Cheese Grits Casserole

What is it about breakfast that makes everyone get excited? I'm not talking about a bowl of cereal!

I'm talking a hearty breakfast that keeps you full for hours!

Last week I shared my recipe for a breakfast casserole that we have EVERY Christmas morning. I mentioned that we also have cheese grits with it as well. I promised to share the recipe before Christmas. Both of these are so simple and can be made the evening before. We make it a family event with everyone pitching in to get it done quickly! All you do is bake in the morning and serve with fruit. Easy peasy so you can enjoy the morning stress free and essentially out of the kitchen.

This is so yummy! We've been making it for many years. I can't believe that I haven't lost the tattered recipe. Last year we took a chance and made it the night before. It's like a soufflé. It's a bit soupy when you make it, but it rises with the eggs and thickens.

If you make it the night before, let it sit on the counter for about 10 minutes before placing in the oven.

It will rise and become slightly crusted over and brown. It's done when not soupy in the center and has a bit of spring to the touch.

Cheese Grits Casserole

2017-12-19 15:17:44

Serves 6

Can be made the night before for an easy breakfast addition.

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Ingredients

1 cup of quick cook grits
3 cups of boiling water
1 stick of salted butter
salt and pepper to taste
4 eggs
1 cup of milk
1/2 of an 8 ounce block of sharp cheddar cheese grated (a generous heaping cup)

Also on OSH! Inspiration Monday Edition 320

Instructions

Preheat the oven to 350 degrees.
Put the grits in the boiling water.
Cook over medium heat until thickened. I use a whisk and constantly move to avoid any lumps.
Remove from heat and add stick of butter. Stir to melt with whisk.
Add salt and pepper.
Stir eggs into milk and add to the grits.
Add the cheese and mix well with a spoon.
Pour into a greased 3 quart, deep casserole.
Bake uncovered about 45-60 minutes.

Notes

Grits tend to need a fair amount of salt. I probably add 1/2 a teaspoon. If you make the night before, let it sit on the counter about 10 minutes before baking. If I make it the night before, it tends to take longer to bake. It's closer to the 1 hour mark or a little more depending on oven. Start checking at 45 minutes. It will be brown on the top and set. I tend to rotate mine at that 45 minute mark.

By Our Southern Home

Our Southern Home https://www.oursouthernhomesc.com/