Categories: Breakfast, Grits, Paula Deen

Ingredients

• 1 cup uncooked grits
• 1 lb bulk breakfast sausage (if you need to use links, finely dice the cooked links)
• 1 cup onion, diced
• 2 (4 1/2 ounce) cans green chilies, drained and chopped
• 1/2 cup butter
• 2 eggs, slightly beaten
• 2 cups cheddar cheese, shredded
• 10 drops Tabasco sauce
• 1 teaspoon sweet paprika
• 1/4 cup fresh parsley, chopped

Directions

1. Preheat the oven to 325°F.

2. Cook the grits in 4 cups of salted water until done (follow package directions) Saute the sausage and onions, breaking the sausage into small pieces.

3. Drain the grease from the sausage and onions.

4. Add the chilies, butter, eggs, cheese and Tabasco to the cooked grits.

5. Combine the sausage and onions with the grits mixture.

6. Pour everything into a 9"x 13" casserole and garnish with the paprika and parsley.

7. The mixture can be refrigerated for up to two days before baking (bring to room temperature before baking to use the same bake time).

8. Bake at 325°F for one (1) hour.

9. This also freezes well.

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