This casserole appeared on our dinner table earlier in the week. After wanting to make a savoury casserole that included grits, I finally developed a winning recipe that everyone could enjoy. Why grits? A friend from Tennessee gifted me with the last of her precious stash before she moved back home. After several experiments, this savoury blend of grits, eggs, and sausage is a dish that the whole family appreciates. And now y’all can enjoy some savoury grits too!
Recipe for Savoury Egg, Sausage, and Grits Casserole
- 1 cup cooked grits (or other cooked grain, such as quinoa, kasha or cream of wheat)
- 1/3 cup mayonnaise
- 6 large eggs, lightly beaten
- 1 tsp. butter or margarine, optional
- 1 teaspoon salt
- 12 oz. cooked breakfast sausage links, sliced (or sauteed mushrooms for vegetarians)
- 1/2 medium onion, chopped
- 1/3 cup sun-dried tomatoes, softened and chopped
- 1/3 cup green onions, chopped
- 1/2 teaspoon dried basil
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon yellow mustard
- 1/2 to 1 teaspoon mixed herb seasoning of choice (such as Italian blend or Mrs. dash)
- paprika to taste
- Preheat oven to 350 degrees F (180 C). Brown onion in a medium saute pan. Add spices and salt.
- In a medium bowl, whisk together mayonnaise, mustard, and water. Add beaten eggs and whisk to blend. Stir in sauteed onions, grits, sun-dried tomatoes and sausage.
- Pour egg, sausage, and grits mixture into greased 2 quart baking dish or 6 to 10 ramekins (the number needed will depend on the capacity of each). Gently stir to evenly distribute ingredients. Top with chopped green onions.
- Bake at 350 F degrees for 20 to 30 minutes, or until eggs are set in the middle. Note: If using ramekins or mini-casseroles, watch closely so that the top of the casserole does not get too brown. Let casserole stand a few minutes before cutting. Serve warm.
Find more recipe innovations at Allergy Free Wednesday,