Southern Breakfast Strata

healthy recipes for dinner eggs

(Serves 6 to 8)

A few years ago, I made this casserole for my friend Deborah Shaw and family when her relatives were in town for her mom’s memorial service. They are all from the South and everyone loved this dish – they all asked for the recipe.

1 pound bulk sausage with sage (like Jimmy Dean)
1 1/2 cups shredded sharp Cheddar cheese, divided – or more to taste
4 tablespoons quick cooking grits
4 large eggs
1/2 cup butter, melted
1 3/4 cups whole milk, heated
1 package (8-ounce) corn muffin mix

Preheat oven to 325 degrees. Grease a 2-quart baking dish and set aside.

In a medium skillet, brown the sausage, stirring and breaking up into bits. Drain, place in food processor and pulse 3 to 4 times. Sprinkle into the prepared pan and top with 1 cup (or more) of the Cheddar cheese.

Mix the quick cooking grits with 1 cup water and microwave for around 1 minute or until creamy. Stir and set aside. Whisk together the eggs, melted butter and heated milk (not too hot or it will cook the eggs), then whisk in the grits until well mixed. (The grits have to be hot otherwise they will form lumps in the batter.) Whisk in the corn muffin mix and mix well. Pour over top of sausage and cheese. Poke at intervals with a knife so that the batter seeps down into the cooked sausage. Sprinkle remaining 1/2 cup (or more) Cheddar cheese over the top. Bake for 45 minutes.

Make ahead: The casserole can be made up to one day ahead and refrigerated, or frozen for up to 1 month. If frozen, thaw in refrigerator. Increase cooking time to 55 minutes.

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