Sausage and Cheese Grits Casserole

2 lbs. breakfast sausage
2 cups water
2 cups chicken broth
1 teaspoon salt
1 1/4 cups quick-cooking grits
1 lb. sharp cheddar cheese, shredded
6 tablespoons butter
1 cup milk
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon cayenne pepper (optional)
6 eggs beaten

Brown sausage in a large skillet, stirring until it crumbles.
Drain well, and set aside.
Bring water and chicken broth to a boil in a large saucepan;
stir in salt and grits then return to a boil.
Cover pan, reduce heat to medium and simmer 10 minutes, stirring occasionally.
Remove from heat; add cheese, milk, butter, garlic, paprika and cayenne pepper; stirring until cheese melts.
Stir in sausage and eggs. Spoon mixture into a lightly greased 13x9 baking dish.
Bake, uncovered, at 350° for 45-55 minutes or until golden and bubbly and a knife inserted in the middle comes out clean.
Let stand 15 minutes before serving.
Make-Ahead Directions:
Prepare casserole mixture as directed above but do not bake.
Cover and refrigerate overnight.
Remove from refrigerator; let stand, covered 30 minutes.
Uncover and bake as directed.