Cornbread Breakfast Bake

This easy breakfast casserole is perfect to meal prepping and is a total crowd pleaser. The Cornbread Breakfast Bake is loaded with meat and fresh veggies.

Alright you guys, I am obsessed with this breakfast bake!! It was one of those clean-out-the-fridge recipes where I didn’t feel like making a boring egg scramble and was also craving something sweet. It’s chock full of protein from lean ground beef, eggs, and egg whites and also helps you get your veggies in without even realizing it! This really is one of those meals that is decently healthy, but doesn’t taste healthy. And I’m all about that ;).

I almost didn’t share this recipe because I wasn’t planning on blogging the morning I made it. It was a spontaneous mixture that came together since I didn’t feel like making a grocery store trip but was starting to get a little hangry. I LOVE cornbread and thought, what the heck, and mixed together some pre-made mix, poured it on top of my ground beef mixture, and hoped for the best.

The result? Sweet and salt perfection that will keep you full all morning long. I didn’t plan for it to be a meal prep recipe, but I ended up eating it pretty much for 3 days straight for breakfast AND lunch. You can also customize it to whatever your taste preferences are! Don’t like spinach? Feel free to sub in another veggie. You don’t eat red meat? Add in ground chicken or turkey.

Cornbread Breakfast Bake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Christine Skari
• Total Time: 60 minutes
• Yield: Serves 6
• Diet: Omnivore

Print Recipe

Pin Recipe

Description

Savory cornbread topping baked over a hearty beef and spinach filling. A hearty and satisfying weekend breakfast.

---

Ingredients

Units USM Scale 1x2x3x

• 1 cups (237 ml) onion
• 1 lbs (454 g) 96% lean ground beef
• 1 cups (237 ml) red bell pepper
• 20 oz (567 g) bag frozen spinach
• 1 tsp garlic powder
• 5 whole eggs
• 1 cups (237 ml) egg beaters/egg whites
• 1 box Jiffy Corn Bread Mix
• 1 whole egg
• 1/3 cup milk
• sour cream

---

Instructions

1. Preheat oven to 350°F (177°C) and line a large baking dish with parchment paper.
2. In a large skillet over medium heat, cook the onion and beef until the beef is browned. Stir in the red bell pepper and cook for an additional 1-2 minutes. Stir in the spinach and season with garlic powder, salt, and pepper to taste.
3. In a separate bowl, beat together the eggs, Egg Beaters, salt, and pepper.
4. Add the beef mixture to the baking dish and pour the egg mixture on top.
5. Mix the Jiffy Corn Bread Mix, egg, and milk to form a batter. Pour on top of the breakfast bake.
6. Bake for 35-40 minutes, or until fully cooked.

Notes

• For a richer flavor, use 80/20 ground beef instead of 96% lean.
• To prevent a soggy bottom, pre-bake the cornbread crust for 10 minutes before adding the beef mixture.
• Leftovers can be stored in the refrigerator for up to 4 days and reheated in the microwave or oven.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Breakfast
• Method: Oven-Baking
• Cuisine: American

Nutrition

• Serving Size: 1.5 cups
• Calories: 450
• Sugar: 10
• Sodium: 600
• Fat: 25
• Saturated Fat: 10
• Unsaturated Fat: 10
• Carbohydrates: 40
• Fiber: 4
• Protein: 25
• Cholesterol: 200

If You Liked This Recipe, You’ll Love These

• Savory Dutch Baby Pancake with Sausage and Mushrooms
• Pumpkin and Doughnut French Toast Bake
• Peanut Butter and Jelly Smoothie Bowl
• Glazed Bacon, Brie and Arugula Breakfast Sandwich