Home Cook and Avid Runner

Cheesy Grits Sausage Breakfast Bake


As you all know by now, I am a huge fan of the show The Kitchen on Food Network.  Once of the first episodes this year, focused on breakfast.  The majority of the show was about making dishes with a good amount of protein to keep you going throughout the day.  When I saw this recipe, I knew we would have to try it!  It looked like a perfect breakfast or brunch dish to entertain with.  We had friends visiting this weekend, so I whipped this up before taking them to the airport.  It was delicious and easy to make.  This recipe makes a ton so there were leftovers to portion out for the week for breakfast even.   It would also freeze well for a quick grab and go breakfast.  I will definitely be making this again!


Cheesy Grits Sausage Breakfast Bake

from The Kitchen



1 pound ground breakfast sausage
3 cups lowfat (2 percent) milk
1 cup quick-cooking grits
3 cups grated Cheddar
4 large eggs
1 tablespoon hot sauce
4 scallions, white and light green parts, thinly sliced, dark green tops reserved for garnish
1 jalapeno, minced
Kosher salt and freshly cracked black pepper (to taste)



Preheat the oven to 375 degrees F. In a 10-inch cast-iron skillet over medium heat, cook the sausage until browned and the fat is rendered, about 10 minutes, breaking up the chunks of sausage with the back of a wooden spoon. Remove the sausage to a bowl and set aside.

Add 2 cups of the milk and 2 cups water to the skillet and bring to a boil. Whisk in the grits slowly until smooth and no lumps remain. Reduce the heat and continue to cook, whisking, until very thick, about 5 minutes. Remove from the heat and stir in about half of the grated cheese.

In a medium bowl, whisk together the eggs with the hot sauce and remaining 1 cup milk. Slowly stream the egg mixture into the skillet with the grits while continuously whisking. Fold in the cooked sausage, scallions and jalapeno and season with salt and pepper. Top with the remaining cheese and bake until a knife inserted in the center comes out mostly clean, 50 minutes to 1 hour. Slice the reserved scallion tops and sprinkle on top just before serving.

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Rocco DiSpirito’s Baked Ziti


Well everyone the move is officially over!!! That is not to say all of the boxes are unpacked by any means, but we are officially in our new home in Arizona.  First room that had to be unpacked is the kitchen of course.  This was crucial because after 1700 miles in a car with two tiny dogs and eating on the go constantly for the weeks leading up to the move, I needed to cook!  My new kitchen is amazing! I cannot wait to cook all kinds of new and exciting recipes for everyone.  I decided to start off cooking something from Rocco DiSpirito’s Italian cookbook.  When making it, little did I know the garlic bread from the same book would be such a big hit, so I definitely be sharing that with you in the future.  This was a lightened up version of the classic, but I did not feel like I was missing anything.  I hope you enjoy it as much as we did.


Rocco DiSpirito’s Baked Ziti


2 Tbsp kosher salt 

8 oz whole wheat rigatoni

1/4 tsp red pepper flakes

2 cups marinara sauce (make your own or find a low sugar one such as Trader Joe’s)

16 large basil leaves, torn in pieces

2 Tbsp grated parmesan

3/4 cup fat free ricotta cheese

2 oz mozzarella cheese, sliced into small strips


Preheat oven to 375 degrees. Boil 4 quarts of water and add salt. Add pasta and cook to al dente. Drain and return to pot.  Add pepper flakes and marinara to cooked pasta and stir.  Stir in basil and half the Parmesan.  Mix all together. Season with salt and pepper.  Transfer the mixture to a baking dish. Dollop ricotta on surface of the pasta. Place in oven and bake for about 7 minutes. Remove from oven and scatter mozzarella evenly over top of pasta. Then sprinkle on remaining Parmesan.  Turn on broiler. Place dish on center oven rack. Cook until cheese is lightly browned.

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