Grits & Sausage Bake

I love the idea of quiches and other baked dishes for breakfast. I found this recipe for a grits and sausage bake on the back of an old shool box of grits. Cheesy, crumbily and deliciously satisfying (my husband performed his signature fork lick after the first bite), this dish is perfect for larger families or anyone entertaining a few friends at Brunch.

Grits and Sausage Bake

3 cups water
3/4 cups Grits
2 cups (8 oz) shredded sharp cheddar cheese, divided
2/3 cup Evaporated Milk
1/4 tsp Garlic powder
1/4 tsp groud black pepper
1/8 tsp hot pepper sauce
1/2 lb (8 oz) bulk pork sausage, cooked and drained
2 large eggs, lightly beaten
(Yields 6 servings)
Preheat oven to 350 degrees.

Grease an 8-inch square baking dish

Bring water to a boil in medium saucepan; slowly stir in grits. Cover; reduce heat to low. Cook, stirring occasionally, for about 5 minutes.

Add 1 1/2 cups shredded cheese, evaporated milk, garlic powder, pepper and hot sauce to grits; stir until cheese is melted. Add sausage and eggs; stir well. Pour into prepared baking dish.

Bake for 1 hours. Top with remaining cheee. Bake for an additional 5 to 10 minutes or until cheese is melted and golden brown. Let cool for twenty minutes before serving.

Note: Batter can be made the day before; cover and refridgerate Let stand at room temperature 30 minutes before baking.