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bowl of loaded grits breakfast casserole
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Loaded Grits Breakfast Casserole

Bring a taste of the South to your table with this Loaded Grits Breakfast Casserole.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Calories 399kcal
Author Foodtastic Mom

Ingredients

  • 6 slices bacon chopped
  • 1/2 sweet onion chopped
  • 1/2 red pepper seeded and chopped
  • 1/2 yellow pepper seeded and chopped
  • 12 links turkey sausage I use frozen
  • 3 cups water
  • 1 tsp salt
  • 1 cup course ground grits I use Bob's Red Mill
  • 1 15 oz can creamed corn
  • 4 tbsp butter melted
  • 3 large eggs beaten
  • 1/2 cup sour cream
  • 8 oz shredded cheese, divided Cheddar, Monterey Jack or your other favorite

Instructions

  • Preheat oven to 350 degrees F. Grease a 9 by 13 casserole dish and set aside.
  • In a large, non stick skillet over medium heat, cook the bacon until about halfway done.
  • Add the onion and peppers and cook, stirring occasionally until the bacon is almost crisp and the vegetables are softened.
  • Microwave the sausage links and chop into small pieces. Add them to the skillet and cook until sausage is starting to brown and the bacon is cooked through. Remove the skillet from the heat.
  • In a saucepan, bring the water and salt to a boil. Whisk in the grits. Lower the heat to a simmer and cook the grits, whisking occasionally for 5 minutes. Remove from heat.
  • Whisk into the grits the butter, sour cream, creamed corn, beaten eggs and 1 cup of the shredded cheese. 
  • Fold in the cooked bacon, sausage, onion and pepper mixture.
  • Spread the loaded grits into the prepared casserole dish. Top with the remaining 1 cup of shredded cheese.
  • Bake uncovered for 35 - 40 minutes, or until the casserole is puffed and the top is browning.

Nutrition

Calories: 399kcal