Southern Grits Casserole Recipe

I didn't give it a 5-star rating because I decided to enhance the flavor by adding onion and garlic. I adjusted the recipe for four servings, using 1/3 lb of sausage (increased from 1/4 lb) and included 1/4 cup of onion and a tablespoon of dried garlic to brown with the sausage. Since I made a smaller batch than the original recipe for 16 servings, I reduced the cooking time from 30 minutes to just over 20 minutes. The dish turned out really delicious. I plan to make it for my college girlfriends and family once we can gather in groups again. This recipe is super easy and tasty.

I would rate this recipe 4 stars as written, assuming you are using well-seasoned sausage. The first time I made it, following the recipe exactly, it was good but I knew I wanted to make some changes to suit our tastes better. The first major change I made was in how I prepared the grits. I usually use milk for breakfast dishes and chicken stock for savory dishes, so I used a mixture of half milk and half chicken stock this time. Secondly, instead of draining the sausage, I used the drippings in place of butter and added garlic and onion powder. I added seasonings after combining the grits and sausage to control the saltiness. Then, I stirred in softly scrambled eggs and cheese, placed it in the fridge overnight, and baked it in the morning. Delicious!

I have been enjoying plain grits for many years, but decided to try something new for a brunch recently, and it was a huge success! Following the advice of other reviewers, I reduced the number of eggs to 8 and cooked the grits in a mixture of chicken broth, water, and a touch of milk. I made sure to heavily season the grits with salt before adding the sausage and eggs, ensuring they tasted delicious on their own. I lightly scrambled the eggs to achieve the perfect texture and added a hint of shaved onion and garlic powder as suggested by another reviewer. Baking it in a 9 x 13" pan, the dish turned out fantastic. This recipe is definitely a keeper!

Updated review: I made a few adjustments to the original recipe, but still enjoyed it. I used 7 eggs instead of 12 and sprinkled green onions on top, along with some Mrs. Dash spicy seasoning for extra flavor. Rather than scrambling the eggs first, I baked the mixture in the oven to prevent them from drying out. The dish turned out wonderfully! I will definitely be making it again.

I absolutely adored it!

I am the original creator of this recipe and I greatly appreciate all the additional ingredients and suggestions that everyone has shared. I completely agree with those who recommended seasoning the grits with salt and pepper while they cook to ensure a well-blended flavor. I also like to season my eggs with salt and pepper, being mindful not to oversalt. I typically use 8 extra-large eggs or 12 medium eggs. I spice things up with hot sausage or a dash of Texas Pete for those who enjoy a bit of heat. Personal preferences play a big role here. Adding extra cheese on top is always a winning choice! This dish can easily serve around 10 people.

I have made this dish many times. It is fantastic, but I like to enhance it by adding extra salt, freshly ground pepper, red pepper flakes, a dollop of cream cheese, and mixing cheddar with extra sharp white cheddar on top.

This dish was fantastic! I used 12 eggs and added seasoning salt and chicken stock for extra flavor. I also strained my sausage and sprinkled parsley on top. Surprisingly, mine turned out perfectly fluffy with no oily texture. My family absolutely adored it.