Grits and Sausage Bake Recipe -
Grits and Sausage Bake Recipe
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Grits and Sausage Bake

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"Grits, sausage and eggs, an all-in-one breakfast delight."

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Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 25 mins

    1 hr 45 mins


  1. PREHEAT oven to 350 degrees F. Grease 8-inch-square baking dish.
  2. BRING water to a boil in medium saucepan; slowly stir in grits. Cover; reduce heat to low. Cook, stirring occasionally, for 5 to 6 minutes.
  3. ADD 1 1/2 cups cheese, evaporated milk, garlic powder, pepper and hot pepper sauce to grits; stir until cheese is melted. Add sausage and eggs; stir well. Pour into prepared baking dish.
  4. BAKE for 1 hour. Top with remaining cheese. Bake for additional 5 to 10 minutes or until cheese is melted and golden brown. Let cool for 10 minutes before serving.
  5. NOTE: Batter can be made the day before; cover and refrigerate. Let stand at room temperature for 30 minutes before baking.
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Reviews More Reviews

Most Helpful Positive Review
Dec 22, 2005

Very easy to make. Delicious

Most Helpful Critical Review
Jan 31, 2004

It ended up being really runny and I can't believe I wasted all that sausage!! I made it the first time for a family gathering and everyone hated it. Definitly not a keeper!!


6 Ratings

Feb 11, 2004

Oh my! I hate the ratio of water to grits did not work :-) This is a really good flavored recipe but way too much fluid for the amount of grits. Growing up in the South I have prepared grits more times than I would like to remember so a good rule of thumb is to add 1 1/4 to 1 1/2 cup of water for every cup of uncooked grits you wish to prepare--not quick cooking. In this recipe reduce the amount of fluid to accommodate the amount of grits. You can always add more liquid if too thick but don't forget the milk added in later. Leave this as close to the orginal amount as possible since this will add creaminess and flavor.

Oct 30, 2005

My family and friends love for me to bring this recipe to gatherings. I add a touch of spicy mustard and dry sage, and make it lower fat by using low fat sausage, no fat evaporated milk and egg beaters.

Apr 01, 2005

I made it yesterday and I have to say....I was VERY good!! Even my picky eater ate it..I think it could be easily modidified with additional ingredients to suit your tastes, I also think it would be a good "on the go" breakfast between biscuit halves..

May 03, 2004

Made this for brunch on 2 different occasions, and everyone loved it. Only modifications to the recipe...I used a different brand of grits (Jim Dandy Quick grits) put in a few extra drops of hot sauce, and used Jimmy Dean hot sausage. It baked up perfectly, and wasn't runny at all. Will definitely be making this again!


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  • Calories
  • 634 kcal
  • 32%
  • Carbohydrates
  • 19.9 g
  • 6%
  • Cholesterol
  • 179 mg
  • 60%
  • Fat
  • 49.9 g
  • 77%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 25.9 g
  • 52%
  • Sodium
  • 851 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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