1 cup of grits (cook one cup grits to 4 cups of water)
1 pound bulk breakfast sausage, cooked and drained
1 can cream of celery soup
1/2 cup, each, green pepper and onion, sauteed
1 cup shredded sharp cheddar cheese
After grits have cooked, mix all remaining ingredients into the pot of hot grits; stir well to combine. Pour into a greased 2qt. casserole (or 9x13, or 11x14) dish. Bake, covered with foil, at 350 degrees for 30 minutes or until bubbly and set in the middle.
Notes: Turkey sausage or spicy sausage can be used in place of regular breakfast sausage. Also, I like to use a mix of red and green peppers for more color. I always use more cheese, but that's a personal preference. This can be made the day/night before, just be sure you allow extra time for it to heat all the way through.