Sausage & Cheese Grits Breakfast Casserole

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Recipe by South Your Mouth

Sausage & Cheese Grits Breakfast Casserole
2 lbs. breakfast sausage
2 cups water
2 cups chicken broth
1 teaspoon salt
1 1/4 cups quick-cooking grits
1 lb. sharp cheddar cheese, shredded
6 tablespoons butter
1 cup milk
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon cayenne pepper (optional)
6 eggs beaten

Brown sausage in a large skillet, stirring until it crumbles. Drain well, and set aside.

Bring water and chicken broth to a boil in a large saucepan; stir in salt and grits then return to a boil. Cover pan, reduce heat to medium and simmer 10 minutes, stirring occasionally. Remove from heat; add cheese, milk, butter, garlic, paprika and cayenne pepper; stirring until cheese melts. Stir in sausage and eggs. Spoon mixture into a lightly greased 13x9 baking dish.

Bake, uncovered, at 350° for 45-55 minutes or until golden and bubbly and a knife inserted in the middle comes out clean. Let stand 15 minutes before serving.

Make-Ahead Directions: Prepare casserole mixture as directed above but do not bake. Cover and refrigerate overnight. Remove from refrigerator; let stand, covered 30 minutes. Uncover and bake as directed.