This post is sponsored by Tony Chachere’s, but all opinions are 100% my own.

A good breakfast casserole is a must have any time you have a house full of guests, are entertaining, or want to have a make ahead breakfast that you can eat all week. I partnered with my friends at Tony Chachere’s to create this delicious Cajun Cornbread Breakfast Casserole using their Creole Cornbread Stuffing Mix that is the perfect base for the casserole. This breakfast casserole is going to quickly become your new favorite for the holiday season because it’s easy to make and is so delicious too!

This breakfast casserole is made with Tony Chachere’s Creole Cornbread Stuffing Mix, andouille sausage, bell peppers, onions, cheese, milk, and eggs and comes together quickly making it ideal to serve up for Christmas morning and more. I love a breakfast casserole that is filling and full of flavor, and this Cajun cornbread breakfast casserole is just that!

Can I make this casserole in advance?

The night before you can cook the sausage, bell, pepper, and onion and layer it over top of the stuffing mix along with the cheese and then in the morning you can mix together your eggs and milk and then pour it over the meat and veggies before baking.

The other option is baking the casserole in advance and just reheating it as needed.

Can I use another type of sausage?

Yes! You can substitute a breakfast sausage, chorizo, or another smoked sausage.

This casserole is going to be a lifesaver when you are hosting a brunch or breakfast and need to feed a crowd. I like to serve up some fruit on the side and call it a day. It’s truly one of my favorite breakfasts to entertain with and when you make it, you will see why!

Ingredients:

• 1 Lb. Diced Andouille Sausage

• 2 Boxes Tony Chachere’s Creole Cornbread Stuffing Mix

• 1 Cup Diced Onion

• 1 Diced Green Bell Pepper

• 4 Cups Shredded Cheddar Cheese

• 12 Eggs

• 2 Cups Milk

• 1 Tbsp. Tony Chachere’s Creole Seasoning

• Green Onions for Topping

Directions:

• Preheat oven to 350 degrees.

• Sauté sausage with onions and bell pepper for 5-7 minutes until sausage has browned and veggies have softened slightly.

• Place cornbread stuffing mix in the bottom of a greased 9 x 13 dish and season with 1/2 of the Creole seasoning.

• Layer cooked sausage and veggies and then add cheese on top of the stuffing mix.

• Whisk eggs with the remaining Creole Seasoning and milk until combined well and then pour over top of the cheese, sausage, veggies, and stuffing mix.

• Bake for 50 minutes to 1 hour until eggs are cooked through.

• Let sit 5-10 minutes and then serve.

How good does this Cajun Cornbread Breakfast Casserole look? It is so full of flavor and perfect for serving up to your friends and family. Enjoy!