Sausage & Cheese Grits Breakfast Casserole

An award-winning Southern breakfast casserole recipe with cheesy grits and pork sausage that's perfect for overnight guests and brunch - try making individual servings in ramekins! 

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. SOUTHERN BREAKFAST BUFFET IDEAS
3. 6 RECIPE NOTES WORTH READING
4. ALTERNATE PREPARATIONS

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. And since it still has the eggs, it sets up a bit like quiche!

I had a dish similar to this at a bridal bruncheon once and fell in love. Individual servings had been baked in ramekins which made for a very impressive plate! They served the casserole with fresh fruit and hot biscuits and everyone was in heaven!

I love to serve this any time of year but especially around Christmas! If I have a lot of folks to feed Christmas morning, breakfast casseroles are a must so it's nice to whip out something a little unexpected. Especially for folks who think they don't like grits!

If you come across this recipe in the Taste of Home 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!

SOUTHERN BREAKFAST BUFFET IDEAS

When I'm putting on the dog and want to really bring out the Southern charm, I like to make a few casseroles, have a couple Southern classics and fill in the holes with biscuits. Here are some ideas for making a Southern breakfast buffet:

• SHRIMP & GRITS (here's my recipe)
• FRESH FRUIT (bonus points if peaches are in season!)
• HOT BISCUITS 
• SAUSAGE GRAVY
• COUNTRY HAM
• ONION SAUSAGE (it's a SC thing)
• GRITS CASSEROLE (this one)
• BOILED EGGS (you'd be surprised how quick folks will dive in on a big bowl of still-warm boiled eggs!)
• THE EXTRAS: peach and strawberry preserves, hot sauce (for the Shrimp & Grits!), yellow mustard (for the ham biscuits and onion sausage!)

A FEW RECIPE NOTES

1. I always use Jimmy Dean sausage.
2. Don't use pre-shredded cheese as it is coated with an anti-caking ingredient that will make the casserole dry.
3. Feel free to sauté red or green peppers with the sausage. This will give the casserole a bit of a Cajun vibe. 
4. I don't know if this can be frozen as I've never tried it myself.
5. Use "quick" or "5-minute" grits with the recipe, not instant. Old fashioned or stone-ground grits can be used but you'll need to increase cooking time per manufacturer's instructions. P.S... No good grits can be cooked in 5 minutes (I don't care what the package says)
6. Feel free to use 4 cups water and 2 chicken bullion cubes instead of the 2 cups each water and chicken broth.

ALTERNATE PREPARATIONS

Make-Ahead Directions: Prepare casserole mixture as directed but do not bake. Cover and refrigerate overnight. Remove from refrigerator; let stand, covered at least 30 minutes (up to 2 hours). Uncover and bake as directed.

Individual Serving Directions:  Place ramekins on a large baking sheet. Prepare casserole mixture as directed then 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. 

Recipe for How to Cook Sausage Cheese Grits Breakfast Casserole

Sausage & Cheese Grits Casserole

Yield: 12

Author: Mandy Rivers | South Your Mouth

Prep time: 30 MinCook time: 45 MinTotal time: 1 H & 15 M

An award-winning Southern breakfast casserole recipe with cheesy grits and pork sausage that's perfect for overnight guests and brunch.

Ingredients

• 2 lbs. breakfast sausage
• 2 cups water
• 2 cups chicken broth
• 1 teaspoon salt
• 6 tablespoons butter
• 1 1/4 cups quick-cooking grits
• 1 lb. sharp cheddar cheese, shredded
• 1 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• 6 eggs, beaten

Instructions

1. Preheat oven to 350 degrees. Spray a 3-quart 13x9 casserole dish with cooking spray or grease with butter.
2. Cook and crumble sausage in a large skillet until nicely browned. Drain any excessive pan drippings then set aside. 2 lbs sausage
3. Bring water and chicken broth to a boil in a large saucepan; stir in salt, butter and grits then return to a boil. Cover pan, reduce heat to medium then simmer 10 minutes, stirring occasionally. 2 c each water and broth, 1 tsp salt, 6 Tbsp butter, 1.25 c grits
4. Remove from heat then add cheese, milk, garlic, paprika and cayenne pepper; stirring until cheese melts. 1 lb cheese, 1 c milk, 1 tsp each garlic and paprika, 1/2 tsp cayenne
5. Stir in sausage and eggs. Spoon mixture into prepared 13x9 casserole dish. 6 eggs, beaten
6. 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.
7. 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.
8. 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.

