I came home last week (on my birthday actually!) to find a copy of the annual Taste of Home 2012 Holiday & Celebrations cookbook. Happy birthday to ME!! I've been down this road before so I knew that meant one or more of my recipes was featured in it :)
I flipped it open and didn’t have to look far before I stumbled across the full page feature. Holla! That’s a first!
This recipe is my Southern spin on the more common breakfast casseroles that use bread slices. I had a dish similar to this at a bridal bruncheon once and fell in love. I tried to recreate what I’d eaten and came up with this!
|errrr.... they haven't put the photo on their website yet so I snapped a picture of the one in the book :)|
2 lbs. breakfast sausage
2 cups water
2 cups chicken broth
1 teaspoon salt
1 1/4 cups quick-cooking grits
1 lb. sharp cheddar cheese, shredded
6 tablespoons butter
1 cup milk
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon cayenne pepper (optional)
6 eggs beaten
Brown sausage in a large skillet, stirring until it crumbles. Drain well, and set aside.
Bring water and chicken broth to a boil in a large saucepan; stir in salt and grits then return to a boil. Cover pan, reduce heat to medium and simmer 10 minutes, stirring occasionally. Remove from heat; add cheese, milk, butter, garlic, paprika and cayenne pepper; stirring until cheese melts. Stir in sausage and eggs. Spoon mixture into a lightly greased 13x9 baking dish.
Bake, uncovered, at 350 degrees for 45-55 minutes or until golden and bubbly and a knife inserted in the middle comes out clean. Let stand 15 minutes before serving.
Make-Ahead Directions: Prepare casserole mixture as directed above but do not bake. Cover and refrigerate overnight. Remove from refrigerator; let stand, covered 30 minutes. Uncover and bake as directed.
Individual Serving Directions: Prepare casserole mixture as directed above and spoon into ramekins. Bake, uncovered, at 350 degrees for 20-25 minutes or until golden and bubbly and a knife inserted in the middle comes out clean. Let stand 10 minutes before serving.
If you come across this recipe in the book you’ll notice there are a few differences. They replaced my breakfast sausage with Italian sausage and added sage. I don’t really think Italian sausage and grits go together (which might be why they added sage?) but what do I know. They’re the ones with the successful cookbook business!