Loading...
A hearty and savory Southern classic, this baked casserole features creamy cheese grits, savory breakfast sausage, and a rich, custardy texture. Perfect for a crowd-pleasing brunch or a comforting weeknight supper.
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or non-stick spray.
In a large skillet over medium-high heat, cook the ground sausage, breaking it apart with a spoon, until fully browned (about 5-7 minutes). Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant. Drain off excess grease and set the mixture aside.
In a large saucepan, bring the water and milk to a rolling boil. While whisking constantly, slowly pour in the grits, salt, and black pepper. Reduce the heat to low, cover, and simmer for 5-7 minutes, stirring occasionally, until the grits are thick and creamy.
Remove the grits from the heat. Immediately stir in the cubed butter and 1.5 cups of the shredded cheddar cheese until both are completely melted and incorporated.
In a separate small bowl, lightly beat the eggs. To temper the eggs, slowly whisk about 1 cup of the hot grits mixture into the eggs. This warms them gently to prevent scrambling. Pour the tempered egg mixture back into the saucepan with the remaining grits, stirring constantly to combine.
Fold the cooked sausage and onion mixture into the grits. If using, stir in the cayenne pepper.
Pour the mixture into the prepared baking dish and spread into an even layer. Sprinkle the remaining 0.5 cup of cheese over the top. Bake for 40-45 minutes, or until the center is set and the top is golden brown and bubbly.
Tender, juicy beef brisket, slow-cooked in the oven until it's fall-apart perfect. A smoky, savory dry rub and a rich braising liquid create an unforgettable Southern classic that's perfect for feeding a crowd.
Fall-apart tender pork shoulder, slow-cooked for hours in a tangy, smoky spice blend. Shredded and tossed in your favorite BBQ sauce, this is the ultimate filling for sandwiches, tacos, or just piling high on a plate. This recipe leans towards a Memphis-style BBQ, known for its flavorful dry rub and tangy sauce.
Crispy, golden-brown oysters with a savory, seasoned cornmeal crust. This classic Southern delicacy is juicy on the inside, crunchy on the outside, and perfect with a squeeze of fresh lemon and a side of tangy tartar sauce.
Classic Southern-style cornbread muffins that are moist, tender, and perfectly sweet. With a golden-brown top and a fluffy interior, they are the ideal companion for chili, BBQ, or enjoyed warm with a pat of butter.
A hearty and savory Southern classic, this baked casserole features creamy cheese grits, savory breakfast sausage, and a rich, custardy texture. Perfect for a crowd-pleasing brunch or a comforting weeknight supper.
This southern recipe takes 80 minutes to prepare and yields 8 servings. At 561.85 calories per serving with 23.29g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or dinner.
Remove the casserole from the oven and let it rest for at least 10-15 minutes before slicing. This is crucial for the casserole to set properly. Garnish with chopped green onions and serve warm.
Use a hot breakfast sausage and add 1-2 finely chopped jalapeños along with the onion for a spicy kick.
Substitute the sausage with a plant-based ground sausage alternative. Ensure it is well-browned before adding to the grits.
Swap the sharp cheddar for other good melting cheeses like Monterey Jack, Colby, or a blend of cheddar and Gruyère for a nuttier flavor.
Sauté 1 cup of chopped bell peppers or mushrooms with the sausage and onion for extra flavor and nutrients.
The sausage, eggs, and cheese provide a significant amount of protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
With whole milk and two cups of cheese, this casserole is a good source of calcium, a mineral vital for strong bones and teeth.
The grits are a source of complex carbohydrates, which provide sustained energy to fuel your day.
A single serving of this Sausage and Cheese Grits Casserole contains approximately 520 calories, though this can vary based on the specific ingredients used, such as the fat content of the sausage.
This casserole is a rich and hearty comfort food, high in calories, sodium, and saturated fat. It's best enjoyed in moderation as part of a balanced diet. It does provide protein and calcium, but it is not considered a health food.
Yes, this casserole is perfect for making ahead. You can assemble the entire casserole (without the final cheese topping), cover it tightly, and refrigerate for up to 24 hours. When ready to bake, add the cheese topping and increase the baking time by 10-15 minutes.
Yes, but you will need to adjust the cooking time significantly. Stone-ground grits can take 30-45 minutes to cook on the stovetop. Follow the package directions for liquid ratios and cooking time before proceeding with the recipe.
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat individual slices in the microwave for 1-2 minutes or reheat the entire casserole in a 350°F (175°C) oven for 20-25 minutes, or until heated through.
For brunch, it pairs wonderfully with a fresh fruit salad or sliced tomatoes. For dinner, a simple green salad with a vinaigrette dressing or a side of steamed green beans helps balance the richness of the dish.