Crockpot Sausage Cheese Grits

This crockpot sausage cheese grits is a comforting Southern-inspired breakfast or brunch dish. Combining cheesy grits with breakfast sausage, this recipe is hearty, flavorful, and easy to make. While the slow cooker does all the heavy lifting; this casserole that’s perfect for feeding a crowd or prepping ahead of time!

Ingredients For Crockpot Sausage Cheese Grits 

• Ground Breakfast Sausage
• Grits
• Onion
• Bell Pepper
• Cheddar Cheese
• Milk
• Water
• Seasonings: salt, pepper, garlic powder, onion powder

How To Make Sausage Cheese Grits In The Crockpot

Slow Cooker

1. Spray the slow cooker generously with cooking spray.
2. Heat a large skillet over medium-high heat. When hot, add the ground sausage, onion, and bell pepper. Cook until the sausage is browned, approximately 3 to 5 minutes. Crumble the sausage as it cooks. Drain the grease and add the mixture to the slow cooker.
3. Add all the remaining ingredients to the slow cooker. Stir to mix well.
4. Cook on HIGH for 2 to 3 or LOW 4 to 6.
5. Stir before serving.

Instant Pot

1. Spray the pressure cooker generously with cooking spray.
2. Turn on the pressure cooker and select sauté. Once hot, add the ground sausage, onion, and bell pepper. Cook until the sausage is browned, approximately 3 to 5 minutes. Crumble the sausage as it cooks. Drain the excess grease if needed.
3. Stir in grits, milk, water, salt, pepper, garlic powder, onion powder, and butter.
4. Close lid and seal valve. Set high pressure and cook for 10 minutes, When done cooking, natural release 15 minutes then quick release remaining pressure.
5. Stir in cheese. It should melt quickly.

FAQs & Tips

What are grits?

Grits are widely known these days as being a southern food.  They are made from dent corn which is a less sweet than the corn you would normally eat as corn-on-the-cob. There’s 3 main types of grits: stone-ground grits, quick grits, and instant grits. The main difference between stone-ground grits & quick grits are how much they are granulated. Stone-grits are not ground as much as quick grits which results in them having a cook time that’s twice as long. For example, if quick grits are done in 20 minutes then you’ll need 40 for stone-ground. Instant grits have previously been cooked and dehydrated so all you need to do is add water.  

What type of grits should you use?

This casserole recipe is best made with stone-ground grits.  Quick grits will work but the cook time may vary. This slow cooker recipe will not work with instant grits. 

Do you have to use ground sausage? 

Technically no but this a sausage grits casserole. Other substitutions include cooked bacon, ham, or chorizo. You can use your preferred breakfast meat just make sure it’s cooked first.

What type of liquid should you use?

I like to use a combo of milk and water but you can use all water or all milk if you want. What kind of milk you use is up to you. After the grits finish cooking, give the slow cooker a good stir. If you prefer your  grits thinner, add some more milk or water. 

Do you have to add cheese?

You do not. If you do not want to use cheese, simply omit it. 

Can this recipe sit on the WARM setting?

I don’t recommend letting this sit on the warm setting because you will run the risk of burning the bottom of the grits.

How do you store leftovers?

Store leftover crockpot sausage and grits casserole in the refrigerator for up to 3 days. 

What size slow cooker did you use?

I used a 3.5 quart slow cooker.

Breakfast Recipes 

• Grits

• Cinnamon Roll Casserole

• Shrimp & Grits

• Apple-Cinnamon Oatmeal

• Cheesy Breakfast Potatoes

• Bacon Avocado Breakfast Casserole

• Irish Dublin Coddle

Crockpot Sausage Cheese Grits

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This crockpot sausage cheese grits is a comforting Southern-inspired breakfast or brunch dish. Combining cheesy grits with breakfast sausage, this recipe is hearty, flavorful, and easy to make. While the slow cooker does all the heavy lifting; this casserole that’s perfect for feeding a crowd or prepping ahead of time!

• Author: Shannon Epstein
• Prep Time: 10 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 10 minutes
• Yield: 6 to 8 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1 pound ground sausage
• 1 cup stone-ground grits
• 1 cup cheddar cheese, shredded
• 1 small bell pepper, diced
• 1/3 cup onion, diced
• 2 cups milk of your choice
• 2 1/2 cups water (or more milk)
• 1 teaspoon salt (or more)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon pepper
• 2 tablespoons butter or ghee (optional)

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Instructions

Slow Cooker

1. Spray the slow cooker generously with cooking spray.
2. Heat a large skillet over medium-high heat. When hot, add the ground sausage, onion, and bell pepper. Cook until the sausage is browned, approximately 3 to 5 minutes. Crumble the sausage as it cooks. Drain the grease and add the mixture to the slow cooker.
3. Add all the remaining ingredients to the slow cooker. Stir to mix well.
4. Cook on HIGH for 2 to 3 or LOW 4 to 6.
5. Stir before serving.

Instant Pot

1. Spray the pressure cooker generously with cooking spray.
2. Turn on the pressure cooker and select sauté. Once hot, add the ground sausage, onion, and bell pepper. Cook until the sausage is browned, approximately 3 to 5 minutes. Crumble the sausage as it cooks. Drain the excess grease if needed.
3. Stir in grits, milk, water, salt, pepper, garlic powder, onion powder, and butter.
4. Close lid and seal valve. Set high pressure and cook for 10 minutes, When done cooking, natural release 15 minutes then quick release remaining pressure.
5. Stir in cheese. It should melt quickly.

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