This is a hearty, flavorful breakfast casserole.

TIME
About 35 minutes

SERVING SIZE
Makes a 2-quart casserole

Print Recipe

Ingredients

1/2 lbs. breakfast sausage
1 cup cooked HOMESTEAD GRITS
1 T butter
2 T Homestead Whole Wheat Flour
1/4 T black pepper
1 cup milk
1/2 cup grated cheese
4 eggs

Directions

Preheat oven to 325º (F).
Brown the sausage and set it aside.
Melt butter in saucepan and stir in flour, pepper and milk. Cook on medium heat, stirring until thickened.
Add cheese and stir until melted.
Add cooked sausage and half of the cheese sauce to the cooked grits.
Grease a 2-quart casserole dish. Pour in the grits mixture. Make four indentations in the grits with the back of a large spoon. Break one egg into each indentation.
Bake for about 20 minutes or until eggs are cooked through.

Menu Suggestions

Serve with the remaining heated cheese sauce.

Mill Kitchen Notes

A few more notes from the mill kitchen

Cheesy Breakfast Grits comes from the kind of short legacy recipe card that tells you what to do, but not always why stone-ground grits behave the way they do. The extra context below is here to make the page more useful for cooks who want stronger corn flavor, steadier texture, and a clearer next step into the matching grits guides and products.

Cook grits for body, not speed

Stone-ground grits reward a slower simmer because they hold onto more texture and corn character than fast-cooking supermarket versions. That means the best pot usually looks slightly loose before it finishes and tightens as the starches hydrate fully.

If a short recipe feels too bare, the safest adjustment is usually more patience and small additions of hot water, milk, or broth instead of a hard boil. That keeps the bowl creamy without flattening the grain itself.

Build the meal around the grain

Grits work beyond breakfast. Butter, cheese, sausage, shrimp, braised greens, roasted vegetables, and pan sauces all make sense here because the corn has enough presence to carry savory toppings without disappearing.

That is one reason Homestead Gristmill treats grits as more than a side note in the catalog. They deserve dedicated guides, comparison pages, and recipe links because shoppers are usually trying to solve a real meal question, not just buy an unnamed bag of corn.

Related paths

Use the article, then keep going

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Grits

Ready for the next step?

Move from the article into the grits guide for cooking notes, related recipes, and the matching products.

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