Grits Breakfast Sausage Casserole
Creamy grits with savory sausage and melty cheese make a comforting breakfast bake. Perfect for weekends, brunch gatherings, or making ahead for busy mornings.
Ingredients
- 6 cups water
- 2 cups uncooked grits
- 4 tbs butter
- ½ lb breakfast sausage
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 12 eggs
- ½ cup water OR milk
- 1.5 cups Colby jack cheese, optional
Instructions
- Preheat oven to 350 degrees F.
- To a large pot add the water bring the water up to a boil. Pour grits in the boiling water cover with lid and let simmer for 5 minutes or until most of the liquid has absorbed. Stir in the butter. Set to the side.
- Add sausage to a skillet over medium heat. Break sausage up and cook it through. Stir cooked sausage into the large pot of grits. Stir in all of the seasonings.
- Crack the eggs into a large bowl whisk in the water, salt and pepper.
- Pour egg mixture into the same pan we cooked the sausage in (there should be enough grease in the pan to cook your eggs, if not grease your pan first) scramble the eggs up and cook them through.
- Add the cooked eggs to the large pot with the grits and sausage. Stir to combine.
- Grease a 9×13 baking dish with non-stick spray. Add the grits casserole into the baking dish. Sprinkle the top with cheese.
- Bake for 30 minutes. Enjoy!
Video
Nutrition
Calories: 238kcal | Carbohydrates: 16g | Protein: 11g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 152mg | Sodium: 384mg | Potassium: 130mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 503IU | Vitamin C: 0.1mg | Calcium: 110mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Let us know how it was!
I was excited to try a new breakfast casserole, but am glad I made only a half recipe (in an 8×8 pan). We’ve had grits before as a side dish, with cheese stirred in, and liked them. However the grainy texture of them in this casserole was distracting. Perhaps mine needed to cook a couple of minutes more before stirring in the butter and other ingredients, or the leftovers may absorb more moisture/soften as they refrigerate overnight. I did top the casserole with the optional cheese. We’ll try adding salsa as a topping tomorrow when I reheat some squares for breakfast.
Found the problem, I think. My package of Quick-cooking, 5-minute grits says to use 4 Cups of water per cup of grits (not the 3 C. listed in this recipe). I’d recommend double-checking your own package for cooking directions — water needed might vary by brand.