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    Home » Recipes » Breakfast & Brunch

    Leftover Chili & Cornbread Breakfast Casserole

    August 1, 2019 • Updated: April 5, 2022 • by Renée B. • This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Leftover Cornbread Breakfast Casserole | The Good Hearted Woman

    Leftover Chili & Cornbread just got a makeover! Our easy layered Chili & Cornbread Breakfast Casserole transforms your leftover cornbread and chili (or stew) into a hearty, company-worthy breakfast.

    Casserole in cast iron pan, topped with baked eggs and swirly fried onions.

    What's the Story Behind this Recipe

    To make this scrumptious layered Cornbread Breakfast Casserole, all you need is leftover cornbread, a cup or two of leftover chili or thick stew, and a handful of standard pantry and fridge staples. Easy-peasy!!!

    Cornbread is one of those things that is best eaten the day it is prepared: after that, it quickly begins to toughen and lose its freshness.

    Recently, while developing my recipe for Sweet Skillet Cornbread, I made four separate batches of cornbread in the same week. I usually try to string recipe tests out over a few weeks, but that didn't happen this time, and as a result, we had a mountain of leftover cornbread.

    Normally when I have leftover cornbread, I crumble and freeze it for use as breadcrumbs for casserole and pasta toppings; but that giant cornbread pile just called out to be made into something wonderful. 

    My first thought was to make a savory cornbread pudding, but then, Ooo... What about a stratta? (FYI - stratta, or strata, is just a fancy name for a layered casserole, often prepared with bread). 

    As it happened, we had a fridge full of fresh eggs thanks to Lady Bird Johnson and Harriet Lane Johnston (our two surviving chickens), and a bowl of leftover chili. A plan began to take form. 

    From Inspiration to Reality

    It is a long road from having a cool food idea to creating a viable recipe that is both tasty and can be successfully replicated by others. That road requires knowledge, preparation, organization, and testing, testing, testing. 

    When I'm working on a new recipe, I usually make it between one and four times, depending upon how involved it is and how many times I've made it in the past.

    For tried and true recipes like Mom's Spaghetti Sauce or Split Pea Soup, which I've made countless times in the past, I make a single batch to verify ingredient amounts, instructions, and cooking times - and so that I can take pictures, of course!

    For original recipes like this Leftover Cornbread Breakfast Casserole, however, I make the recipe a minimum of three times, and often more. A few years ago, Mr B and I made at least ten batches of (Almost) Original Taco House Fiesta Dressing before we deemed it perfect.

    Cornbread crumbs in a cast iron pie dish.

    NOTE: The leftovers I used for this Cornbread Breakfast Casserole recipe were equal to roughly ⅓ of a batch of Sweet Skillet Cornbread.

    How to Make this Leftover Breakfast Casserole

    Make the Pan-fried Onions

    Heat 10" cast iron skillet (or cast iron pie dish) over medium heat for 2 minutes. Add one tablespoon of butter to the skillet and swirl to coat as the butter melts. The butter should sizzle, but not brown. Immediately place the onion slices in hot butter in the skillet in a single layer.

    Onion slices frying in a cast iron skillet.


    You can crowd them a bit because they will shrink as the cook. Fry onions for about 2-3 minutes, or until golden. Using a spatula, carefully turn onion slices over to fry the other side.

    When onions are nicely browned on each side, carefully remove them from skillet using a spatula and set aside on a plate.

    Assemble the Casserole

    Melt 1 tablespoon butter in a 10" cast iron pie dish (or cast iron skillet). Swirl melted butter to coat bottom and sides.

    Cornbread Layer #1 • Cubed

    Into the prepared cast iron pie dish, lay in 1 ½ - 2 cups of sliced (or crumbled) leftover cornbread, so that the bottom of the dish is completely covered by about ½ inch of cornbread.

    In a small bowl, whisk together 2 eggs and ⅓ cup milk. Season with ¼ teaspoon salt and a few turns of freshly ground pepper, and pour evenly over cornbread layer in pie dish.

    Press down slightly, just enough to flatten layer.

    Layer of cornbread pressed into cast iron pie dish.

    Grated Cheese Layer

    Sprinkle grated cheese over cornbread layer.

    "Leftover" Layer

    Spread leftover chili (or stew, or whatever you are using) on top of the grated cheese.

