It may be a Southern thing but I love a breakfast casserole. It’s like all your breakfast favorites piled together in one delicious dish. This past weekend we celebrated my Mom’s birthday with a brunch at their house. We had grits casserole, my Dad’s breakfast burritos, bacon, blueberry muffins and fruit! It was the perfect spread! My sister and I made this casserole the day before and everyone just loved it. It is fairly simple to make but it does dirty up a few pots and pans- but worth it! This can easily be made the day before. Enjoy!

C H E E S Y G R I T S C A S S E R O L E

12 eggs

1 lb sausage (mild or hot)

1 lb shredded cheddar cheese

1 cup raw grits

salt and pepper to taste

1 stick butter

1 1/4 tablespoons parsley

1/2 cup water

Melt 2 tablespoons butter in a pan. Scramble eggs. Cook until just barely set. They should be wet but not runny. Set aside.

Cook sausage until browned and cooked through. Drain on paper towels and set aside.

Prepare grits according to package. When finished remove the the grits from heat and pour into a large bowl. Add 1/2 cup water and the rest of the butter 6 tablespoons and mix all together.

Add eggs and sausage to grits bowl and mix completely. Stir in shredded cheese. Add in salt, pepper and parsley. Place in a greased casserole dish. Bake at 325 30-40 minutes.

This can be made up to 2 days ahead of time. When you remove from refrigerator bake at 350 degrees up to an hour. If you assemble more than 2 days ahead freeze it.