Overnight Sausage and Grits Recipe

4.5 1 2
Overnight Sausage and Grits Recipe
Overnight Sausage and Grits Recipe photo by Taste of Home
Publisher Photo

Overnight Sausage and Grits Recipe

Read Reviews
4.5 1 2
Publisher Photo
This recipe is so appealing because it can be prepared the night before and then popped into the oven an hour before you want to eat. This hearty dish works well as a side dish with pancakes or waffles or can be served as the main course.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 1 hour + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 1 hour + standing

Ingredients

  • 3 cups hot cooked grits
  • 1 pound bulk pork sausage, cooked and crumbled
  • 2-1/2 cups (10 ounces) shredded cheddar cheese
  • 3 eggs
  • 1-1/2 cups milk
  • 3 tablespoons butter or margarine, melted
  • 1/4 teaspoon garlic powder

Directions

In a large bowl, mix grits, sausage and cheese. Beat the eggs and milk; stir into grits. Add butter and garlic powder. Transfer to a greased 13-in. x 9-in. baking dish. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1 hour or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 10-12 servings.
Originally published as Overnight Sausage and Grits in Cookin' Up Country Breakfasts Cookbook 1994, p18

Nutritional Facts

1 piece: 259 calories, 19g fat (10g saturated fat), 104mg cholesterol, 491mg sodium, 11g carbohydrate (2g sugars, 0 fiber), 11g protein.

  • 3 cups hot cooked grits
  • 1 pound bulk pork sausage, cooked and crumbled
  • 2-1/2 cups (10 ounces) shredded cheddar cheese
  • 3 eggs
  • 1-1/2 cups milk
  • 3 tablespoons butter or margarine, melted
  • 1/4 teaspoon garlic powder
  1. In a large bowl, mix grits, sausage and cheese. Beat the eggs and milk; stir into grits. Add butter and garlic powder. Transfer to a greased 13-in. x 9-in. baking dish. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1 hour or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 10-12 servings.
Originally published as Overnight Sausage and Grits in Cookin' Up Country Breakfasts Cookbook 1994, p18

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4ram8crw User ID: 1929604 44416
Reviewed Jan. 4, 2010

"easy to make, tastes great and leftovers are very good, I'm passing it on to my kids."

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