Rosie Makes Her Easy Like Sunday Morning Breakfast Casserole.

 

 

It's Sunday morning and I'm making a breakfast casserole.

All my favorites poured into one baking dish - grits, sausage, eggs, buttah, and cheeses.

 

 

 

And it's easy like Sunday morning. 

Here's what we have:

a base of cheesy, buttery grits 

a layer of crumbled, browned sausage

onions, tomatoes, and basil

little pockets for the eggs

top layer grated Parm

Everything baked just until the whites are cooked and the yolks are still nice and runny.

Note:  Your ingredient amounts can vary.  I'm just giving you a starting point here.

First, start on the grits.  Do NOT use instant grits.  Gotta have time to give the grits some lovin'.

 

For the grits:

1/2 cup water

1 1/2 cups cream

heaping 1/2 cup grits

kosher salt, to taste

2 TB butter

2/3 cup packed grated Gouda cheese (I used honey clover Gouda.  Use whatever cheese you like - smoked Gouda would be good.)

Combine water, cream, about 1/2 tsp salt, and grits.  Bring to simmer, stirring occasionally, scraping up from bottom and sides to keep from sticking.  Cooking time depends on your grits.  Stone ground will take anywhere from 30 minutes - 45 minutes.  Taste test.  You want them nice and creamy, not runny and not too thick.  Add more salt if needed.  When cooked, stir in the butter and cheese until melted.  Remove from heat.

 

 Next up, the sausage.

 

 

 

 

 

 

 

I put a little butter in my skillet, then added 8 oz. Jimmy Dean sausage.

Break it up with a wooden spatula.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Halfway through cooking the sausage add in about 1/4 cup chopped onion.

 

 

Keep cooking and stirring until sausage is nicely browned.

Drain off any excess fat.

Assembly:

Pour grits into buttered

casserole dish.

Add sausage.

Spread out evenly.

Chopped tomatoes

and chopped onions.

 

 

 

 

 

 

 

 

Then I realized I had basil growing outside and decided to chop some up and sprinkle that on top.

 

 Make a depression in the sausage for each egg.

Carefully crack the eggs into the holes.

A little kosher salt and freshly ground pepper on top of each egg.

 

Next, some

grated Parmesan.

Bake at 350° until egg whites are just set and yolks are still runny - about 15 minutes.

 

 

To serve, carefully scoop out a whole egg with the grits and sausage.

And, yes.  This tastes better if baked in a Corningware dish with the blue cornflower on it.

My favorite part -  the violation of the egg.

Oh so good.

Enjoy.