Categories: Breakfast
Ingredients
- 2 cups plus 1 tbsp. water, divided
- 1/2 cup quick-cooking grits
- 1 cup shredded Cheddar
- 1/4 cup butter, cubed
- 2 tbsp. prepared pesto
- 1/2 tsp salt, divided
- 1/4 tsp pepper, divided
- 1/2 lb. bulk pork sausage
- 1/4 cup finely chopped sweet red pepper
- 7 large eggs, divided use
- 1 package frozen puff pastry, thawed
Directions
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Preheat oven to 375. In a saucepan, bring 2 cups water to a boil. Slowly stir in grits. Reduce heat to medium-low; cool, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat. Stir in cheese, butter, pesto, 1/4 tsp salt and 1/8 tsp pepper until blended.
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In a large skillet, cook sausage and red pepper over medium heat 4-6 minutes or until sausage is no longer pink; drain.
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In a bowl, whisk 6 eggs and the remaining salt and pepper until blended. Return sausage to skillet. Pour in egg mixture; cook and stir until thickened and no liquid egg remains.
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Unfold each puff pastry sheet onto a 12×10-in. sheet of parchment paper. Spread the grits to within 1/2-in. of edges. Spoon sausage mixture over half of grits on each pastry. Fold pastries over sausage mixture to enclose; press edges with a fork to seal. Transfer to a baking sheet.
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Whisk remaining egg and water; brush over pastries. Top with additional black pepper. Bake 30 minutes or until golden. Let stand 10 minutes. Cut each pastry into four pieces.