Sausage and Grits Casserole with Baked Eggs

Sausage and Grits Casserole with Baked Eggs

Blogger Stacey Little from Southern Bite shares a childhood favorite turned casserole that is a perfect addition to a Mother’s Day brunch.

Prep Time

20

Minutes

Total Time

1:00

Hr:Mins

Makes

6 to 8

servings

1
lb ground pork sausage
5
cups water
2
teaspoons salt
1
cup uncooked quick-cooking grits
1
cup shredded sharp Cheddar cheese (4 oz)
4
oz cream cheese, cut into small cubes
1/4
teaspoon black pepper
6
eggs
Salt and pepper
2
tablespoons chopped fresh chives
  1. Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) baking dish with cooking spray.
  2. In 10-inch skillet, cook sausage over medium heat until cooked through and no longer pink. Drain well.
  3. In 3-quart saucepan, heat water to boiling over medium-high heat. Stir in salt. Stir in grits with whisk, stirring to ensure lumps have been removed. Reduce heat to simmer. Cover; cook 6 to 8 minutes, stirring occasionally. Add Cheddar cheese, cream cheese and pepper to grits. Stir until cheeses have melted. Stir in crumbled drained sausage; mix well. Pour into baking dish.
  4. Bake 15 minutes. Remove from oven, and carefully make 6 indentions in grits using back of large ladle or spoon. Crack 1 egg into each indention. Sprinkle eggs with salt and pepper.
  5. Bake 12 to 15 minutes or until whites and yolks are firmly set. Garnish with chives.
Makes 6 to 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For a different flavor, try replacing the Cheddar cheese with something like Swiss or Gouda.
The casserole is also great without the eggs.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.