Saturday, October 30, 2010

Breakfast Grits Casserole

Now some people just don't get grits. I can understand that. When you are served a bowl of a white mushy substance with a pat of melting butter in the middle - I don't get them either. But with cheese, eggs and sausage - yum! And not to mention that I don't use instant grits - only stone ground. I only have one exception to that rule and it's the little appetizers listed from Easter. Anyway, this was so great as I made it the night before and then just popped it into the oven the next morning - perfect for breakfast in bed for 2 or double the recipe when you have some guests over.

Breakfast Grits Casserole serves about 3

1/2 cup stone ground grits
2 cups water
1/4 teaspoon salt
4 link breakfast sausages (I happened to have some fresh Fatted Calf little ones)
3 eggs, beaten
3/4 cup grated cheeses (I used a combo of sharp cheddar and swiss)

In a pot cook the grits with the water and salt stirring for about an hour - add a little more water if necessary. Cook the sausage broken up in a pan and drain. To the slightly cooled grits add the sausage, eggs and cheese. Grease a baking dish and put in the mixture. Refrigerate overnight if you want. Bake in a 350 degree oven for 35-40 min. Can even be frozen before baking if you are making it far ahead of time.

Post Note: I was thinking this morning that it would be really good with some fresh corn cut off the cob and some green chilies added...

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