Active Ashley's Kitchen

I wish I had discovered grits years ago because I am obsessed with them. This easy to prep casserole combines breakfast sausage with peppers and cheese over creamy grits with a little baked eggs in there to hold everything together. This is a dish I promise your taste buds will enjoy.

Ingredients:

1 pound breakfast sausage

2 bell peppers diced

1 poblano pepper diced

1/2 red onion diced

5 cups chicken stock or water

1 1/2 cups quick cooking grits

8 ounces reduced fat cream cheese (cut into cubes)

2 cups shredded Cheddar (divided)

1 tablespoon buffalo or hot sauce (more if desired)

3 large eggs beaten

Directions:

1. Preheat the oven to 350 degrees and spray a 9×13 dish with nonstick spray.
2. Place a large nonstick skillet over medium heat. Cook the peppers and onions stirring often.
3. Place a medium nonstick skillet over medium heat. Cook the sausage breaking it up until it browns.
4. Note: You can cook the sausage and peppers together if desired.
5. Meanwhile at the stock/water to a large saucepan and bring it to a boil. Stir in the grits. Reduce the heat to a simmer. Cover and cook the grits stirring frequently for 5 minutes as the grits thicken.
6. Remove the grits from heat and stir in the cream cheese and 1 cup of the cheddar cheese.
7. Stir in the buffalo/hot sauce with the grits.
8. Pour the grits over the base of the 9×13 pan.
9. Spread the sausage over the grits.
10. Spread the peppers over the sausage.
11. Pour the beaten egg mixture on top spreading evenly.
12. Sprinkle the remaining cup of shredded cheese over the dish.
13. Cover tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is golden brown.
14. Let rest for 5 minutes before serving.
15. Enjoy!