Grits & Greens Breakfast Casserole

In Breakfast & Brunch, Recipes by the dirty hippie and the bohemian girl0 Comments

Going to college in the south, I fell in love with grits. And collard greens. It took years though, for me to put the two together – with delicious results!

This is a hearty breakfast and will satisfy even the biggest eater, like teenage boys. The grits are naturally creamy and gooey; the veggie layer is full to healthful goodness. Top it with crunchy cornflakes and add in the vegan-crumbles for some sass and “meaty” texture. We prefer ours with a bottom layer that includes a vegan-crumble, like Tofurky Chorizo, Light Life Sausage, Gardein Crumbles, or Beyond Meat Feisty Crumbles (this one is gluten-free). But you can skip this step if you aren’t into vegan crumbles. If you don’t want to use the crumbles, but want more protein in the meal, add a handful of sliced almonds to the topping. Looking for old-fashioned grits? Most grocers stock them with hot breakfast cereals, like oatmeal or cream of rice.

There are four to six large potions from this recipe and if you use gluten-free tamari sauce and vegan crumbles, it’s gluten-free as written. This is a great weekend breakfast or brunch item, and is perfect served beside sliced tomatoes, fresh juice, biscuits and coffee.

Grits & Greens Breakfast Casserole
This vegan and gluten-free healthy grits & greens breakfast casserole is gooey and makes a great breakfast or brunch dish.
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1996 calories
106 g
364 g
132 g
103 g
54 g
3122 g
3745 g
14 g
1 g
66 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 1996
Calories from Fat 1178
% Daily Value *
Total Fat 132g
Saturated Fat 54g
Trans Fat 1g
Polyunsaturated Fat 15g
Monounsaturated Fat 51g
Cholesterol 364mg
Sodium 3745mg
Total Carbohydrates 106g
Dietary Fiber 24g
Sugars 14g
Protein 103g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 1/2 cup old-fashioned grits (not instant)
  2. 6 cups water
  3. pinch of salt, to taste
  4. 1 cup vegan cheddar shreds (such as Daiya, Galaxy or Follow Your Heart)
  5. 1 Tbl. vegan margarine (such as Earth Balance or Melt), or canola oil
  6. 1 cup onion, chopped
  7. 2 cloves garlic, minced
  8. 1 lb. collard greens, rinsed, stemmed and chopped to bite-size pieces
  9. 1/2 cup water
  10. 2 cups mushrooms, sliced (8 oz. box)
  11. 1 Tbl. soy or tamarin sauce (San-J makes a gluten-free tamari)
  12. pinch paprika
  13. 1/2 tsp. black pepper
  14. 12 oz. vegan sausage or chorizo crumbles, optional (we used Tofurky Chorizo Crumbles)
  15. 1/2 cup cornflakes, crushed by hand to crumb topping (we used One Degree Maize Flakes)
  1. Preheat oven to 350. Spray an 8x8 casserole with non-stick spray and set aside.
  2. In a large pot, heat six cups of water over high heat. When at a rolling boil, add grits and pinch of salt. Bring it back to a boil, then lower heat to a simmer, cover and cook for 15 to 20 minutes, until all liquid is absorbed. Stir several times during cooking to break up large clumps and ensure even, smooth texture. Stir in vegan cheddar shreds at end of cooking time. Cover and set aside.
  3. Warm vegan margarine until melted in a large saute pan. Add onions and garlic, cooking over medium heat until golden brown and fragrant, about 3 to 5 minutes. Depending on the size of your pan, add some or all of the collards greens and water. Toss with onions until reduced and bright green, about 7 to 10 minutes. If your pan is small, repeat in smaller batches until all greens are cooked and wilted. Transfer cooked veggies to a mixing bowl and toss once more to combine.
  4. Using the same saute pan, add mushrooms, soy sauce, paprika and black pepper. Over medium heat, cook mushroom until they are reduced and browned, about 2 to 4 minutes. Add to cooked onion and collard greens mixture, toss to combine.
  5. Again using the same pan, saute the vegan sausage/chorizo crumbles until lightly browned, about 3 to 5 minutes. Remove from heat. Spoon about 1/3 of the finished cheesy grits into the sauted crumbles and stir until well mixed. Pour the grits-chorizo mixture into the prepared casserole dish, covering the bottom.
  6. Next, add the greens-mushroom mixture to the casserole and spread around evenly. Top with remaining cheesy grits and sprinkle with crushed cornflakes.
  7. Bake at 350 for 15 minutes, until bubbly. Serve hot.
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the dirty hippie and the bohemian girl

the dirty hippie and the bohemian girl

the dirty hippie and the bohemian girl are working artists based in Baltimore. They write an eco-aware, flower power, neo-hippie, vegan blog that features travel profiles, original recipes and candid book & product reviews. They are excited to join forces with Sister Eden!

To visit the dirty hippie and the bohemian girl's website, click their byline. To read the rest of their posts on Sister Eden, click their tag at the top of the post.
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