Sausage & Pepper Grits Bake
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 576
- Total Fat
- 37
- Saturated Fat
- 16
- Carbohydrates
- 34
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 26
- Cholesterol
- 170
- Sodium
- 952
- Total: 1 hr 30 min (includes cooling time)
- Active: 35 min
Ingredients
3 tablespoons salted butter, plus extra for greasing the dish
1 pound bulk breakfast sausage
3 bell peppers (3 different colors), diced
1 small red onion, diced
5 1/2 cups chicken stock or water
1 1/2 cups quick-cooking grits
4 ounces cream cheese, at room temperature
2 cups shredded Cheddar
Hot sauce, optional
3 large eggs, beaten
Directions
- Preheat the oven to 350 degrees F and butter a 4-quart, 9-by-13-inch casserole dish.
- Place a large skillet over medium heat, then add the sausage, peppers and onions. Cook, stirring every so often, until the sausage is browned and the vegetables are cooked, 7 to 8 minutes.
- Meanwhile, add the stock to a large saucepan and bring to a boil, then slowly stir in the grits. Reduce the heat to a simmer, then cover and cook, stirring occasionally, until thickened, 5 to 7 minutes.
- Remove the grits from the heat and stir in the cream cheese, 1 cup Cheddar, the butter and hot sauce, if using, until everything is melted and combined.
- Stir in the eggs, sausage and vegetables, then pour the mixture into the casserole dish.
- Sprinkle over the remaining cup Cheddar and cover the dish in foil. Bake for 25 minutes, then remove the foil and bake until the top is golden brown, another 10 to 15 minutes. Remove from the oven, then let sit and cool for 10 to 12 minutes before serving.