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.

Southern Grits Casserole

water

grits

butter, divided

Cheddar cheese, divided

pork sausage

eggs

milk

salt and pepper

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.


Bring water to a boil in a large saucepan, and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Mix in 1/2 the butter and 2 cups cheese until melted.


In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and mix into the grits. Beat together the eggs and milk in a bowl, and pour into the skillet. Lightly scramble, then mix into the grits.


Pour the grits mixture into the prepared baking dish. Dot with remaining butter, and top with remaining cheese. Season with salt and pepper.


Bake 30 minutes in the preheated oven, until lightly browned.


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.

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.  

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 &amp; 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 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.

This is simply delish with the following changes (based on other reviews) I used bacon, one onion browned, Worcestershire sauce, hot sauce, 4 cups sharp cheddar, 8 eggs instead of 12, added milk to substitute some of the water, be sure to salt and get the grits tasty (with the sauces and spices if you choose) before adding all the ingredients together and instead of baking I put mine in crackpot to keep warm....FANTASTICO

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.

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

LOVED IT!! I grew up on grits! My husband grew up in the south too but has never really cared for grits. I made this for breakfast this morning he LOVED it as well. I made the servings for 4, added precooked bacon in place of the sausage, I just threw the cheese in (we're cheese lovers) and used 2 eggs instead of 3 and it turned out perfect. My husband even requested the leftovers for his breakfast tomorrow! Can't wait to try this with ham in it after the holidays. My 14month old even loved this.He kept asking for more and more! Thanks for the great recipe!! 

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 &amp; 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!

This was really good.  I did use egg beaters in place of the eggs as well as reduced fat sausage &amp; cheese.  I also added some minced garlic &amp; a can of green chiles.  Served this at brunch &amp; everyone loved it.  They never even knew that I had "lightened" the recipe...and I didn't tell, either!

oh my gracious. i have eaten cheese grits w/pan suage and eggs my whole life all on the same plate even mixed them together on my plate but never thought of putting them all together in the same pot. i also skipped the oven part. just cooked the grits as usual added cheese cooked eggs and s. separately added to grits poured all in slow cooker turned it on low stayed hot for hours. we don't always all eat at the same time around here on saturday nites. this was the perfect meal for us. we all loved this recipe.we will have this again and again.and your right cold grits is not good,but you've made that a non issue,thanks. i loved all the compliments i recieved.i would love to give this many more stars. thanks for this recipe. 

I halved the recipe to decrease the portion size, except did use almost the whole pound of sausauge. Only mixed one raw egg into the grits to help them set-up. The rest of the eggs I scrambled separately (be sure to season them with salt and pepper).  I layered half the grits in bottom of a large oval slow cooker.  Added layer of cooked sausage, layer of scrambled egg, layered rest of grits and topped with the cheese. Left in slow cooker on low for 20 mins or so for the raw egg in the grits to cook and set-up. I was very pleased with the result.  Putting it all in a crock-pot was key to keeping the grits nice and creamy, and would work well for a brunch buffet, or if everyone can't sit down and eat together right when it comes out of the oven. Otherwise the grits will get cold and yucky. Layering the ingredients makes it look more like the above picture, and we liked being able to actually taste cooked scramble egg in the casserole. If not the egg just dissapears when you mix it raw into the grits. *Note- you must heavily salt the water when it comes to a boil before adding your grits! Otherwise, you will never get them salty enough. Taste them before building your casserole. They need to taste good on their own too. Only drawback to this recipe is the number of pots and pans that you have to dirty :(

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.

At the request of the recipe submitter, we have updated this recipe to include a step for lightly scrambling the eggs before mixing into the grits! - The Staff

Very good breakfast casserole.  I recommend that the grits have a thick consistency before adding the other ingredients. Mine turned out a little runny, but the taste was good, nevertheless. Recommend for company.

I made this for a work breakfast party we had. Everyone loved it and wanted the recipe. I had to cook it longer than 30 minutes though.

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!

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.

