Reviewed: Mar. 9, 2012

I'm giving this 4 stars because of the changes I made. But, with those changes, the opinion here is that it is 5-star dish. I used 8 eggs instead of 12. I added 2 Tablespoons of Worcestershire sauce and 1 teaspoon of garlic powder. I assembled the casserole, except for the last 1 cup of cheese, and then froze it. When it came time to serve it, I pulled it out of the freezer early in the morning and heated it in a 325 degree oven until warmed through. I put the final cup of cheese on top and put back in the oven for a few minutes until the cheese was melted. It's a definite keeper!

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Reviewer:

Kym's Kitchen

Cooking Level: Intermediate

Reviewed: Feb. 23, 2012

I make a similar one where the grits are cooked in beef broth. Gives it a great depth of flavor. Give it a try!

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Reviewer:

monkey

Reviewed: Jan. 22, 2012

The men in this household raved about this casserole. Season your grits and eggs as you cook them (prior to combining) and you will have a winner. I also added garlic powder, cut the eggs back to 8 and added bacon bits along with the cheese on top.

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Reviewer:

DJMCH

Cooking Level: Intermediate

Reviewed: Dec. 11, 2011

The foundation of this recipe is great but after reading the reviews, I decided to make a few changes. I used Old Fashion Grits, Pepper Jack cheese instead of Cheddar, sweet Italian sausage instead of pork and 6 eggs instead of 12 and 1/4 cup of milk. I also added some Tony's to my grits. It was a HUGE hit!!!

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Reviewer:

dcr

Cooking Level: Beginning

Home Town: New Orleans, Louisiana, USA

Reviewed: Nov. 20, 2011

So yummy! Do yourself a favor prep cheese and cook sausage before you start the grits. I'm going to add bacon next.time. I also added chives on top

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Reviewer:

Moonrain24

Reviewed: May 30, 2011

Great casserole!! I used precooked sausage patties and just diced them up to speed up the process...worked great!

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Reviewer:

hampton720

Reviewed: Apr. 3, 2011

I made this without reading the reviews and everything cited was going to be in this review. Although I had the quick-cooking grits on hand, next time I would go for the stone ground or old-fashioned grits (healthier: higher glycemic index). Other healthier alternatives that I used were low fat cheese, turkey sausage, half the eggs, and low fat milk.

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Reviewer:

dwieberg

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Cooking Level: Intermediate

Home Town: Elmira Heights, New York, USA

Living In: Ellijay, Georgia, USA

Reviewed: Feb. 6, 2011

Very good. I too suggest cutting down on the eggs. I also didn't scramble them beforehand, but mixed in with all the other ingredients last before putting it in the oven. Some green pepper and onion sauteed with the sausage really adds to the flavor as well.

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Reviewer:

jft135

Reviewed: Jan. 10, 2011

My family LOVED this recipe, and a few who didn't think they liked grits were its biggest fans :) I did make a few alterations; I really seasoned the water the grits were cooked in (salt & pepper) and added a small can of diced green chilies when I stirred the butter and cheese in. I used bacon instead of sausage, but the bacon gets soft and is not as appealing, so I would definitely use sausage next time. When scrambling the eggs, I would leave them chunky so you would have discernible bites of egg in the casserole. I also added a can of diced green chilies to the egg mixture, and used pepper jack cheese instead of cheddar. The dish was medium-level spicy, but everyone loved it. It doesn't re-heat (say in the microwave) with the same consistency because grits keep absorbing available moisture, so you need to cook and stir it in a pot on the stove top with a little added milk or butter to make it creamy again. VERY yummy, love love love it!

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