Sausage and Grits Casserole with Baked Eggs

sausage and grits casserole with baked eggs Breakfast Soul Food
Sausage and Grits Casserole with Baked Eggs
  • Prep 20 min
  • Total 60 min
  • Servings 6

Our sausage and grits casserole is chock full of southern charm and flavor. Make with or without eggs and substitute different cheeses to tailor to your own tastes. MORE+ LESS-

Stacey Little
Updated September 17, 2013


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


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  • 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.

  • For a different flavor, try replacing the Cheddar cheese with something like Swiss or Gouda.
  • The casserole is also great without the eggs.

No nutrition information available for this recipe

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