Recipe(tried): Breakfast Grits Casserole and Brunch Egg Casserole

Here are 2 recipes that are substantial as well as great to eat. My Sunday School class has breakfast once per month and I always have to take one or the other.

Breakfast Grits Casserole

6 cups boiling water
1 1/2 cups grits
2 teaspoons salt
1/4 cup margarine
2 cups sharp cheddar cheese, grated
3 eggs, beaten

In a saucepan, prepare the grits according to the package directions, using 6 cups water.

In an ovenproof dish, combine all of the ingredients, mixing well.

Bake at 250 degrees for 1 hour.

Brunch Egg Casserole
A favorite of the Friendship Sunday School Class at Warrior First Baptist Church

7 slices white bread, crust removed
1 pound ground sausage
4 cups shredded cheddar cheese
6 eggs
1 teaspoon salt
1 teaspoon dry mustard
2 cups half and half

Lightly butter each slice of bread. Cut seventh slice of bread in half. Place bread in a 9 x 13-inch buttered glass baking dish.

Brown sausage. Drain and pat with paper towels.

Sprinkle sausage over bread. Sprinkle cheese over sausage.

Beat eggs. Add salt, dry mustard and half and half. Beat again. Pour egg mixture over bread, sausage and cheese.

Cover with foil and refrigerate overnight. At this point, it may be frozen until ready to use. Remove from freezer and thaw overnight in refrigerator.

Remove foil. Bake at 350 degrees for 45 minutes or until casserole is bubbly and lightly browned on top. This dish reheats easily.

Note: This casserole is best when it stands 30 minutes after baking.

Servings: 16