Wildflower Breakfast Casserole
From eleven 17 years ago
- 20 minutes to make
- Serves 8
I developed this recipe when I had The Wildflower Cafe, and it quickly became a Sunday brunch favorite! I still prepare it for my family and friends, and everyone loves it when I do.
Ingredients
- 1 lb. bulk sausage (I use 'mild', but 'hot' will produce a spicier dish) shopping list
- 1 cup dry grits shopping list
- 2 cups shredded cheddar cheese shopping list
- 1 oz. cream cheese shopping list
- 2 TBS. heavy cream shopping list
- 2 TBS. sour cream shopping list
- 8 eggs shopping list
- 1 cup lightly buttered bread crumbs shopping list
How to make it
- Fry sausage until done, drain and set aside
- Prepare grits as directed, except adding the cream cheese, sour cream, heavy cream and 1/4 cup of the shredded cheese as they are cooking.
- Spread sausage on bottom of ungreased rectangular baking dish
- Spread cooked grits on top of sausage layer, cover with appr. 1 cup of the shredded cheese. Set aside.
- Scramble eggs (mixed with a little milk) until they are done to the soft stage. Remove from heat and layer onto casserole on top of sausage, grits and cheese. Alternate bread crumbs with remaining cheese to cover casserole.
- Bake in 350 degree oven for 20 minutes
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