GRITS, SAUSAGE and EGG CASSEROLE (Adapted from All Recipes)
3 cups water
1 cup half-and-half
1 tsp salt
1 cup stone-ground grits
8 oz shredded sharp Cheddar cheese
1 lb bulk pork sausage
1/2 cup milk
1 orange bell pepper, chopped
1 red bell pepper, chopped
Preheat oven to 350 degrees F. Grease a 9×13-inch baking dish.
Bring water, half-and-half, and salt to a boil in a saucepan.
Slowly whisk in grits. Reduce heat to low and simmer, stirring occasionally, until thick, about 20 minutes.
Stir in Cheddar cheese and butter until melted. Cool slightly.
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Beat eggs and milk together in a bowl.
Stir sausage, egg mixture, orange and red bell peppers into grits mixture.
Pour mixture into prepared baking dish.
Top with more cheese if desired.
Bake in the preheated oven until set, 45 to 60 minutes.