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Grits Breakfast Casserole

  • Serves: 4
  • Complexity: easy
Grits Breakfast Casserole


    • 1 lb pork sausage (low fat variety is suggested)
    • 1 glove garlic, pressed or minced
    • ¾-1 tsp black pepper
    • ½-1 tsp salt (optional)
    • 1 – 2 tsp hot sauce of choice (such as Boulder hot sauce, Cajun Sunshine, Tabasco)
    • 1 cup quick cook grits
    • 2 Tb butter
    • 2 large eggs
    • 2 cups sharp or medium cheddar cheese, grated
    • 1 can (7oz) green chilies chopped
    • ½ cup fresh red bell pepper diced
    • ½ cup fresh cilantro, sliced
    • Rocky Mountain Salsa


Cook and drain sausage. Pad with paper towel to remove excess fat. In a large bowl, mix sausage, garlic, black pepper, and hot sauce. Set aside.

Blend grits with 4 cups of water, add salt ½ - 1tsp. Bring to a boil. Add butter, cover and reduce heat to simmer. Stir often. Cook for 5-6 minutes.

Beat eggs to blend, add cheese, chilies, sausage mix and grits.

Pour all into a greased shallow 9x13” casserole glass dish.

Preheat oven to 350 degrees.

Bake uncovered until browned, 40-45 minutes. Let stand for 5-10 minutes.

Cut into servings and sprinkle with red peppers and cilantro.

Serve with Rocky Mountain Salsa on the side or spoon over top.

Rocky Mountain Salsa Company, LLC
905 North College Avenue
Fort Collins, CO 80524

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