Sausage & Grits Christmas Pie

3 cups whole milk                     1/4 cup unsalted butter

3/4 cups uncooked regular grits       1 tsp kosher salt

1/4 tsp black pepper/divided    1 C shredded Sharp Cheese

4 oz Velveeta — regular or Mexican

8 oz ground pork sausage         6 large eggs

1 C heavy cream                       1 T Dijon mustard

1/4 C sliced green onions         1/4 C grated Parmesan

1 Can Rotel  – optional             1-2 T Tony’s optional

Cook in spring-form pan for best presentation.  Bring milk and butter to simmer; stir occasionally for 5-7 minutes; Stir in grits, 1/4 tsp salt, 1/4 tsp pepper, stirring often until grits are tender & thick. Remove from heat and stir in cheddar cheese and Velveeta.  Mix, pour into lightly greased springform pam.  Chill and cover, refrigerating for 8-24 hours.

Meanwhile, cook sausage. After cooked, drain on paper towels and store in fridge overnight.

Breakfast morning: Preheat oven to 325.  Place springform pan on foil lined baking sheet; Whisk together eggs, cream, mustard, and other seasonings. Add green onions and sausage.  Pour evenly over grits. Bake until set, about 1 hour.  Sprinkle with parmesan. Let stand 20 minutes. Remove outer ring .. Voila, Beautiful Breakfast Pie for Christmas Morning … We tested it and loved it!

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