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Prep Time: 30 Minutes Cook Time: 23 Minutes |
Ready In: 53 Minutes Servings: 12 |
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Ingredients:
1/2 cup dry uncooked grits |
1/4 cup heavy cream |
2 eggs |
1/2 small onion, finely chopped |
5 button mushrooms, thinly sliced |
1 tablespoon butter |
6 fresh breakfast link sausage, removed from casing |
1/2 teaspoon salt |
ground pepper, to taste |
1/2 cup shredded muenster cheese |
1/4 teaspoon dry mustard |
Directions:
1. Cook grits according to package directions.
2. Preheat oven to 375°, and prepare 12 regular muffin cups with foil or silicone liners.
3. Mix cream and eggs; stir in a few tablespoons of the hot grits into the cream-egg mixture to temper it, then stir the cream-egg mixture into the remaining grits.
4. In a skillet over med-high heat, cook onion and mushrooms in butter, until mushrooms cook down and are soft.
5. Add sausage to mushroom mix and cook, stirring to break up the sausage, until it is cooked through.
6. Add sausage-mushroom mixture to grits; stir to combine; add salt and pepper to taste.
7. Stir in cheese and dry mustard, then divide among muffin cups.
8. Bake for about 23 minutes, until the cups are set and turning lightly brown on top.
9. Serve hot.
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