Sausage and Grits Casserole with Baked Eggs

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Sausage and Grits Casserole with Baked Eggs
  • Prep 20 min
  • Total 60 min
  • Servings 6
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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.
By Stacey Little
Updated Sep 17, 2013


  • 1 lb ground pork sausage
  • 5 cups water
  • 2 teaspoons salt
  • 1 cup uncooked quick-cooking grits
  • 1 cup shredded sharp Cheddar cheese (4 oz)
  • 4 oz cream cheese, cut into small cubes
  • 1/4 teaspoon black pepper
  • 6 eggs
  • Salt and pepper
  • 2 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a different flavor, try replacing the Cheddar cheese with something like Swiss or Gouda.
  • tip 2
    The casserole is also great without the eggs.


Nutrition Facts are not available for this recipe
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