Categories: Breakfast

Ingredients

• 1 lb. bulk Italian sausage
• 1 large sweet onion, chopped
• 1 medium sweet yellow pepper, chopped
• 1 medium sweet red pepper, chopped
• 6 cups water
• 1 1/2 cups quick-cooking grits
• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded Parmesan
• 2 tbsp. half-and-half
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 tsp olive oil
• 6 large eggs
• Hot pepper sauce

Directions

1. In a Dutch oven, cook the sausage, onion, yellow and red peppers over medium heat until the sausage is no longer pink and vegetables are tender, 6-8 minutes; drain.

2. Meanwhile, in a large saucepan, bring water to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Remove from heat. Stir in cheeses, cream, salt and pepper; keep warm.

3. In a large skillet, heat oil over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook eggs until the whites are set and yolks begin to thicken, turning once. Divide grits among 6 serving bowls; top with sausage mixture and eggs. Serve with hot pepper sauce.

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