My friend Callee has made this breakfast casserole for all sorts of get togethers, and it always hits the spot in the morning. I tend to get seconds, I like it that much. When we talked about what to make for breakfast at my bachelorette, it seemed like the perfect option so I asked Callee for the recipe, and am now sharing it so I don’t lose it..
Sausage & Grits Breakfast Casserole
- 1 cup uncooked grits
- 1 lb ground sausage
- 4 green onions, chopped
- 1/2 stick butter
- 1 egg
- 1 1/2 cups cheddar cheese, shredded
- 1 tsp paprika
- 1/4 cup fresh parsley, chopped
Preheat your oven to 325 degrees. Cook your grits in 4 cups of salted water until thick. Cook the sausage in a pan over medium heat, breaking it into small pieces. When the sausage is almost done, add the green onion to the sausage pan and continue to saute until onions are soft and sausage is cooked through. Drain sausage mixture to remove excess fat.
Add butter, egg, and 1 cup of the cheese to grits. Combine grits mixture with sausage mixture and pour into a 13 x 9-inch casserole dish. Garnish with the remaining 1/2 cup of cheddar cheese, paprika and parsley.
Bake for 45 minutes to 1 hour, until the casserole is bubbly and lightly brown on top.
Note: The casserole can be refrigerated for up to 2 days before baking, and it also freezes well.