Southern Grits Breakfast Casserole
A Southern grits breakfast casserole combines the smooth texture of stone-ground grits with eggs, cheese, and breakfast sausage into a hearty baked dish. It’s a twist on traditional grits — instead of serving them in a bowl, they’re baked into a golden, cheesy casserole that’s both creamy and firm enough to slice.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 8 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Southern
Ingredients
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1 cup uncooked quick-cooking grits
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4 cups water
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1 teaspoon salt
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1 pound breakfast sausage, cooked and crumbled
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2 cups shredded sharp cheddar cheese (divided)
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4 large eggs, lightly beaten
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1 cup milk
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¼ teaspoon garlic powder
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¼ teaspoon black pepper
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2 tablespoons butter
Instructions
Bring water and salt to a boil in a saucepan. Slowly stir in grits, reduce heat, and cook for about 5 minutes until thickened. Stir in butter and half the cheese until melted.
In a large mixing bowl, whisk together eggs, milk, garlic powder, and black pepper. Stir in the cooked sausage and the warm grits mixture until fully blended.
Pour the mixture into a greased 9×13-inch baking dish and top with the remaining cheese.
Bake in a preheated oven at 350°F (175°C) for 40–45 minutes, or until the center is set and the top is slightly golden brown.
Let the casserole rest for 10 minutes before slicing. Serve warm with your favorite Southern sides.
Find it online: https://gordonramsayeats.com/southern-grits-breakfast-casserole/