Description
This Southern Grits Casserole is a comforting and hearty dish combining creamy cheddar cheese grits, savory ground sausage, and fluffy scrambled eggs baked to a golden perfection. Perfect for a brunch or dinner that serves a crowd, it blends rich flavors and smooth textures in one easy casserole.
Ingredients
Scale
Grits Mixture
- 6 cups water
- 2 cups uncooked grits
- 3 cups shredded Cheddar cheese (divided)
- ½ cup butter (cut into pieces, divided)
Sausage
- 1 pound ground sausage
Egg Mixture
- 12 large eggs
- ½ cup milk
- Salt and pepper to taste
Instructions
- Preheat and Grease: Preheat your oven to 350°F (175°C) and lightly grease a large baking dish to prepare it for the casserole.
- Prepare the Grits: Bring 6 cups of water to a boil in a large saucepan. Stir in 2 cups of uncooked grits, reduce heat to low, cover, and simmer for about 5 minutes until the water is absorbed. Stir in 2 cups of shredded Cheddar cheese and half of the butter (¼ cup), mixing until melted and smooth.
- Cook the Sausage: In a skillet over medium-high heat, cook 1 pound of ground sausage for 5 to 7 minutes until browned and crumbly. Drain excess fat and add the cooked sausage to the grits mixture.
- Scramble the Eggs: In a bowl, whisk together 12 large eggs and ½ cup milk. Pour into the same skillet over medium-low heat and lightly scramble the eggs. Once cooked, combine the scrambled eggs with the grits and sausage mixture thoroughly.
- Assemble the Casserole: Pour the combined grits, sausage, and eggs into the prepared baking dish. Dot the top with the remaining ¼ cup butter, sprinkle with the final 1 cup of shredded Cheddar cheese, and season with salt and pepper to taste.
- Bake: Place the casserole in the preheated oven and bake for 30 minutes until the top is lightly browned and the casserole is set.
Notes
- Use stone-ground grits for a more authentic texture, though quick-cooking grits work too.
- Feel free to substitute the ground sausage with spicy chorizo or turkey sausage for a different flavor profile.
- To make this dish ahead, assemble it and refrigerate overnight before baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated thoroughly before serving.
