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

Steps

1. Preheat oven to 350 degrees. Grease a 9 1⁄2 inch deep-dish pie pan.
2. Wash spinach, drain, pat dry with paper towels; remove stems. Wash grapes and cut into halves.
3. 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.