Cheese Grits & Sausage Breakfast Casserole

• 2 pounds bulk Italian sausage
• 2 cups water
• 2 cups chicken broth
• 1/2 teaspoon salt
• 1-1/4 cups quick-cooking grits
• 1 pound sharp cheddar cheese, shredded
• 1 cup 2% milk
• 1-1/2 teaspoons garlic powder
• 1 teaspoon rubbed sage
• 6 large eggs, beaten
• Paprika, optional

1. In a large skillet, cook sausage over medium heat until no longer pink; drain.
2. In a large saucepan, bring the water, broth and salt to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes or until thickened. Remove from the heat. Add the cheese, milk, garlic powder and sage, stirring until cheese is melted. Stir in sausage and eggs. Transfer to a greased 13x9-in. baking dish; sprinkle with paprika if desired.
3. Bake, uncovered, at 350u0b0 for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

italian sausage, water, chicken broth, salt, grits, cheddar cheese, milk, garlic, sage, eggs, paprika

Taken from www.tasteofhome.com/recipes/cheese-grits-sausage-breakfast-casserole/ (may not work)