|Nutritional Guidelines (per serving)|
|Servings: 4 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 52g||67%|
|Saturated Fat 22g||112%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This unique breakfast casserole is made with a base of cooked grits. Eggs, cheese, and sausage or bacon tops the grits. Diced ham is another possibility, or make it meat-free or with a vegetarian meat substitute. It's a great family-style breakfast or brunch casserole.
The recipe is surprisingly easy to make with quick grits. Just pop it into the oven and bake!
- 1/2 pound pork sausage or 4 to 6 strips bacon
- 1 teaspoon salt (plus more, to taste)
- 2 1/4 cups water
- 3/4 cup uncooked grits (quick)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon black pepper
- 1 cup milk
- 1/2 cup shredded Cheddar cheese
- 4 large eggs
- freshly ground black pepper, to taste
Heat the oven to 325 F (165 C/Gas 3). Butter an 8-inch square baking dish.
In a saucepan, bring salted water to a boil and stir in grits. Cover, reduce heat to low and continue cooking for 5 minutes longer, stirring occasionally.
In a medium saucepan or saucier, melt butter; stir in flour and pepper. Cook, stirring, for 2 minutes. Gradually stir in the milk. Cook, stirring constantly until thickened. Add cheese, stirring until blended.
Add the drained sausage or bacon and half of the cheese sauce to the cooked grits.
Spoon the mixture into the prepared baking dish. With the back of a large serving spoon, make four indentations in the grits. Break an egg into each indentation. Sprinkle lightly with salt and freshly ground black pepper.
Bake for about 18 to 22 minutes, or until eggs are done as desired. Reheat remaining cheese sauce and drizzle over the eggs or serve on the side.