Breakfast Lasagna
- 1 Tablespoon Butter
- 2 cups Water
- 1/2 cups Quick Cook Grits
- 8 ounces, weight Ground Breakfast Sausage
- 2 Tablespoons Finely Chopped Yellow Onion
- 6 Eggs
- 1/4 cups Milk
- 1 pinch Salt And Pepper, to taste
- 1/4 cups Shredded Cheddar Cheese
- Preheat oven to 350 F.
- 1. Use 1 tablespoon of butter to grease the inside of a 5x9 baking dish. Make sure to get the bottom, sides, and corners well.
- 2. In a medium saucepan, bring 2 cups of water to a rapid boil. Slowly add the quick cooking grits to the water while whisking. Reduce heat and cover the pan. Cook for 3-5 minutes or until creamy. Pour the cooked grits into the prepared baking dish and allow them to cool while getting the rest of the recipe together.
- 3. Heat a small skillet over medium heat and cook the sausage. Using a spatula, break the sausage apart as it cooks until you have small crumbles. Cook for 5 minutes or until browned. Using a slotted spoon, remove the sausage and place it into a bowl to cool.
- 4. Place the finely chopped onion into the pan to cook in the remaining sausage drippings. Cook for 3 minutes while stirring. Pour the softened onion into the bowl with the sausage and stir to combine. Sprinkle the sausage and onion mixture evenly over the grits.
- 5. In a medium sized bowl whisk together the eggs, milk, and desired amount of salt and pepper. Pour over the sausage layer.
- 6. Top with grated cheddar.
- 7. Bake until cooked through and the egg layer is set, approximately 35-40 minutes. You do not want it to become brown, just cooked through and thoroughly set in the middle.
- 8. Remove pan from the oven and allow the casserole to sit for 2 minutes. Then slice and serve!
- Note: If you want an extra layer of flavor, add butter and/or cheese to the grits before adding them to the baking dish.
butter, water, grits, sausage, yellow onion, eggs, ubc, salt, ubc
Taken from tastykitchen.com/recipes/breakfastbrunch/breakfast-lasagna/ (may not work)