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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