Christmas Breakfast Casserole

• 1 pound pkg. ground pork sausage (such as Jimmy Dean)
• 6 thick-cut, hickory-smoked bacon slices, chopped (about 8 oz.)
• 4 ounces chopped red bell pepper (from 1 large pepper)
• 4 ounces chopped poblano chile (from 1 large chile)
• 2 garlic cloves, minced (about 2 tsp.)
• 4 1/2 cups water
• 1 teaspoon kosher salt
• 1 1/2 cups uncooked quick-cooking grits
• 1 (8-oz.) block sharp Cheddar cheese, grated (about 2 cups)
• 1 cup whole milk
• 1 1/2 teaspoons chopped fresh thyme
• 1/4 teaspoon black pepper
• 4 large eggs, lightly beaten
• Cooking spray

1. Preheat oven to 350u0b0F. Cook sausage in a large nonstick skillet over medium-high, stirring constantly, until sausage crumbles and is no longer pink, about 7 minutes. Drain on paper towels. Add chopped bacon to skillet, and cook, stirring often, until crisp, about 5 minutes. Drain on paper towels, reserving 2 tablespoons of drippings in skillet.
2. Cook bell pepper and poblano chile in hot drippings over medium-high, stirring often, until softened, about 5 minutes. Add garlic, and cook, stirring often, 1 minute. Set aside.
3. Bring water and salt to a boil in a large saucepan over high. Whisk in grits, and return to a boil. Cover, reduce heat to medium-low, and cook, whisking occasionally, until thickened, about 5 minutes. Remove from heat; add cheese, and stir until melted. Stir in milk, thyme, black pepper, eggs, sausage, bacon, bell pepper, and poblano chile. Spoon mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish.
4. Bake in preheated oven until golden, about 50 minutes. Let stand 10 minutes before serving.

ground pork sausage, bacon, red bell pepper, poblano chile, garlic, water, kosher salt, grits, cheddar cheese, milk, thyme, black pepper, eggs, cooking spray

Taken from www.myrecipes.com/recipe/christmas-breakfast-casserole (may not work)