Casserole with Grits, Sausage, and Eggs

Ingredients

• 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

Step 1

Gently heat your oven to 350°F and lightly grease a 9x13-inch baking dish. In a saucepan, bring water, half-and-half, and a pinch of salt to a boil. Slowly whisk in the grits, then lower the heat and let them simmer gently, stirring now and then, until they get thick—this usually takes about 20 minutes. Once thickened, stir in the cheddar cheese and butter until everything melts together, then set the mixture aside to cool a bit.

Step 2

While the grits are cooking, warm up a large skillet over medium-high heat. Cook the sausage until it’s nicely browned and crumbly, which should take about 5 to 7 minutes. Drain off any excess grease. In a separate bowl, beat the eggs with the milk.

Step 3

Now, mix the cooked sausage, egg mixture, and chopped orange and red bell peppers into the grits. Pour everything into your prepared baking dish, smoothing it out evenly. Pop it into the oven and bake until the casserole is set and cooked through, about 45 to 60 minutes. Let it cool for a few minutes before serving.