Skillet Sausage, Egg, and Cheese Grits Breakfast Bake Recipe (2024)

5 from 3 votes

Print RecipePin Recipe Rate Recipe

Servings: 6 servings

Author: Jenn Laughlin – Peas and Crayons

• 8-10 oz package frozen chopped spinach
• 16 oz hot Italian sausage or your favorite breakfast sausage
• 2 cups low-sodium chicken or vegetable broth
• 1 cup half and half
• ½ teaspoon salt
• 1 cup old-fashioned grits (not instant)
• 1 cup grated Gouda cheese
• ¼ teaspoon ground black pepper
• ¼ tsp garlic powder
• 2-3 TBSP chopped green onion (divided)
• 1 cup grated sharp Cheddar cheese (divided)
• 3 large eggs (lightly beaten)
• 1.5 TBSP plain cornmeal

TASTY TOPPINGS: add your favorites!

• red pepper flakes
• freshly chopped green onion and parsley
• Sriracha
• chopped bacon

• Preheat oven to 350 degrees F.

• Thaw spinach + squeeze out liquid with paper towels.

• In a small-medium pot, bring broth to a rolling boil. Stir in grits, salt, and half and half and reduce heat to low/simmer. Cook grits for 12-15 minutes, stirring occasionally until thickened.

• While the grits cook, brown sausage in a large cast iron skillet over medium-high heat, stirring often, 5-8 minutes or until sausage crumbles and is fully cooked; remove from skillet, and drain.

• Set aside.

• Once grits are ready, remove from heat and stir in gouda, garlic powder, pepper, green onion and 3/4 cup Cheddar until melted. (Mixture will be very thick.)

• Add your sausage and chopped spinach to the grits then gently fold in the eggs until blended.

• With either olive or coconut oil, grease a 10-12-inch cast iron skillet then sprinkle the bottom and sides with cornmeal. Add your breakfast mixture then sprinkle with remaining Cheddar cheese and top with a light sprinkling of red pepper flakes.

• Bake at 350° for 55 minutes or until set.

• Remove from oven and transfer to a wire rack to cool for approx. 30 minutes. Top with fresh parsley and green onion [optional but delish garnishes for a burst of color!] and top with your favorite hot sauce. Enjoy!

Have half and half handy? Awesome! If not you can make your own by combining 1/2 cup cream with 1/2 cup milk. You can also use 1 cup of heavy cream instead if you’d like.

For the cheese, feel free to use a combination of any cheeses you have on hand! My default is white cheddar and gouda but a number of cheeses would compliment the flavor of this dish! Freshly grated is best flavor-wise but in a pinch you can totally use pre-shredded cheese.

To Freeze: Prepare recipe as directed through Step 5 in a foil baking dish. Cover tightly with plastic wrap and heavy-duty aluminum foil. Freeze up to 1 month. Thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes, and bake as directed.

Feeding a crowd? Recipe may be doubled and baked in a 13-inch x 9-inch baking dish for 1 hour.

adapted from Southern Living Magazine November 2013

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!