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 heavy skillet, brown sausage, breaking up with a spatula. Drain off excess fat; set aside. If using bacon, fry until crispy, drain, and crumble.
- 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.
|Nutritional Guidelines (per serving)|
|Total Fat||52 g|
|Saturated Fat||22 g|
|Unsaturated Fat||20 g|
|Dietary Fiber||2 g|