Cheese Grits & Sausage Breakfast Casserole

• Gluten free

• Meat

  • 2 lbs Italian sausage, bulk

• Produce

  • 1 1/2 tsp Garlic powder
  • 1 tsp Sage

• Refrigerated

  • 6 Eggs

• Breakfast Foods

  • 1 1/4 cups Grits, quick cooking

• Canned Goods

  • 2 cups Chicken broth

• Baking & Spices

  • 1 Paprika
  • 1/2 tsp Salt

• Dairy

  • 1 cup 2% milk
  • 1 lb Cheddar cheese, sharp

• Liquids

  • 2 cups Water

Found on tasteofhome.com

Description

Ingredients

• 2 pounds bulk Italian sausage
• 2 cups water
• 2 cups chicken broth
• 1/2 teaspoon salt
• 1-1/4 cups quick-cooking grits
• 1 pound sharp cheddar cheese, shredded
• 1 cup 2% milk
• 1-1/2 teaspoons garlic powder
• 1 teaspoon rubbed sage
• 6 eggs, beaten
• Paprika, optional

Directions

• Directions In a large skillet, cook sausage over medium heat until no longer pink; drain. In a large saucepan, bring the water, broth and salt to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes or until thickened. Remove from the heat. Add the cheese, milk, garlic powder and sage, stirring until cheese is melted. Stir in sausage and eggs. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with paprika if desired. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 12 servings. Originally published as Cheese Grits & Sausage Breakfast Casserole in Taste of Homes Holiday & Celebrations Cookbook Annual 2012, p31 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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