Sausage Breakfast Bowl

Serves: 4

Ingredients

• ½ pound bulk sausage
• ¼ pound bacon (optional)
• 1 cup Rock House Farm Stone Ground Grits
• 1 cup shredded Cheddar cheese (divided)
• ½ cup tomato, diced (divided)
• ½ cup green onion, sliced (divided)
• 4 eggs
• 2 Tbsp whole milk
• Salt and pepper to taste

Directions

1. In a large skillet, brown sausage on medium heat, drain grease, remove from skillet, crumble, and set aside.
2. In a large skillet, cook bacon on medium heat, drain grease, remove from skillet, dice, and set aside.
3. In a large stockpot, prepare grits, following package instructions. Stir frequently.
4. While grits are cooking, shred the cheddar cheese, dice the tomatoes, and slice the green onions.  Reserve ¼ cup of each and set aside for toppings.
5. Combine eggs and 2 Tbsp milk. Scramble in a buttered pan over medium high heat.
6. Once grits are cooked, stir in crumbled sausage, optional diced bacon, ¾ cup cheddar cheese, ¼ cup tomato, ¼ cup green onion, and scrambled eggs. 
7. Season to taste with salt and pepper.
8. Spoon grits mixture into 4 bowls, top with remaining cheddar cheese, tomatoes and green onions.