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Cornbread And Sausage Quiche

Cornbread And Sausage Quiche

Course Bread, Breakfast, brunch, Main Course
Cuisine American
Keyword cornbread-and-sausage-quiche, quiche
Prep Time 20 minutes
Cook Time 45 minutes
Resting time 10 minutes
Total Time 1 hour 15 minutes
Servings 8 pieces
Author Melissa Sperka


  • 1 6 oz package Martha White Cotton Country or Buttermilk Cornbread Mix
  • 1 lb spicy or mild bulk breakfast sausage cooked and crumbled
  • 3 green onions thinly sliced
  • ¼ cup diced red bell pepper
  • 2 Tbsp butter
  • 6 large eggs
  • 1 cup half & half
  • 1 tsp ground mustard
  • 1 tsp salt
  • ½ tsp onion powder
  • ¼ tsp black pepper
  • ¼ tsp garlic powder
  • tsp ground nutmeg
  • few dashes hot sauce optional
  • 2 Tbsp grated Parmesan cheese
  • 2 cup shredded Colby-Jack cheese divided


  • Prepare the Martha White buttermilk cornbread per the package instructions. Cube and set aside to cool.
  • Cook and crumble the sausage. Drain well.
  • Saute the sliced green onion and red bell pepper in 2 Tbsp butter until soft, around 2-3 minutes. Season with salt and black pepper to your taste.
  • Preheat the oven to 350°F and spray a 9 or 10 inch deep dish pie plate with cooking spray. Set aside.
  • In a medium mixing bowl, whisk together the eggs, half & half, ground mustard, salt, onion powder, black pepper, garlic powder, nutmeg and a few dashes of hot sauce.
  • Add the sauteed vegetables, crumbled sausage, grated Parmesan cheese and 1 ½ cup shredded Colby-Jack cheese. Pour over the cubed cornbread and gently stir until combined.
  • Pour into the pie dish and sprinkle the remaining shredded cheese on top.
  • Bake for 45 minutes or until the center is set when gently shaken. Check the quiche at 30 minutes and lay a piece of aluminum foil on top if needed to prevent over-browning.
  • Allow to rest on the counter for 10 minutes, then cut and serve.