Skinnylightful Cornbread Breakfast Casserole

This is an incredibly delicious casserole. Perfect for a weekend breakfast, brunch, or even breakfast for dinner! It’s so hearty and includes the fabulous Denver omelet flavors of eggs, ham, bell peppers, and cheese all loaded into a cornbread casserole. This casserole serves 6 and each serving has 294 calories and 10 grams of fat Since it freezes great, you can make it over the weekend and freeze the leftovers to enjoy for a quick weekday meal.
Skinny Cornbread Breakfast Casserole

Helpful Tips About this Recipe

Makes 6 servings (each serving, 1 slice)

Shopping Tips
Most supermarkets sell Jiffy corn muffin mix in the baking aisle. If you can’t find it use another brand that is about 8.5 ounces.
Trader Joe’s sells (8 oz) packages of Black Forest ham. It’s uncured and contains ‘no nitrates.’  Most health food markets sell this type of ham too.

WW Freestyle SmartPoints
WW SmartPoints
SKINNY FACTS: for 1 slice
294 calories, 10g fat, 12g protein, 38g carbs, 1g fiber, 681mg sodium, 11g sugar
FACTS: for Freestyle SmartPoints
234 calories, 2g sat. fat, 7g protein, 9g sugar


Skinny Cornbread Breakfast Casserole

Skinnylightful Cornbread Breakfast Casserole

4 from 1 vote
Prep Time 15 minutes
Cook Time 45 minutes
Chill Time: 10 minutes
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 294 kcal


  • cups onions, chopped
  • 1 cup red bell peppers, chopped
  • 2 tablespoons reduced-fat butter or Smart Balance Light
  • 1 cup (4 ounces) ham, chopped, see shopping tips
  • ½ cup fat-free milk
  • 2 eggs, I like using Egg-Land’s Best eggs
  • 2 egg whites (¼ cup)
  • 1 teaspoon garlic powder
  • Fresh ground black pepper, to taste
  • 1 (8.5 oz) box Jiffy’s Corn Muffin Mix, see shopping tips
  • ½ cup nonfat plain yogurt or nonfat Greek yogurt
  • ¼ cup light cheddar cheese


  • Preheat oven to 425 degrees. Coat a 9 x 9” baking pan with cooking spray.
  • In a microwave-safe bowl, add onions, red bell peppers, and butter. Cook in microwave on high for about 3-4 minutes until soft. Set in refrigerator to chill for 10 minutes.
  • Mix together the cooled onion mixture, ham, milk, eggs, egg whites, garlic powder, and pepper in a large bowl. Blend well.  Stir in cornbread mix and only stir until blended. The batter will be a bit bumpy.  Spread cornbread batter into prepared pan.
  • Using a rubber spatula, spread yogurt over the top of the casserole. It won’t cover completely.
  • Sprinkle cheese evenly over top of yogurt.
  • Bake for 45 minutes so the entire casserole will be cooked through. It will look very dark golden brown.
  • Let stand for 10 minutes before cutting into 6 slices. This casserole may be made ahead of time, refrigerated, and reheated. It also freezes great!


Serving: 1sliceCalories: 294kcalCarbohydrates: 38gProtein: 12gFat: 10gSodium: 681mgFiber: 1gSugar: 11gBlue Smart Points: 8Green Smart Points: 9Plus Points: 8
Tried this recipe?Let me know how it was!


  1. 4 stars
    This was very good. I made changes. I sautéed the onions and peppers in a little bit of olive oil. My ham steak was 7 ounces and i used all of it. 4 ounces would not have been enough, and the additional 3 ounces changed the calorie count very little.

    I will not spread the yogurt on top, just add the cheese. The combo formed to much of a crust.

    Biggest change. Oven temp should be 400. 425 is way too long. It will be very overcooked at that temp.

    Over all, this was a very good recipe, and I will absolutely mark again.

  2. Thanks so much for taking the time to share your ideas, Kathy! Much appreciated.
    Wishing you all the very best,

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