Southern Sausage and Grits Brunch Casserole
Miz Helen's Kitchen
Ingredients
3 cups milk
1 teaspoon salt
1 cup corn grits
1/4 cup unsalted butter
8 large eggs, whipped
1/8 teaspoon Tabasco Sauce (to taste)
2 cups Monterrey Jack and Cheddar Cheese Mix, grated
1 pound breakfast sausage, browned
Cooking Spray for the Baking Dish
Directions
In a medium skillet, brown the sausage and set aside.
In a medium sauce pan mix milk, and salt, then bring to a boil.
Stirring constantly, pour in the grits, and bring it back to a boil, reduce the heat and continue to stir until the grits are very thick.
Remove from the heat, stir in the butter, then add the cheese.
In a large mixing bowl whip the eggs and add the Tabasco Sauce, then add the sausage, then add the grits.
Spray a 9X13 baking dish with a cooking spray.
Pour the sausage and grits mixture into the prepared baking dish.
Bake at 350 degrees for 45 to 50 minutes, until slightly brown around the edge and set in the center.
Remove the casserole from the oven to a cooling rack.
Let set for 5 to 10 minutes before serving.
Recipe Tip:
This will freeze really well for up to 3 months. We cut it in individual serving size then into a freezer bag to freeze. A great individual serving for a busy day.