Country Grits & Bacon Sausage Casserole

Courtesy of: Rosemary Dennison, Austin, TX


2 cups water

½ cup quick-cooking grits, uncooked

16 ounces shredded extra-sharp cheddar

4 eggs, lightly beaten

1 cup whole milk

¼ teaspoon dried thyme

¼ teaspoon garlic powder & onion powder

1 package Big Fork Bacon Sausage, diced


  1. Bring water to a boil, stir in grits. Return to a boil; reduce heat to low, and cook 4 minutes, stirring occasionally. Add cheese, stirring until melted and set aside to cool a little.
  2. Combine eggs, milk, and seasonings; stir well. Gradually stir about ¼ of warm grits mixture into egg mixture; then add to remaining warm grits mixture, stirring constantly. Stir in sausage or other meat. Pour into a lightly greased 11 x 7 x 1 ½ inch baking dish.
  3. Cover and refrigerate up to 24 hours. Bake, uncovered at 325° for 50-60 minutes or until set. I like to add a little more shredded cheese and leave in oven another 5 minutes or until golden brown and bubbly.   Enjoy!!
Lance Avery