Rustic Sausage & Grits Egg Skillet
TOTAL TIME1 hr 0 mins
SKILL LEVELIntermediate
SERVINGS3
About this RecipeEnjoy a little southern warmth bright and early with this rustic breakfast recipe—savory, hometown fresh sausage links baked in a cast iron skillet quiche-style with cheesy stone-ground grits, eggs, heavy cream, tangy cheddar cheese, green onions, and a dash of cayenne. Good morning, indeed!
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Ingredients
Gather Ingredients from the list below 2 1/4 cups Milk 2 tbsps. Butter 1/2 cup Stone-ground grits 1 tsp. Salt 1/2 tsp. Pepper 1 cup Cheddar Cheese 1 Egg 6 Eggs 1/4 cup Heavy Cream 1/4 cup Milk 1/2 tsp. Salt 1/4 tsp. Pepper 3/4 cup Cheddar cheese 1/3 cup Green onions, sliced 1 dash Red cayenne pepper
Gather Ingredients from the list below
Grits Layer
Quiche Layer
Directions
1.
Grits base: Preheat your oven to 350°F. In a saucepan over medium-low heat, bring the milk and butter to a boil.
2.
Whisk in the stone-ground grits, salt, and pepper. Cook, stirring constantly, for 8–10 minutes until very thick.
3.
Remove from heat and stir in 1 cup of cheddar cheese and 1 egg. Let rest for 10 minutes.
4.
While the grits rest, grease a cast-iron skillet with vegetable shortening and place it in the oven for 10 minutes.
5.
Carefully remove the hot skillet, pour in the grits mixture, and spread evenly. Return to the oven and bake for 25 minutes.
6.
Quiche Layer: While the grits bake, cook the sausage links according to package instructions, then drain on paper towels.
7.
In a large bowl, whisk together the eggs, heavy cream, milk, salt, and pepper, then stir in the remaining cheese.
8.
Once the grits are done, remove from the oven and reduce the temperature to 325°F.
9.
Arrange the sausage on top of the grits (whole or chopped), pour the egg mixture over, and sprinkle with green onions and a dash of cayenne pepper.
10.
Return to the oven and bake for 30 minutes, or until set. Let rest for 10 minutes before serving.
