5 from 10 votes
Cheese Grits Breakfast Casserole
Breakfast Grits Casserole
Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr
 

Cheesy Breakfast Grits Casserole featuring a layer of creamy, cheesy grits, savory sausage, hearty breakfast potatoes and a perfect topping of baked eggs and melty cheese.

Course: Breakfast
Cuisine: American
Keyword: Grits Breakfast Casserole
Servings: 12
Calories: 377 kcal
Author: Kelly Anthony
Ingredients
  • 8 cups unsalted chicken broth (you may not need all of it)
  • 2 cups Bob's Red Mill Southern-Style White Corn Grits if using Instant Grits, see notes below
  • 1 tablespoon + 1 1/2 teaspoon Kosher salt, separated
  • 1/4 cup heavy whipping cream
  • 1 tablespoon dried chives
  • 1 3/4 teaspoon black pepper, separated
  • 8 ounces Havarti Cheese, grated
  • 3 tablespoons canola oil, separated
  • 12 ounces Applegate Chicken and Apple Breakfast Sausage, diced
  • 2 small Russet potatoes, cut into tiny cubes no larger than a 1/4"
  • 1 yellow onion, diced
  • 1/2 teaspoon smoked paprika
  • 8 large eggs
Instructions
  1. Preheat the oven to 400° and have ready a greased 9x13" casserole dish. 

  2. If using instant grits, stop here and see notes below. In a large saucepan, bring 6 1/2 cups of chicken broth and 1 tablespoon of Kosher salt to a roaring boil. 

  3. Slowly whisk in the grits, then, reduce the heat until you have reached a simmer. Cook the grits for 15-20 minutes, until they are no longer hard or chewy, stirring often. If the grits have thickened too much before they've fully cooked through, stir in an additional 1/2 cup of broth as needed throughout the cooking process.

  4. Add the cream, chives, and 1 teaspoon pepper, and stir to combine. Stir in half of the cheese and transfer the grits to the prepared casserole dish. Smooth over the top and set aside.

  5. Add 2 tablespoons canola oil to a large saute pan over medium-high heat. Add the diced sausage to the heated pan and sauté for 5 minutes or so, just until the sausage has deepened in color. Remove sausage from the skillet and place in a large mixing bowl. Set aside.

  6. Reduce the heat to medium, add the remaining 1 tablespoon of oil to the pan. Add the potatoes and onion, and season with 1 1/2 teaspoon Kosher salt, 3/4 teaspoon pepper, and smoked paprika. Stir to combine. Cook for 13-16 minutes, stirring often until the potatoes are tender.

  7. Add the potatoes and onions to the mixing bowl and stir to combine. Spread the mix over the grits, and crack the eggs across the top. Sprinkle the remaining cheese over the casserole and bake for 15-20 minutes, or until the eggs are done to your liking.

  8. Remove from the oven, serve, and enjoy!

Recipe Notes

If you are using Instant Grits, omit Steps 2 & 3. Use 2 cups of Instant Grits and 8 cups of boiling, unsalted chicken broth in the place of water. Follow package instructions to cook. Season to taste with salt. Then, proceed to Step 4.

If you'd like to cut back on prep time, see blog post for omitting certain ingredients and recipe substitutions.

Nutrition Facts
Breakfast Grits Casserole
Amount Per Serving
Calories 377 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 8g50%
Cholesterol 152mg51%
Sodium 1420mg62%
Potassium 453mg13%
Carbohydrates 29g10%
Fiber 1g4%
Protein 16g32%
Vitamin A 510IU10%
Vitamin C 14.1mg17%
Calcium 154mg15%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.