Grits and Sausage Casserole

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Grits and Sausage Casserole is the ultimate breakfast and brunch entertaining casserole anytime of the year. Each bite is filled with sausage, cheese, grits, and spices for an insanely delicious bite that will have your family begging for more. Plus, it's so simple to prep in about 20 minutes which makes feeding a crowd incredibly easy.

Let's just say, this is the top and most requested breakfast recipe in our house. We make it multiple times a year for family and friends for a good reason, it's insanely delicious!

With just 10 ingredients and a prep time of less than 30 minutes, it's a recipe that's difficult to mess up, making it perfect every single time! Add veggies, different cheese, or even different proteins like ham, to change up the flavor profiles.

If you love brunch entertaining we have you covered, try our Bisquick Breakfast Casserole, viral Bojangles Blueberry Biscuits, or overnight French Toast Casserole.

A slice of grits and sausage casserole on a plate with fresh fruit.

Table of Contents

Why You'll Love this Recipe

Crowd-pleasing breakfast or brunch. We serve this grits breakfast casserole multiple times a year, our family is pretty much famous for it! It's highly requested, why? Because everyone loves it!
Prepare in just 20 minutes. With a prep time of less than 30 minutes, it's easy for anyone to throw this together on a busy morning.
Comforting grits casserole that's also customizable. This sausage and grits casserole oozes comfort but can also be easily customized with different proteins, cheese, and spices.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Ground breakfast sausage: Be sure to buy the fresh breakfast sausage, not par-cooked. You can also use turkey or chicken sausage too.
Quick-cooking grits: The best grits for cooking in a casserole quickly.
Dried sage: Warm and earthy herb perfect for a comforting casserole.
Garlic powder: Infuses with garlic flavor and sweetness.
Onion powder: Adds a hint of onion deliciousness.
Shredded sharp cheddar cheese: Gives that melty, gooey, and cheesy flavor in each bite.
Large eggs: Binds the casserole together.
Salted butter: Adds a salty quality and rich butter flavor that compliments the grits so well.
Milk: Liquid that hydrates the grits and cooks them perfectly.
Sliced green onions: Adds fresh, light onion flavor.

The ingredients to make grits and sausage casserole.

Tools You'll Need

How to Make Grits and Sausage Casserole

Preheat oven to 350°F. Grease a 13"x9" baking dish with butter or non-stick spray.
In a large skillet, cook and crumble sausage over medium heat until browned and cooked through. Drain any excess fat and set aside.

In a large saucepan, bring 4 cups of water to a boil. Stir in grits and salt, and reduce the heat to low. Cook the grits, stirring periodically, for 5-7 minutes until thickened.

Pour the melted and slightly cooled butter in a large bowl. Transfer the cooked grits into the bowl. Add the remaining seasonings, and stir until well combined.

Mixing cooked grits with butter and seasonings.

Add 2 cups of the cheese, and stir until the cheese is melted and well combined.

Gradually stir milk into the grits mixture.
Add the eggs to a medium bowl and beat lightly with a fork. Temper the eggs by adding 2 tablespoons of the grits and whisking quickly. Repeat this process 3 times.

Stir in the tempered eggs and cooked sausage until everything is evenly combined.

Pour the mixture into the prepared baking dish. Top with the remaining shredded cheese.

Adding cheese to the top of grits in a pan.

Bake 35-40 minutes, or until the casserole is set and the top is golden brown.
Allow the casserole to cool for a few minutes before serving. Sprinkle sliced green onions on top, if desired.

Adding green onions to the top of cooked cheesy grits.

Storage and Freezing

For the Fridge: Cool to room temperature then store in an airtight container in the fridge for up to 4 days. Reheat with a dash of milk in the microwave until warmed through to rehydrate the grits.

In the Freezer: You can store this also in the freezer after it has cooled to room temperature for up to 2 months. Thaw in the fridge overnight, then rewarm in the oven or microwave adding more milk or water as needed to soften the grits and help them come back to the right texture.

Make Ahead Instructions: You can assemble this casserole a few hours in advance and store in the fridge. We don't recommend making it too many hours ahead of time since the grits can get hard and then when baked aren't as creamy.

Expert Tips

Swap the protein. You can also use fresh chicken sausage or turkey sausage instead of breakfast sausage for a healthy swap in this sausage casserole.
Be sure to use quick cooking grits. This is essential to getting the right texture and also to cut down on the prep cooking time. You will cook the grits first to make sure they hydrate well prior to baking.
Add other veggies. You can also add greens, like wilted spinach, or veggies like bell peppers.
Make it spicy. Add hot sauce or diced and minced jalapeno for a little kick of heat!
Use a different cheese. Any shredded cheese would truly be delicious here, gruyere, Swiss, or fontina are some of our other favorites.
If your grits are too thick. Prior to baking, if your grits are too thick be sure to add additional water or milk. They should be easily spoonable prior to baking.

FAQs

How do I keep the grits from being too thick or thin?

Make the quick cooking grits according to package instructions. They should be easily spoonable after cooking. If too thick, add more water. If too runny, add more grits and cook longer.

Can vegetables be added to grits and sausage casserole?

Yes! Add mushrooms, peppers, greens, onions, there are so many options.

What can I substitute for milk?

You can use half and half or cream but it will be very decadent. You can also use a dairy-free milk, like a nut milk, the ratio just may be different.

How far in advance can I make grits breakfast casserole?

You can assemble it up to 3 hours in advance and bake about one hour before serving.

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