This recipe for an easy breakfast casserole is so simple, delicious, and comforting. It’s not only for breakfast, either! I often eat it for dinner on a cold winter’s night. It has some of my favorite ingredients like sausage, grits, eggs, cream, cream cheese, Velveeta, Gruyere, and sharp cheddar cheese. With a little salt, pepper, onion, and garlic powder, you are in business with a delightful breakfast!
Grits are a mainstay in my home, and I’m loving the new line of rice grits from Ralston Family Farms for this recipe. My favorite grits for this recipe are the Nature’s Blend rice grits. They are hearty in flavor, not to mention I love the color! I also love the fact they are grown and manufactured in the US! You can get their products at Kroger, Whole Foods, Fresh Market, Fresh Thyme, Publix, and Costco.
How Do You Make Breakfast Casserole with Sausage and Grits?
This recipe is super simple to make. After browning the breakfast sausage, it’s as easy as boiling water, stirring in the grits, allowing them to thicken and stirring the cheeses, sausage, spices, and eggs, then pouring it into a casserole and baking it until it is hot and bubbly with melted cheesy goodness on the top!
This is the #1 asked for casserole from my family and friends. Before I put it out to serve, it seems it is gone. I never have leftovers!
It is just that good.
Can You Make This Recipe for Easy Breakfast Casserole Ahead?
You can make this breakfast casserole several days ahead and put it in the refrigerator until ready to bake. Allow the casserole to warm a bit for about 10-15 minutes before baking. You may need to allow a little more time in the oven since the casserole is coming from the refrigerator.
Can You Freeze a Breakfast Casserole?
Yes, you can freeze breakfast casserole. It is best to freeze it unbaked, so that the texture of the meat (sausage) doesn’t change. Wrap the entire casserole in plastic wrap, then in several coats of foil. Don’t forget to label what it is and the date. You can freeze the casserole for up to 2 months.
How About Freezing the Leftovers?
Yes, you can freeze breakfast casserole leftovers! You can freeze the baked casserole in the baking pan as long as you allow the casserole to completely cool before wrapping it in plastic wrap and tin foil. If you have a small amount of leftovers, transfer the leftovers to an appropriately sized dish and wrap with plastic wrap then tin foil. Freeze for up to 4 months.
This dish is perfect for overnight guests, potlucks, and holiday mornings! I hope it becomes your new favorite.
If you serve this grits casserole for breakfast or brunch, all you’ll need are fruit and biscuits to go with it. On the other hand, if you serve this for dinner, just add a salad and rolls and a little sweet tea and you’ll be in business!
Here are more grits dishes that are perfect for company or family and friends.
Recipe for Easy Breakfast Casserole
- 1 pound breakfast sausage
- 2 cup grits I like Ralston Family Farms Wholegrain Rice Grits or old-fashioned yellow grits
- 1 cup heavy cream
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground pepper
- 4 ounces cream cheese
- 4 ounces Velveeta
- 2 cups shredded sharp cheddar divided
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 cup heavy cream
- 4 large eggs beaten
- 1 cup Gruyere Cheese
- Preheat oven to 350 degrees. Prepare a 9×13-inch pan with cooking spray. Set aside.
- In a large skillet, cook sausage over medium-high heat until cooked through. With a slotted spoon, remove the sausage to a paper towel to drain.
- If you are using rice grits, add 3 cups of water and the heavy cream in a Dutch oven and bring to a boil over medium-high heat. Add the butter, salt, and pepper and slowly pour the grits into the water and whisk for about a minute. Bring the mixture back to a boil and lower the heat to simmer for about 5 to 7 minutes. Turn the heat off.
- If using old-fashioned yellow grits, add 6 cups of water and the heavy cream in a Dutch oven and bring to a boil over medium-high heat. Add the butter, salt, and pepper and slowly pour the grits into the water and whisk for about a minute. Bring the mixture back to a boiling lower the heat to simmer for about 20 to 30 minutes, or until grits are thick and creamy. Stir often as they cook. When they are creamy, turn off the heat.
- Add the cream cheese, Velveeta cheese, 1 cup of cheddar cheese, garlic powder, onion powder, and heavy cream. Stir until all the cheeses have melted and the spices are combined. Slowly stir in eggs until blended, then stir in the sausage.
- Pour grits into the prepared dish. Sprinkle with remaining cup of cheddar and the Gruyere cheese.
- Bake uncovered for 40 to 45 minutes.