Grits are a staple in Southern cuisine and are a versatile ingredient that can be served in both sweet and savory dishes. This cheesy, creamy, grits breakfast casserole takes grits to the next level by combining them with eggs, cheese, and ground sausage for a delicious and hearty breakfast dish. The creamy grits and melted cheese form a delicious base that is combined with eggs and savory ground sausage for a perfect blend of flavors.
Many who are unfamiliar with girts have asked, “What do grits taste like?’, ‘What is the texture like?”. Grits are a southern staple made from hominy, which is corn that has been treated with an alkali to remove the hull and germ. The result is a soft, starchy cornmeal that is then boiled with water or milk to form a porridge-like dish.
In terms of taste, grits have a subtle, slightly sweet and slightly corn-like flavor. They have a creamy, smooth texture that can be slightly gritty, hence the name “grits”. They are often served as a savory dish, seasoned with cheese, butter, salt, and pepper, or as a sweet dish with sugar and milk.
Some people compare the taste of grits to a softer, creamier version of cornmeal or polenta. They can also be compared to porridge, but with a distinct corn flavor. Overall, grits are a versatile dish that can be enjoyed as a simple breakfast or as a side dish to complement other southern-style foods like fried chicken, barbecue, or seafood.
Whether you’re serving this casserole for brunch or a lazy weekend morning, it is sure to be a crowd-pleaser. So, gather your ingredients and get ready to enjoy this delightful breakfast casserole.
Kiss My Grits Breakfast Casserole
Ingredients
- 16 ounce Jimmy Dean Pork Sausage Roll I use spicy.
- 2 Cups Quaker Quick 5 Minute Grits
- 8 ounce Velveeta Cheese, Cubed
- 16 ounce Sliced Gouda or Muenster Cheese, divided
- ½ Tablespoon Garlic Powder
- ½ Cup Butter, cubed Or 1 Stick
- ½ Cup Milk
- 4 Large eggs, beaten
- 2 Cups Shredded Cheddar Cheese, divided
- 2 Cups Water
- 4 Cups Chicken Broth
- 1 Cup Chopped Onion, celery and bell pepper mix
- ¼ Tablespoon Tony Chachere's Creole Seasoning
Instructions
- Preheat oven to 350°
- Brown sausage with Onion mix and Tony Chachere's in a large skillet until pink is gone.
- Once browned, drain sausage and set aside.
- In the same skillet, bing water and broth to a boil.
- Once boiling, slowly add grits, stirring constantly.
- Turn down and cook covered for about 5 minutes or until thickened stirring occasionally.
- Remove from heat.
- Add velveeta, butter, ½ of gouda or muenster cheese (easier if torn into small pieces), ½ shredded cheddar. Stir to mix until cheese and butter is melted.
- Stir in browned sausage.
- Stir in Milk.
- Stir in eggs.
- Transfer mixture to a prepared 9X13 Casserole dish.
- Top with remaining 8 oz of sliced cheese and shredded cheddar.
- Baked @ 350°,uncovered for 35 Minutes.