Country Grits and Sausage Casserole

This is the best breakfast casserole ever! from Southern Living: Our Best Christmas Recipes

2 pounds mild ground pork sausage
4 cups water
1 ¼ cups quick-cooking grits, uncooked
4 cups (1 pound) shredded sharp cheddar cheese
1 cup milk
½ teaspoon dried thyme
1/8 teaspoon garlic powder
4 large eggs, lightly beaten
Paprika

Garnishes: tomato wedges, fresh parsley sprigs

Brown sausage in large skillet, stirring until it crumbles. Drain well, and set aside.

Bring water to a boil in a large saucepan; stir in grits. Return to a boil; cover, reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat; add cheese and next 3 ingredients, stirring until cheese melts. Stir in sausage and eggs.

Spoon mixture into a lightly greased 13” x 9” x 2” baking disk, and sprinkle with paprika. Bake at 350 degrees for 1 hour or until golden and thoroughly heated. Let stand 5 minutes before serving. Garnish, if desired.

Yield: 8 to 10 servings.

Note: Casserole may be prepared ahead. Prepare grits mixture as directed above; do not bake. Cover and refrigerate overnight. Remove from refrigerator; let stand, covered, 30 minutes. Uncover and bake as directed above.

*To punch up the flavor, use one pound of mild sausage and one pound of hot.