My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, September 16, 2010

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
print recipe

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.

1 comment:

  1. Well, I guess you know what I'm fixing for breakfast Saturday . . .


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