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Sausage, Cheddar and Grits Frittata

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Yield: 1 9-inch frittata 1x



For the Grits

  • 2 cups water
  • 1/4 teaspoon salt
  • 1/2 cup finely-ground yellow grits
  • 1/3 cup grated sharp cheddar cheese
  • 3 tablespoons finely chopped chives

For the Frittata

  • 1/2 pound (about 2 links) uncooked spicy sausage links, casings removed
  • 1/4 cup finely chopped red bell pepper
  • half of a jalapeño, seeds removed and finely diced
  • 4 large eggs
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • pinch crushed red pepper flakes
  • 1/3 cup grated sharp cheddar cheese
  • 1 tablespoon finely chopped chives, to garnish
  • 1 tablespoon unsalted butter to grease the dish


  1. First make the grits. In a medium saucepan over medium heat, bring the water to a boil. Add salt and slowly stir in the grits, stirring constantly. Reduce heat to low and cook, stirring constantly, until grits are thick. Depending on the grain of your grits, they may take 5 minutes to cook (for instant grits) or up to 20 minutes to cook. Follow directions on you particular box of grits but cook grits 2 to 3 minutes longer, creating a very thick grits mixture. Remove from heat and stir in shredded cheese and chives. Allow to rest while you assemble the frittata ingredients.
  2. Place a rack in the upper third of the oven and preheat oven to 350 degrees F.
  3. For the frittata, in a medium skillet over medium heat, cook the sausage meat, using a spatula to crumble to sausage as it cooks. Allow to cook completely, about 6 minutes. Remove from the heat and stir in peppers and jalapeño.
  4. In a medium bowl, whisk together eggs and heavy cream. Whisk in salt and pepper.
  5. Lightly grease a 9-inch round pie baking dish with butter.
  6. Add the sausage mixture to the pan. Sprinkle with 1/3 cup cheddar cheese.
  7. Dollop 5 to 6 large spoonfuls of grits on top of the sausage mixture. About 3 to 4 tablespoons per dollop.
  8. Pour egg mixture over the sausage and grits. Lightly press own the grits dollops of they’re sticking up too high.
  9. Place on a rimmed baking sheets and bake for 25 to 30 minutes until baked through, puffed, and not jiggling in the center.
  10. Remove from the oven and allow to cool for 15 minute before serving. Frittata is best served warm but also lovely chilled.


  • Serving Size: 5 to 6 slices