Description
A hearty casserole loaded with grits, bacon, sausage, and cheese, perfect for a filling breakfast.
Ingredients
Scale
- 6 slices bacon, chopped
- 1/2 sweet onion, chopped
- 1/2 red pepper, seeded and chopped
- 1/2 yellow pepper, seeded and chopped
- 12 links turkey sausage, chopped
- 3 cups water
- 1 tsp salt
- 1 cup coarse ground grits
- 1 15 oz can creamed corn
- 4 tbsp butter, melted
- 3 large eggs, beaten
- 1/2 cup sour cream
- 8 oz shredded cheese, divided (Cheddar, Monterey Jack or your favorite)
Instructions
- Preheat oven to 350 degrees F. Grease a 9 by 13 casserole dish and set aside.
- In a large, non-stick skillet over medium heat, cook the bacon until about halfway done.
- Add the onion and peppers and cook, stirring occasionally until the bacon is almost crisp and the vegetables are softened.
- Microwave the sausage links and chop into small pieces. Add them to the skillet and cook until sausage is starting to brown and the bacon is cooked through. Remove the skillet from the heat.
- In a saucepan, bring the water and salt to a boil. Whisk in the grits. Lower the heat to a simmer and cook the grits, whisking occasionally for 5 minutes. Remove from heat.
- Whisk into the grits the butter, sour cream, creamed corn, beaten eggs and 1 cup of the shredded cheese.
- Fold in the cooked bacon, sausage, onion and pepper mixture.
- Spread the loaded grits into the prepared casserole dish. Top with the remaining 1 cup of shredded cheese.
- Bake uncovered for 35 – 40 minutes, or until the casserole is puffed and the top is browning.
Notes
- Feel free to substitute the sausage with your favorite type.
- This casserole can be made ahead of time and baked in the morning.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 120mg