Smoked Cheese Grits, Sausage, and Egg Bake

Smoked Cheese Grits, Sausage, and Egg Bake
This scrumptious Smoked Cheese Grits, Sausage, and Egg Bake includes the best parts of a hearty breakfast.
Smoked Cheese Grits, Sausage, and Egg Bake
Makes 6 servings
  • 2 cups water
  • 2 cups chicken broth
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup old-fashioned grits
  • 2 tablespoons all-purpose flour
  • 8 medium eggs, divided
  • ½ pound ground breakfast sausage, cooked and crumbled
  • 2 cups shredded smoked Gouda cheese
  • ½ cup shredded sharp Cheddar cheese
  • 2 teaspoons chopped fresh sage
  • Garnish: shredded Cheddar cheese, chopped tomato, chopped fresh sage
  1. Preheat oven to 375°. Spray a 13×9-inch baking dish with cooking spray.
  2. In a large saucepan, bring 2 cups water, broth, salt, and pepper to a boil over medium-high heat. Gradually whisk in grits and flour. Reduce heat, cover, and simmer, whisking occasionally, until tender, 15 to 20 minutes. Remove from heat.
  3. In a medium bowl, whisk together 2 eggs; gradually whisk in 1 cup hot grits. Whisk hot egg mixture into remaining grits. Stir in sausage, cheeses, and sage. Pour into prepared pan, and loosely cover with foil.
  4. Bake for 20 minutes. Uncover and bake 15 minutes more.
  5. Using the back of a spoon, make 6 indentations in grits. Crack remaining 6 eggs into indentations. Bake until eggs are soft set, about 8 minutes, or to desired doneness. Let stand for 5 minutes before serving. Garnish with cheese, tomato, sage, and additional salt and pepper, if desired.

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