Name: Sausage and Eggs over Cheddar-Parmesan Grits
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 1 pound bulk Italian sausage -; 1 large sweet onion, chopped -; 1 medium sweet yellow pepper, chopped -; 1 medium sweet red pepper, chopped -; 6 cups water -; 1-1/2 cups quick-cooking grits -; 1 cup shredded sharp cheddar cheese -; 1/2 cup shredded Parmesan cheese -; 2 tablespoons half-and-half cream -; 1/2 teaspoon salt -; 1/4 teaspoon pepper -; 2 teaspoons olive oil -; 6 large eggs -; Hot pepper sauce, optional -

Sausage and Eggs over Cheddar-Parmesan Grits

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Sausage and Eggs over Cheddar-Parmesan Grits

1. 1 pound bulk Italian sausage -

2. 1 large sweet onion, chopped -

3. 1 medium sweet yellow pepper, chopped -

4. 1 medium sweet red pepper, chopped -

5. 6 cups water -

6. 1-1/2 cups quick-cooking grits -

7. 1 cup shredded sharp cheddar cheese -

8. 1/2 cup shredded Parmesan cheese -

9. 2 tablespoons half-and-half cream -

10. 1/2 teaspoon salt -

11. 1/4 teaspoon pepper -

12. 2 teaspoons olive oil -

13. 6 large eggs -

14. Hot pepper sauce, optional -

How to cook deliciously - Sausage and Eggs over Cheddar-Parmesan Grits

1. Stage

In a Dutch oven, cook sausage, onion, yellow pepper and red pepper over medium heat until sausage is no longer pink and vegetables are tender, 6-8 minutes, breaking up sausage into crumbles; drain.

2. Stage

Meanwhile, in a large saucepan, bring water to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Remove from heat. Stir in cheeses, cream, salt and pepper; keep warm.

3. Stage

In a large skillet, heat oil over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. Divide grits among 6 serving bowls; top with sausage mixture and eggs. If desired, serve with pepper sauce.