Frank's Recipes! Eggs and Grits Breakfast Casserole

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Eggs and Grits Breakfast Casserole

3 1/2 cup Milk
3/4 cup Grits, old fashion

Heat milk in a sucepan until almost boiling. Slowly stir grits and stir. Reduce the heat to low and simmer, stirring occasionally until thickened, about 15-20 minutes.

While grits are cooking:

3 lg Eggs
1 cup Cheddar Cheese, shredded
1 cup Monterey Jack Cheese, shredded
4 tablespoon Butter, cut up
1/3 lb Sausage, browned and drained well
1 med Onion, chopped
4 oz Green Chilli, chopped with seeds
1/2 tsp Salt
1 tsp Pepper
1 tablespoon Cilantro, dried (2 tablespoon if fresh)
1 tsp Cumin
4 12-inch Tortilla

Preheat oven to 350F.

Beat eggs and mix well with cheeses, cut up butter, sausage, onion, green chilli, salt, pepper, cilantro, and cumin. Mix this mixture into cooked grits completely. Pour into a buttered 9x13 inch pan. Place tortillas over top evenly. Bake in preheated oven for 50 minutes. Serve with fresh salsa or picante.