After several years of my mediocre breakfast casserole, I tried this recipe and FINALLY have a go-to recipe that everyone loves :) 
The first time I made it, I accidentally forgot to lightly scramble the eggs (just poured it in with the grits right before transferring to pan). It was AWESOME. The next time I did the scrambling step and was surprised I didn't like the texture as well. So I plan to always skip the scrambling step.
Also, I think sharp cheddar goes great in this recipe. The second time I used wahtever cheese was on hand (no sharp) and I could tell the flavor was a little different (but still really good!).
Love love love this :)

Very good! I made this for a MOPS meeting and everyone was raving. I used kielbasa (browned) instead of ground pork and 10 eggs. Agree with other reviewers that the key here is seasoning and I used a fairly heavy hand, adding onion &amp; garlic powder and Tabasco generously.   I also prepared it the night before and baked the morning of so it would be hot for the meeting. I added a touch of milk before heating it up to ensure it wouldn't be dry.

I've made this recipe twice. The first time, I halved it, and used only 4 eggs based on other reviews. I added a lot of garlic salt and hot sauce, because I wouldn't make any other egg casserole with out adding some seasonings. Also, I used a really delicious sausage that has bacon in it. I'm from Iowa, and we love our pork! My husband begged me to make it again. The second time I used all the eggs, and we didn't like it as well. So, a very good recipe, but we liked it better with a few alterations. We enjoyed trying something different than our regular breakfast casserole!

I used bacon instead of sausage, and it was a big hit!  Thanks for the recipe!

Besides being pretty, my co-workers LOVED this for a breakfast potluck. It has now been added to my go-to list for meals everyone will eat!  I did think it was a little bland tasting the first time I made it, so I added a little very finely grated yellow onion to the sausage grease, cooked it until soft, and then added to the grits mixture. The trick is making sure the grits are seasoned well prior to adding anything to them. I prefer to add kosher salt to the boiling water (not sure why but they always seem to taste better).

We're always looking for brunch recipes, and this was really good.

I love this meal!  The recipe I use is very similar but uses smaller amounts and isn't nearly as bland as what this one is.  Mine has a few minor changes such as using beef bouillon instead of water.  I posted the recipe....look for Sausage Grits Casserole.  It's kind of unfair to rate a recipe and then list all the changes that one makes to make it a 5 star recipe so I gave this recipe only 3 stars for "needs improvement".

Love it, Love it, Love it! I used italian pork sausage and the spiciness added a wonderful unexpected zap! I made this for my family during a recent visit and everyone raved over it. I thought my brother was going to eat the whole pan! Will definitely make this again. We are from Alabama, so grits are a staple in our cupbards!

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

Great recipe!  I make it for dinner and my picky eater 14 year old eats 2 or 3 servings.  My only change to the recipe is I use 8 eggs.  The hubby loves it with lots of hot sauce!

I halved the recipe.  Used turkey bacon instead of sausage (just what i had on hand), used 1 less egg than called for.  Season generously.  We loved it!!! I had more servings than I should have ;-)  Soooo good!

Didn't change anything in this recipe. Was a test run for a huge family gathering coming up and my sister makes a version of this. However, her eggs are scrambled but added to the mixture raw and then baked. We liked the recipe very much and even when it got cold. The only thing negative I might add, is that I could have reduced the butter on the last step to half the amount it suggested. Because it was slightly oily. I used an 8x10 baking pan but could easily used an 11x13 because the ingredients were to the brim of the baking pan. It was nice to fix on the whim and was a great dinner when I didn't want to have anything traditional ;-) It's keeper.

I used this as a base recipe and made a few subtle, yet amazing, alterations. I personally have never even tried grits so, this was a first for me. After simmering the grits I added butter, salt and pepper until it tasted good to me and then I added about 1 1/2 tsp sugar as well. Then, instead of 2 I added 3 cups of cheese and blended all that together. While I was browning the sausage I decided to chop 1/4 of an onion and add to it, along with 1 tsp minced garlic. After I mixed the meat mixture into the grits mixture I tasted it and decided to add 1 (4oz) can of chopped green chilies. With my own little alterations I have to say that this was amazingly delicious and I cannot believe I have not tried grits until now. But, glad I found this recipe, thank you.

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!!!

ABSOLUTELY DELICIOUS!!  I made this for my Sunday School class and everyone loved it! I even had a few tell me they've never like grits - until now. I reduced the eggs to eight, and accidentally doubled the butter.  Even with the extra butter, this dish was awesome.  Super easy and seems flexible depending on different appetites. (IE: more/less eggs, substitute ham or bacon for the sausage, different cheeses, etc...)  This one is definitely a keeper and I can't wait to try it with different ingredients!

