- 1 cup water
- 1/2 cup, plus 2 tablespoons half-and-half, divided
- 2 tablespoons butter
- 1/2 teaspoon fine sea salt, divided
- 1/2 cup stone-ground grits
- 8 ounces bulk pork breakfast sausage
- 5 cups packed fresh baby spinach, stems removed
- 8 grape tomatoes, cut into halves
- 3/4 cup shredded sharp Cheddar cheese
- 6 large eggs
- 1/8 teaspoon cracked black pepper
Eggs at my house are fresh and plentiful with my dad’s henhouse of pet chickens, so I am able to experiment with lots of new egg recipes. Here is one of my family’s favorites. The fresh tomatoes, creamy egg, savory sausage, and a surprise layer of Southern stone-ground grits make this a delicious all-in-one dish that is perfect for serving family and impressing company.
Preheat the oven to 350 degrees F. Grease a 91⁄2-inch deep-dish pie pan.
Combine the water and 1⁄2 cup of the half-and-half in a medium saucepan and bring to a low boil over medium-high heat. Add the butter and 1⁄4 teaspoon salt. Stir until the butter is melted. Stir in the grits. Reduce the heat to medium-low. Cover and cook for 15 minutes, stirring occasionally. Evenly spread the grits mixture in the prepared pan.
In a medium sauté pan cook the sausage over medium-high heat until brown and no pink remains, breaking it up with a spoon as it cooks. Transfer the sausage to a paper towel–lined plate to drain.
Remove all but 1⁄2 teaspoon of the grease from the pan. Add the spinach to the pan and cook until wilted, 3 to 4 minutes. Season the spinach with a pinch of salt.
Crumble the sausage over the grits, then layer on the spinach, tomato halves, and cheese.
In a bowl whisk the eggs, remaining 2 tablespoons half-and-half, remaining 1⁄4 teaspoon salt, and pepper until combined. Pour over the layered ingredients.
Bake for about 30 minutes, until set. Let stand for 5 minutes before serving.
Note: Quick grits can be substituted to save time. Follow the directions on the box for cooking time.