This grits casserole with cheese and sausage will be a favorite of yours, especially if you’re from the South. I put it in the slow cooker to keep it warm after I prepare it. Nothing is worse than eating cold grits for breakfast!
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 16 |
Ingredients
- 6 cups water
- 2 cups uncooked grits
- 3 cups shredded Cheddar cheese, divided
- ½ cup butter, cut into pieces, divided
- 1 pound ground pork sausage
- 12 large eggs
- ½ cup milk
- salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
- Bring water to a boil in a large saucepan; stir in grits. Reduce the heat, cover, and simmer until liquid has been absorbed, about 5 minutes. Mix in 2 cups Cheddar cheese and 1/2 of the butter until melted.
- Cook sausage in a skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and add to grits mixture.
- Whisk eggs and milk together in a bowl. Pour into the skillet used to cook the sausage. Lightly scramble eggs over medium-low heat, then mix into grits mixture.
- Pour grits mixture into the prepared baking dish. Dot with remaining butter, sprinkle with remaining 1 cup Cheddar, and season with salt and pepper.
- Bake in the preheated oven until lightly browned, about 30 minutes.
Nutrition Facts
| Calories | 403 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 202 mg |
| Dietary Fiber | 0 g |
| Protein | 17 g |
| Saturated Fat | 15 g |
| Sodium | 459 mg |
| Sugars | 1 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
The grits were looser than I liked but I followed directions
This recipe is delicious and very easy to make. The leftovers saved a lot of time in the morning! Just pop in the microwave and breakfast is done.
Delicious! Perfect after workout meal. I didn’t think it needs anything other than what the recipe directed. My boyfriend just wanted me to make him biscuit and gravy to go with it. Lol. Maybe next time
I had a pound of ground pork so found this recipe. Thankfully I read the other reviews before I made it that said it was bland so I added a healthy pinch each of dried rosemary, thyme, garlic, brown sugar and salt (not too much) to the pork as I was sautéing it (basically making breakfast sausage). It helped. For sure it would have been bland and boring without those seasonings! We individually added hot sauce as suggested…
I made this casserole with bacon instead of the pork sausage. I seasoned the grits really well with salt and pepper. I did only 6 eggs in this recipe. I also added in some green onions. I liked the outcome and will make again.
Delicious
This simple dish received lots of praise and requests for the recipe. I used hot Italian sausage. Next time I will add chopped jalapenos to kick it up a notch.
This casserole was quick to prepare and was a great brunch item.
Like others, I reduced the eggs to 8. I also replaced I C of cheddar cheese with 1 C of cottage cheese. I used 2 t salt in the grits water, but next time will reduce this to 1 t as the other ingredients also provide salt. I cooked it in my big crock pot for a few hours and added the final cup of cheese as the greens we made on the side were cooking. This is supposed to serve 12 but in my family we got 6 servings out of it as some of us really liked it/eat a lot 😀
NOt at all tasty…there are better recipes
I was disappointed with this dish, rather bland. I won’t make again unless I add onion, garlic and either chili powder or cayenne.
I made this recipe for 6 servings. It was absolutely delicious
While it isn’t as easy as some casserole dishes it is good and variations can be made on the spot. I didn’t read through the directions first and I had to dirty up extra dishes.
I have made versions of this before, but this was pretty darned great! Wasaaaaay too big for me and the man thing. And needs something more seasons wise!
I halved the recipe and it was plenty and rich for 4 people.
this is great, although I did find that it took much longer to bake than stated. I also decreased the eggs some, as others suggested
This recipe is a keeper. We love it. I made it following the recipe and it is perfect. It is important to season the grits well when cooking. I also seasoned the eggs with salt and pepper as they were scrambling. I highly recommend.
This casserole was completely wiped out at brunch! I think my guests would have licked the Pyrex dish if left alone with it. But I did make changes: half an onion with the sausage and a teaspoon of minced garlic. I added a little Worcester, more cheese (to your preference) and garlic powder to the grits, which I cooked in half milk and half chicken broth. I also heavily salted the grits and panicked, threw in a teaspoon of white sugar to balance it out-lol, they were delicious. Used 8 eggs instead of 12 but I would have been fine with 12 considering the large baking dish I used. Like others have said, amend it to your taste and it is phenomenal!
My husband and I loved this recipe. He’s usually pretty skeptical when I try new recipes but this one is definitely a keeper. I did do a few things differently though. I seasoned my grits to our taste preference and while they were cooking I browned my sausage (Jimmy Dean’s hot rolled sausage) and added a pepper and onion blend to it as it cooked. I also only used 8 eggs per other commenters recommendations and I didn’t add the pats of butter at the end either, I didn’t feel like it needed it. The recipe was quite delicious!! I’ll definitely be cooking this again. Thanks!!! Oh, and to those people who said their dish turned out bland and/or dry. Remember that everyone’s palate is different so when you’re trying a new recipe, sometimes you have to tweak it to your preferred flavor profile; and just a few tips as far as it turning out dry… only lightly scramble your eggs and don’t overcook the casserole. I think with these few helpful tips that you should definitely try making it again. You may be surprised at how it turns out.
Less eggs, more grits & cheese!
This was very good and will definitely make again. I used chicken sausage (just because I have a local market that freshly grinds a delicious variety) and reduced the eggs to 8 as others mentioned. I LOVE “eggy” things, but I actually think my baking pan would have fluffed over the edges with 12. Eight alone made it rise to the brim. So many options with this one, but will definitely be saving!