Grits and Sausage Egg Bake

Ingredients

• 3 cups water
• 1 cup half-and-half
• 1 teaspoon salt
• 1 cup stone-ground grits
• 8 ounces shredded sharp Cheddar cheese
• ½ cup butter
• 1 pound bulk pork sausage
• 3 eggs
• ½ cup milk
• 1 orange bell pepper, chopped small
• 1 red bell pepper, chopped small

Step 1

Preheat your oven to 350°F and greasing a 9x13-inch baking dish. In a saucepan, bring the water, half-and-half, and salt to a boil. Slowly whisk in the grits, then lower the heat and let it simmer gently, stirring now and then, until it thickens—this usually takes about 20 minutes. Once thick, stir in the cheddar cheese and butter until they melt, then set it aside to cool a bit.

Step 2

While the grits are cooking, heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until it’s nicely browned and crumbly, about 5 to 7 minutes. Drain off any excess grease.

Step 3

In a separate bowl, beat the eggs together with the milk. Mix the cooked sausage, eggs, and diced orange and red bell peppers into the grits. Pour everything into your prepared baking dish.

Step 4

Pop the dish in the oven and bake until it’s set and firm to the touch, which should take anywhere from 45 to 60 minutes. Let it cool for a few minutes before serving.