Incredible breakfast casserole

Last year, I was a member of a supper club some girls in my Sunday school class put together. We went through Tables of Content, which is a Junior League of Birmingham cookbook, and had a lot of fun over some great meals. One of my favorite dishes in the book is this breakfast casserole-it is just incredible. We also served it for a baby shower our Sunday school class hosted for two friends. This is the best breakfast casserole I've had, and I've been dying to make it but just don't have an excuse (I don't usually make things like this just for my family's breakfast). I would love to make it soon, but until then, I wanted to share it with you all. Make it. I promise, it does not disappoint! The instructions for this casserole allow you to prepare it the night before, too, which makes it an easy meal to pop in the oven before a nice breakfast or brunch.

Sausage, Egg, Grits Casserole
From Tables of Content, a Junior League of Birmingham cookbook

I N G R E D I E N T S :
1 pound hot bulk sausage
1 pound mild bulk sausage
2 cups (8 ounces) shredded Cheddar cheese
2 cups cooked grits
1 3/4 cups milk, heated
1/2 cup (1 stick) butter, melted
1 (8-ounce) package corn bread mix
1 (6-ounce) roll garlic cheese, cut up
6 eggs, lightly beaten
1/8 tsp. Worcestershire sauce
1/8 tsp. Tabasco sauce

D I R E C T I O N S :
Brown the sausage in a large skillet, stirring until crumbly; drain. Spread the sausage over the bottom of a lightly greased 9x13-inch baking dish and sprinkle with the Cheddar cheese.

Combine the grits, warm milk, butter, corn bread mix, garlic cheese, eggs, Worcestershire sauce and Tabasco sauce in a bowl and mix well. Pour the grits mixture over the prepared layers and chill, covered, for 8-10 hours.

Let the casserole stand for 30 minutes at room temperature. Preheat the oven to 350 degrees and bake the casserole for 45 minutes. Serve immediately.

Serves 8-10