If you’re looking for a warm, comforting breakfast casserole that’s simple to make but tastes like something special, this Creamy Grits Casserole is it. Made with sharp cheddar, smoked Gouda, butter, and eggs, it bakes into a rich, cheesy dish with golden edges and a soft, creamy center.
This is one of those reliable recipes that works for holidays, brunch gatherings, or even a cozy Sunday morning at home.
Why You’ll Love This Grits Casserole
- ✔️ Creamy and cheesy with bold flavor
- ✔️ Perfect make-ahead breakfast dish
- ✔️ Feeds a crowd (serves 8)
- ✔️ Simple pantry ingredients
- ✔️ Great for Christmas morning, Easter brunch, or potlucks
The combination of sharp cheddar and smoked Gouda gives this casserole deep flavor without being complicated.
Ingredients
- 1 ¼ cups uncooked regular grits
- 2 cups chicken broth
- 2 cups milk
- 1 teaspoon salt
- ¼ teaspoon ground red pepper
- ½ cup butter, cut into cubes
- 1 (10-oz) block sharp cheddar cheese, shredded
- 1 (4-oz) smoked Gouda cheese round, shredded
- 2 large eggs, lightly beaten
How to Make Creamy Grits Casserole
Step 1: Cook the Grits
In a medium saucepan over medium-high heat, bring the grits, chicken broth, milk, salt, and ground red pepper to a boil.
Reduce heat to low and simmer, stirring occasionally, for 4–5 minutes or until thickened.
Stir in the butter, shredded cheddar, and smoked Gouda until fully melted and smooth.
Step 2: Temper the Eggs
Gradually stir about ¼ of the hot grits mixture into the beaten eggs (this prevents scrambling).
Then pour the egg mixture back into the remaining hot grits, stirring constantly until combined.
Pour the mixture into a lightly greased 2½-quart baking dish.
Step 3: Bake
Bake at 350°F for 35–40 minutes, or until golden brown and bubbly around the edges.
Let stand for 5 minutes before serving.
Recipe Details
- Serves: 8
- Active Time: 10 minutes
- Total Time: 1 hour 11 minutes
- Oven Temperature: 350°F
Tips for Perfect Grits Casserole
- Use regular grits, not instant, for best texture.
- Freshly shred your cheese for smoother melting.
- For extra flavor, add crumbled bacon or sautéed sausage.
- You can assemble ahead of time and refrigerate overnight before baking.
Make It a Full Southern Breakfast
Serve this casserole alongside:
- Scrambled eggs
- Fresh fruit
- Crispy bacon
- Biscuits or toast
- Sweet tea or coffee
It pairs beautifully with both savory and slightly sweet breakfast dishes.
Can You Make This Ahead?
Yes! Prepare the casserole through Step 2, cover tightly, and refrigerate overnight. Bake the next morning as directed. You may need to add 5–10 extra minutes of baking time if it’s cold from the fridge.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm in the oven at 325°F or microwave individual portions.
- Freezer: Can be frozen for up to 2 months. Thaw overnight before reheating.
This Creamy Grits Casserole is rich, comforting, and just the right amount of indulgent. Whether you’re serving it for a holiday breakfast or a simple weekend brunch, it’s always a crowd-pleaser.
If you try it, let me know how you serve yours — plain and cheesy, or loaded with bacon? 🤍
Print
Cheesy Southern Grits Casserole
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
This creamy cheesy Southern grits casserole is made with sharp cheddar, smoked Gouda, butter, and eggs, then baked until golden brown and bubbly. The perfect make-ahead breakfast or brunch recipe for holidays and Sunday mornings.
Ingredients
1 ¼ cups uncooked regular grits
2 cups chicken broth
2 cups milk
1 teaspoon salt
¼ teaspoon ground red pepper
½ cup butter, cut into cubes
1 (10-ounce) block sharp cheddar cheese, shredded
1 (4-ounce) smoked Gouda cheese round, shredded
2 large eggs, lightly beaten
Instructions
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Preheat oven to 350°F and lightly grease a 2½-quart baking dish.
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In a medium saucepan over medium-high heat, bring grits, chicken broth, milk, salt, and ground red pepper to a boil. Reduce heat to low and simmer 4–5 minutes, stirring occasionally, until thickened.
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Stir in butter, shredded cheddar, and smoked Gouda until melted and smooth.
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Gradually stir about one-fourth of the hot grits mixture into the beaten eggs to temper them. Pour egg mixture back into the saucepan, stirring constantly until combined.
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Pour mixture into prepared baking dish.
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Bake 35–40 minutes, or until golden brown and bubbly around edges. Let stand 5 minutes before serving.
Notes
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Use regular grits, not instant, for best texture.
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Freshly shredded cheese melts more smoothly.
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Can be assembled the night before and refrigerated. Add 5–10 minutes to bake time if baking cold.
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Optional add-ins: cooked bacon, breakfast sausage, or green onions.
- Prep Time: 10 MINS
- Cook Time: 45 MINS
- Category: BRUNCH
- Method: BAKED
- Cuisine: SOUTHERN
