Prep 20 mins
Cook 15 mins
This breakfast bake is made with a mixture of grits and cheese, baked with eggs broken on top. From: Southern U.S. Cuisine
- 226.79 g pork sausage
- 4.92 ml salt
- 532.32 ml water
- 177.44 ml quick-cooking grits
- 29.58 ml butter or 29.58 ml margarine
- 29.58 ml all-purpose flour
- 1.23 ml black pepper
- 236.59 ml milk
- 118.29 ml shredded cheddar cheese
- 4 large eggs
- In a heavy skillet, brown sausage, breaking up with spatula.
- Drain off excess fat; set aside.
- In a saucepan, bring salted water to a boil and stir in grits.
- Cover, reduce heat to low, and continue cooking for 5 minutes longer, stirring occasionally.
- In a medium saucepan, melt butter; stir in flour, pepper and milk.
- Cook, stirring constantly, until thickened. Add cheese, stirring until blended.
- Add sausage and half of the cheese sauce to cooked grits.
- Pour mixture into lightly greased casserole. With back of a large serving spoon, make 4 indentations in grits.
- Break an egg into each indentation.
- Bake at 325° for 15 to 18 minutes, or until eggs are done as desired.
- Reheat remaining cheese sauce to serve with grits and eggs.
Wow! I've never liked grits before but this is really tasty. My first four eggs sank to the bottom, maybe because I used a deep casserole dish. So once the casserole thickened a bit, I just cracked four more eggs on top. I think next time I might reduce the liquid in the grits, I had to double the cooking time to get it to thicken. Also, the leftover cheese sauce needed another 1/2 cup of milk or so to pour on the casserole after cooking. And I added some chopped parsley. Definitely a few kinks to work out in the recipe, but still a good one!
This was a good filling breakfast. It took me longer that I thought for the eggs to cook. Once the whites were cooked, the yolk were hard, so I'm not sure how to remedy that. The cheese sauce was really thick and I added an additional 1/4 milk to thin it out for the top. All in all a good, filling breakfast, saved best for the weekend.