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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Make-Ahead Sausage and Grits Casserole Recipe
Ingredients
- 1 cup quick grits not instant
- 4 cups water
- 1/2 tsp salt
- 2 pounds ground pork sausage
- 2 cups sharp cheddar cheese grated
- 7 eggs
- 1 cup milk
- 2 tsp ground thyme
- 2 tsp 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.
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