1 lb. bulk pork sausage
3 c. hot cooked grits
2 1/2 (10 oz.) shredded Cheddar cheese
3 tbsp. butter
3 eggs, beaten
1 1/2 c. milk
Pimento strips (optional)
Parsley (optional)

Cook sausage until browned; drain well. Spoon into lightly greased 9 x 13 inch pan. Mix eggs and milk; stir into grits. Pour into casserole over sausage. Bake at 350 degrees for 1 hour. May garnish with parsley and pimento.