This warm and comforting casserole is everything you could want in a Christmas morning breakfast: rich and cheesy grits, rounded out with sausage, bacon, and poblano. 

Robby Melvin

Gallery

Alison Miksch; Food Styling: Mary Clair Britton and Kady Wohlfarth; Prop Styling: Prissy Lee

Recipe Summary

total:
1 hr 25 mins
Yield:
Serves 12 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Cook sausage in a large nonstick skillet over medium-high, stirring constantly, until sausage crumbles and is no longer pink, about 7 minutes. Drain on paper towels. Add chopped bacon to skillet, and cook, stirring often, until crisp, about 5 minutes. Drain on paper towels, reserving 2 tablespoons of drippings in skillet.

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  • Cook bell pepper and poblano chile in hot drippings over medium-high, stirring often, until softened, about 5 minutes. Add garlic, and cook, stirring often, 1 minute. Set aside.

  • Bring water and salt to a boil in a large saucepan over high. Whisk in grits, and return to a boil. Cover, reduce heat to medium-low, and cook, whisking occasionally, until thickened, about 5 minutes. Remove from heat; add cheese, and stir until melted. Stir in milk, thyme, black pepper, eggs, sausage, bacon, bell pepper, and poblano chile. Spoon mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish.

  • Bake in preheated oven until golden, about 50 minutes. Let stand 10 minutes before serving.

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