Swirled with spinach and topped with fresh herbs, this skillet sausage, egg, and cheese grits breakfast bake will delight your friends and family! And even better? This brunch bombshell of a breakfast casserole can be made in advance!
Add your sausage and chopped spinach to the grits then gently fold in the eggs until blended.
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!
Recipe by Peas and Crayons - Skillet Sausage, Egg, and Cheese Grits Breakfast Bake https://peasandcrayons.com/2015/10/skillet-sausage-egg-and-cheese-grits-breakfast-bake.html