You'll love this grits casserole with ground sausage and cheese, especially if you're from the South. When I cook it, I place it in the slow cooker to stay warm. There is nothing worse than cold grits for breakfast!
Ingredients
6 cups water
2 cups uncooked grits
3 cups shredded Cheddar cheese, divided
½ cup butter, cut into pieces, divided
1 pound ground pork sausage
12 large eggs
½ cup milk
salt and pepper to taste
Step by step
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
Bring water to a boil in a large saucepan; stir in grits. Reduce the heat, cover, and simmer until liquid has been absorbed, about 5 minutes. Mix in 2 cups Cheddar cheese and 1/2 of the butter until melted.
Cook sausage in a skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and add to grits mixture.
Whisk eggs and milk together in a bowl. Pour into the skillet used to cook the sausage. Lightly scramble eggs over medium-low heat, then mix into grits mixture.
Pour grits mixture into the prepared baking dish. Dot with remaining butter, sprinkle with remaining 1 cup Cheddar, and season with salt and pepper.
Bake in the preheated oven until lightly browned, about 30 minutes.
