Cookbook:Breakfast Casserole

Cookbook | Ingredients | Recipes


  • 5 small sausage links, cooked and finely chopped
  • 4 large eggs, beaten
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 2 cups cornbread, crumbled finely
  • 1 cup ricotta cheese
  • 1 cup shredded Monterrey Jack cheese
  • ¼ cup unsalted butter
  • 8 slices cooked bacon, crumbled
  • ½ cup dry breadcrumbs


  1. Combine sausage and bacon. In another bowl, combine ricotta, eggs, butter, salt, pepper, and cornbread.
  2. In a greased large roasting pan, place just enough cornbread mixture to cover. Add just enough meat mixture to cover that layer, and repeat until all mixtures have been used.
  3. Combine Monterrey Jack and breadcrumbs. Sprinkle evenly over layers and bake at 375 degrees F (190C) for 30-35 minutes or until browned and bubbly on top. Serve warm.