    Cornbread Layer #2 • Crumbled

    Spread 1 ½ - 2 cups crumbled leftover cornbread over the top of the Leftover layer.

    Egg & Onion Top  

    Carefully crack 6 to 8 eggs onto casserole, arranging them evenly in a ring. Arrange pan-fried onions around egg yolks.

    Raw eggs cracked onto top of cornbread mix.

    This part is actually kind of fun: I was thinking of Vincent Van Gogh's "Starry Night" while I was working.

    Casserole ready to bake.

    Bake for 30 to 35 minutes at 350°. Eggs whites should be set, and the whole thing is relatively firm to the touch.

    Casserole in cast iron pan, topped with baked eggs and swirly fried onions.

    Allow casserole to rest for 10 minutes before slicing.

    Garnish with chopped fresh parsley or cilantro. Serve warm.

    Slice of cornbread and egg casserole on plate.

    Now it's time to grab those leftovers out of the fridge and throw together one of the best breakfast casseroles you've had all year! 

    Related Recipes

    • Sweet Skillet Cornbread with Pan-fried Maple Corn
    • Easy Cheesy Zucchini & Tomato Casserole
    • Cranberry Crumb Sourdough Coffee Cake
    • Picture Perfect Chicken Enchilada Pie
    • Spicy Polenta Pizza Crust

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    Leftover Cornbread Breakfast Casserole | The Good Hearted Woman
    5 from 6 votes

    Leftover Cornbread Breakfast Casserole

    This easy layered Cornbread Breakfast Casserole transforms your leftover cornbread and chili (or stew) into a hearty, company-worthy breakfast.
    Print Pin Add to Shopping List Go to Shopping List
    Course: Breakfast or Brunch, Main Dish
    Cuisine: American
    Prep Time:25 minutes
    Cook Time:30 minutes
    15 minutes
    Total Time:1 hour 10 minutes
    Servings: 8
    Calories: 272kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • Enameled Cast Iron Skillet
    • Cast Iron Pie Dish (10-inch)

    Ingredients

    US Customary - Metric
    • 2 tablespoons butter divided
    • 1 large sweet onion peeled and sliced ⅜" - ¼" thick
    • 3 cups leftover cornbread to 4 cups; sliced, cubed or crumbled (see Notes)
    • 1½ cups leftover thick chili or stew to 3 cups
    • 1½ cups grated cheese to 2 cups (see Notes)
    • 8 whole eggs to 10 eggs

    Instructions

    Fried Onions

    • Heat 10" cast iron skillet (or cast iron pie dish) over medium heat for 2 minutes.
      Add one tablespoon of butter to the skillet and swirl to coat as the butter melts. The butter should sizzle, but not brown.
      Immediately place the onion slices in hot butter in the skillet in a single layer.
      You can crowd them a bit because they will shrink as the cook.
    • Fry onions for about 2-3 minutes, or until golden.
      Using a spatula, carefully turn onion slices over to fry the other side.
      When onions are nicely browned on each side, carefully remove them from skillet using a spatula and set aside on a plate.

    Assembling Casserole

    • Melt 1 tablespoon butter in a 10" cast iron pie dish (or cast iron skillet). Swirl melted butter to coat bottom and sides.
    • Cornbread Layer #1 • Cubed
      Into the prepared cast iron pie dish, lay in 1 ½ - 2 cups of sliced (or crumbled) leftover cornbread, so that the bottom of the dish is completely covered by about ½ inch of cornbread.
    • In a small bowl, whisk together 2 eggs and ⅓ cup milk.
      Season with ¼ teaspoon salt and a few turns of freshly ground pepper.
      Pour evenly over cornbread layer in pie dish.
      Press down slightly, just enough to flatten layer.
    • Grated Cheese Layer
      Sprinkle grated cheese over cornbread layer.
    • "Leftover" Layer
      Spread leftover chili (or stew, or whatever you are using) on top of the grated cheese.
    • Cornbread Layer #2 • Crumbled
      Spread 1 ½ - 2 cups crumbled leftover cornbread over the top of the Leftover layer.
    • Carefully crack 6 to 8 eggs onto casserole, arranging them evenly in a ring.
    • Arrange pan-fried onions around egg yolks.
      This is actually kind of fun: I was thinking of Vincent Van Gogh's "Starry Night" while I was working.
    • Bake for 30 to 35 minutes at 350°.
      Eggs whites should be set, and the whole thing is relatively firm to the touch.
      Allow casserole to rest for 10 minutes before slicing.
    • Garnish with chopped fresh parsley or cilantro.
      Serve warm.

