Rice Grits Breakfast Casserole
Makes 6 to 8 servings
  • 1 pound ground sage breakfast sausage
  • 2½ cups warm rice grits, cooked according to package directions
  • 2 cups shredded smoked Cheddar cheese, divided
  • 1 (15-ounce) can corn, drained
  • 1 cup sour cream
  • 1 (4-ounce) can hot Hatch green chiles
  • 2 large eggs
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ cup sliced green onion
  • Sliced avocado and halved cherry tomatoes, to serve
  1. Preheat oven to 375°.
  2. In a large skillet, cook sausage over medium heat until browned and crumbly. Remove sausage using a slotted spoon, and let drain on paper towels.
  3. In a large bowl, combine sausage, rice grits, 1 cup cheese, corn, sour cream, green chiles, eggs, garlic powder, salt, and pepper. Place in a 2-quart baking dish. Top with remaining 1 cup cheese
  4. Bake until bubbly, 20 to 25 minutes. Sprinkle with green onion. Serve immediately with avocado and cherry tomatoes, if desired.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/rice-grits-breakfast-casserole/