In a medium saucepan, bring 2 cups of water and 2 cups of milk to a gentle boil over medium heat.

Slowly whisk in 1 cup of grits and ½ teaspoon of salt, stirring constantly to avoid lumps.

Reduce the heat to low and cook for about 5-7 minutes, stirring occasionally, until the grits are thick and creamy.

Stir in 2 tablespoons of butter, then remove from heat and let them cool slightly.

Pro Tip: If the grits seem too thick, add a splash of milk to loosen them up.

In a skillet over medium heat, cook 1 pound of breakfast sausage until browned and fully cooked, breaking it into crumbles with a spatula.

Drain any excess grease and set the cooked sausage aside.

Alternative Option: If using bacon, cook until crispy, then crumble it into small pieces.

In a large mixing bowl, whisk together 4 eggs, ½ cup of heavy cream, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and ½ teaspoon of black pepper until well combined.

Stir in 1 cup of shredded cheddar cheese (saving the remaining ½ cup for topping).

Preheat your oven to 350°F (175°C).

Grease a 9x13-inch baking dish with butter or cooking spray.

Stir the cooked sausage into the warm grits, then pour in the egg mixture and mix everything well.

Transfer the mixture into the prepared baking dish, spreading it out evenly.

Sprinkle the remaining ½ cup of cheddar cheese on top.

Place the dish in the preheated oven and bake for 35-40 minutes, or until the casserole is set and the top is golden brown.

Let it rest for 5-10 minutes before slicing and serving.

Pro Tip: The casserole is done when the center is firm and a knife inserted comes out clean. If it still looks a little jiggly, bake for a few more minutes!