Sausage, Egg, and Grits Casserole


  • 1-½ pounds smoked sausage, chopped
  • ½ teaspoon table salt
  • 1-½ cups uncooked quick-cooking grits
  • 4 cups of water
  • 8 oz. Cheddar cheese, shredded
  • 1 cup Half-n-Half milk
  • 1 teaspoon Creole seasoning
  • 8 large eggs, lightly beaten


  1. Preheat oven to 350°. Brown sausage in a large skillet over medium-high heat, stirring often, 7 to 9 minutes or until cooked; drain on paper towels.
  2. Bring salt and 4 1/2 cups water to a boil in a large Dutch oven over high heat. Whisk in grits, and return to a boil. Cover, reduce heat to medium and simmer 5 minutes or until thickened, whisking occasionally.
  3. Remove from heat; add cheese, stirring until completely melted. Stir in half-n-half milk and next 4 ingredients. Stir in sausage.
  4. Pour mixture into 13×9 inch baking dish.
  5. Bake at 350° for 50 minutes to 1 hour or until golden and cooked through.
  6. Let stand 5 minutes before serving.

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