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4 cups of water
1 teaspoon salt
1 cup of quick cooking grits
4 eggs, slightly beaten
1 pound of roll breakfast sausage, cooked and crumbled
1/4 cup of butter
1/2 cup of half-and -half
2 cups of shredded cheddar cheese
Preheat oven to 350 degrees F.
Spray a 9 x 13 glass baking dish with non-stick cooking spray. Set aside.
Bring the water to a boil in a medium pot. Stir in the grits and the salt. Return to a boil, stir, reduce heat and simmer, uncovered, 5 to 6 minutes.
Stir about 1/2 cup of the grits into the scrambled eggs to temper the eggs and keep them from cooking. Add the eggs and grits mixture back to the pot of grits. Mix well.
Pout the mixture into the prepared baking dish. Sprinkle with the remaining cheese. Bake 50 to 55 minutes. Allow to sit for a few minues before serving.
Mix in the cooked sausage, butter, half and half and 1 cup of the cheese. Mix well until the butter and cheese have melted.
1 teaspoon salt
1 cup of quick cooking grits
4 eggs, slightly beaten
1 pound of roll breakfast sausage, cooked and crumbled
1/4 cup of butter
1/2 cup of half-and -half
2 cups of shredded cheddar cheese
Preheat oven to 350 degrees F.
Spray a 9 x 13 glass baking dish with non-stick cooking spray. Set aside.
Bring the water to a boil in a medium pot. Stir in the grits and the salt. Return to a boil, stir, reduce heat and simmer, uncovered, 5 to 6 minutes.
Stir about 1/2 cup of the grits into the scrambled eggs to temper the eggs and keep them from cooking. Add the eggs and grits mixture back to the pot of grits. Mix well.
Pout the mixture into the prepared baking dish. Sprinkle with the remaining cheese. Bake 50 to 55 minutes. Allow to sit for a few minues before serving.
Mix in the cooked sausage, butter, half and half and 1 cup of the cheese. Mix well until the butter and cheese have melted.
