Like I mentioned yesterday, on Saturday we hosted a “Christmas” brunch at our house. Since I’ll be eating Christmas brunch again on Christmas, I wanted to make sure, for my sake, that the menu was completely different. In the latest issue of Southern Living, there was a spread on a “make ahead Christmas brunch.” I decided it was fate and turned to the magazine for help this past weekend. And while I wouldn’t say it’s “make ahead” because you still spend a few hours in the kitchen the day-of, I will say there were some show stopper recipes.
The favorite of the morning was the sausage-and-cheese grits quiche. I have a feeling I’ll be making this quiche over and over again because it truly was delicious. It actually combines two of my favorite breakfast casseroles that my grandmothers make on Christmas morning – cheese grits and a sausage and egg casserole.
The day before your brunch, prep the grits which are insanely decadent with whole milk, butter, cheddar cheese and Velveeta cheese. Once the grits thicken on the stovetop, pour into a well-buttered springform pan (aka cheesecake pan) and allow to cook before placing in the fridge overnight. I also cooked the sausage the day before our brunch, as well as sliced up the green onions.
The day of your brunch, whisk together the eggs and cream (more decadence), along with salt and pepper and Dijon mustard. Fold in the green onions and the browned sausage before pouring on top of the grits layer. Bake for an hour and ten minutes (it too mine a little longer). When you take the quiche out of the oven, top with a sprinkle of Parmesan cheese and allow the casserole to stand for at least 20 minutes before removing the outer ring. Before serving, sprinkle with chopped chives.
I would serve this at ANY brunch. And you can keep it simple with just a side of fruit. But of course since it’s the holidays, we didn’t keep it simple…a sweet breakfast casserole is coming your way tomorrow.