Recipe courtesy of Ree Drummond
Sausage & Pepper Grits Bake
Getting reviews...
- Level: Easy
- Total: 1 hr 30 min (includes cooling time)
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 576
- Total Fat
- 37 g
- Saturated Fat
- 16 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 26 g
- Cholesterol
- 170 mg
- Sodium
- 952 mg
This breakfast dish is big on flavor and has lots of comfort food qualities such as sausage, cheese, and grits; plus, it feeds a crowd. In short, it has everything you need for a sensational start to the day.
- Level: Easy
- Total: 1 hr 30 min (includes cooling time)
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 576
- Total Fat
- 37 g
- Saturated Fat
- 16 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 26 g
- Cholesterol
- 170 mg
- Sodium
- 952 mg
Ingredients
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.
