• Preheat oven to 350 and grease a 1-1/2 quart casserole dish. Set aside.

COOK THE SAUSAGE:

• Cook sausage. Drain any excess grease and set cooked breakfast sausage aside.
• COOK THE GRITS Please note that some of this recipe includes instructions to cook fast cooking grits. If the box you buy varies on preparation, it is fine to refer to box to cook grits before moving on to the rest of the recipe.
• Add 3 cups water in a large saucepan and heat to a rapid boil over high heat.
• Stir in grits and 1/2 teaspoon salt.
• Reduce heat to simmer and cover sauce pan.
• Stir grits frequently and cook for 5-7 minutes. Remove from heat.
• Stir in butter until melted.
• Add 3/4 cup shredded cheddar cheese and mix well.
• Stir in cooked sausage to grits mixture and add remaining salt and seasonings.
• Set bowl aside.
• COOK THE EGGS
• Crack and add eggs and milk to a bowl and whisk well.
• Pour eggs into a preheated skillet and scramble eggs just until half cooked.
• Stir half cooked eggs into grits mixture and combine well.
• PREP THE CASSEROLE
• Pour grits/eggs/sausage pan into a casserole pan that has been prepared with non-stick cooking spray.
• Dot top of grits casserole with remaining butter around top and bake for 25-30 minutes or until lightly browned.
• Top casserole with shredded cheese and return to oven for 3-5 minutes or until cheese is melted.
• Let sausage grits casserole stand for 5 minutes before serving.