Sunny-side up dinner ideas

Southern Living, Jan 2003 by Talley, Cybil B, Cook, Mary Lou, Cason-Brown, Berenda, Beck, Jan

Look to favorites such as grits, sausage, and hotcakes for a touch of main-meal inspiration.

Breakfast remains the one meal that is welcome around the clock. So tonight, serve up one of these morning staples that's filling enough to work the dinnertime shift.

CYBIL B. TALLEY

ITALIAN BRUNCH CASSEROLE

MAKES 8 SERVINGS

PREP: 20 MIN., COOK: 10 MIN., CHILL: 8 HRS., BAKE: I HR.

1 (8-ounce) package sweet Italian sausage

8 green onions, sliced (1 cup)

2 zucchini, diced (about 3 cups)

1 teaspoon salt

1/2 teaspoon pepper

1 (7-ounce) jar roasted red bell peppers, drained and chopped

1 (16-ounce) Italian bread loaf, cut into 1-inch cubes (about 8 cups)

2 cups (S ounces) shredded sharp Cheddar cheese

6 large eggs

1 1/2 cups milk

REMOVE and discard casings from sausage. Cook sausage in a large skillet, stirring until sausage crumbles and is no longer pink; drain.

ADD green onions and next 3 ingredients to skillet. Saute 4 minutes or until vegetables are tender. Stir in roasted bell peppers. Drain and cool.

SPREAD 4 cups of bread cubes in a lightly greased 13- x 9-inch baking dish. Top with half each of the sausage mixture and cheese. Repeat with remaining bread, sausage, and cheese.

WHISK together eggs and milk. Pour egg mixture over bread. Cover and chill 8 hours.

BAKE, covered, at 3250 for 1 hour or until bubbly and hot. MARY LOU COOK WELCHES, OREGON

LEVEE CAMP GRIDDLE CAKES

MAKES 12 PANCAKES OR 42 APPETIZER-- SIZE PANCAKES

PREP: 10 MIN., COOK: 5 MIN. PER BATCH

Berenda Cason-Brown tells us that the name for this recipe comes from the old levee camps in Greenville, Mississippi, where the cakes were a popular dish with the workers. She serves these as appetizers or as an evening meal along with slices of country ham or pork sausage.

1 cup white cornmeal

1 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup buttermilk

1/2 cup sour cream

1 large egg, lightly beaten

Honey or maple syrup

COMBINE cornmeal and next 4 ingredients in a large bowl.

COMBINE buttermilk, sour cream, and egg; add to dry ingredients, stirring just until moistened.

POUR about 3 tablespoons batter for each cake onto a hot, lightly greased griddle. Cook pancakes 3 minutes or until tops are covered with bubbles and edges look cooked; turn and cook 2 minutes. (Cakes should be golden brown.) Serve with honey or maple syrup. BERENDA CASON-BROWN SHREVEPORT, LOUISIANA

CHEESY SHRIMP-AND-GRITS CASSEROLE

MAKES 10 TO 12 SERVINGS

PREP: 10 MIN., COOK: 25 MIN., BAKE: 45 MIN.

4 cups chicken broth

1/2 teaspoon salt

1 cup regular grits

1 cup (4 ounces) shredded sharp Cheddar cheese, divided

1 cup (4 ounces) shredded Monterey Jack cheese with peppers

2 tablespoons butter or margarine

6 green onions, chopped

1 green bell pepper, chopped

1 garlic clove, minced

1 pound small fresh shrimp, peeled and cooked

1 (1 G-ounce) can diced tomatoes and green chiles, drained

1/4 teaspoon salt

1/4 teaspoon pepper

BRING 4 cups chicken broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits. Cover, reduce heat, and simmer 20 minutes.

STIR together grits, 3/4 cup Cheddar cheese, and Monterey Jack cheese.

MELT butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and saute 5 minutes or until tender.

STIR together green onion mixture, grits mixture, shrimp, and next 3 ingredients. Pour into a lightly greased 2-quart baking dish. Sprinkle top with remaining 1/4 cup shredded Cheddar cheese.

BAKE at 350 deg for 30 to 45 minutes.

JAN BECK

CHARLOTTE, NORTH CAROLINA