Make-Ahead Sausage and Grits Casserole

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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4.34 from 9 votes

Make-Ahead Sausage and Grits Casserole Recipe

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.

Course Breakfast/Brunch

Cuisine American, Southern

Prep Time 10 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 20 minutes

Servings 10 servings

Calories 480kcal

Author Sharon Rigsby

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.

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: 480kcal | Carbohydrates: 14g | Protein: 25g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 893mg | Potassium: 352mg | Fiber: 1g | Sugar: 2g | Vitamin A: 508IU | Vitamin C: 1mg | Calcium: 224mg | Iron: 3mg

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