Low Country Breakfast Casserole

It really is getting to be the time of year when we can enjoy a more hardy breakfast. All your favorites - sausage, eggs, and grits - are cooked in one dish. Add hot biscuits and juice, maybe some sliced tomatoes from the garden, and you are ready to tackle the day. This would also make a wonderful Simple Sunday Supper.

Prepare the casserole up to the point of popping it into the oven to bake, then cover and refrigerate overnight. This is a great make ahead dish if you're hosting a brunch.

Low Country Breakfast Casserole
servings 6
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1 pound ground pork sausage, mild or hot, your choice
1 teaspoon salt
1 cup uncooked quick-cooking grits (not instant)
1 1/2 cups (6-ounces) shredded Cheddar cheese, divided
4 large eggs, lightly beaten
3/4 cup milk
1/4 cup butter, melted
1/4 teaspoon pepper

Brown sausage in a large skillet, stirring until it crumbles and is no longer pink, drain.

Bring water and salt to a boil in a medium saucepan; stir in grits. Return to a boil; cover, reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat; add 1 cup cheese, stirring until cheese melts. Stir in sausage, eggs, and remaining 3 ingredients.

Pour mixture into a greased 11 x7-inch baking dish; sprinkle with remaining 1/2 cup cheese. Bake, uncovered, at 350 degrees for 45 minutes or until set. Let stand 5 minutes before serving.