Sausage and Grits Breakfast Casserole

There is nothing better or easier than this Sausage and Grits Breakfast Casserole. Like your favorite bowl of grits, but baked into a cozy casserole. Cheesy grits, spicy sausage, baked with eggs to give it a soufflé like texture. The best part about this though? It’s all made in ONE pot! Seriously, so easy and so so delicious.

a slice of of grits casserole on a white plate with tomatoes and a bite taken out of it

About The Recipe

This casserole is definitely a true southern classic. We have been making this my entire life. It’s a favorite around the household because its cheesy, a little spicy, and so good!

Everyone definitely has their preferences with this casserole. Some like it without topping, some of us love it with toppings.

I love this with avocado chunks because everything is better with avocado!

But, some people like it with tomatoes or even jalapeños.

It’s all about preference but the casserole is just as good on it’s own.

Ingredients

  • Hot Sausage
  • Grits
  • Water
  • Milk
  • Garlic
  • Fresh Oregano
  • Fresh Thyme
  • Cayenne
  • Cheddar Cheese
  • Parmesan Cheese
  • Salt and Pepper
  • Eggs
ingredients for sausage and grits casserole

Instructions

In a large stock pot, let water boil. Add grits and let cook, stirring occasionally until thickened. Add milk and whisk together! Let cook for about 10 more minutes.

Add sausage and cheeses. Make sure it’s stirred thoroughly and the cheese is melted entirely.

Now, add herbs and spices.

In a medium sized bowl, whisk together eggs.

eggs in a glass bowl

Slowly, spoon in some of the grits into eggs and mix together. Don’t let the eggs cook!

Add the eggs and grits mixture back into the stock pot and mix together!

In a greased casserole dish, pour grits into pan and smoothen out.

grits casserole in a casserole dish

Bake at 350 for 40 – 45minutes, or until set and lightly browned.

Storing/Reheating

One of my favorite things about this recipe is it’s ability to freeze! If there are leftovers, you can store this in the fridge for a few days or store in the freezer for months! You can slice into individual servings and freeze, or you can even freeze the whole casserole.

Whatever suits your needs the best. Just make sure you store this in a freezer safe container.

grits casserole in a white casserole dish on a marble counter with sliced tomatoes and thyme

Expert Tips

  • If you don’t like spicy food, you can leave out the cayenne.
  • Add grits to the eggs very slowly. You don’t want to scramble the eggs. You want to temper them.
  • If you don’t have fresh herbs, you can use dried. Just change the measurements to 1/2 teaspoon dried oregano and and 1/4 teaspoon dried thyme.
  • Make sure to drain the excess grease from the sausage.

When you make this Sausage and Cheese Grits Breakfast Casserole, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

sausage and grits casserole on a white plate with tomatoes on white plates and a bite taken out of it

Sausage and Grits Breakfast Casserole

Traci
Simple, easy, and delicious! This Sausage and Grits Breakfast Casserole is a southern staple for a reason. SO. GOOD.
5 from 1 vote
Prep Time 10 mins
Cook Time 45 mins
Additional Time 15 mins
Total Time 1 hr 10 mins
Course Breakfast
Cuisine American
Servings 8 -10 servings
Calories 351 kcal

Ingredients
 

  • 1 pound hot sausage cooked and drained
  • 2 cups old fashioned grits
  • 4 cups water
  • 2 cups milk
  • 3-4 cloves garlic crushed
  • ½ Tablespoon fresh oregano
  • 1 teaspoon fresh thyme
  • ¼ teaspoon cayenne optional
  • 8 ounces cheddar shredded
  • 2 ounces parmesan shredded
  • Salt and pepper to taste
  • 3 large eggs beaten

Instructions

  • Preheat oven to 350 degrees.
  • Spray a 4 quart casserole with cooking spray. Set aside.
  • Bring water to a boil.
  • Stir in grits.
  • Cook until thickened, about 5 minutes.
  • Add milk.
  • Cook until thick, about 10 minutes.
  • Turn off heat.
  • Stir in sausage.
  • Add cheeses and stir until melted.
  • Add garlic, oregano, thyme, and cayenne (if using).
  • Season with salt and pepper.
  • Temper eggs by spooning grits mixture in a little at a time and stirring well.
  • Mix egg mixture in with rest of grits mixture.
  • Pour into prepared casserole.
  • Bake until set and lightly browned, about 40-45 minutes.

Notes

  • If you don't like spicy food, you can leave out the cayenne.
  • Add grits to the eggs very slowly. You don't want to scramble the eggs. You want to temper them.
  • If you don't have fresh herbs, you can use dried. Just change the measurements to 1/2 teaspoon dried oregano and and 1/4 teaspoon dried thyme.
  • Make sure to drain the excess grease from the sausage.

Nutrition

Serving: 1Calories: 351kcalCarbohydrates: 13gProtein: 20gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 14gCholesterol: 113mgSodium: 669mgFiber: 1gSugar: 1g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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