E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Jalapeño Cornbread Breakfast Casserole Lodge Cast Iron | October 2, 2023 Imagine if your favorite breakfast casserole had a little kick to it. We set out to turn our crowd-pleasing Hotshot Jalapeño Skillet Cornbread Mix into a holiday-worthy breakfast casserole that’s got a bit of heat and a lot of flavor. This recipe puts a half pan of day-old cornbread to excellent use—but honestly, we’d go out of our way to make extra cornbread for this very special breakfast. Level Beginner Prep Time 10 minutes Cook Time 40 minutes Serves 6-8 Cook it With Our Cast Iron Casserole Pan Ingredients ½ pan leftover Hotshot Jalapeño Skillet Cornbread, made the day before 1 pound breakfast sausage 3 cups shredded cheddar cheese, divided 1 large red bell pepper, diced 1 large red onion, diced 4 cups spinach, chopped 12 eggs ½ cup milk 1 teaspoon garlic powder 1 teaspoon salt ¼ teaspoon pepper Hot sauce, garnish Directions Preheat the oven to 425° F. In a cast iron skillet, cook the breakfast sausage until browned, 7 to 10 minutes. Remove to a plate lined with a paper towel. In the same skillet, sauté onion and bell pepper until softened, about 5 to 7 minutes. Add chopped spinach and wilt. In a mixing bowl, whisk together eggs, milk, garlic powder, salt, and pepper. Meanwhile, cut the cornbread into 1 inch pieces. In a separate mixing bowl, toss together the cornbread, sautéed onions and peppers, sausage and 1 cup of cheese. Spread the cornbread mixture out evenly in a greased casserole pan and top with remaining cheese. Gently pour egg mixture over the cornbread until everything is coated. Cover with aluminum foil and bake for 15 minutes. Remove the foil and continue baking until the top is set and the cheese begins to brown, about 5 minutes. Garnish with hot sauce and serve. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like West African Red-Red Beans with Coconut Rice, Avocado, & Sweet Plantain View recipe Smoked Whiskey Wings View recipe Mixed Berry Cobbler View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Jalapeño Cornbread Breakfast Casserole Lodge Cast Iron | October 2, 2023 Imagine if your favorite breakfast casserole had a little kick to it. We set out to turn our crowd-pleasing Hotshot Jalapeño Skillet Cornbread Mix into a holiday-worthy breakfast casserole that’s got a bit of heat and a lot of flavor. This recipe puts a half pan of day-old cornbread to excellent use—but honestly, we’d go out of our way to make extra cornbread for this very special breakfast. Level Beginner Prep Time 10 minutes Cook Time 40 minutes Serves 6-8 Cook it With Our Cast Iron Casserole Pan Ingredients ½ pan leftover Hotshot Jalapeño Skillet Cornbread, made the day before 1 pound breakfast sausage 3 cups shredded cheddar cheese, divided 1 large red bell pepper, diced 1 large red onion, diced 4 cups spinach, chopped 12 eggs ½ cup milk 1 teaspoon garlic powder 1 teaspoon salt ¼ teaspoon pepper Hot sauce, garnish Directions Preheat the oven to 425° F. In a cast iron skillet, cook the breakfast sausage until browned, 7 to 10 minutes. Remove to a plate lined with a paper towel. In the same skillet, sauté onion and bell pepper until softened, about 5 to 7 minutes. Add chopped spinach and wilt. In a mixing bowl, whisk together eggs, milk, garlic powder, salt, and pepper. Meanwhile, cut the cornbread into 1 inch pieces. In a separate mixing bowl, toss together the cornbread, sautéed onions and peppers, sausage and 1 cup of cheese. Spread the cornbread mixture out evenly in a greased casserole pan and top with remaining cheese. Gently pour egg mixture over the cornbread until everything is coated. Cover with aluminum foil and bake for 15 minutes. Remove the foil and continue baking until the top is set and the cheese begins to brown, about 5 minutes. Garnish with hot sauce and serve. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like West African Red-Red Beans with Coconut Rice, Avocado, & Sweet Plantain View recipe Smoked Whiskey Wings View recipe Mixed Berry Cobbler View recipe
