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Cheesy Sausage Cornbread Quiche made with cheddar cheese, Parmesan, breakfast sausage, cornbread, eggs, half and half and seasoned perfectly is so easy to make! It's great for breakfast, brunch, lunch or dinner.

Cheesy Sausage Cornbread Quiche

Course Breakfast, Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 slices


  • 1 pound sausage - cooked and crumbled
  • 2 cups cornbread - cubed (I use an 8.5 oz box of Jiffy cornbread muffin mix)
  • 6 large eggs
  • 1 cup half and half
  • 1 teaspoon salt
  • 1/2 teaspoon fresh cracked pepper
  • 1 tablespoon fresh or dried chives
  • 1/2 teaspoon garlic - minced
  • 1/8 teaspoon nutmeg
  • 2 cups sharp cheddar cheese - shredded
  • 1/2 cup Parmesan cheese - shredded


  • In a large skillet, cook sausage, breaking it into small pieces with a wooden spoon. Place on paper towel lined plate to drain.
  • Prepare cornbread, bake and cut into small cubes. Set aside.
  • Heat oven to 350 degrees. Spray a 9 or 10 inch deep dish cooking pie plate with cooking spray.
  • In a medium-size bowl, whisk together the eggs, half and half, salt, chives, garlic and, nutmeg. Pour-over cubed cornbread and sausage then sprinkle on 3/4 of cheddar and Parmesan cheese. Gently toss all together. Pour into prepared deep dish pan. Top with remaining cheese. Bake for 45 minutes until cheese is golden brown and middle of quiche is set.
    ***If quiche gets too brown before middle is set, lightly cover with a sheet of foil.
  • Remove pan from oven and let cool for 5 minutes. Slice and serve.