Sausage And Cheese Grits Casserole
This amazing sausage and cheese grits casserole hits all the right notes and is a perfect breakfast for the family and when guests come calling.
Why You Will Love This Recipe
This breakfast casserole tastes fantastic and comes together quickly. It’ll also feed a small army, making it perfect when family visits.
You can even prepare this ahead of time and bake it up in the morning, making it even more convenient. See the FAQ section for more information on that topic.
It has all the makings of a delicious breakfast casserole: grits, cheese, sausage, and some aromatics and spices. Serve it like this or as a side to some eggs and toast, and you’ll have a breakfast triumph they’ll return and beg for.
If you’re going for a breakfast bonanza, serve some Easy Homemade Butter Swim Biscuits and Panettone French Toast with it. Finish them off with some maple bacon cinnamon rolls!
Also, instead of serving this recipe as a casserole, look at our Fried Grit Cakes Recipe and do a marriage of the two!
Ingredients Needed
This recipe uses easy-to-find ingredients, delivering simplicity at its best. The recipe card below has a complete list and amounts.
How To Make Sausage And Cheese Grits Casserole
Preheat the oven to 350 degrees Fahrenheit.
Remove the dish from the oven and allow it to set for about 10 minutes. Optionally, garnish with fresh chopped parsley, diced chives, or green onions, and serve.
Tips
- If your casserole looks a bit light on the golden front, a quick hit with the broiler can give it that beautiful golden brown. Just keep an eye out; it can go from perfectly golden to overdone in a flash!
- Remember to whisk when adding the grits. This will prevent clumping and give you those smooth grits you want.
- A sprinkle of fresh herbs before serving is a nice touch. It’s not just about the color, though they do make the dish look snazzy. Fresh parsley, chives, or green onions add a burst of flavor that makes the dish sing.
Variations
- Want to eat faster? Skip the baking portion of this recipe and eat the sausage and cheese grits as-is. It’s freaking delish!
- Get adventurous with your cheese choices. Mix in some mozzarella for stretchiness or a bit of smoked gouda for a deeper flavor. Each cheese has its own personality that can change up the vibe of your casserole.
- Toss in some veggies like spinach, tomatoes, or even kale for a splash of color and a nutritional boost. It’s a simple way to add a new layer of flavor and make the casserole a bit more healthful.
- Adding a dash of cayenne pepper or a spoonful of chopped jalapeños can turn up the heat if you’re in the mood for something with a bit more kick. It’s a great way to wake up your taste buds!
FAQ’s
Absolutely! This casserole is a fantastic make-ahead dish. Simply prepare everything up until the baking step, cover, and refrigerate overnight. When you’re ready to serve, bake it according to the instructions. It might need a few extra minutes in the oven if it’s coming straight from the fridge. It’s perfect for those mornings when you want a delicious breakfast without the fuss.
You can use instant grits if that’s what you have on hand, though traditional stone-ground grits are recommended for their texture and flavor. It’s worth noting that the amount of liquid needed doesn’t change between instant and non-instant grits; it’s really just the cooking time that differs. Instant grits cook much faster, so if you go this route, adjust your kitchen timer accordingly. Just remember, the key to great grits is in the whisking and patience, regardless of the type you use.
Yes, this casserole freezes beautifully! If you have leftovers or want to prepare a meal ahead of time, simply let the casserole cool completely after baking. Then, wrap it tightly with plastic wrap followed by a layer of aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw the casserole in the refrigerator overnight before reheating. This method ensures your casserole will taste just as good as the day it was made.
Other Delicious Breakfast Breakfast Casseroles
Sausage And Cheese Grits Casserole Recipe
Ingredients
- 1 lb Breakfast sausage
- 1/2 cup Red bell pepper diced
- 1 cup Grits
- 2 cup Cheddar cheese shredded, divided
- 1 cup Milk
- 1/4 cup Half-and-half
- 1 1/2 cup Chicken broth low sodium
- 2 Eggs beaten
- 1/4 cup Butter
- 1/2 cup Green onions diced
- 1/2 tsp Kosher salt
- 1/2 tsp Dried thyme
- 1/2 tsp Garlic powder
- 1 tbsp Dijon mustard
- 1 tbsp Parsley fresh, chopped – optional
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium-high heat, cook the breakfast sausage and diced red bell pepper until the sausage is well-browned and crumbled, about 7-8 minutes. Drain and set aside.1 lb Breakfast sausage, 1/2 cup Red bell pepper
- In a large saucepan, bring milk, chicken broth, salt, garlic powder, and thyme to a boil over medium heat.1 cup Milk, 1 1/2 cup Chicken broth, 1/2 tsp Kosher salt, 1/2 tsp Garlic powder, 1/2 tsp Dried thyme
- Gradually whisk in the grits, reduce heat to low, and cook, stirring frequently, until the grits have absorbed the liquid and are creamy, following package instructions for cooking time.1 cup Grits
- Remove the grits from the heat and stir in the cooked sausage and red bell peppers, along with the butter, dijon mustard, half-and-half, eggs, one cup of shredded cheddar cheese, and green onions. Mix until well combined.2 cup Cheddar cheese, 1/4 cup Half-and-half, 2 Eggs, 1/4 cup Butter, 1 tbsp Dijon mustard, 1/2 cup Green onions
- Spray a 2-quart baking dish with nonstick spray. Transfer the grits mixture to the dish, and spread evenly. Top with the remaining cup of shredded cheddar cheese.2 cup Cheddar cheese
- Bake uncovered for 30 minutes, or until the top is golden brown and the casserole is set.
- Allow to cool for about 10 minutes before serving. Optionally, garnish with fresh parsley, diced chives, or green onions.1 tbsp Parsley
Notes
Cool the Sausage and Cheese Grits Casserole to room temperature, then cover it tightly or transfer to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat in the oven or microwave after thawing, if frozen.