topping if desired.)
• 1 cup Colby Jack cheese (Shredded; some may be reserved for topping if desired.)
• 0.333 cup jalapeños (Chopped.)
• butter (For serving, if desired.)
• honey (Warmed and served alongside, if desired.)

Steps

1. 1

   Prepare the breakfast sausage by browning it, then reserve a little for topping if desired.

2. 2

   Cook the bacon, crumble it, and reserve a little for topping if desired.

3. 3

   In a mixing bowl, combine the two boxes of Krusteaz Honey Cornbread and Muffin Mix with the milk, eggs, and melted butter or oil, following the directions on the box.

4. 4

   Stir the browned breakfast sausage into the cornbread mixture.

5. 5

   Stir in the crumbled bacon, shredded Colby Jack cheese, and chopped jalapeños.

6. 6

   Pour the mixture into a greased 9-by-13-inch baking dish.

7. 7

   If desired, scatter the reserved sausage, bacon, and cheese over the top of the casserole.

8. 8

   Bake at 375°F for 40–45 minutes, or until a toothpick inserted into the casserole comes out clean.

9. 9

   Serve with butter and warmed honey, if desired.

Notes

The source does not specify the box weight, the amount or type of fat used to grease the baking dish, or the precise amount of optional serving butter and honey. Follow the package directions for the cornbread mix when combining the batter ingredients.

Nutrition per serving

• breakfast
• casserole
• cornbread
• savory
• baked
• American
• back-to-school