Sausage and Grits Casserole with Baked Eggs

Blogger Stacey Little from Southern Bite shares a childhood favorite turned casserole that is a perfect addition to a Mother’s Day brunch.

  • Prep Time 20 min
  • Total Time 60 min
  • Servings 6

lb ground pork sausage
cups water
teaspoons salt
cup uncooked quick-cooking grits
cup shredded sharp Cheddar cheese (4 oz)
oz cream cheese, cut into small cubes
teaspoon black pepper
Salt and pepper
tablespoons chopped fresh chives

  • 1 Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) baking dish with cooking spray.
  • 2 In 10-inch skillet, cook sausage over medium heat until cooked through and no longer pink. Drain well.
  • 3 In 3-quart saucepan, heat water to boiling over medium-high heat. Stir in salt. Stir in grits with whisk, stirring to ensure lumps have been removed. Reduce heat to simmer. Cover; cook 6 to 8 minutes, stirring occasionally. Add Cheddar cheese, cream cheese and pepper to grits. Stir until cheeses have melted. Stir in crumbled drained sausage; mix well. Pour into baking dish.
  • 4 Bake 15 minutes. Remove from oven, and carefully make 6 indentions in grits using back of large ladle or spoon. Crack 1 egg into each indention. Sprinkle eggs with salt and pepper.
  • 5 Bake 12 to 15 minutes or until whites and yolks are firmly set. Garnish with chives.

Expert Tips

For a different flavor, try replacing the Cheddar cheese with something like Swiss or Gouda.

The casserole is also great without the eggs.