Masterchef winner Whitney Miller shares her Sausage and Egg Pie recipe that's perfect for breakfast, brunch or dinner
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.