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"If you're from the South you will definitely love this recipe, which includes grits, eggs, sausage, and cheese. When I cook it, I place it in the slow cooker to stay warm. There is nothing worse than cold grits." — Ella Baldwin
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6 cups water
2 cups uncooked grits
1/2 cup butter, divided
3 cups shredded Cheddar cheese, divided
1 pound ground pork sausage
12 eggs
1/2 cup milk
salt and pepper to taste
This recipe was a huge hit at a faculty breakfast. The trick is to season the grits with lots of salt and butter until the grits taste good before adding the remaining ingredients. After reading some of the reviews, I decided to use eight eggs, instead of (12). I will definitely serve this dish again and again.
My mother makes a variation of this recipe. It is very similar but it has a bit more cheese and is seasoned well. This recipe is missing the flavor. We use 2 cups of cooked grits mix with 4 cups of cheeder cheese. Add in 5 beaten eggs 2 tbsp of worchestire sauce, 1 tsp of Thyme, 1 tsp of garlic, and salt to taste. Then add in 2 lbs of sausage. It is great. This one is good but a bit bland.
93 Ratings
This was very good. I threw it all in the crockpot once combined and it turned out great. Made it again 2 weeks later and added crumbled bacon. I think that was better than the sausage.
This is one of my familys favorites & we don't normally like grits. I do, however, cut the eggs to 6 and the milk to 1/4 cup as IMO it's too eggy with 12. But other than my personal taste, this casserole is a keeper. My family eats it with a good shake of tobasco sauce - YUM!
I made this recipe as written to serve 16 and I barely had a full spoon of left overs. I was feeding only 10 people and had 3 other large dishes just in case this one didnt workout. I prepared the recipe as listed and next time I will take the advice of other reviewers and half the amount of eggs from 12 to 6 a little too eggy for my liking. I also want to add something spicy like cayenne or red pepper flakes for a little heat. The GREAT part is that I was feeding a bunch of southern grits eaters and the dish was a huge hit at Easter Brunch. Old dogs can learn new tricks.
I have made grits casserole as a Christmas tradition for two decades and my family agreed that this recipe was even better than the one I normally use. I strongly recommend using stone-ground grits if you can find them; the difference is remarkable.
For an easy potluck brunch dish, this is a winner. Got rave reviews and no leftovers! The key is to salt the boiling water before adding the grits. Once grits are cooked, you have to add tons of salt to get any flavor. Also, I accidently overscrambled the eggs, but adding a touch of milk to the casserole seemed to correct the problem
This was really good. I did use egg beaters in place of the eggs as well as reduced fat sausage & cheese. I also added some minced garlic & a can of green chiles. Served this at brunch & everyone loved it. They never even knew that I had "lightened" the recipe...and I didn't tell, either!
* Percent Daily Values are based on a 2,000 calorie diet.
Southern Grits Casserole
Serving Size: 1/16 of a recipe Servings Per Recipe: 16 Amount Per Serving ** Calories: 403 ** Calories from Fat: 269
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