Crispy Grits Breakfast Casserole Recipe

Southern Living Crispy Grits Breakfast Casserole — Photo:
Greg Dupree; Prop Stylist: Ginny Branch; Food Stylist: Micah Morton

Active Time:

1 hr 30 mins

Total Time:

3 hrs 30 mins

Servings:

Is there an ingredient more quintessentially Southern than grits? The beauty of this Southern staple is that they are perfectly delicious on their own with a pat of butter, but they’re also incredibly versatile.

In this knockout breakfast casserole recipe, we make a batch of creamy, cheesy grits, chill them, cut them into cubes, and toast them in the oven to make the most amazing, cheesy-crunchy grits croutons.

These crispy cubes combine with sausage, eggs, and milk to create one of the most delicious breakfast casseroles we’ve ever tasted—a showstopping main dish worthy of holiday breakfast or brunch celebrations.

What Kind of Grits Are Best?

For this breakfast casserole recipe, we used stone-ground grits, which take about 30 minutes to cook and have a toothsome texture that our Test Kitchen team really likes. However, if you’re in a hurry, you can use your favorite quick-cooking grits—just follow the directions on the package.

Can You Make This Casserole the Night Before?

Absolutely! You actually have several make-ahead options with this versatile recipe that meets you where you are. You can make and chill the grits several days in advance; you can also take it a step further and make the croutons a couple days in advance. You can also assemble the casserole the night before, then let it come to room temperature before baking.

Ingredients

Crispy Grits Croutons:

7 cups water
1 Tbsp., plus 1 1/2 tsp. kosher salt, divided
2 cups (10 oz.) uncooked yellow stone-ground grits (such as McEwen & Sons)
4 oz. sharp Cheddar cheese, shredded (about 1 cup)
1/2 cup heavy whipping cream
3 Tbsp. unsalted butter
2 tsp. coarsely ground pepper, divided
Cooking spray
1 1/2 cups (about 6 3/4 oz.) plain yellow cornmeal

Breakfast Casserole:

1 lb. hot ground pork sausage (such as Jimmy Dean)
1 cup chopped scallions (from 1 bunch), plus more for garnish
12 large eggs
1 cup whole milk
1/2 tsp. kosher salt
1/4 tsp. black pepper
Crispy Grits Croutons (instructions follow)
4 oz. sharp Cheddar cheese, shredded (about 1 cup)

Directions

Prepare the Grits Croutons:

Line a 13- x 9-inch baking pan with plastic wrap, leaving a 2-inch overhang on short sides; set aside. Add water and 1 tablespoon of the salt to a heavy saucepan; bring to a boil over medium-high. Add grits, stirring constantly with a wooden spoon to ensure grits don’t stick to bottom of saucepan. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until very thick and grits are tender, about 30 minutes.
Remove from heat, and let stand 5 minutes. Add Cheddar, cream, butter, and 1/2 teaspoon of the coarsely ground pepper, stirring until Cheddar and butter are fully melted, about 1 minute. Transfer grits to prepared baking pan, spreading evenly. Chill, uncovered, until firm, at least 1 hour or up to 3 days. (Cover if chilling more than 2 hours.)
Preheat oven to 425°F. Line 2 large rimmed baking sheets with aluminum foil, and spray lightly with cooking spray; set aside.
Meanwhile, invert chilled grits onto a cutting board, removing and discarding plastic wrap. Cut grits into 1-inch cubes. Combine cornmeal and remaining 1 1/2 teaspoons salt and 1 1/2 teaspoons coarsely ground pepper in a shallow dish. Dredge grit cubes in cornmeal mixture, until all sides are fully coated, shaking off and discarding any excess cornmeal mixture. Place on prepared baking sheets; lightly spray tops and sides of cubes with cooking spray.
Bake in preheated oven until edges just start turning golden brown and cornmeal coating is crisp, 45 to 50 minutes. Let cool completely on pan, about 30 minutes.
While Grits Croutons cool, prepare the Breakfast Casserole:

Reduce oven to 350°F. Heat a 12-inch cast iron-skillet over medium-high. Add sausage; cook, stirring often, until crumbled and browned, 6 to 8 minutes. Stir in scallions, and cook, stirring often, until aromatic, about 1 minute. Remove from heat; transfer to a paper towel lined-plate. Wipe skillet clean.
Whisk together eggs, milk, salt, and black pepper in a large bowl. Fold in sausage mixture until fully combined. Arrange Grits Croutons in 2 layers in cast-iron skillet. Pour egg mixture evenly over Grits Croutons, and sprinkle evenly with Cheddar.
Bake at 350°F until fully set and Cheddar is golden brown, 35 to 40 minutes. Let stand 10 minutes. Garnish with scallions, and serve warm.