- 1 pound hot breakfast sausage
- 2 cups chicken broth
- 2 cups milk
- 1 cup stone-ground grits
- 3 cups shredded cheddar cheese
- 2 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- 8 large eggs
- 1 tablespoon of vegetable oil
- 8 ounces of grape tomatoes
- 1 bunch of scallion (green parts only , Sliced)
- 2 tablespoons of apple cider vinegar
Heat the oven to 375 degrees.
Meanwhile, in a Large Saucepan, bring the chicken stock and milk to a boil over high heat. Whisk in the grits, reduce the heat to low, and cook, stirring frequently, until tender and thickened, about 40 minutes. Whisk in more milk or stock, as needed. Remove from the heat and stir in 1 cup of the cheese and 2 tablespoons of the butter. Season to taste with salt and pepper.
In a large bowl, whisk together the eggs and season with salt. In a medium Skillet, melt the remaining tablespoon of butter over medium heat. When the butter is foamy, add the eggs and scramble, until just cooked.
Sprinkle the remaining 2 cups cheese over the top.
Bake the casserole until the cheese has formed a browned crust, about 45 minutes.
Meanwhile, heat the oil in a medium skillet over high heat. When the oil is hot, add the grape tomatoes and cook, stirring occasionally, until the tomatoes have blistered all over. Add the scallions and toss till wilted and blistered. Remove from the heat, mix in the vinegar and season to taste with salt and pepper.
Top the casserole with the tomato mixture and serve hot.
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