Baked Eggs And Grits Recipes

CHEESY BAKED GRITS CASSEROLE

Steps:

• Preheat the oven to 350. Spray a 1-1/2 quart baking dish with nonstick cooking spray.
• Boil the grits in 3 cups of salted water on medium-high heat until thickened.
• Turn the heat down to medium-low. Add the butter and 3/4 cup of the cheese. Stir frequently until the cheese and butter melt.
• Remove the mixture from the heat and cool until it is lukewarm.
• In a medium bowl, beat the eggs. Stir the eggs into the grits and cheese. Mix well.
• Pour the grits, cheese, and egg mixture into the baking dish.
• Sprinkle the remaining cheese over the top of the mixture.
• Put the casserole in the oven.
• Bake for 40 minutes.
• If you want to garnish with crumbled bacon or bacon bits, sprinkle them on top the last 5 minutes of baking.Serve hot.

GRITS, SAUSAGE, AND EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Bring water, half-and-half, and salt to a boil in a saucepan; slowly whisk in grits. Reduce heat to low and simmer, stirring occasionally, until thick, about 20 minutes. Stir in Cheddar cheese and butter until melted. Cool.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Beat eggs and milk together in a bowl. Stir sausage, egg mixture, orange bell pepper, and red bell pepper into grits mixture. Pour grits mixture into prepared baking dish.
• Bake in the preheated oven until set, 45 to 60 minutes.

EGGS BAKED WITH GRITS AND HAM

Steps:

• Preheat the oven to 350°.
• Lightly grease an 8-inch square baking pan with butter, oil, or cooking spray.
• In a medium saucepan, cook the grits according to package directions.
• Once the grits are cooked, stir in 3/4 cup of Cheddar cheese, the ham, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the garlic powder and continue stirring until the cheese melts.
• Scrape the grits mixture into the prepared pan.
• Using a spoon, make four egg-size indents in the grits mixture.
• Crack 1 egg into each nest.
• Season the eggs lightly with salt and pepper.
• Top with the remaining 1/2 cup Cheddar.
• Bake until the whites are set but the yolks are still runny and the cheese is melted, 15-20 minutes.
• Serve sprinkled with the scallions.

SAUSAGE AND GRITS CASSEROLE WITH BAKED EGGS

Steps:

• Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 10-inch skillet, cook sausage over medium heat until cooked through and no longer pink. Drain well.
• In 3-quart saucepan, heat water to boiling over medium-high heat. Stir in salt. Stir in grits with whisk, stirring to ensure lumps have been removed. Reduce heat to simmer. Cover; cook 6 to 8 minutes, stirring occasionally. Add Cheddar cheese, cream cheese and pepper to grits. Stir until cheeses have melted. Stir in crumbled drained sausage; mix well. Pour into baking dish.
• Bake 15 minutes. Remove from oven, and carefully make 6 indentions in grits using back of large ladle or spoon. Crack 1 egg into each indention. Sprinkle eggs with salt and pepper.
• Bake 12 to 15 minutes or until whites and yolks are firmly set. Garnish with chives.

BAKED TWO-CHEESE & BACON GRITS

Steps:

• Preheat oven to 350°. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove pan from heat. Remove bacon with a slotted spoon; drain on paper towels., Add water, stock, garlic powder and pepper to bacon drippings; bring to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, 5-7 minutes or until thickened, stirring occasionally. Remove from heat., Add Velveeta and butter; stir until melted. Stir in milk. Slowly stir in eggs until blended. Transfer to a greased 13x9-in. baking dish. Sprinkle with bacon and shredded cheese. Bake, uncovered, 40-45 minutes or until edges are golden brown and cheese is melted. Let stand 10 minutes before serving. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Bake grits as directed, increasing time to 50-60 minutes or until heated through and a thermometer inserted in center reads 165°.