Indulge in Comfort: Cheesy Grits Casserole with Savory Breakfast Sausage!

Experience the ultimate comfort food with our Cheesy Grits Casserole featuring savory breakfast sausage! This hearty dish combines creamy grits, flavorful sausage, and gooey cheese for a satisfying meal that’s perfect for any time of day. Whether you’re looking for a cozy breakfast, a comforting brunch, or a hearty dinner, this casserole is sure to delight your taste buds and warm your soul.

In our household, weekend mornings are synonymous with family brunches filled with laughter, love, and delicious food. One dish that always takes center stage on our brunch table is our beloved Cheesy Grits Casserole with Breakfast Sausage.

The first time I made this casserole for my family, I was met with rave reviews and empty plates. My husband, who is a self-proclaimed breakfast enthusiast, couldn’t get enough of the creamy grits, flavorful sausage, and melted cheese. From that moment on, this casserole became a staple in our home, requested time and time again by both my husband and our little ones.

Now, whenever I announce that Cheesy Grits Casserole is on the menu, it’s like a wave of excitement washes over our household. As the casserole bakes in the oven, filling the air with its irresistible aroma, we gather around the table, eager to dig in and savor every cheesy, comforting bite. It’s more than just a meal; it’s a tradition that brings us together and creates lasting memories.

Why This Recipe is a Must-Try: Why This Cheesy Grits Casserole Recipe Stands Out:

Creamy and flavorful grits: Made with quick-cooking grits, butter, and a blend of savory seasonings, the grits in this casserole are rich, creamy, and bursting with flavor.
Hearty breakfast sausage: The addition of cooked breakfast sausage adds a satisfying protein element to the dish, infusing each bite with deliciousness.
Gooey cheese topping: A generous layer of shredded cheese on top of the casserole creates a golden, melty crust that adds irresistible texture and flavor.

Ingredients:

Grits:

710 ml (3 cups) water
170 g (3/4 cup) quick-cooking grits
56 g (1/4 cup) butter
227 g (1/2 pound) ground sausage, cooked and drained
240 ml (1 cup) shredded cheddar cheese, divided
1 teaspoon salt, divided
1/2 teaspoon garlic powder
1/2 teaspoon thyme
1/4 teaspoon pepper

Eggs:

4 eggs
60 ml (1/4 cup) milk

Topping for Casserole:

240 ml (1 cup) shredded cheese
56 g (1/4 cup) butter, cut into pats

Directions:

Preheat oven to 350°F (175°C) and grease a 1-1/2 quart casserole dish. Set aside.
Cook the Sausage: Cook the ground sausage in a skillet until browned. Drain any excess grease and set aside.
Cook the Grits: In a large saucepan, bring water to a rapid boil over high heat. Stir in grits and 1/2 teaspoon salt. Reduce heat to simmer, cover, and cook for 5-7 minutes, stirring frequently, until thickened. Remove from heat and stir in butter until melted. Add 3/4 cup shredded cheddar cheese, cooked sausage, garlic powder, thyme, pepper, and remaining salt. Mix well and set aside.
Cook the Eggs: In a bowl, whisk together eggs and milk until well blended. Pour into a preheated skillet and scramble just until half cooked. Stir half-cooked eggs into the grits mixture and combine well.
Prep the Casserole: Pour the grits and eggs mixture into the prepared casserole dish. Dot the top with pats of butter.
Bake: Bake the casserole for 25-30 minutes, or until lightly browned.
Top the Casserole: Sprinkle the remaining shredded cheese over the top of the casserole and return to the oven for 3-5 minutes, or until the cheese is melted.
Serve: Let the casserole stand for 5 minutes before serving. Enjoy the comforting goodness of Cheesy Grits Casserole with Breakfast Sausage!

Notes:

Customize this casserole by adding your favorite toppings such as diced bell peppers, onions, or jalapeños.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven for a delicious meal on-the-go.
For a vegetarian version, omit the sausage or replace it with cooked vegetables such as mushrooms or spinach.