Overnight Sausage and Grits

Name: Overnight Sausage and Grits
Prep time: 10 min
Cook time: 60 min
Total time: 1 h 10 min
Yield: 12 servings.
Ingredients: 3 cups hot cooked grits; 2-1/2 cups Kerrygold shredded cheddar cheese; 1 pound bulk pork sausage, cooked and crumbled; 3 large eggs; 1-1/2 cups whole milk; 3 tablespoons butter, melted; 1/4 teaspoon garlic powder

This recipe is so appealing because you can make it the night before and then pop it into the oven an hour before you want to eat. It works well as a side with pancakes or waffles, but you can also make it the main course for brunch events. —Susan Ham, Cleveland, Tennessee

Ingredients

3 cups hot cooked grits
2-1/2 cups Kerrygold shredded cheddar cheese
1 pound bulk pork sausage, cooked and crumbled
3 large eggs
1-1/2 cups whole milk
3 tablespoons butter, melted
1/4 teaspoon garlic powder

Directions

Mix grits, cheese and sausage. Beat eggs and milk; stir into grits. Add butter and garlic powder. Transfer to a greased 13x9-in. baking dish. Refrigerate, covered, 8 hours or overnight.
Remove dish from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, about 1 hour. Let stand 5 minutes before cutting.