Ingredients
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1 cup uncooked grits
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1 lb bulk breakfast sausage (if you need to use links, finely dice the cooked links)
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1 cup onion, diced
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2 (4 1/2 ounce) cans green chilies, drained and chopped
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1/2 cup butter
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2 eggs, slightly beaten
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2 cups cheddar cheese, shredded
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10 drops Tabasco sauce
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1 teaspoon sweet paprika
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1/4 cup fresh parsley, chopped
Instructions
- Preheat the oven to 325°F.
- Cook the grits in 4 cups of salted water until done (follow package directions) Saute the sausage and onions, breaking the sausage into small pieces.
- Drain the grease from the sausage and onions.
- Add the chilies, butter, eggs, cheese and Tabasco to the cooked grits.
- Combine the sausage and onions with the grits mixture.
- Pour everything into a 9"x 13" casserole and garnish with the paprika and parsley.
- The mixture can be refrigerated for up to two days before baking (bring to room temperature before baking to use the same bake time).
- Bake at 325°F for one (1) hour.
- This also freezes well.