Cheese Grits with Sausage and Eggs


1 lb bulk pork sausage
1 small onion, chopped
4 cups water
1 tsp kosher salt
1 cup quick grits
3 (4 oz) cans green chilies, chopped
1 1/2 cups sharp cheddar cheese, shredded, divided
1 1/2 cups Monterrey jack cheese, shredded, divided
2 tbs butter
1 tsp hot pepper sauce
3 eggs, lightly beaten
1 tsp paprika
fresh cilantro, chopped, for garnish
  • Preheat oven to 350 degrees.
  • In a large skillet, cook sausage and onion over medium heat for 6-8 minutes or until sausage is cooked through, breaking up sausage into crumbles. Drain.
  • In a large saucepan, bring water and salt to a boil. Slowly stir in grits, then reduce heat to medium-low, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat.
  • Add green chilies, 3/4 cup cheddar cheese, 3/4 cup jack cheese, butter, and pepper sauce.
  • Stir until cheese has melted, then stir in the eggs, then the sausage mixture.
  • Transfer to a greased 13 x 9-inch baking dish, then top with remaining cheeses and sprinkle with paprika.
  • Bake, uncovered for 50-60 minutes or until golden brown and set.
  • Let stand 10 minutes before serving, then sprinkle with cilantro.




35 min


50 min


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