Get ready to revolutionize your breakfast game with a mouthwatering fusion that'll make your taste buds dance! This Cornbread and Sausage Quiche isn't just another breakfast recipe - it's a culinary adventure that combines the rustic charm of Southern cornbread with the rich, savory goodness of a classic quiche. Imagine a crispy cornbread base topped with perfectly browned sausage, melted cheese, and a silky egg custard that'll have your family fighting for the last slice. Whether you're hosting a weekend brunch or looking to impress your breakfast crowd, this recipe is about to become your new morning obsession!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pre-baked cornbread
- 1 lb sausage, cooked and crumbled
- 6 eggs
- 1 cup milk
- 1 cup shredded cheese
- 1/2 cup chopped onion
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Ensure an even rack placement in the middle of the oven.
- Crumble the pre-baked cornbread into the bottom of a 9-inch pie dish or quiche pan, creating an even base layer that covers the entire bottom surface.
- Cook the sausage in a skillet over medium-high heat, breaking it into small crumbles. Cook until the sausage is fully browned and no pink remains, approximately 8-10 minutes.
- Drain excess grease from the cooked sausage using a paper towel-lined plate, then spread the crumbled sausage evenly over the cornbread base.
- In a large mixing bowl, whisk together eggs, milk, salt, and pepper until well combined and slightly frothy.
- Sprinkle chopped onions and shredded cheese over the sausage layer in the pie dish.
- Slowly pour the egg mixture over the sausage, onions, and cheese, ensuring even distribution and covering all ingredients.
- Place the quiche in the preheated oven and bake for 40-45 minutes, or until the center is set and the top is golden brown.
- Remove from oven and let the quiche cool for 10-15 minutes before slicing to allow the filling to set properly.
- Slice into 8 equal wedges and serve warm as a hearty breakfast or brunch dish.
Tips
- Use day-old cornbread for a firmer base that holds up better in the quiche.
- Make sure to drain the sausage thoroughly to prevent a soggy bottom crust.
- For extra flavor, consider using a mix of cheeses like sharp cheddar and monterey jack.
- Let the quiche rest for at least 10-15 minutes after baking to help it set and make slicing easier.
- If the top starts browning too quickly, cover loosely with aluminum foil to prevent burning.
- For a lighter version, you can use turkey sausage or substitute some of the whole eggs with egg whites.
- This quiche reheats beautifully - store leftovers in the refrigerator and warm in the oven for best results.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 20g
Protein: 25g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 250mg
