Mohamed Shili This delicious and easy Paula Deen Grits Casserole is the perfect comforting dish for breakfast or brunch. Creamy, cheesy, and hearty, it combines everyday ingredients like grits, eggs, and sausage into a satisfying bake. Customize it with your favorite add-ins for extra flavor. Ready in just 30 minutes, it’s a family-friendly favorite!
Recipe Ingredients:
- 6 cups water
- 2 cups uncooked grits
- 3 cups shredded Cheddar cheese, divided
- ½ cup butter, cut into pieces, divided
- 1 pound ground pork sausage
- 12 large eggs
- ½ cup milk
- salt and pepper to taste
How To Make Grits Casserole?
- Preheat the oven: Preheat your oven to 175°C / 350°F. Lightly grease a large baking dish.
- Cook the grits: Bring the water to a boil in a large saucepan. Stir in the grits, reduce the heat, cover, and simmer for about 5 minutes or until the liquid is absorbed. Mix in 230 grams / 2 cups of Cheddar cheese and half the butter until melted.
- Cook the sausage: In a skillet over medium-high heat, cook the ground pork sausage until browned and crumbly, about 5–7 minutes. Drain off any excess fat and stir the sausage into the grits mixture.
- Scramble the eggs: Whisk together the eggs and milk in a bowl. Pour the mixture into the same skillet used for the sausage. Lightly scramble the eggs over medium-low heat, then stir them into the grits mixture.
- Assemble the casserole: Pour the grits mixture into the prepared baking dish. Dot the top with the remaining butter, sprinkle with the remaining 115 grams / 1 cup of Cheddar cheese, and season with salt and pepper to taste.
- Bake the casserole: Bake in the preheated oven for about 30 minutes, or until the top is lightly browned and the casserole is set.
Recipe Tips:
- Use the right type of grits: For the best texture, use stone-ground or regular grits instead of instant grits. They hold up better and create a creamy base for the casserole.
- Pre-cook the sausage properly: Make sure to brown the sausage until fully cooked and crumbly. Drain off any excess fat to avoid a greasy casserole.
- Melt cheese and butter into the grits: Stir the cheese and butter into the grits while they’re still hot to ensure a smooth and creamy mixture with no clumps.
- Don’t overcook the eggs: When scrambling the eggs, cook them lightly until just set. They will finish cooking in the oven and stay fluffy.
- Bake until golden: Watch for the top to turn lightly golden brown. This ensures the casserole is fully set and adds a delicious crispy cheese layer on top.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Grits Casserole cool to room temperature. Transfer it to an airtight container or cover it tightly with plastic wrap, then refrigerate for up to 3 days.
- Freeze: Allow the casserole to cool completely, then wrap it tightly in plastic wrap and foil or place it in a freezer-safe container. Freeze for up to 3 months.
- Reheat: Place a portion of the casserole on a microwave-safe plate, cover lightly, and heat on medium power for 2–3 minutes, stirring halfway through to ensure even heating.
Nutrition Facts
- Calories: 590 kcal
- Total Fat: 42.3 g
- Saturated Fat: 17.1 g
- Cholesterol: 183.7 mg
- Sodium: 847.4 mg
- Potassium: 192.0 mg
- Total Carbohydrate: 25.6 g
- Dietary Fiber: 2.2 g
- Sugars: 3.1 g
- Protein: 26.6 g
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Paula Deen Grits Casserole
Description
This delicious and easy Paula Deen Grits Casserole is the perfect comforting dish for breakfast or brunch. Creamy, cheesy, and hearty, it combines everyday ingredients like grits, eggs, and sausage into a satisfying bake. Customize it with your favorite add-ins for extra flavor. Ready in just 30 minutes, it’s a family-friendly favorite!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 175°C / 350°F. Lightly grease a large baking dish.
- Cook the grits: Bring the water to a boil in a large saucepan. Stir in the grits, reduce the heat, cover, and simmer for about 5 minutes or until the liquid is absorbed. Mix in 230 grams / 2 cups of Cheddar cheese and half the butter until melted.
- Cook the sausage: In a skillet over medium-high heat, cook the ground pork sausage until browned and crumbly, about 5–7 minutes. Drain off any excess fat and stir the sausage into the grits mixture.
- Scramble the eggs: Whisk together the eggs and milk in a bowl. Pour the mixture into the same skillet used for the sausage. Lightly scramble the eggs over medium-low heat, then stir them into the grits mixture.
- Assemble the casserole: Pour the grits mixture into the prepared baking dish. Dot the top with the remaining butter, sprinkle with the remaining 115 grams / 1 cup of Cheddar cheese, and season with salt and pepper to taste.
- Bake the casserole: Bake in the preheated oven for about 30 minutes, or until the top is lightly browned and the casserole is set.
Notes
- Use the right type of grits: For the best texture, use stone-ground or regular grits instead of instant grits. They hold up better and create a creamy base for the casserole.
- Pre-cook the sausage properly: Make sure to brown the sausage until fully cooked and crumbly. Drain off any excess fat to avoid a greasy casserole.
- Melt cheese and butter into the grits: Stir the cheese and butter into the grits while they’re still hot to ensure a smooth and creamy mixture with no clumps.
- Don’t overcook the eggs: When scrambling the eggs, cook them lightly until just set. They will finish cooking in the oven and stay fluffy.
- Bake until golden: Watch for the top to turn lightly golden brown. This ensures the casserole is fully set and adds a delicious crispy cheese layer on top.
Paula Deen Grits Casserole
