Best 2 Breakfast Cornbread Casserole With Ham And Kale Recipes
Kickstart your day with a delectable breakfast treat that harmonizes the sweet cornbread with the savory flavors of ham and kale. Dive into the world of breakfast cornbread casserole, where the fluffy cornbread acts as a warm and inviting base, embracing tender pieces of ham and vibrant kale. Infused with a medley of spices and herbs, this casserole transforms your morning meal into a symphony of flavors that will awaken your senses.
Let's cook with our recipes!
OVERNIGHT CORN FLAKE BAKE
A yummy recipe that includes all the best breakfast foods: bread, eggs, cheese, ham (or bacon), and corn flakes!
Provided by Julie
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h20m
Yield 8
Number Of Ingredients 9
Steps:
- Grease a 13x9-inch baking dish with butter.
- Cut bread slices into quarters. Arrange half the bread into the bottom and up the sides of the prepared dish in an even layer to cover completely.
- Mix ham and Cheddar cheese in bowl; spread over the bread layer and top with remaining bread.
- Beat milk, eggs, and mustard together in a bowl until smooth; pour over the bread to soak completely.
- Put corn flakes cereal into a bowl; drizzle melted butter over the cereal and stir to coat. Spread coated cereal over the top of the casserole.
- Cover casserole with plastic wrap and refrigerate 8 hours to overnight.
- Preheat oven to 325 degrees F (165 degrees C).
- Bake in preheated oven until the corn flakes are browned, about 1 hour.
Nutrition Facts : Calories 634.5 calories, Carbohydrate 41.1 g, Cholesterol 195.9 mg, Fat 37.9 g, Fiber 1.5 g, Protein 32 g, SaturatedFat 19.6 g, Sodium 1545.7 mg, Sugar 8.1 g
CORNBREAD BREAKFAST CASSEROLE
Steps:
- Unroll and separate cornbread dough along perforations into 16 pieces. Using 10 or 11 pieces, line the bottom and sides of an ungreased shallow 3-cup baking dish. Flatten and press dough pieces together to seal perforations. Bake at 375° for 11-14 minutes or until golden brown., Meanwhile, crumble sausage into skillet; cook over medium heat until no longer pink. Drain well and set aside., In a bowl, combine the eggs, cream, pepper and salt if desired. In the same skillet, cook and stir eggs over medium heat until completely set., In a bowl, combine the sausage, scrambled eggs, cheese and chilies. Spoon into prebaked crust. Top with remaining dough. Flatten and press together to cover top; seal edges., Bake 18-22 minutes longer or until top is deep golden brown. Serve immediately.,
Nutrition Facts : Calories 915 calories, Fat 52g fat (19g saturated fat), Cholesterol 372mg cholesterol, Sodium 1881mg sodium, Carbohydrate 75g carbohydrate (18g sugars, Fiber 0 fiber), Protein 32g protein.
Tips:
- For a vegetarian version of this casserole, omit the ham and add an extra cup of chopped vegetables, such as bell peppers, zucchini, or mushrooms.
- If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- To save time, you can use a pre-made cornbread mix instead of making your own cornbread from scratch.
- If you like your casserole to be extra cheesy, you can add an extra 1/2 cup of shredded cheddar cheese to the top before baking.
- This casserole is also great for meal prep. Simply make it ahead of time and reheat it when you're ready to serve.
Conclusion:
This breakfast cornbread casserole with ham and kale is a delicious and easy-to-make dish that is perfect for a weekend brunch or a weekday breakfast. It is also a great way to use up leftover cornbread. With its combination of sweet cornbread, savory ham, and nutritious kale, this casserole is sure to be a hit with the whole family.
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