Creamy Baked Cheese Grits Casserole with Eggs

Square overhead photo of a white casserole dish with a cheese grits casserole in it.

Creamy Baked Cheese Grits Casserole with Eggs

Who doesn't love cheese grits? This cheesy casserole is the perfect comfort food for breakfast, brunch, and even dinner. It's easy to make, and everyone will love it!

Course Breakfast, brunch, Side Dish

Cuisine American

Diet Vegetarian

Keyword brunch

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 194kcal

Author Wendy Polisi

Ingredients

6 cups water or vegetable broth
1 teaspoon sea salt
1 ¼ cups old-fashioned grits not instant
½ teaspoon Worcestershire sauce
½ teaspoon tabasco sauce
½ teaspoon garlic powder
¼ teaspoon black pepper
1 ½ cups shredded cheddar cheese divided
2 large eggs beaten

Instructions

Preheat the oven to 350° F. Grease a 8 x 8 casserole dish.
Bring the water or broth and salt to a boil in a large saucepan.
Add the grits slowly, stirring constantly as you go. Once the grits are all added, add the Worcestershire, Tabasco, garlic powder, and black pepper.
Reduce the heat to low, and cover. Cook for 25 minutes, whisking occasionally to prevent lumps.
Remove from the heat and add 1 cup of the cheese. Stir until it is melted and allow to cool slightly. Whisk in the eggs.
Transfer to the prepared casserole dish and sprinkle with the remaining cheese.
Bake for 35 minutes, until browned.

Notes

Storage

Store this leftover cheese grits casserole recipe in the fridge for up to 3 days or in the freezer for up to 2 months.

Reheating

To reheat, place in a room temperature casserole dish.

Cook in a 350-degree oven and heat until warmed through. You may need to add a splash of water if the grits have dried out.

You can also reheat this grits casserole recipe in the microwave. I recommend loosely covering it because the grits can spatter.

Nutrition