Made this for the women of my church... i blindly made it hoping it would be delicious... and it was! there wasn't any left and half of the women asked for the recipe! THANK YOU for making me look good!

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.

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

These were a hit!  
I made this casserole for a ladies breakfast, and all the southern ladies dove right in!  Even the northerners ate it too!  
I had reduced the servings by 1/2 and it turned out wonderful.  I would however, add more cheese into the grits/sausage mixture.
This will be a keeper.  I've eaten some leftovers with a salad &amp; roll for lunch.  This would make a nice light supper dish too!

Quite tasty! Use a wooden (or other sturdy material) spoon for mixing.  I also recommend a Dutch oven rather than a saucepan. Also, I would recommend seasoning with salt and pepper as you mix in the scrambled eggs... a lot less messy.

Easy, good enough to serve company for dinner with whole grilled sausages thrown on top, salade and/or roll.  Leftovers I used for breakfast.  Needs a bit more salt I think than recipe calls for.

Heaven. I do use 8 eggs instead of 12, and I season with salt, pepper and garlic powder. My idea of one of the yummiest things on Earth!!

This was a FABULOUS recipe! Seriously, SO good--definitely becoming a staple in our house! My husband loved it, too. However, I did make two small changes. One--I only made 8 eggs, because 12 seemed like too much, but I think in the end, it would have been fine. Eight seemed a little skimpy; the grits are very overpowering. Secondly, I only cooked it in the oven for 15 minutes and that came out great. I think 30 would have been too long--everything was already cooked separately and I didn't want burnt eggs, so. Anyway, it was great!

Very bland. Will try adding Rotel next time.

Loved this dish! To give the grits a little more flavor I ended up doing 3 cups water and 3 cups milk for the grits. And I also added a pound of turkey bacon. I fried the bacon and then shredded the bacon in a food processor. I also used turkey sausage instead of pork. I made my own turkey sausage. Its really easy.
 
My kids loved the dish and went back for thirds!

Only my 3rd time ever cooking and tastes great, easy to make for beginners! Only 2nd time having grits. I used turkey meat for replacement of sausage!! I also added a lot of spice. I like the recipe.

I make breakfast for the crew on Saturdays.  Always looking for new ideas.  I've made this twice now and it's such a big hit.  The only changes I made was caramelizing a yellow onion and I added a small can of diced green chilies.  This is a keeper!  Thank you

This is sooo yoummy! I just wanted to say to a previous reviewer that you are right when you say this dish is a bit time consumming. But in the south, a lot of times this is a dish that is normally made from leftovers. After a big breakfast of sausage, eggs and grits, and sometimes bacon, all is mixed up together and reheated as a casserole the next day. It is fantastic!

When I cook grits, I use chicken broth instead of water, and add a little onion powder.  Makes world of difference.

Just out of oven all steamy and bubbly!   I made a few additions with seasoning.  But ingredients are great.  I did not add everything together but instead put layer of grits, then sausage (Italian sweet sausage), then eggs, remaining grits topped with cheese.  I used cheddar and mozzarella mixed.  I added salt, pepper, touch of garlic powder and some parsley.  Baked up perfectly.  Let it cool for 10 minutes.  Then...  OMG YUMMO!!!    Thanks for sharing!

Best ever grits casserole!  The light scrambling of eggs prior to mixing into grits makes for great texture.  No doubt a 5 star recipe!  Thanks!

Very yummy dish...but as usual I didn't have all the ingredients so I improvised.  I omitted the meat and added sliced mushrooms and chopped onion.  I didn't have grits so used polenta, and didn't have cheddar so used monterey jack cheese.  I only used half the amount of eggs.  I can tell this would be very good as written and will try it that way when I have all the ingredients.  

Delicious and filling. I think next time I'd add some jalapenos for some crunch and some heat.

I love grits! This recipe is nice because it can be easily altered to fit your taste. For creamer grits add sour cream, and for a little kick add a sm can diced green chili's. Very yummy and satisfying!

For a little twist, try adding some canned chopped green chiles, tomato or onion and a little chili powder. Yum!

