Ingredients
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1 (16 oz) tube breakfast sausage, thawed if frozen
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3 cups water
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3 cups whole milk
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2 cups quick grits
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2 cups shredded Cheddar cheese, divided
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4 tbsp unsalted butter, cut into pieces
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3 oz reduced-fat cream cheese, cut into pieces
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1 tsp Worcestershire sauce
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Cooking spray
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4 large eggs
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1/4 cup chopped green onions (optional)
Steps
1
Add the sausage to a 10-inch skillet and cook on medium-high 6–8 min., until fully cooked, breaking apart with a wooden spoon. Using a slotted spoon, transfer sausage to bowl and reserve
2
Meanwhile, in a medium pot, bring the water and milk to a boil on high. Season well with salt and pepper. When boiling, whisk in the grits, stirring 3 to 5 min., until thickened. Reduce heat to low. To grits, add 1 cup Cheddar cheese, butter, cream cheese, and Worcestershire sauce. Add salt and pepper to taste. When cheeses and butter have melted, remove from heat and stir in sausage.
3
Coat a 9-by-13-inch baking dish with the cooking spray. In a large bowl, whisk together the eggs. Slowly stir in about ¼ cup grits to temper eggs. Continue slowly adding remaining grits until fully incorporated with eggs. Add mixture to prepared baking dish and top with remaining 1 cup Cheddar cheese. Let casserole cool. Spray a piece of foil with cooking spray, cover casserole with it, and refrigerate until ready to bake.
4
Preheat oven to 400°F. Remove foil and bake 30–35 min., until golden on top and hot. Let cool slightly before cutting and serving. Garnish with the green onions, if desired.
