Updated: Feb 13
A rich and delicious breakfast dish with a spicy bite using Rozie's Medium RelSa and finished with a fresh Pico de Gallo, also made with Rozie's RelSa.
1 pound bulk pork sausage
4 cups water
1 cup uncooked quick grits
½ red bell pepper, finely chopped
½ cup Rozie’s Medium RelSa
1 cups shredded sharp Cheddar
2 tablespoons butter
3 eggs, beaten
¼ cup milk
Preheat oven to 375 degrees. Spray shallow 3 quart casserole with cooking spray.
In a medium skillet brown sausage over medium-high heat until cooked through, drain and discard grease.
In a large saucepan, heat water to boiling then slowly stir in grits; reduce heat. Cover and cook 5-7 minutes, stirring occasionally; remove from heat.
Stir in 1 cup of the cheese and the butter until melted.
Add the beaten eggs all at once and stir rapidly.
Add sausage, milk, red pepper and RelSa. stir to combine.
Pour grits mixture into a 3 quart baking pan.
Bake uncovered for 30-35 minutes until center is set.
Cool 10 minutes before serving.
Serve with your favorite Salsa or try Rozie’s easy Pico de Gallo recipe below.
2 cups cherry or grape tomatoes, halved
2 tablespoons Rozie’s Medium RelSa
½ lime juiced
In medium bowl using a rubber spatula gently combine ingredients and serve atop portions of your Breakfast Bake.