Sausage And Cheese Grits

Sausage And Cheese Grits

(7 servings)    Printable Version
  • 1 pound mild or hot cooked sausage - crumbled and drained
  • 1 and 1/2 cups of grits
  • 2 and 1/2 cups of shredded cheddar cheese
  • 1 and 1/2 cups milk
  • 3 Tablespoons vegetable oil
  • 3 eggs - slightly beaten
  • no stick cooking spray
I really enjoyed this recipe, although I found the cooking time to be a little wonky. I had a lot of leftover grits from a Crockpot Chile Grits recipe I had tested earlier in the day, so this was a perfect way to use them up. Assembly of the dish was super easy. When it came to baking, the center of my grits "casserole" was still jiggly after 1 hour. The total baking time for me was just over 90 minutes. Next time I make this (which I will), I'll double the amount of eggs and halve the amount of milk. That should bring the cooking time closer to the 1 hour mark. These grits are exceptionally cheesy. You could cut the amount of cheese in half and it would still satisfy most cheese lovers. (This recipe was submitted in 2003. It was tested and photographed in June 2015.)


Sausage And Cheese Grits


How To Make Sausage And Cheese Grits

Preheat oven to 350 degrees. Lightly spray a 13 x 9 x 2 inch baking dish with cooking spray.

Evenly spread sausage on bottom of dish; set aside.

Bring 4 1/2 cups of water to a boil in a large saucepan. Stir in grits and lower heat. Cook 5 minutes until thickened, stirring occasionally.

Add cheese and vegetable oil,stir until cheese has melted. Stir in milk and eggs; blend well.

Evenly spoon mixture over sausage; bake uncovered 1 hour or until grits have set.


Making Sausage And Cheese Grits


Cooking Notes From Mr Breakfast:

To test for doneness, carefully jiggle the baking dish. If the middle jiggles, you need more time. If desired, you can cut the vegetable oil to 1 Tablespoon or omit it completely. As long as your baking pan is well-greased, you won't notice a difference. If the top is browning too much before the grits have set, just cover the baking dish with aluminum foil and continue to bake as long as you need. For serving, I suggest cutting out pieces with a biscuit cutter for a unique presentation.



Fairly easy and mighty cheesy! I'd kiss these grits!

Mr Breakfast would like to thank IMHBMAMA for this recipe.

Comments About This Recipe
What do you think of Sausage And Cheese Grits?
Overall Average Rating = 4 (out of 5)
Based on 4 votes.


From Katie
Rating (out of 5):  

I too made this for a church breakfast. It was quick and easy and tastes great. I added garlic powder and Parmesan cheese after reading Ocia's review. It really added to the flavor. I will make this again.

Comment submitted: 3/12/2012 (#13665)



From labby
Rating (out of 5):  

Just what I was looking for! Easy, quick and good. The only reason I use quick grits is because you can't buy real grits anywhere in north central texas. I've looked!

Comment submitted: 2/10/2008 (#4593)



From Ocia
Rating (out of 5):  

Wonderful quick recipie. Made the dish the night before and it reheated quite well the next day. I added garlic powder and sprinkled top with parm. cheese. Also made this for a church breakfast. Got lots of compliments. Will make again. Thanks for the recipie.

Comment submitted: 10/14/2007 (#3766)



Official Member: Team BreakfastFrom chaynie (Team Breakfast Member)
Rating (out of 5):  

Easy to fix. I took it to a church breakfast and had requests for the recipe. The only thing I would change is to add some seasoning... like onion or garlic powder and salt and pepper. I used quick grits... the recipe doesn't specify which to use.

Comment submitted: 4/8/2007 (#2091)





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