Recipe by Annacia
This breakfast bake is made with a mixture of grits and cheese, baked with eggs broken on top. From: Southern U.S. Cuisine
Top Review by Diana Johnson || EatingRichly.com
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!
- 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
Directions See How It's Made
- 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.