Breakfast / Brunch
Eggs, Sausage, and Grits Casserole
This rich, savory Eggs, Sausage, and Grits Casserole is sure to be a crowd-pleaser and has plenty of protein to keep you full all morning.
Ingredients
Test Kitchen Tips
Give It A Rest — your casserole, that is! Let your casserole sit for about twenty minutes after baking to allow the melty, creamy substances to absorb. Not only will you be able to taste all the flavors of the casserole, but it will make it easier to serve, too!
Depending on your preferences, the type of dish you use can affect how crispy or soft your casserole is. Use a shallow dish for a crunchier topping, but remember that a shallower ceramic dish will cook faster than a metal or glass dish.
Instructions
Preheat oven to 350°. Spray a shallow 1½-quart baking dish with cooking spray.
Boil water, cream, 1 tablespoon butter, and bouillon paste in a large pot. Whisk in grits; cover and reduce heat to medium-low. Cook, stirring occasionally, until grits are tender and very thick, about 30 minutes. Remove pot from heat. Whisk in 2 cups Gouda and 1 cup Parmesan until smooth. Let cool for about 5 minutes; whisk in 2 eggs.
Heat remaining 1 tablespoon butter over medium-high heat in a large skillet. Add sausage; cook, using the back of a spoon to break up meat, until browned, about 5 minutes. Remove from pan, and let drain on paper towels.
Spoon grits into prepared dish, and sprinkle with remaining ½ cup Gouda and remaining ½ cup Parmesan. Sprinkle sausage and onion on top of grits mixture.
Bake for 20 minutes. Remove from oven, and sprinkle with tomatoes. Carefully crack remaining 6 eggs over the top of the casserole. Bake until eggs are cooked to desired doneness, 10 to 15 minutes more. Top with spinach and sprinkle with pepper before serving.