- Prep Time: 45m
- Cook Time: 45m
- Total Time: 1h 30m
- Serves: 6 hungry people
Ingredients
- 16 oz breakfast sausage (1 package)
- 1 c grits (dry)
- 2 tbsp. butter
- 1 bunch of kale
- 1 c chicken broth
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 1 tbsp. olive oil
- 1 c grated pepper jack cheese
- 1/2 c parmesan
- 10 eggs, whisked
- 2 tsp. salt
- 1 tsp. pepper
- 1 tsp. fresh sage, chopped
- 1 tsp. fresh rosemary, chopped
- 1 tsp. fresh thyme, chopped
Instructions
- Preheat oven to 375 degrees
- Cook grits according to package in salted water. Once cooked, add butter and cheese. Cover and set aside.
- While grits are cooking, brown the sausage in a large pan (cast iron if available). About 8 minutes. Once cooked through, set aside on paper towel to absorb grease.
- In the same pan, with remaining grease add onion and garlic. Cook until translucent and add kale and chicken broth to de glaze the pan. Cook kale until wilted and bright green. If there is excess liquid, strain contents. Set aside.
- Add olive oil and sautéed mushrooms, salt to taste.
- In the mean time whisk together 10 eggs in a large pot. Add salt, pepper, sage, rosemary, and thyme.
- Once mushrooms are cooked, add to egg mix along with sausage, kale, and grits.
- Grease a 3 quart casserole dish and bake in the oven 40 minutes, or until eggs have set and cooked through. Top with parmesan and bake 5 more minutes.
- Let casserole rest for 5 minutes and serve up. Serves 6 hungry people, serves 10 as a side dish!
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