October 2, 2012

Sausage & Cheese Grits Breakfast Casserole

I came home last week (on my birthday actually!) to find a copy of the annual Taste of Home 2012 Holiday & Celebrations cookbook. Happy birthday to ME!! I've been down this road before so I knew that meant one or more of my recipes was featured in it :)

I flipped it open and didn’t have to look far before I stumbled across the full page feature. Holla! That’s a first!

This recipe is my Southern spin on the more common breakfast casseroles that use bread slices. I had a dish similar to this at a bridal bruncheon once and fell in love. I tried to recreate what I’d eaten and came up with this!

errrr.... they haven't put the photo on their website yet so I snapped a picture of the one in the book :)
Sausage & Cheese Grits Breakfast Casserole
2 lbs. breakfast sausage
2 cups water
2 cups chicken broth
1 teaspoon salt
1 1/4 cups quick-cooking grits
1 lb. sharp cheddar cheese, shredded
6 tablespoons butter
1 cup milk
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon cayenne pepper (optional)
6 eggs beaten

Brown sausage in a large skillet, stirring until it crumbles. Drain well, and set aside.

Bring water and chicken broth to a boil in a large saucepan; stir in salt and grits then return to a boil. Cover pan, reduce heat to medium and simmer 10 minutes, stirring occasionally. Remove from heat; add cheese, milk, butter, garlic, paprika and cayenne pepper; stirring until cheese melts. Stir in sausage and eggs. Spoon mixture into a lightly greased 13x9 baking dish.

Bake, uncovered, at 350 degrees for 45-55 minutes or until golden and bubbly and a knife inserted in the middle comes out clean. Let stand 15 minutes before serving.

Make-Ahead Directions: Prepare casserole mixture as directed above but do not bake. Cover and refrigerate overnight. Remove from refrigerator; let stand, covered 30 minutes. Uncover and bake as directed.

Individual Serving Directions:  Prepare casserole mixture as directed above and spoon into ramekins.  Bake, uncovered, at 350 degrees for 20-25 minutes or until golden and bubbly and a knife inserted in the middle comes out clean. Let stand 10 minutes before serving.

PRINTABLE RECIPE




If you come across this recipe in the book you’ll notice there are a few differences. They replaced my breakfast sausage with Italian sausage and added sage. I don’t really think Italian sausage and grits go together (which might be why they added sage?) but what do I know. They’re the ones with the successful cookbook business!


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24 comments:

  1. Sounds like a recipe that a cousin was going to share with me but she had misplaced it. I am going to give this a try, for sure! Congrats also on having it published in a great TOH book :-)

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  2. I SO love this idea! Looks fabulous. Congrats on having it featured in a major ToH magazine - WOWZERS! Thanks so much for linking up at Weekend Potluck!

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  3. I tried this casserole and took it to the office to share with my co-workers. Everyone loved it!! It is absolutely delicious. Thanks for sharing this recipe.

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    Replies
    1. YAY!!! I'm so glad you liked it! Did you convert any nonbelievers into grits eaters???

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  4. Tried this to take to work. I have a co-worker that is allergic to potatoes and it's hard to find a casserole that doesn't have potatoes. This was a huge hit. Thanks!

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    Replies
    1. Allergic to potatoes?! That's the saddest thing I've ever heard! Glad y'all liked it! Thanks for taking the time to comment :)

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  5. So glad my daughter forwarded me your site. I need this recipe for a brunch next Monday. One of the ladies is sensitive to gluten. This will work! Thanks for posting it.

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  6. Following you from Weekend Potluck. =)

    This looks like a great Breakfast recipe!

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  7. Could ham be another alternative? I'm looking to make 2 of these and wanted to make the 2nd one with a different meat...

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    1. I hope I'm not too late with a response! I think ham would be great. I'd dice it up fine and fry it up with a little vegetable oil to crisp up the edges a bit. And maybe use 1/2 cheddar and 1/2 swiss cheese. Let me know if you try it!

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    2. One thing about a "recipe" is that most ANYTHING can be changed in it. If you like squirrel, use it.

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  8. Can anyone break down the quanities for a smaller dish. There are only 2 of us and we could not eat all this and I don't have freezer room (if it is freezeable). Sounds delicious.

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    Replies
    1. cut all the ingredients in half and bake in an 8x8 dish.

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  9. OMG-this looks delicious! I think this would be a great make-ahead for a weekend camping trip!! Sausage-cheese-grits-what's not to love!?

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  10. has anyone tried freezing this? I have no idea how grits would do in the freezer, we love this dish but it always makes more than we can eat. Plus with a little one on the way I need some quick breakfast ideas!!

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    1. I would think it would freeze fine! I've been tempted to buy those little aluminium containers and freeze individual portions. If you try it, let us know!

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  11. Do you need to let grits mixture cool a bit before adding eggs? Hot grits will completely cook eggs.

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  12. How many people does this serve? I have to take a brunch casserole to work on Monday and thought this migh do nicely.

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    1. I guess it depends on how hungry everybody is! LOL... I'd say 12 generous servings.

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  13. Can stone-ground grits (not instant) be used? I have a bag of stone ground grits that I bought recently at a festival and i'm anxious to use them!

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    1. Absolutely! You may have to add more liquid - just use the package instructions to figure out how much liquid is required to cook 1 1/4 cups.

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    2. Thank you!!!! I will be making this soon, likely for Christmas morning! It looks so delicious! Thanks again!

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