Rice Grits Breakfast Casserole

Spicy Hatch green chiles and smoked Cheddar cheese transport this comforting breakfast dish south of the border.

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.