Sausage and Cheese Grits Casserole
Creamy, cheesy stone-ground grits baked with savory pork sausage, sharp cheddar, and a hint of garlic. This Southern comfort classic emerges golden and bubbling from the oven, with a velvety interior that melts in your mouth. Perfect for a lazy weekend brunch or a hearty breakfast-for-dinner night.
For 6 servings
- prep
Preheat the oven and prep the dish.
Preheat oven to 375°F. Grease an 8x8-inch baking dish with a little butter and set aside.
- boil · ~25 min
Cook the grits.
1.Bring 4 cups water and 0.5 tsp salt to a boil in a medium saucepan.2.Slowly whisk in grits and reduce heat to low.3.Cover and simmer, stirring often, until thick and creamy (20-25 min).TIPWhisk constantly for the first minute to prevent lumps from forming. - saute · ~11 min
Brown the sausage.
1.Sauté sausage in a skillet over medium heat, breaking it up with a spoon (5-7 min).2.Add chopped onion and cook until soft (3-4 min).3.Add garlic and cook until fragrant (30 sec). Drain excess fat if needed. - mix · ~5 min
Combine grits with sausage and cheese.
1.Remove cooked grits from heat and stir in 1.5 tbsp butter until melted.2.Fold in the sausage mixture and 1.5 cups shredded cheddar, reserving 0.5 cup for topping.3.Let cool 2-3 min, then stir in beaten eggs and black pepper until well combined.TIPLet grits cool slightly before adding eggs so they don't scramble. - bake · ~30 min
Bake the casserole.
1.Pour the mixture into the prepared baking dish and spread evenly.2.Top with the remaining 0.5 cup cheese.3.Bake until golden, bubbling, and set in the center (25-30 min). - rest · ~10 min
Rest before serving.
Let the casserole rest for 5-10 minutes before scooping. This helps it set and makes serving cleaner.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use stone-ground grits, not instant, for the best creamy texture and corn flavor.
- 2Whisk grits constantly when adding to boiling water to prevent lumps.
- 3Let the grits cool for 2-3 minutes before stirring in beaten eggs so they don't curdle.
- 4Drain excess fat after browning sausage to keep the casserole from becoming greasy.
- 5Let the baked casserole rest 5-10 minutes before serving for cleaner slices.
- 6Store leftovers covered in the fridge for up to 3 days; reheat in a 350°F oven or microwave with a splash of milk.
Adapt it for your goals.
Spicy Cajun
Swap breakfast sausage for andouille or spicy Cajun sausage, and add 1/2 tsp smoked paprika and a pinch of cayenne. Ideal for those who love a kick of heat.
VegetarianVegetarian
Replace sausage with 1 can of drained black beans and a sautéed bell pepper. Omit meat for a hearty, protein-rich vegetarian brunch.
Herb & MushroomHerb & Mushroom
Sauté 200g sliced mushrooms with the onion and add 1 tsp fresh thyme. This earthy variation complements the cheese and adds a savory depth.
Why this is on our healthy list.
Protein-Packed Breakfast
The pork sausage and eggs provide a substantial amount of high-quality protein, helping to keep you full and satisfied until lunch.
Calcium from Cheese
Sharp cheddar cheese contributes calcium, which is important for maintaining strong bones and teeth.
Whole-Grain Fiber
Stone-ground grits are a whole-grain food, offering more fiber and nutrients than refined instant grits, which aids digestion.
Frequently asked questions
Yes, but the texture will be less creamy and the cooking time much shorter. Reduce simmering to 5-7 minutes and increase liquid slightly if needed.
