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    Grits and Pinecones » Recipes » Breakfast

    Make-Ahead Sausage and Grits Casserole

    May 10, 2018 by Sharon Rigsby, Updated October 15, 2020 13 Comments

    Jump to Recipe Print Recipe
    Make Ahead Sausage and Grits Casserole Pinterest Pin

    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 in a white baking dish with a serving spoon

    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.

    Cooking sausage in a skillet for Make Ahead Sausage and Grits Casserole

    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.

    Adding shredded cheddar cheese to a pot of grits for Make Ahead Sausage and Grits Casserole

    Add the eggs, milk, thyme, and garlic powder to a small bowl and whisk to combine.

    A mixture of eggs, milk, garlic and thyme in a bowl for Make Ahead Sausage and Grits Casserole

    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.)

    A white baking dish full of cheese grits and sausage for Make Ahead Sausage and Grits Casserole

    When ready to bake, bake the casserole uncovered for 60 minutes. Serve immediately.

    Make Ahead Sausage and Grits Casserole in a white baking dish right out of the oven

    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.

    If you make this recipe, please be sure to rate it and leave a comment below. I love hearing from you! Also, please follow me on Pinterest, Facebook, and Instagram. And finally, to be the first to receive notifications of new posts by email enter your email address here or in the Subscribe box.

    Thank you so much for visiting Grits and Pinecones!

    Make-Ahead Sausage and Grits Casserole in a white baking dish with a serving spoon

    Make-Ahead Sausage and Grits Casserole Recipe

    Sharon Rigsby
    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.
    4.34 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 1 hr 10 mins
    Total Time 1 hr 20 mins
    Course Breakfast/Brunch
    Cuisine American, Southern
    Servings 10 servings
    Calories 480 kcal

    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.

    Notes

    Answers to Frequently Asked Questions:
    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.

    Nutrition

    Calories: 480kcalCarbohydrates: 14gProtein: 25gFat: 36gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 206mgSodium: 893mgPotassium: 352mgFiber: 1gSugar: 2gVitamin A: 508IUVitamin C: 1mgCalcium: 224mgIron: 3mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    Reader Interactions

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    1. tammy

      July 07, 2022 at 10:24 am

      can i make and not cook for more than 24 hours? like 48 hours?

      Reply
      • Sharon Rigsby

        July 07, 2022 at 1:54 pm

        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

        Reply
    2. Brenda M

      December 15, 2021 at 4:52 pm

      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!

      Reply
      • Sharon Rigsby

        December 15, 2021 at 8:55 pm

        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

        Reply
    3. Gina Eagan

      August 28, 2021 at 10:00 am

      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.

      Reply
      • Sharon Rigsby

        August 28, 2021 at 3:38 pm

        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

        Reply
        • Gina Eagan

          August 28, 2021 at 4:40 pm

          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!

        • Gina Eagan

          August 28, 2021 at 4:43 pm

          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

    4. Jandi

      March 08, 2020 at 7:22 pm

      5 stars
      This was moist and delicious. Thank you for this recipe.

      Reply
    5. Yvonne Bea King

      December 15, 2018 at 2:27 pm

      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!!

      Reply
      • Gritsandpinecones

        December 15, 2018 at 2:55 pm

        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

        Reply
    6. Mrs. Lewis

      August 22, 2018 at 12:19 pm

      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?

      Reply
      • Gritsandpinecones

        August 22, 2018 at 1:41 pm

        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

        Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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