Oh my gosh this should get 10 stars!  It was so easy and we all loved it.  This will be a new staple at our breakfast table when we have company.

I made this with a few changes. First, please , please don't make any kind of grits with just water ! It's a no no ! I use half milk and half water or broth .it makes grits 100 percent more creamy and way more flavorful.  I also seasoned as I went , instead of st the end.  The grits need salt while cooking so it absorbs into the grits. I also added onion for flavor and some crushed garlic.  I used 8 eggs instead of 12.  It came out great and the family loved it.  I'd make it again

Used conecuh cut up very small and it was just as good, if not better. Also used less cheese and added some tony's.

I made this for a family brunch, and while everybody ate it, nobody thought it was fantastic, or even really good. very bland!

It was greasy, salty, and heavy. It seemed to have all the right elements, but they didn't total up to a good dish for us.

I was a little disappointed in this.  It was okay, but not as good as I'd hoped it would be.  I halved the recipe for four people and still had enough for one of my guests to take home, and for us to eat the next day.  It makes a LOT!

I made this for church pot luck.  Everyone loved it.  The flavor was wonderful.

Wonderful.  Can also mince ham and substitute for sausage with great results.

I made this for a baby shower and it turned out great!  Thanks for the recipe!

Made this for black friday morning, big hit for the whole family! Thanks!

It was raved about by co-workers for a "Farewell Breakfast".  y niece loved it and I used turkey sausage, (spicy).  I was just so-so about it, but apparently it was great to others.

Prepared this for a church breakfast and followed recommendations of other reviews. Works really well in  crock pot to keep dish hot. Also used bacon and only 8 eggs.  It was a hit and had just enough left-over to bring some home to hungry teen-age son.

Family loved it.So simple, but so good.  You can alter it to suite your family's tastes.  I tried it as written and it was super.  I change it up a little every time I make it.

This was a good recipe, it tasted like cheese grits with sausage in them, but not something I would call extraordinary.  The only warning is that is completely fills a 9x13 pan and it is alot of food, so scale down the recipe if you are making this for only a few people.

I just tried this and loved it.  I've been looking for a breakfast casserole for Christmas when my family will be at my house, and this is the recipe.  For my trial run, I added some chopped onions and bell peppers and it was delicious.  It's a good basic southern recipe, and I plan to serve it with a big fruit salad.

We didn't care for this.  It was no easier or more convenient than one of our regular Sunday breakfasts which serves the cheese grits, scrambled eggs and sausage separately. I thought doing this in casserole form would make it easier while being just as tasty for my family of hearty eaters.  Couldn't have been more wrong.  Having to cook the grits and sausage before hand didn't save ANY prep time at all and the finished product was barely edible.  No one in my family had seconds which is a VERY bad sign.  I will not be making this recipe again.

I make this in the morning when all the men are out hunting and keep it in the oven so when they come in at different times it is warm and I'm not in the kitchen all morning.  I also add a can of green chili peppers.  Give's it a little more flavor.

I made this last year for our Christmas breakfast.  No one liked it.  It was very dry and bland.  We made bacon and eggs instead.  Will not make this again.

I've made this recipe on Christmas morning every year for the past 5 years. This Christmas will be no different! All of my children's grandparents and cousins and aunts /uncle come over and everyone loves it and looks forward to it every year! Takes me a little longer than an hour as the prep and cook time states, but it's worth every second extra.

Loved it! I used a Mexican blend of cheese because it's what I had. Very good!

Yum! I've made this several times because it's so easy and yummy. I typically use a Mexican cheese blend and spicy sausage, and add in a small can of green chilis to give it some kick. Delicious! Thanks for this one - it's already a go-to!

This was a pretty good recipe. Quick and simple. I used smoked sausage instead because its all I had and I reduced the eggs by a few as well (like an earlier person stated). Very tasty

I used bacon instead of the sausage (cause I don't like sausage) &amp; even my super picky, breakfast food hater college student daughter LOVED it! Thank you so much for something that pleases the entire family.

Delecious! I made for a group of friends who had never eaten grits and they all loved it. I only used 7 eggs and about 1/4 cup of milk based on other reviews. Other than that I made as written. I also seasoned my grits before mixing with other ingredients.

