Cheese Grits Egg and Sausage Casserole


  • 2 1/2 cups milk
  • 2 cups water
  • Kosher salt and cracked black pepper to taste
  • 1 1/4 cup quick grits
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/2 cup sliced scallions, white and green parts
  • 3 eggs slightly beaten
  • 1 tbs butter
  • 1/4 lb breakfast sausage, ground
  • 1-2 tsp paprika


  • Preheat the oven to 350 degrees.
  • Saute the sausage until browned and cooked through, then drain on paper towels.
  • Grease a 1 1/2 quart casserole dish.
  • Heat, milk, water, salt and pepper to boiling in a large saucepan.
  • Gradually add the grits, stirring constantly.
  • Reduce the heat and simmer, uncovered, stirring frequently for about 5 minutes or until thick.
  • Stir in the cheese, sausage and onions, and stir to combine. If mixture is too thick add more water.
  • Stir in 1 cup of the hot mixture into eggs, then stir into the remaining hot mixture in the pan.
  • Pour the contents of the saucepan into the casserole dish.
  • Dot with butter and sprinkle with paprika.
  • Bake, uncovered for about 20 minutes or until set and slightly browned on top.
  • Let stand for 10-15 minutes before serving.

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