Notes

• Feel free to use 4 cups water and 2 chicken bullion cubes instead of the 2 cups each water and chicken broth.
• I always use Jimmy Dean sausage.
• Don't use preshredded cheese as it is coated with an anti-caking ingredient that will make the casserole dry.
• Feel free to sauté red or green peppers with the sausage. This will give the casserole a bit of a Cajun vibe.
• I don't know if this can be frozen as I've never tried it myself.
• Use "quick" or "5-minute" grits with the recipe, not instant. Old fashioned or stone-ground grits can be used but you'll need to increase cooking time per manufacturer's instructions.

https://www.southyourmouth.com/2012/10/sausage-cheese-grits-breakfast-casserole.html

Images and text © South Your Mouth LLC 2012

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Southern Shrimp & Grits

Home » Seafood & Fish » Southern Shrimp & Grits

Award-winning Southern Shrimp & Grits recipe with seasoned shrimp sauteed in bacon drippings served over creamy, cheesy grits.

There are many different ways to prepare this iconic Southern dish. There’s really no one right way to cook it and everybody does it a little differently.

I've had it with a tomato/pepper sauce and with red-eye gravy. I’ve had it with the shrimp stirred into the grits. I've had it with andouille sausage. With cheese and without. 

I’m sort of a purist with mine. I just like a rich, creamy bowl of grits with sautéed shrimp and all the pan drippings ladled on top.

My daddy, raised a bonified country boy in a dirt floor house who grew into a the kind of Southern gentleman Hollywood has tried to replicate a hundred times (with that gentile low country drawl, impeccable manners and Paul Newman good looks) had some seriously country ways.

Anytime we fried fish (which was often), we always had grits. Daddy would always spoon a drizzle of the hot oil from frying the fish over his grits and it was glorious!

I think that's why I like this simple version of Shrimp & Grits because the pan drippings remind me so much of that hot fish oil. Plus it's bacon grease and that's never wrong!

You can absolutely substitute fish fillets (such as trout, catfish or redfish) for the shrimp and have an equally Southern dish of Fish & Grits.

Speaking of Fish & Grits, we occasionally have frozen fish sticks for supper on those nights when every kid has practice and we’re all crazy rushed trying to fly through our evening routine of homework, supper, bath, etc.

Instead of frozen French fries or boxed mac & cheese that usually accompany fish sticks, I always serve grits. And my little country babies will chop up their fish sticks into their grits and of course, douse the whole thing with hot sauce. We so country.

MORE SOUTHERN SEAFOOD RECIPES TO TRY

SHRIMP DELICATE - An easy Cajun recipe from Louisiana with shrimp cooked in a silky, flavor-packed sauce or gravy (much like an easy étouffée) served over rice. 

SOUTHERN SHRIMP DIP - A party pleasing appetizer recipe with shrimp, cream cheese, Cajun seasoning and tons of flavor perfect on crackers. 

CATFISH STEW - An old-school Southern recipe for catfish stew made with potatoes, stewed tomatoes and fatback or bacon. 

CAJUN CRAB DIP - Kick your party up a notch with this fun but simple Cajun spread recipe made with crab meat - serve hot or cold! 

Recipe for Southern Shrimp & Grits

Southern Shrimp & Grits

Yield: 6 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

Award-winning Southern Shrimp & Grits recipe with seasoned shrimp sauteed in bacon drippings served over creamy, cheesy grits.

Ingredients

Creamy Cheese Grits:

• 2 cups chicken broth
• 2 cups milk
• 6 tablespoons butter
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup old fashioned grits
• 1 cup shredded cheddar cheese

Shrimp & Bacon Topping:

• 1 lb. uncooked medium shrimp, peeled
• 1 tablespoon hot sauce
• 2 teaspoons Cajun or blackening seasoning
• 8 thick-sliced strips of bacon
• 3 garlic cloves, minced
• 4 green onions, chopped

Instructions

Creamy Cheese Grits:

1. Combine chicken broth, milk, butter, salt and pepper in a large saucepan and bring to a boil over high heat.
2. Whisk in grits, reduce heat to low, cover tightly and simmer for 1 hour, whisking every 10-15 minutes.
3. Add cheese and stir until thoroughly incorporated. Set aside and keep warm until ready to serve.

Shrimp & Bacon Topping:

1. Toss shrimp with hot sauce and cajun or blackening seasoning and set aside.
2. Sauté bacon in a large skillet over medium-high heat until browned and crisp. Add garlic and shrimp then sauté until shrimp turn pink (about 3 minutes).
3. To serve, ladle grits into a bowl then top with shrimp mixture (including pan drippings). Garnish with chopped green onions.

https://www.southyourmouth.com/2012/02/shrimp-grits.html

Images and text © South Your Mouth LLC 2012

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Keep up with my latest shenanigans by following South Your Mouth!

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