Now this Sausage & Grits Casserole is the epitome of a Southern breakfast; probably because it’s everything you could want in a Southern breakfast! Tender grits in a fluffy bed of eggs, made hearty and meaty with delicious, succulent, and spiced pork sausage… mmmm! And we haven’t even mentioned the cheese yet! Nothing beats Sausage & Grits Casserole in the morning, except maybe when served with a hot plate of biscuits alongside!
Ingredients
- 3 cups water
- 1 cup quick-cooking grits
- 3/4 teaspoon salt, divided
- 2 pounds bulk pork sausage, cooked and drained
- 2 cups cheddar cheese, shredded, divided
- 3 large eggs
- 1 1/2 cups whole milk
- 2 tablespoons butter, melted
- pepper, to taste
- chives, optional, to taste, chopped, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-inch baking dish.
Step 3 –In a saucepan, bring the water to a boil.
Step 4 –Slowly whisk in the grits and 1/2 teaspoon of the salt.
Step 5 –Reduce the heat to low.
Step 6 –Cover and let the grits simmer for 5 minutes, stirring occasionally.
Step 7 –In a large bowl, combine the grits, the cooked sausage, and 1 1/2 cups of the shredded cheese.
Step 8 –In a separate bowl, beat the eggs and the milk together.
Step 9 –Stir the egg mixture into the grits mixture.
Step 10 –Add the butter, the pepper, and the remaining salt.
Step 11 –Transfer the egg-grits mixture to the prepared baking dish.
Step 12 –Bake until a knife inserted into the center comes out clean, about 1 hour.
Step 13 –Sprinkle the top of the casserole with the remaining shredded cheese.
Step 14 –Bake until the cheese is melted, about 15 minutes.
Step 15 –Let the casserole stand for 5 minutes.
Step 16 –Serve garnished with the chives.
