Sausage and Eggs Over Cheddar-Parmesan Grits


1 pound bulk Italian sausage
1 large sweet onion, chopped
1 medium sweet yellow pepper, chopped
1 medium sweet red pepper, chopped
6 cups water
1-1/2 cups quick-cooking grits
1 cup shredded sharp cheddar cheese
1/2 cup shredded Parmesan cheese
2 tablespoons half-and-half cream
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
6 large eggs
Hot pepper sauce, optional

Sausage and Eggs Over Cheddar-Parmesan Grits

1. In a Dutch oven, cook sausage, onion, yellow pepper and red pepper over medium heat for about 6-8 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain.
2. Meanwhile, in a large saucepan, bring water to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Remove from heat. Stir in cheeses, cream,  season with salt and pepper; keep warm.
3. In a large skillet, heat oil over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. Divide grits among 6 serving bowls; top with sausage mixture and eggs. If desired, serve with pepper sauce.

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