Imagine Mom’s surprise in waking up to the peppery and robust aroma of sausage sizzling in the skillet this Mother’s Day. And then, her absolute delight in knowing this Southern-style, Make-Ahead Sausage and Grits Casserole was made to honor her on her special day.
Make-Ahead Sausage and Grits Casserole is a very Southern breakfast or brunch entrée full of thick, cheesy grits, and spicy pork sausage. This versatile, hearty, make-ahead grits casserole is then baked to perfection until the cheesy crust is craggy and bubbling, and the filling is silky smooth except for savory bits of sausage.
You would think that with a blog name like Grits and Pinecones, I would have a plethora of grits recipes, but the truth is I only have a few. I’m not sure why that is, because I love grits, especially cheese grits! I grew up eating grits and make them often for breakfast!
What’s not surprising is that the grits recipes I do have are some of my most popular like Southern Cheese Grits Casserole, Southern Spicy Tomato-Cheese Grits, and my particular favorite, Easy Cheesy Parmesan Shrimp and Grits.
Whether you like grits as much as I do, or are just making your first dish with grits, I hope that you will not only try this Make-Ahead Sausage and Grits Casserole, but you will also try my other grits recipes too!
How to make it:
Gather your ingredients and preheat the oven to 350 degrees F.
Place sausage in a large skillet over medium heat. Use a fork or potato masher to break up the sausage into small pieces. Cook the sausage for about 10 minutes or until it is cooked through and just starting to brown. When the sausage is done, remove it from the heat, drain off any fat, and put in on paper towels to drain.
While the sausage is cooking, make the grits by bringing four cups of water to a boil in a medium-size saucepan over medium heat. When the water comes to a boil, add the grits and salt. Reduce the heat to low, cover and simmer for seven minutes. Stir often to prevent lumps. When the grits are done, add the cheese and stir until it is melted.
Add the eggs, milk, thyme, and garlic powder to a small bowl and whisk to combine.
Mix the cooked sausage, cheese grits, and eggs and milk mixture and pour into a 9×13 inch oven-proof baking dish. (If you are making ahead, at this point cover and refrigerate the casserole for up to 24 hours and then bake as directed.)
When ready to bake, bake the casserole uncovered for 60 minutes. Serve immediately.
Notes:
This grits casserole recipe can be easily halved if you don’t have ten people to feed.
Leftovers if you have them can be reheated in the microwave or a small pan on the stove. Just add about a teaspoon of water and mix it in before reheating.
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📋 Recipe:
Make-Ahead Sausage and Grits Casserole Recipe
Ingredients
- 1 cup quick grits not instant
- 4 cups water
- ½ teaspoon salt
- 2 pounds ground pork sausage
- 2 cups sharp cheddar cheese grated
- 7 eggs
- 1 cup milk
- 2 teaspoon ground thyme
- 2 teaspoon garlic powder
Instructions
- Preheat oven to 350 degrees F.
- Place sausage in a large skillet over medium heat. Use a fork or potato masher to break up the sausage into small pieces. Cook the sausage for about 10 minutes or until it is cooked through and just starting to brown. When the sausage is done, remove it from the heat, drain off any fat, and put in on paper towels to drain.
- While the sausage is cooking, bring four cups of water to a boil in a medium-size saucepan over medium heat. When the water comes to a boil, add the grits and salt. Reduce the heat to low, cover and simmer for seven minutes. Stir often to prevent lumps. When the grits are done, add the cheese and stir until it is melted.
- Add the eggs, milk, thyme and garlic powder to a small bowl and whisk to combine.
- Mix the cooked sausage, cheese grits and eggs and milk mixture and pour into a 9x13 inch oven-proof baking dish. (If you are making ahead, at this point cover and refrigerate the casserole for up to 24 hours and then bake as directed.)
- When ready to bake, bake the casserole uncovered for 60 minutes. Serve immediately.
can i make and not cook for more than 24 hours? like 48 hours?
Hi Tammy,
I have never made this casserole longer than 24 hours ahead so I can’t say for sure. It should be fine, but you will need to be sure to stir it prior to baking in case the ingredients settle. If you decide to do this, please let me know how it goes.
All the best, Sharon
Can you layer this recipe?…I had a similar dish like this and they had the grits on the bottom them sausage eggs and cheese on top it was delicious!
Hi Brenda, I have never tried making it this way so I can’t really say how it would turn out. I’m sorry!
All the best,
Sharon
How did you calculate only 4 grams of carbs? What I’m seeing in my research is that plain grits with no cheese has about 23 grams of carbs.
Hi Gina,
Four grams does sound really low! This is an older recipe on my site and I was using another online nutrition calculator when I posted it. I have run the recipe through my current online calculator and it is now showing 14 grams. I have corrected it. But, keep in mind this is for 1/10 of this recipe or one serving. Thanks so much for bringing this to my attention, I appreciate the heads-up.
All the best,
Sharon
Thanks Sharon. No worries… it caught my eye because I’m specifically looking for low-carb recipes right now. Thanks for your reply. I can’t wait to try this recipe!
Hi Sharon, I tried to reply, but not sure it went through. Thank you for your message. I can’t wait to try this recipe! The only reason the carb count caught my attention is because I’m looking for low-carb recipes right now. Thanks again,
Gina
This was moist and delicious. Thank you for this recipe.
Hi! Just wondering, my dish is a little juicy around the edges. Looks like it might be the grits, just hoping it’s not the egg mixture. I’ve put it back in oven for a bit. The muddle is pretty solid and I’m thinking the egg mixture is surely cooked through. Taste delicious though! Thanks!!
Hi Yvonne, if your middle is solid, then it’s done. I’m wondering if the liquid around the edges might be grease from the sausage? If so, just dab at it with a paper towel to absorb it. I can’t think of anything else it may be?
Hope you enjoy it!
All my best,
Sharon
Given the full recipe for Make Ahead Sausage Grits Casserole requires 7 eggs, if one wants to make half a casserole, are 3 or 4 eggs to be used?
I would probably use 4 medium or large eggs or 3 extra large. Although I think it will be fine either way.
I hope you enjoy it!
Sharon