Breakfast casserole with cornbread

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Mornings at the Kemper house just got a little more crazy with the birth of Baby Mya. The clock strikes 7:20, the boys Okay to Wake Clocks turn green, and then we are literally off to the races. It’s a morning of getting breakfast on the table for the boys and for Jerod, packing lunch […]

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If you’re in the mood for a hearty cornbread casserole, one with a distinct breakfast sausage flavor, this is the recipe for you. It’s quick, it’s easy, and it’s perfect any time of day!

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When we have fresh cornbread in this house it is usually devoured! Occasionally, however, there is a little left over. This recipe is quick to throw together, and turns day old cornbread into a fantastic breakfast, or brunch. Who am I kidding, we would totally eat this for dinner, too! I bake it in the same cast iron skillet I brown the sausage in. Less dishes to wash! (This is sounding better and better, isn't it?!) Preheat oven you 350 F 2 cups Colonial Milling Cornbread roughly crumbled…

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If breakfast recipes with sausage and eggs appeal to you, then my Red Lobster Cheddar Bay Biscuit breakfast casserole has YOUR NAME on it!

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This bake is also great when it's re-heated and it will save you time in the morning. If you want to make this ahead of time, we recommend to cook the casserole a day or two before, let it cool and chill it. When ready to serve, bring it to room temperature about 1 hour before re-heating. Then re-heat in a pre-heated oven at 350°F for about 15 minutes. You can always substitute different meats and veggies to your preference. Try bacon or ham instead of the sausage. Or leave them out for to…

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This Overnight Breakfast Casserole from Pioneer Woman is packed with sausage, bacon, cheese, and potatoes, perfect for holidays! Make the night before and bake the next morning.

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