Breakfast Casserole with Grits
Kick this dish up a notch by topping the casserole with your favorite salsa. Make sure to serve hot and enjoy!
- 1 pound hot breakfast sausage
- 2 cups chicken broth
- 2 cups milk
- 1 cup stone-ground grits
- 3 cups shredded cheddar cheese
- 2 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- 8 large eggs
Heat the oven to 375°F.
Heat a large cast iron skillet over medium-high heat. When the skillet is hot, add the sausage and cook, breaking it up into small pieces with a wooden spoon, until browned. Remove from the heat, drain off the rendered fat and spread the sausage across the bottom of the skillet.
Meanwhile, in a large saucepan, bring the chicken stock and milk to a boil over high heat. Whisk in the grits, reduce the heat to low, and cook, stirring frequently, until tender and thickened, about 40 minutes. (Whisk in more milk or stock, as needed, to produce a creamy texture.) Remove from the heat and stir in 1 cup of the cheese and 2 tablespoons of the butter. Season to taste with salt and pepper.
In a large bowl, whisk together the eggs and season with salt.
In a medium skillet, melt the remaining tablespoon of butter over medium heat. When the butter is foamy, add the eggs and cook, stirring constantly, until just cooked. Pour the eggs into the grits and stir to combine. Wash the skillet.
Pour the grits mixture over the sausage in the skillet and spread evenly. Sprinkle the remaining 2 cups cheese over the top.
Bake the casserole until the cheese has formed a browned crust, about 45 minutes.