Thursday, January 13, 2011

Cheezy Grits and Eggs Casserole

Yesterday's funny food poem was inspired by the recipe in this post.  Actually it started even before that....  I attended a brunch a few months ago where a friend made a dish with eggs, grits and cheese.  It was so simple yet so amazingly scrumptious.  I wanted to recreate that meal but lighten it up where I could. 

So here is my version of Cheezy Grits and Eggs Casserole.  My husband and I loved this one.  I wish my daughter Vivian would have liked it too but she wasn't real impressed.  However, she did eat the turkey-bacon "chips" that I made to accompany it (which was just cooked, crispy bacon broken into bits - hahaha!).  Oh well, maybe when she becomes older, she'll gain better taste buds and be more appreciative of mommy's cooking..... Here's hoping!  :-)

Cheezy Grits and Eggs Casserole
(Serves 6)

3 cups of water
3/4 cup of quick cooking grits
4 tbsp light butter (half a stick)
2 cups of reduced fat shredded cheese, any variety
2 extra large eggs
1/4 cup of milk
3/4 tsp garlic powder
1/2 tsp onion powder
1 tbsp green onions
1 tsp salt
1/2 tsp pepper
dash of Cajun seasoning
dash of Paprika

Preheat the oven to 400 degrees.  Lightly grease a 2 Qt (about 8 x 12 inch) baking pan with cooking spray.  In a medium sauce pan, cook your grits according to the package directions - It should be three cups of water to 3/4 cup of grits.  Boil and stir until creamy, about seven minutes.  Reduce to low heat.  Add in the light butter and 1 cup of the reduced fat cheese. Stir and mix well. 

In a small, separate bowl combine the two extra large eggs with 1/4 cup of the milk.  Stir well.  Then pour into the sauce pan with the cooked grits.  Add in the seasonings - garlic and onion powders, green onions, salt, pepper, cajun spices and paprika.  Stir several times.  Then pour entire mixture into the greased baking pan.  Sprinkle with remaining 1 cup of shredded cheese.  Bake in the oven for 20 - 25 minutes at 400 degrees.  If you're lucky, your cheese will harden and form a nice crust on top, just like mine did! 

Ooooh, this is good stuff folks!   When the edges are slightly browned, the casserole is done.  Remove from the oven.  Let it cool for about ten minutes before cutting and serving.  Enjoy! 

(Variations: I've also added 1/3 cup of bacon bits to this and it tasted even better!  Experiment with your own favorite veggies and meats in this breakfast recipe.)

Have you ever been to a brunch?  What food(s) stood out during your brunch experience?


  1. looks so yummy!! I made one when mom was here but it didn't taste just right. I should have added green onion and garlic and cajun too!

  2. I've never made grits before let alone put them in something, maybe I should try it, huh?!? anne

  3. I don't eat grits too often but this sounds so good! My favorite brunch item to order when I am out is eggs benedict but I have yet to try making it at home!

  4. we love our grits! my dad grew up eating them with bacon grease added. I know, artery clogging goodness right there!