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 thicken, 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.

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