|
 Hearty
Brunch Bake
A
super brunch dish that serves well from a buffet table.
| 2-1/2 |
cups
water |
| 3/4 |
cup
Quaker or Aunt Jemima Enriched Hominy Quick Grits,
uncooked* |
| 1 |
lb.
bulk pork sausage, cooked, drained |
|
| 1-1/2 |
cups
(6 oz.) shredded cheddar cheese |
| 6 |
eggs,
beaten |
| 2 |
12-oz.
cans evaporated milk |
| 1 |
teaspoon
dry mustard |
| 1/2 |
teaspoon
salt (optional) |
| 1/8 |
teaspoon
pepper |
| 1 |
large
or 2 medium tomatoes, thinly sliced |
| 2 |
tablespoons
chopped parsley |
|
Heat
oven to 325ºF. Grease 13x9-inch glass baking dish. Bring
water to a boil; slowly stir in grits. Reduce heat; simmer
4 to 5 minutes or until thickened, stirring frequently.
Stir in sausage; spoon into prepared dish. Sprinkle with
cheese. Combine eggs, milk, mustard, salt and pepper.
Pour over grits mixture. Bake 35 to 40 minutes or until
knife inserted 2 inches from edge of dish comes out clean.
Let stand 10 to 15 minutes. Garnish with tomato and parsley.
8 SERVINGS |
|
*NOTE:
To substitute regular Quaker or Aunt Jemima Enriched
Hominy Grits, increase milk to 3 cups and simmer time
to 12 to 14 minutes.
TIP:
Sausage may be cooked ahead and refrigerated until ready
to use, however, do not chill grits-sausage mixture
before baking as topping will bake unevenly.
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