That Country Asian is at it again

This breakfast casserole comes to you by way of DP’s aunt (sweet Southern lady), and slightly altered by your favorite Crasian (me). The dish takes me back to the time we were snowed in without power and nearly froze to death. (Actually snowed in, unlike last week’s anticlimactic Snowpocalypse.)

I remember that day clearly.  The snowfall had just begun – rather picturesque at first – and I had a breakfast casserole in the oven. Suddenly, the lights clicked off.

DP said everything would be fine, as long as the casserole was done -which it was, just in the nick of time.  There is not much he cares about more than food, especially of the breakfast variety.

At first it wasn’t too bad…until the cold sank in and the snow fell harder.  The roads shut down, as they will when it snows in the South. There was nothing to do but huddle together under layers of clothing and all the blankets in the apartment, eating the casserole before it got too cold.

Crasian Breakfast Casserole

What you will need:

  • Quick grits (about 4 servings)
  • 1 diced bell pepper
  • 1 diced medium onion
  • Breakfast sausages (any kind…I use Morning Star)
  • Scrambled eggs
  • 1 cup shredded cheddar
  • Bisquick or drop biscuits
  • Sriracha hot sauce

Preheat oven to 375 degrees.

  1. Cook grits, eggs, and sausages as you normally would.
  2. Sauté onions and bell peppers.
  3. In a glass baking dish, layer grits, sautéed vegetables, crumbled sausages, and eggs.
  4. Put a generous amount of Sriracha on top of the eggs.
  5. Add a layer of cheese.
  6. Mix Bisquick according to instructions.  Use a thin layer to create the crust of the casserole.  See Additional Notes if using biscuits.

Bake until the crust is completely cooked.  It will be easier to cut the casserole if you let it cool a bit, so that the grits set.


Additional Notes:

  • I use one 16 oz. carton of egg substitute because it’s easier and has less cholesterol (allegedly).
  • The brand of Sriracha I use is not the currently popular rooster brand.  My family has always used Shark Brand.  The consistency is a little thinner, and the flavor is slightly different.  I grew up eating both, but definitely Shark more than Rooster.
  • I have tried this recipe with drop biscuits, with varied results. You might have to pre-bake the biscuits before setting them on top of the casserole.  Otherwise, the moisture from underneath will prevent the biscuits from cooking correctly.

I hope this hearty recipe warms your heart and keeps your tummy full on a cold day.    


6 thoughts on “That Country Asian is at it again”

    1. Basically ground corn. Have you ever had polenta? Grits are very similar. They’re usually eaten for breakfast, mostly by people living in the Southeastern U.S. I don’t know whether you could even find it in the U.K. 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s