I had a version of this dish at a B&B in rural central Virginia. I’ve made changes to my original presentation and like each newer version. It can definitely be made the day before and baked the next morning.
Preheat oven to 350 degrees.
Cook sausage and break it up into small pieces during cooking. Whisk eggs, milk and seasonings into a large bowl. Add grits, butter, and 1 cup of the shredded cheese. Mix till all ingredients are incorporated.
When the sausage is done, drain and put in a 9 x 9 pan. Top with grits mixture, spreading out to the sides and all over the sausage. Don’t stir the sausage into the mixture. Top with the remaining shredded cheese and bake for 1 hour.
Can be served with fruit, pancakes or waffles.
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This is one of my most requested recipes since I found it here on Tasty Kitchen a few years ago. Of course, one branch of my family hails from the Florida panhandle. So they are big fans of grits. Anyway, I think this breakfast dish is a delicious departure from the typical bread-based egg casserole. It should be on more people’s radar which is why I decided to (rather belatedly) rate it.
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sweepea on 3.24.2010
my man can be so disciplined about his food… except when it comes to eggs, and especially grits! i think i’ll get some great local turkey sausage and make his sunday morning ASAP – thanks for sharing this recipe!
cindypowell on 3.8.2010
I made two of these casseroles for a wedding brunch. They were delicious! I made the casseroles two days in advance and froze them. They defrosted and cooked beautifully. I plan to experiment with freezing smaller servings, so I will have them on hand for unexpected overnight company (or myself!)