Recipe: Grits and Sausage Casserole

This recipe for Sausage and Grits Casserole is a traditional Southern recipe made with pork breakfast sausage, grits and cheese. It’s easy to make and delicious.


This cheesy casserole makes a great brunch dish. Serve it with eggs and biscuits or fruit salad.

Be sure to use quick cooking grits NOT instant.

Don’t know what grits are? Read my post about what grits are.


Recipe: Grits and Sausage Casserole

All you need:

1 pound pork breakfast sausage
1 cup quick cooking grits
3 cups of water
¼ teaspoon salt
2 tablespoons butter
1 ½ cups of shredded Cheddar Cheese, divided
½ cup milk
3 eggs, beaten

All you need to do:

Preheat the oven to 350 degrees F.

Spray a 9 x 13 baking dish with cooking oil spray (butter flavored preferred). Set aside.

In a large microwaveable bowl, combine the grits and water and salt, stir.

Microwave uncovered on high for 5 minutes, stirring after 2 ½ minutes. If grits are still watery, microwave for another 2 minutes or until grits are the consistency of runny hot cereal.

In the meantime, drop the sausage into a large hot skillet, breaking it into small pieces. Brown the sausage until no longer pink. Drain on paper towels.

Into the bowl with the grits, add the butter and 1 ¼ cups of the cheese until melted. Stir well to completely incorporate the cheese.

Add the sausage and milk. Stir well.

Add the eggs, stirring constantly.

Pour the mixture into the prepared 9 x 13 baking dish.

Sprinkle the top with the remaining cheddar cheese.

Bake at 350 degrees F for 25-30 minutes or until a knife inserted in the center comes out clean.

Let the casserole rest 10 minutes before serving.


Heather S-G said...

This looks like some down-home goodness!! I could go for a big helping for breakfast...right now. :D

shorty said...

The girls would love this! Do you think the leftovers would freeze well?

Linda said...

Girli.. hope you had that big breakfast!

Shorty... not sure about freezing... I think it should freeze well... there isn't anything in it that wouldn't freeze.

We had leftovers... the recipe can be halved and next time we will....

I just put the leftovers in a Tupper in the fridge... We will just nuke them to warm them up and have them with our breakfast...

You might want to consider keeping them in the fridge and just taking what you need and nuking it... it should keep for a few days without a problem.

Monica said...

As a Southern girl, I cannot wait to try this recipe...I love grits!! We've been doing family brunches after church on Sundays and this would be just perfect for that!

Linda said...

I agree... this will be perfect for a brunch... and easy to make too... Enjoy!

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