HEARTY BRUNCH BAKE

2 1/2 cups water
3/4 cup Quaker or Aunt Jemima Enriched Hominy Quick Grits, uncooked*
1 lb. bulk pork sausage, cooked, drained
1 1/2 cups (6 oz.) shredded cheddar cheese
6 eggs, beaten
2 cans (12-oz. each) evaporated milk
1 teaspoon dry mustard
1/2 teaspoon salt (optional)
1/8 teaspoon pepper
1 large or 2 medium tomatoes, thinly sliced (for garnish)
2 tablespoons chopped parsley (for garnish)

Heat oven to 325 degrees F. Grease 13x9-inch glass baking dish.

Bring water to a boil; slowly stir in grits. Reduce heat; simmer 4 to 5 minutes or until thickened, stirring frequently. Stir in sausage; spoon into prepared dish. Sprinkle with cheese.

Combine eggs, milk, mustard, salt and pepper. Pour over grits mixture.

Bake 35 to 40 minutes or until knife inserted 2 inches from edge of dish comes out clean. Let stand 10 to 15 minutes. Garnish with tomato and parsley.

*NOTE: To substitute regular Quaker or Aunt Jemima Enriched Hominy Grits, increase milk to 3 cups and simmer time to 12 to 14 minutes.

TIP: Sausage may be cooked ahead and refrigerated until ready to use, however, do not chill grits-sausage mixture before baking as topping will bake unevenly.

Makes 8 Servings
Source: Quaker