Grits Breakfast Casserole
WAIT! Don't turn the page simply because you saw the word "grits". Trust me, you won't even know they are there. Grits are not my most favorite food. They aren't even in the top 100. Actually, I only eat them in this dish. I don't eat them plain, buttered, with cheese, bacon, or sausage. And me not eating anything with bacon is saying a lot. However, this dish cleverly conceals one of it's main components inside fluffy, cheesy, and buttery morsels of egg. Ok, now I'm hungry. Lets get started.
The ingredients are whole milk (can substitute if you HAVE to), eggs, shredded cheddar, grits butter and sausage. Aaahhhh pork!
Put the sausage in a pan to start browning. And if you could use your most scratched up pan in the cabinet I would feel much better about myself. Thank you.
While the glorious ground up pork fat is browning, cook up enough grits to make three cooked cups. Check the measurements on the side of the box of grits you buy. Subtract about 1/2 cup of the water while making them so that they come out dry. Then add butter, cheese, milk and lightly beaten eggs.
Mix till combined then add salt and pepper to taste. The sausage should be done now. Drain it and put in a casserole dish. No need to spray it, there is enough fat in this recipe to keep it from sticking!
Now pour the grits/egg mixture over the sausage. Then what do we do to make it just that much better?
Add MORE cheese!
Then pop it in the oven and bake for 1 hour. And when it comes out it is bubbly and warm and gooey and cheesy and and and and, oh heck, it's GOOD! See, my hubby didn't even wait for it to cool down before he took a big ol' scoop!
And neither did I! Try it, you won't even notice the grits. Trust me!
Grits Casserole
Ingredients:
1 pound bulk sausage
3 cups hot cooked grits
2 ½ cups shredded cheddar cheese
3 TBS butter
3 eggs (lightly beaten)
1 ½ cups whole milk
Directions:
Put the sausage in a pan and start frying. Use a fork to break the sausage into small crumbles as it is frying. Use
mild or hot sausage. Sprinkle the cooked sausage (fat drained off) in a 9 x 13 inch casserole dish. Cook the grits and measure out 3 cups.
While hot, stir in cheese and butter. The heat of the grits will melt the cheese and butter. Stir until the mixture is smooth. Whisk together the eggs and milk.
Lower fat milk will make the casserole runny. Combine the two mixtures together and pour over the sausage in the dish. Top with more cheese.
Bake uncovered for an hour at 350 degrees F. Enjoy!