Whether you’re a breakfast person or not, this Grits and Sausage Breakfast Casserole will set those morning hunger pains in motion.
Breakfast casseroles are super simple to assemble and make use of all the usual breakfast favorites that everyone loves – eggs, cheese, sausage or bacon and seasoning of your choice. Of course, breakfast casseroles are known for their versatility in what you can include or swap out which you’ll soon see from my list of other delicious casseroles below.
Once combined and heated in the oven, a recipe like this Grits and Sausage Breakfast Casserole offers a hearty meal that’s ideal to feed a crowd. It also makes incredible leftovers to enjoy the following day.
This recipe is a familiar favorite among those from the South and for good reason! Don’t miss out on adding this recipe to your breakfast meal planning.
Grits and Sausage Breakfast Casserole
- Preheat the oven to 350 degrees F and prepare a 9×13 inch baking dish with nonstick cooking spray. Place the water and ½ teaspoon salt in a saucepan and bring to a boil over high heat. Slowly whisk in the grits. Reduce the heat to low; cover and simmer for 5 minutes, stirring occasionally.
- Beat the eggs and milk together; set aside. In a large mixing bowl, combine the grits, sausage, and 1 ½ cups cheese.
- Combine the eggs and grits mixture. Add the butter, black pepper, and remaining salt.
- Pour into the prepared baking dish. Sprinkle with remaining cheese.Bake uncovered for about 1 hour or until a knife inserted in the center comes out clean.
- Let stand for 5 minutes before cutting.
I’M UNFAMILIAR WITH GRITS. WHAT IS THIS INGREDIENT?
- Grits is essentially ground corn and can be sourced in various grinds – from coarse to fine. The finest grits are known as cornmeal which you’d use to make cornbread.
Can I use polenta instead of grits?
- While polenta and grits are similar, polenta will definitely offer a coarser and chewier texture instead of the fine, smooth texture I’ve gone for in this classic grits and sausage casserole. For this reason, I wouldn’t suggest using polenta instead of grits.
CAN I MAKE THIS CASSEROLE AHEAD OF TIME?
- Yes, definitely. You can fully assemble and bake it. Once cooled, cover your casserole with foil and store in the refrigerator to be enjoyed the following day.
- When reheating in the oven, keep the foil covering on and warm up for 8-10 minutes.
WHAT VARIATIONS OF THIS CASSEROLE CAN BE MADE?
- Even though I love this casserole just as it is, we all have different preferences so here are some ideas for varying the recipe:
- For extra meaty-ness, simply increase the pork sausage quantity or add in some bacon bits.
- If you want to use something other than cheddar cheese, Gouda is a good option.
- Add half a cup of Rotel chillies and cajun seasoning for a bit of a kick.
TIPS FOR MAKING GRITS AND SAUSAGE BREAKFAST CASSEROLE
- This casserole is perfect for breakfast or brunch and you can serve it alongside a bowl of fresh fruit and thickly-sliced toast.
- This casserole freezes well for up to one month when covered in foil. Make sure you’ve allowed it to cool prior to storing in the freezer.
Other Casseroles You’ll Love
- Cheesy Tater Tot Breakfast Casserole
- Pimento Cheese Breakfast Casserole
- Cheesy Biscuit Breakfast Casserole
- Creamy Chicken Divan
- 3 cups water
- 1 cup quick-cooking grits
- ¾ teaspoon salt divided
- 2 pounds pork sausage cooked and drained
- 2 cups shredded cheddar cheese divided
- 3 large eggs
- 1 ½ milk
- 2 tablespoon butter melted
- Black pepper to taste
Preheat the oven to 350 degrees F and prepare a 9x13 inch baking dish with nonstick cooking spray.
Place the water and ½ teaspoon salt in a saucepan and bring to a boil over high heat. Slowly whisk in the grits. Reduce the heat to low; cover and simmer for 5 minutes, stirring occasionally.
Beat the eggs and milk together; set aside.
In a large mixing bowl, combine the grits, sausage, and 1 ½ cups cheese. Combine the eggs and grits mixture. Add the butter, black pepper, and remaining salt. Pour into the prepared baking dish. Sprinkle with remaining cheese.
Bake uncovered for about 1 hour or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.