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This Cornbread Breakfast Bake brings together a savory beef-and-vegetable filling, tender eggs, and a golden cornbread topping in one satisfying oven-baked dish.
It starts with onion and lean ground beef cooked until browned, followed by red bell pepper and frozen spinach for added color, texture, and vegetable flavor.
Garlic powder seasons the filling, while the egg mixture creates a soft, hearty layer that ties everything together.
The Jiffy Corn Bread Mix forms the finishing layer, producing a lightly sweet, tender cornbread topping that contrasts nicely with the savory beef, spinach, and eggs underneath.
Milk helps create the cornbread batter, while sour cream adds a cool, creamy touch when the bake is served warm.
With its combination of textures, this breakfast bake feels substantial without requiring several separate dishes.
The bottom layers are rich and savory, the egg portion remains tender after baking, and the cornbread topping develops a pleasant golden finish.
It is especially practical for serving a group because the entire recipe is baked in a large dish and portioned after cooking.
The recipe takes about 20 minutes of preparation before baking for 35–40 minutes.
The finished bake can be served warm for breakfast and is also suitable for reheating as leftovers.
For those who prefer a richer beef flavor, the original recipe notes that 80/20 ground beef can replace the 96% lean beef.
Sour cream spooned over each serving provides the final creamy contrast.
Cornbread Breakfast Bake
Ingredients
Equipment
Method
- Prepare the Baking Dish: Preheat the oven to 350°F (177°C) and line a large baking dish with parchment paper.
- Brown the Beef: Place a large skillet over medium heat and cook the onion together with the ground beef until the beef is browned.
- Add the Vegetables: Stir the red bell pepper into the browned beef mixture and continue cooking for 1–2 minutes.
- Season the Filling: Add the frozen spinach and garlic powder to the skillet, then season with salt and pepper to taste, stirring until the ingredients are combined.
- Prepare the Egg Mixture: In a separate bowl, beat together the 5 whole eggs and 1 cup of Egg Beaters or egg whites, seasoning with salt and pepper to taste.
- Layer the Beef Mixture: Transfer the cooked beef and vegetable mixture into the prepared baking dish, spreading it into an even layer.
- Add the Eggs: Pour the seasoned egg mixture evenly over the beef and vegetable layer.
- Make the Cornbread Batter: In a clean bowl, combine the Jiffy Corn Bread Mix, 1 whole egg, and 1/3 cup milk, mixing until a batter forms.
- Top the Bake: Pour the cornbread batter over the breakfast bake, distributing it across the top.
- Bake Until Cooked: Place the dish in the preheated 350°F (177°C) oven and bake for 35–40 minutes, or until the bake is fully cooked.
- Serve Warm: Remove the finished breakfast bake from the oven and serve warm with sour cream on top.
Notes
- For a richer flavor, the 96% lean ground beef can be replaced with 80/20 ground beef, as noted in the original recipe.
- The recipe uses frozen spinach, which should be incorporated into the cooked beef mixture before layering.
- The cornbread topping is made from Jiffy Corn Bread Mix, one egg, and 1/3 cup milk.
- Leftovers can be refrigerated for up to 4 days and reheated in the microwave or oven.
- The original recipe notes that pre-baking the cornbread crust for 10 minutes before adding the beef mixture can help prevent a soggy bottom.
Chef’s Secret
The most useful technique for this particular bake is paying attention to the cornbread layer if you want a firmer bottom.
The original recipe specifically recommends pre-baking the cornbread crust for 10 minutes before adding the beef mixture to help prevent sogginess.
If you use this optional approach, prepare the cornbread mixture as directed, give the crust its initial bake, then continue with the beef and egg layers before finishing the recipe.
Otherwise, follow the original layering method by placing the cooked beef mixture into the prepared baking dish, adding the egg mixture, then pouring the cornbread batter over everything.
Either approach keeps the recipe centered on its savory beef, spinach, egg, and cornbread combination.
Serving Suggestions
Serve the bake warm with a spoonful of sour cream over each portion for a cool, creamy contrast to the savory filling and golden cornbread topping.
It can be paired with simple breakfast sides such as fresh fruit or additional cooked vegetables for a more complete meal.
For individual servings, cut the bake into portions while warm and add sour cream just before serving so the topping remains distinct against the warm cornbread.
Conclusion
This Cornbread Breakfast Bake combines seasoned ground beef, spinach, red bell pepper, tender eggs, and a golden cornbread topping in one satisfying dish.
Its savory filling and lightly sweet cornbread layer create a pleasing contrast of flavors and textures.
Served warm with sour cream, it makes a comforting breakfast that is easy to portion for six servings.
The leftovers can also be refrigerated for up to four days and reheated for another convenient meal.
