Overnight Breakfast Casserole With Grits Food

OVERNIGHT BREAKFAST CASSEROLE WITH GRITS

Steps:

• grease a 9x13 baking dish. layer sausage and 1/2 of cheese in casserole dish. mix eggs and next 5 ingredients together. pour over sausage and top with remaining cheese.
• refridgerate overnight.
• bring to room temperature.
• bake at 350 for 45-60 minutes.
• check for doneness with toothpick inserted to come out clean.

GRITS 'N' SAUSAGE CASSEROLE

Steps:

• In a saucepan, bring water to a boil. Slowly whisk in the grits and 1/2 teaspoon salt. Reduce heat; cover and simmer for 5 minutes, stirring occasionally., In a large bowl, combine grits, sausage and 1-1/2 cups cheese. Beat the eggs and milk; stir into grits mixture. Add the butter, pepper and remaining salt., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, about 1 hour. Sprinkle with remaining cheese; bake 15 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting.

LOADED OVERNIGHT BREAKFAST CASSEROLE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat and let cool slightly, about 5 minutes. Transfer to a large bowl.
• Add hash browns, ham, Monterey Jack cheese, dry mustard, and onion powder to sausage; mix to combine. Pour loosely into a greased 9x13-inch baking pan. Whisk eggs, evaporated milk, half-and-half, salt, and pepper together in a large bowl. Pour evenly over the hash brown mixture, cover with aluminum foil, and refrigerate, 8 hours to overnight.
• Pull from the refrigerator 30 minutes prior to cooking. Add Cheddar cheese and recover.
• Preheat the oven to 350 degrees F (175 degrees C).
• Cook in the preheated oven for 45 minutes. Remove foil and continue to cook, uncovered, until cheese is bubbly, 15 to 20 minutes more. Let stand for 10 minutes to firm up before serving.

BREAKFAST CASSEROLE WITH GRITS RECIPE

Steps:

• Heat the oven to 375°F. Heat a large cast iron skillet over medium-high heat. When the skillet is hot, add the sausage and cook, breaking it up into small pieces with a wooden spoon, until browned. Remove from the heat, drain off the rendered fat and spread the sausage across the bottom of the skillet. Meanwhile, in a large saucepan, bring the chicken stock and milk to a boil over high heat. Whisk in the grits, reduce the heat to low, and cook, stirring frequently, until tender and thickened, about 40 minutes. (Whisk in more milk or stock, as needed, to produce a creamy texture.) Remove from the heat and stir in 1 cup of the cheese and 2 tablespoons of the butter. Season to taste with salt and pepper. In a large bowl, whisk together the eggs and season with salt. In a medium skillet, melt the remaining tablespoon of butter over medium heat. When the butter is foamy, add the eggs and cook, stirring constantly, until just cooked. Pour the eggs into the grits and stir to combine. Wash the skillet. Pour the grits mixture over the sausage in the skillet and spread evenly. Sprinkle the remaining 2 cups cheese over the top. Bake the casserole until the cheese has formed a browned crust, about 45 minutes.

OVERNIGHT BREAKFAST CASSEROLE

Steps:

• Sprinkle bread cubes into greased 7X12 inch baking dish.
• Cook sausage and sprinkle along with cheese over the bread cubes.
• Beat eggs in mixer bowl.
• Add milk, dry mustard, salt and pepper; mix well.
• Pour over layers.
• Chill, covered overnight.
• Bake uncovered at 350 degrees for 40 to 45 minutes or until set and golden brown.
• Yield: 8 servings.

OVERNIGHT SAUSAGE AND GRITS

Steps:

• Mix grits, cheese and sausage. Beat eggs and milk; stir into grits. Add butter and garlic powder. Transfer to a greased 13x9-in. baking dish. Refrigerate, covered, 8 hours or overnight., Remove dish from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, about 1 hour. Let stand 5 minutes before cutting.