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 (I halved the recipe and when I did, I only used 1 lb mild 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 (I actually forgot to add this, and definitely don't think it needed it)
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
*For the garlic cheese: Kraft no longer makes this. I halved the recipe and for the garlic cheese substitute, I used 3 oz of a block of velveeta and 1/4 tsp. garlic powder. For the entire recipe you would simply double that amount.
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.