We had a friend come in town this weekend, and I wanted to make a breakfast casserole. Those are so easy for guests because you can prepare it in advance. Truth be told I made this one this morning, but I wasn't in a hurry and it only had to bake for 45 minutes.
I love grit and egg casseroles because they remind me of a dish my grandmother used to make. When she would come stay with us she would cook cheese grits one morning and then save the leftovers. The next morning she would cut the leftover grits into strips, batter them with eggs and fry them. I think it's the best breakfast she every made, and this casserole tasted almost exactly the same.
Grits and Eggs Casserole
Oven 350 - 45 minutes
- 1 cup grits
- 4 cups water
- 2 egg yolks
- 2 egg whites, stiffly beaten
- 2 teaspoons baking powder
- 1 cup sharp cheese, grated
- salt and pepper to taste
- Cook grits in water using a dash of salt, and then let them cool slightly
- Add all the remaining ingredients to a bowl and mix. Add cooled grits. Mix.
- Put into ceramic baking dish and bake for 45 minutes at 325.
This recipe is adapted (as in I added more cheese) from my favorite cookbook of all time, A taste of Georgia. I use this cookbook every Thanksgiving to make the sides the same as my grandmother used to make them. I especially love that there are 6 different recipes for squash casserole, which is one of my favorite dishes of all time!
With the holidays coming up, this would be the perfect thing to make for guests. Each of these images is pinnable if you would like to save the recipe for later on Pinterest. You can also click on the Facebook post and save the link. I've been doing that for a lot of Facebook recipes I see, and I find it ver helpful.
Happy Time Change Day! If you are interested in how we spent our Halloween, I've inserted a photo because I can't help myself!