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Grits Breakfast Sausage Casserole
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Grits Breakfast Sausage Casserole

Recipe by Julia Pacheco
5.0 from 2 votes
Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

16

servings
Prep time

10

minutes
Cooking time

33

minutes
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Ingredients

  • 6 cups water

  • 2 cups uncooked grits

  • 4 tbs butter

  • 1/2 lb breakfast sausage

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tsp paprika

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 12 eggs

  • 1/2 cup water OR milk

  • 1.5 cups Colby jack cheese (optional)

Directions

  • Preheat oven to 350 degrees
  • 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!

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

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2 Comments

  1. Midwest Cook says:

    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.

    Reply
    1. Midwest Cook says:

      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.

      Reply