Grit Bowls

Grips....that's what Avery used to call grits when she was little.  She has always loved grits and so have the rest of us!  This dish was inspired by a dish I had when visiting Maddie at her alma mater Virginia Tech for her graduation. 

Ingredients:
1 cup of stone ground grits such as Palmetto Grits
2 cups spinach chopped
1 red pepper diced
1 tablespoon olive oil
1 bar of Colby jack cheese shredded
2 cups mushrooms chopped
10 eggs scrambled
1 pkg Neese's hot sausage
1 pkg shredded cheddar cheese

Have I mentioned how proud we are of this girl?

Preparation:
Cook sausage, chopping finely until dark brown, drain and put in a bowl
Sauté red pepper in olive oil over medium high heat
Add spinach and mushrooms and saute for 1-2 minutes
Move mixture to a plate
Add eggs to same pan, whisking often.
When almost done, add sausage and veggie mix to eggs, cook one more minute together.
Remove to a bowl.
Cook grits according to package instructions.
Assemble bowls:
Use a wide bottom bowl for this.
Spoon grits into bowl.
Top with egg mixture
Top with shredded cheese
Add hot sauce, sour cream, etc optional