Description
This Make-Ahead Sausage and Grits Casserole is a hearty and comforting dish perfect for breakfast or brunch. It combines creamy cheese grits with savory cooked sausage, baked together with eggs and spices for a satisfying meal that can be prepared in advance and baked fresh when you’re ready to serve.
Ingredients
Scale
Grits
- 1 cup quick grits (not instant)
- 4 cups water
- 1/2 tsp salt
- 2 cups sharp cheddar cheese, grated
Sausage
- 2 pounds ground pork sausage
Egg Mixture
- 7 eggs
- 1 cup milk
- 2 tsp ground thyme
- 2 tsp garlic powder
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Cook Sausage: Place the ground pork sausage in a large skillet over medium heat. Use a fork or potato masher to break the sausage into small pieces. Cook for about 10 minutes until fully cooked and lightly browned. Remove from heat, drain any excess fat, and set on paper towels to absorb remaining grease.
- Cook Grits: While the sausage cooks, bring 4 cups of water to a boil in a medium saucepan over medium heat. Add the grits and salt, reduce heat to low, cover, and simmer for 7 minutes. Stir frequently to prevent lumps. Once cooked, stir in the grated cheddar cheese until melted and creamy.
- Prepare Egg Mixture: In a small bowl, whisk together eggs, milk, ground thyme, and garlic powder until well combined.
- Combine Ingredients: Mix the cooked sausage, cheesy grits, and egg mixture until evenly incorporated. Pour this mixture into a 9×13 inch oven-proof baking dish. If making ahead, cover and refrigerate for up to 24 hours before baking.
- Bake Casserole: Bake the casserole uncovered in the preheated oven for 60 minutes or until set and golden on top. Serve immediately for the best flavor and texture.
Notes
- This casserole can be prepared a day in advance and refrigerated before baking, making it perfect for busy mornings or entertaining guests.
- Use quick grits for faster cooking; avoid instant grits as they will alter the texture.
- Drain excess fat from sausage well to prevent the casserole from becoming greasy.
- Feel free to substitute ground pork sausage with turkey sausage for a leaner option.
- Leftovers can be refrigerated and reheated gently in the oven or microwave.
