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.
Ingreadients :
- 3 cups water
- 1 cup half-and-half
- 1 teaspoon salt
- 1 cup stone-ground grits
- 8 ounces shredded sharp Cheddar cheese
- ½ cup butter
- 1 pound bulk pork sausage
- 3 eggs
- ½ cup milk
- 1 orange bell pepper, chopped small
- 1 red bell pepper, chopped small
Step by Step :
- 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.