    Notes

    For best results, use leftover cornbread from my Sweet Skillet Cornbread recipe. 
    Preparing Leftover Cornbread
    If possible, try to avoid making your leftover cornbread into fine breadcrumbs. This will result in a very heavy, dense casserole. 
    I prefer to cube, or even slice, the cornbread that I use for the first layer. I try to slice it ⅜ - ½" thick, and use the slices to cover the bottom of the pan. That said, occasionally leftover cornbread defies slicing; in which case I try to keep it in the largest crumbled state possible. I use the larger crumbles for the first layer, and smaller crumbles for the top layer. 
    Cheese
    Cheddar and Mozzarella are always safe bets, but feel free to use whatever goes well with your "leftover layer."

    Nutrition

    Serving: 1serving | Calories: 272kcal | Carbohydrates: 25g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 582mg | Potassium: 283mg | Fiber: 3g | Sugar: 7g | Vitamin A: 509IU | Vitamin C: 3mg | Calcium: 222mg | Iron: 2mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. Please check out our disclosure policy for more details.

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    About Renée B.

    Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

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    1. Teresa Anne says

      December 06, 2020 at 11:18 am

      I made chili and cornbread last night and wasn't thrilled with either. There are reasons. Anyway, I saw this today and just made it. I absolutely love the use of onions! Will let you know...

      Reply
      • Renée says

        December 06, 2020 at 12:23 pm

        Hope everything turned out this time! (We've all been there, even with the best of recipes and circumstances.)

        Reply
    2. Tabitha Blue says

      August 05, 2019 at 5:42 am

      Love the idea of a cornbread casserole! So different, and I’m such a fan of cornbread. Also, love your roundup of other bloggers cooking methods… I would have never known they cook it a few times at least, before sharing.

      Reply
    3. Waz says

      August 03, 2019 at 8:05 pm

      5 stars
      I love cornbread, and this is such a great idea to turn the leftovers into a breakfast casserole! Most casseroles are not the most attractive, but yours turned out looking so photogenic.

      Reply
    4. KATIE CARRICK says

      August 03, 2019 at 1:32 pm

      Any way I can get chili in themornt is fine by me. And I never realized just how much works goes into a new recipe! Thanks for sharing.

      Reply
    5. Catherine @ To & Fro Fam says

      August 03, 2019 at 8:08 am

      5 stars
      Casseroles are usually unphotogenic, but yours is SO PRETTY! I love that you put the eggs inside the onions. What a gorgeous breakfast.

      Reply
    6. Pech says

      August 02, 2019 at 8:42 pm

      I love stratas- its usually a foolproof way to out in odds and ends of leftovers in my fridge into a new dish that also keeps well in the fridge or freezer for future meals too!

      Reply
    7. Kileen says

      August 02, 2019 at 3:21 am

      Ooh this looks so yummy!!
      Will have to try this recipe out soon!

      Kileen
      cute & little

      Reply
    8. Leigh Suznovich says

      August 01, 2019 at 7:11 pm

      Oh wow, this looks like such an incredible breakfast!! YUM!

      Reply
    9. Irina says

      August 01, 2019 at 2:25 pm

      5 stars
      Well, my family does not know yet how I am gonna surprise them on Sunday. Yes, I will make this casserole for breakfast. I am drooling all over... I just imagine our Sunday breakfast in the balcony.

      Reply
    10. Jess says

      August 01, 2019 at 1:53 pm

      5 stars
      What a gorgeous breakfast casserole! I absolutely LOVE this idea! I've got to try this. Thanks for sharing!

      Reply
    11. Shayla Marie says

      August 01, 2019 at 1:06 pm

      This is a brilliant way to use cornbread that's leftover! I think my family would love this!

      Reply
    12. Pam Greer says

      August 01, 2019 at 11:47 am

      5 stars
      Having leftover cornbread is a very nice thing to have! I need to make some so I can make this delicious casserole!

      Reply
    13. Paula @ I'm Busy Being Awesome says

      August 01, 2019 at 11:20 am

      Wow that looks like a tasty way to start the day!

      Reply

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