Sausage and Egg Pie
Recipes Breakfast / Brunch Main Dish Meal ideas Pork
Description
This will soon become a family favorite at your house. It's packed with fresh tomatoes, eggs, grits, Cheddar cheese, spinach and pork breakfast sausage.
Ingredients
1 c. water
1/2 c., plus 2 T. half-and-half, divided
2 T. butter
1/2 t. fine sea salt, divided
1/2 c. stone-ground grits (or can substitute quick grits)
8 oz. bulk pork breakfast sausage
5 c. packed fresh baby spinach
8 grape tomatoes, cut into halves
3/4 c. freshly shredded sharp Cheddar cheese
6 large eggs
1/8 t. cracked black pepper
Directions
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Preheat oven to 350 degrees. Grease a 9 1⁄2 inch deep-dish pie pan.
Wash spinach, drain, pat dry with paper towels; remove stems. Wash grapes and cut into halves.
Combine water and 1⁄2 c. half-and-half in a medium saucepan; bring to a low boil over medium-high heat. Add butter and 1⁄4 t. salt. Stir until butter is melted. Stir in grits. Reduce heat to medium-low; cover; cook 15 minutes, stirring occasionally. Evenly spread grits mixture in the prepared pan.
In a medium sauté pan, cook sausage over medium-high heat until brown and no pink remains, breaking it up as it cooks. Transfer sausage with a slotted spoon to a paper towel-lined plate to drain.
Remove all but 1⁄2 t. grease from the pan; add spinach; cook until wilted, 3 - 4 minutes. Season with a pinch of salt.
Crumble sausage over the grits; layer on spinach, tomato halves, and cheese.
In a bowl, whisk eggs, remaining half-and-half, remaining salt, and pepper until combined. Pour over the layered ingredients.
Bake about 30 minutes, until set. Let stand 5 minutes before serving.
*** If quick grits were substituted to save time, follow the directions on the box for cooking time.
6-8 servings.