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

Ingredients:

• 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

1. Preheat oven to 350 degrees F (180 C). Brown onion in a medium saute pan.  Add spices and salt.
2. 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.
3. 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.
4. 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,

Pennywise Platter, and Gluten Free Fridays.