This casserole appeared on our dinner table earlier in the week. After wanting to make a savoury casserole that included grits, I finally developed a winning recipe that everyone could enjoy. Why grits? A friend from Tennessee gifted me with the last of her precious stash before she moved back home. After several experiments, this savoury blend of grits, eggs, and sausage is a dish that the whole family appreciates. And now y’all can enjoy some savoury grits too!
Recipe for Savoury Egg, Sausage, and Grits Casserole
- 1 cup cooked grits (or other cooked grain, such as quinoa, kasha or cream of wheat)
- 1/3 cup mayonnaise
- 6 large eggs, lightly beaten
- 1 tsp. butter or margarine, optional
- 1 teaspoon salt
- 12 oz. cooked breakfast sausage links, sliced (or sauteed mushrooms for vegetarians)
- 1/2 medium onion, chopped
- 1/3 cup sun-dried tomatoes, softened and chopped
- 1/3 cup green onions, chopped
- 1/2 teaspoon dried basil
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon yellow mustard
- 1/2 to 1 teaspoon mixed herb seasoning of choice (such as Italian blend or Mrs. dash)
- paprika to taste
- Preheat oven to 350 degrees F (180 C). Brown onion in a medium saute pan. Add spices and salt.
- In a medium bowl, whisk together mayonnaise, mustard, and water. Add beaten eggs and whisk to blend. Stir in sauteed onions, grits, sun-dried tomatoes and sausage.
- Pour egg, sausage, and grits mixture into greased 2 quart baking dish or 6 to 10 ramekins (the number needed will depend on the capacity of each). Gently stir to evenly distribute ingredients. Top with chopped green onions.
- Bake at 350 F degrees for 20 to 30 minutes, or until eggs are set in the middle. Note: If using ramekins or mini-casseroles, watch closely so that the top of the casserole does not get too brown. Let casserole stand a few minutes before cutting. Serve warm.
Find more recipe innovations at Allergy Free Wednesday,
10 thoughts on “Savoury Egg, Sausage, and Grits Casserole: A Dairy Free Recipe”
Thanks! I hope you get a chance to make it. I’m plotting to have it again very soon!
You packed this with so much flavor! It sounds and looks insanely delicious! Plus I love that you ate it for dinner – breakfast for dinner rocks!
Thanks, Reeni! We’re going to have it again tomorrow. I can’t decide whether to try it with quinoa or stick with grits, which were so good the first time…
I love the idea of sun dried tomatoes in it! My mom lived in Atlanta for a while, so I grew up eating grits (which are pretty uncommon here in Idaho). They’re so tasty!
Thanks for linking up at Saturday Dishes
It is a really good flavour combination. I hope you can try it some time!
We tried this for Christmas brunch, accompanied with fresh berries and yogurt. It was amazing. I copied and re-wrote the recipe to work with my “kitchen flow” a little better (and kept your name at the top), but know that it made it into my personal (and very exclusive) 😀 “Recipes we love” binder. It’s so rich and tasty! All the kids (teens) loved it and were very surprised that it didn’t have any cheese at all. All the flavor with none of the tummy aches. Win! 😀
So glad you enjoyed it!