2 lbs. Breakfast sausage
2 cups water
2 cups chicken broth
1 teaspoon salt
1 1/4 cups quick-cooking grits
1 lb sharp cheddar cheese, shredded
6 tablespoons butter
1 cup milk
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon cayenne pepper (optional)
6 eggs beaten
Brown sausage in a large skillet, stirring until it crumbles and cooks through. Drain well, and set aside.
Bring water and chicken broth to a boil in a large saucepan; stir in salt and grits then return to a boil. Cover pan, reduce heat to medium and simmer 10 minutes, stirring occasionally. Remove from heat; add cheese, milk, butter, garlic, paprika, and cayenne pepper; stirring until cheese melts. Stir in sausage and eggs. Spoon mixture into a lightly greased 13x9 baking dish.
Bake, uncovered, at 352 degrees for 45-55 minutes or until golden and bubbly and a knife inserted in the middle comes out clean. Let stand 15 minutes before serving.
Make-Ahead directions: Prepare casserole mixture as directed but do not bake. Cover and refrigerate overnight. Remove from refrigerator; let stand, covered 30 minutes. Uncover and bake as directed.