Very good a big hit at the office. I did make a few changes however.I use light velveta rather than cheddar and topped with pilsbury biscuits. I then adjust the oven temp and cooking time to that suggested in the biscuit directions. Serve with homemade jam or preserves on the side.

This was fantastic!  The texture and flavor are so much better than an egg casserole that uses bread or croutons and I think the leftovers will keep better as well.  I used 10 eggs instead of 12 (simply because that was all I had) and it turned out just fine.  Took the advice of the other reviews to make sure the grits were seasoned to my family's taste before I mixed them with the other ingredients, I think that probably made a big difference.  You could season with whatever flavors you enjoy.  I did simply salt, pepper and tabasco.

Even though the flavor of this dish is good,it was time consuming to make. After making the grits,sausage and scrambled eggs in pans separately,it seemed silly to mix together and dirty another dish,then wait for it to bake. Maybe I was just hungry.

Made this for my family and they loved it. I have small children so cut recipe in half. I used half the number of eggs rec'd. Season the grits as you usually would. Had some extra sharp white cheddar left over from Christmas and added some of that as well along with some dry mustard.

My husband is from the south and he loves grits. He usually only eats grits with a bit of cheese so I thought I'd surprise him by making this recipe for him. He absolutely loved it! I prepared all of the ingredients in the morning and let the casserole sit in the fridge until lunch time. My oven tends to cook things slightly faster and I found the casserole was good and brown in just 15 minutes. My husband gave this casserole his highest rating. This one is a keeper!

This is a huge hit everywhere I take it and everyone wants the recipe! I also cut the eggs down to 6,but kept the milk the same. I use monterey jack and sharp cheddar cheeses, added fresh garlic and a small can of green chilies. Gave it a nice pizazz! Nnever any leftovers! One of my favorites!

Turned out pretty good, looked good, tasted great. My southerners really liked it

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

I cooked this for my work bunch and not a bit left!  I also used less eggs, 8, and everyone wanted the recipe!  easy and good!

The taste is awesome, and I love grits and eggs very much, but the only issue I had was that it didn't set up very well.  I'd hoped to wrap "bars" to take with me to school for breakfast, eliminating the need for a container, but it's just too wet and won't hold a shape to do it.  I'll still  make it again, because I absolutely love how it tastes, and I need a good, non-Starbucks purchased breakfast :)  This was altogether less for 16 breakfasts than I pay for ONE at Starbucks :)

This was awesome! Great for a family Christmas breakfast . I also made it with sausage and bacon. I made the bacon and sausage the night before. It helped out a lot.

This was a great recipe. I made it for christmas breakfast. My husband and family loved it .It makes alot for full recipe but it's still great when reheated.

This casserole is so delicious! I added four ounces of green chilies to my half-batch recipe and it was so good! Friends loved it when I served it. Rave reviews!

Ella, you know I love this casserole. Thanks!

This quickly became a family favorite. I was even asked to make it for Christmas morning, foregoing a 25 year tradition of serving a different egg casserole.  People not fond of grits like it, and leftovers are great.  My youngest daughter claims it is even better the second time around.

This is very good and easy, perfect breakfast.

This was good, quick recipe, and if you like grits, you will love this.  I cut the recipe in half, and it turned out well.  The grits were light and fluffy with a buttery taste to it, and it kept hot for a while (so it's good for brunches and the like).  In place of the sausage, I used some leftover ham steaks that I had fried up. Thanks for the recipe!

This was Awesome! I did cut the recipe in half and it fit perfectly in a 9X13 dish.

I made this exactly as directed. I always  do that with a new recipe so I can know what it's supposed to be like. I was a little disappointed because it didn't have enough flavor. Next time I'll add some chili powder or hot sauce or something to spice it up a bit. It was also greasier than I l expected, so next time I plan on using reduced fat cheese.  Overall you can't go wrong with these ingredients though.  Pretty darn good!

I have made this many times for my family.  Christmas morning easy breakfast.   make and freeze for easy  camping breakfast.
I have even subed out the sausage for cubed smoked ham.  its wonderful.

Every Southerner knows grits make the best breakfast!

southern grits casserole

Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 1 hours

Servings: 16

Author : Allrecipes

Ingredients

Instructions

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