Breakfast Casserole - Sausage, Cheese and Grits

Recipe By:
R.T. Eby
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Grits Breakfast Casserole
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  • Total Time 80 min Ico-add
  • Yield 6 Servings
  • Level Medium

A southern casserole sausage and all. This one is from the Shaw House Bed and Breakfast in Georgetown, SC. It incorporates grits and cornbread for true southern tastes while keeping ease of preparation in mind.
 

Ingredients

  • 4 cups water
  • 1 cup raw grits
  • 1 teaspoon salt
  • 1 stick butter
  • 1 pound bacon (or sausage)
  • 4 eggs
  • 1 cup milk
  • 1 box jiffy cornbread
  • 1 cup cheddar cheese, shredded
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Directions

  1. 1. Put the water in a large sauce pot and bring to a boil. Add the grits, salt and butter; cook for about 15 to 20 minutes stirring occasionally. Let cool.
  2. 2. Preheat the oven to 325 degrees F.
  3. 3. Brown the bacon (or sausage); drain well and reserve.
  4. 4. Beat the eggs with the milk.
  5. 5. Combine all the ingredients and add the Jiffy mix.
  6. 6. Transfer to an oiled 13 x 9 inch casserole dish. Cover with cheese and bake for 30 minutes.
 
 
  • Did you know?

    Originally made by Native Americans, hominy grits are one of the first truly American foods. In 1584, in what is now Roanoke, NC, one of Sir Walter Raleigh's men made note of a corn dish which he found to be, "very white, faire, and well tasted."