Cooking up a Southern breakfast

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We try to make Breakfast at Tiffany’s a memorable affair for our guests.  This recipe is one of our most popular, and before you turn your nose at the mention of “grits”, we must tell you that many a guest has said they don’t like them – only to join the “clean plate” club at the end of breakfast!

Grits, Sausage & Egg Casserole
Courtesy of Tiffany’s Bed & Breakfast

4 cups water
1 teaspoon salt
1 cup quick-cooking grits
4 eggs, lightly beaten
1 pound pork sausage, browned & drained
1 ½ cups (6 oz) shredded cheddar cheese, divided
½ cup milk
¼ cup butter or margarine, softened
In a large saucepan, bring water and salt to a boil.  Slowly stir in grits.  Reduce heat and cook 4-5 minutes, stirring occasionally.  Remove grits from heat and add a small amount of hot grits into the eggs; add grits/egg mixture back into the saucepan.  Stir in sausage, 1 cup cheese, milk and butter; stir until butter is melted.  Pour into a greased 13X9X2-baking pan (we use individual ramekins).  Sprinkle with remaining cheese.  Bake at 350 degrees F for 50-55 minutes or until the top begins to brown.  Yield:  10-12 servings.
**To make in advance, prepare as directed – do not sprinkle cheese on top.  Refrigerate or freeze.  Bake 30 minutes, then sprinkle cheese on top & continue baking until the top begins to brown.

Try it yourself, and let us know what you think!

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