Baked Cornbread and Egg Bake with Chives
A comforting breakfast casserole featuring tender cornbread cubes baked in a creamy egg mixture with fresh chives, perfect for weekend mornings. This American-inspired Mother’s Day recipe (vegetarian), ready in about 45 minutes, pairs cornbread, eggs, milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 (8-ounce) loaf cornbread
- 6 large eggs
- 1 cup milk
- 1/4 cup finely chopped chives
- 2 tbsp melted butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup shredded cheddar cheese
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 375°F. Butter a 9x13-inch baking dish with 1 tbsp melted butter.
- Step 2: In a large bowl, whisk together 6 large eggs, 1 cup milk, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
- Step 3: Add 1 (8-ounce) loaf cornbread, cut into 1-inch cubes, to the egg mixture, stirring until each piece is coated.
- Step 4: Stir in 1/4 cup chopped chives and 1 tbsp melted butter, then pour the mixture into the prepared baking dish.
- Step 5: Bake for 25-30 minutes, or until the center is set and the top is golden brown.
- Step 6: Sprinkle with 1/4 cup shredded cheddar cheese and bake for 2 more minutes until melted.
