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| Grits, Sausage, and Egg Casserole |
"Every time I make this someone wants the recipe. It is great if you have overnight guests. Make it ahead and enjoy the morning with them. Check for doneness by inserting a knife in casserole. If it comes out clean you are ready to serve. This is a great brunch recipe served with biscuits, sweet rolls, and fresh fruit."
Ingredients :
- 3 cups water
- 1 cup half-and-half
- 1 teaspoon salt
- 1 cup stone-ground grits
- 8 ounces shredded sharp Cheddar cheese
- 1/2 cup butter
- 1 pound bulk pork sausage
- 3 eggs
- 1/2 cup milk
- 1 orange bell pepper, chopped small
- 1 red bell pepper, chopped small
Instructions :
| Prep : 15M | Cook : 12M | Ready in : 1H25M |
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- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Bring water, half-and-half, and salt to a boil in a saucepan; slowly whisk in grits. Reduce heat to low and simmer, stirring occasionally, until thick, about 20 minutes. Stir in Cheddar cheese and butter until melted. Cool.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Beat eggs and milk together in a bowl. Stir sausage, egg mixture, orange bell pepper, and red bell pepper into grits mixture. Pour grits mixture into prepared baking dish.
- Bake in the preheated oven until set, 45 to 60 minutes.
Notes :
- You can substitute turkey sausage for the pork sausage, if desired.
- If you're not baking this casserole immediately, cover the dish with a lid or plastic wrap and store overnight in the refrigerator.
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