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It was one of those mornings — cloudy, kids already up, coffee barely brewed — and I opened the fridge just starin’ like it was gonna talk back to me. We had folks comin’ over for brunch, and I hadn’t planned a darn thing. But sitting there? A leftover hunk of cornbread, a pound of breakfast sausage, and a half-used jar of salsa verde that had been hangin’ out on the fridge door longer than it probably should’ve.

You ever just throw a bunch of things together and cross your fingers? Well, darlin’, that little moment of desperation turned into a full-on breakfast legend at our house. We’re talkin’ cheesy, savory, slightly spicy, and packed with good ol’ Southern soul.

I call it my Yeehaw Breakfast Casserole — because that’s the exact noise my husband made after the first bite.

Why You’ll Fall In Love With It

You know that warm, cozy kinda breakfast that fills the kitchen with good smells and good moods? That’s this.

The cornbread soaks up the egg custard like a dream — not mushy, not dry. Just right.
It’s got a little kick, but not enough to scare off your picky cousin or the toddlers.
Cheese, sausage, and peppers — need I say more?
You can make it the night before and just bake it in the morning. No stress.
Feeds a whole herd. You’ll have enough to go around, maybe even seconds.

Gather Round the Ingredients (and let me ramble a bit)

Here’s what you’ll need — and a few little notes from my kitchen to yours:

1 pound breakfast sausage – Pork sausage is classic, but use whatever you love. Got spicy chorizo? Go for it. Turkey? That’ll do just fine.
1 yellow onion, diced – It mellows out and adds that sweet-savory base. If onions make you cry (emotionally or physically), feel free to leave it out.
Chili powder + cumin – Not a ton, just a little whisper of Tex-Mex flair.
5 eggs + 1 cup milk – Whisked together to hold everything like a breakfast glue.
1/3 cup salsa verde – This is the zinger. It brightens the whole thing up. If all you’ve got is red salsa, use it! It’ll still be good.
2 ½ cups cubed cornbread – Day-old is best ’cause it holds its shape better. Homemade, boxed, store-bought — I’m not judging.
2 cups shredded cheddar cheese – I usually do sharp cheddar, but any melty cheese will work. Half goes in, half goes on top.
1 red + 1 green bell pepper – Adds crunch, color, and a little sweetness. Totally skippable if you’re not into peppers.
Garlic powder, salt, and black pepper – Basics that do their job quietly.

Let’s Cook This Beauty (Slow Down, No Rush)

Alrighty. Pour yourself a cup of coffee, tie that apron on, and let’s walk through this together. I’ll talk you through just like I would if you were standin’ in my kitchen.

Step 1: Preheat & Grease That Dish

Turn your oven on to 350°F and grease a 9×13-inch baking dish. Spray, butter, whatever you prefer. Don’t skip this part — this casserole will stick if you forget.

Step 2: Sizzle Up the Sausage

In a big skillet, cook your sausage and diced onion over medium heat. Sprinkle in the chili powder and cumin while it’s browning — makes it smell like a dream. Stir it around till it’s nice and cooked through and those onions are soft.

Heads up: If it’s super greasy, drain a little off — but keep enough to flavor the rest. That’s the good stuff.

Step 3: Whisk the Custard

In a large bowl (bigger than you think you need), whisk together eggs, milk, salsa verde, salt, pepper, and garlic powder. This is what’s gonna soak into the cornbread and make the whole thing come together.

Step 4: Mix Everything Gently

Add your cubed cornbread right into the bowl. Then toss in the browned sausage mixture, bell peppers, and 1½ cups of that shredded cheese.

Give it all a gentle stir. Don’t mash it into mush — just fold it around until it’s all cozy and coated.

Step 5: Pour It In and Cheese It Up

Scoop everything into your greased dish and spread it out evenly. Then take the rest of your cheese and sprinkle it all over the top like you’re tucking it in with a warm blanket.

Step 6: Bake That Baby

Pop it in the oven for 25–30 minutes, until the top is golden and the center’s set. It might puff up a little — don’t worry, it settles as it cools.

Let it rest for 10 minutes before slicing. This part’s hard, especially when it smells that good, but trust me — it’s worth it.

Wanna Shake Things Up a Bit?

Oh honey, you’ve got options.

Make it spicy – Add chopped jalapeños or swap in hot sausage.
Meatless? – Totally doable. Use plant-based sausage or black beans and mushrooms.
Cheese swap – Pepper jack, Monterey Jack, or even a little smoked gouda? Yes. Yes, please.
Top with extras – Sour cream, avocado slices, or a drizzle of hot sauce turns it into somethin’ fancy.

Got Leftovers? Lucky You.

This casserole keeps well, bless its heart.

Fridge: Store in an airtight container up to 4 days.
Reheat: Microwave slices for a minute or two, or pop it in a 325°F oven covered with foil till warm.
Freezer-friendly: Wrap slices in foil or plastic wrap, then toss in a zip bag. Reheat straight from frozen or thaw overnight.

Well, That’s About It…

If you made it this far, you’re either really hungry or really sweet — or both. Either way, thank you for hanging out with me today. This Yeehaw Breakfast Casserole isn’t fancy, but it’s full of love, and sometimes that’s the best kind of food, isn’t it?

If you give it a whirl, come back and let me know how it went. Did your family holler “yeehaw” too? Did you swap something and make it your own? I love hearing how folks put their own spin on things.

‘Til next time — keep your skillet hot and your coffee strong.