Sausage And Eggs Over Cheddar-Parmesan Grits

• 1 pound bulk Italian sausage
• 1 large sweet onion, chopped
• 1 medium sweet yellow pepper, chopped
• 1 medium sweet red pepper, chopped
• 6 cups water
• 1-1/2 cups quick-cooking grits
• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded Parmesan cheese
• 2 tablespoons half-and-half cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons olive oil
• 6 large eggs
• Hot pepper sauce, optional

1. In a Dutch oven, cook sausage, onion, yellow pepper and red pepper over medium heat until sausage is no longer pink and vegetables are tender, 6-8 minutes, breaking up sausage into crumbles; drain.
2. Meanwhile, in a large saucepan, bring water to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Remove from heat. Stir in cheeses, cream, salt and pepper; keep warm.
3. In a large skillet, heat oil over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. Divide grits among 6 serving bowls; top with sausage mixture and eggs. If desired, serve with pepper sauce.

italian sausage, sweet onion, sweet yellow pepper, sweet red pepper, water, quickcooking grits, cheddar cheese, parmesan cheese, cream, salt, pepper, olive oil, eggs, pepper sauce

Taken from www.tasteofhome.com/recipes/sausage-and-eggs-over-cheddar-parmesan-grits/ (may not work)