We had breakfast for dinner again last week. This was a change to our usual quiche that we usually have for lunch or dinner. I'm not a huge grits fan, but I really enjoyed it. I only made half of the recipe below and it was more than plenty for the two of us. It reheats well and is possibly even better the next day day. You can mix this dish together ahead of time and just let it sit out for 30 minutes before baking. I love easy casseroles that can be made ahead. This is a great dish for overnight guests - no fuss in the mornings. This would make a great addition to a holiday meal or pot luck.
Sausage & Cheese Grits Casserole
adapted from myrecipes.com
2 pounds sausage (regular or hot)
4 cups water
1 1/4 cups quick-cooking grits, uncooked
4 cups (1 pound) shredded sharp Cheddar cheese
1 cup milk
1/2 tsp dried thyme
2 tsp garlic powder
4 large eggs, lightly beaten
Brown sausage in a large skillet, stirring until it crumbles. Drain well, and set aside.
Bring milk to a boil in a large saucepan, and stir in grits. Return to a boil; cover, reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat; add cheese and next 3 ingredients, stirring until cheese melts. Stir in sausage and eggs.
Spoon mixture into a lightly greased 13" x 9" x 2" baking dish; sprinkle with paprika. Bake, uncovered, at 350° for 1 hour or until golden and heated. Let stand 5 minutes before serving. Garnish, if desired.
Make-Ahead: Prepare grits mixture as directed above, but do not bake. Cover and chill overnight. Remove from refrigerator; let stand, covered 30 minutes. Uncover and bake as directed.
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