Cheese Grits Casserole is an easy breakfast recipe sure to please the whole family. This recipe has a touch of garlic flavor and can be made ahead and refrigerated. Simply bake in the morning and easily feed a crowd with this light and airy, melt in your mouth recipe. These grits come together easily and is delicious served with eggs, bacon or sausage, and fresh fruit.
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Grits are a great way to start your day! This hearty casserole goes great with any style eggs and your favorite breakfast meats like sausage and bacon.
Ingredients
- Whipping Cream- Substitute with whole or 2% milk if desired. Casserole will not be quite as rich, but will still taste delicious.
- Salt
- Quick-Cooking Grits - Using this version of grits will speed the cooking process. If you prefer to make this with heirloom, stone ground grits, see my recipe here.
- Eggs
- Sharp Cheddar Cheese- Substitute with another cheese if desired. Pepper Jack or gouda would be delicious!
- Butter
- Garlic Powder
Instructions
Please see recipe card below for complete and printable instructions
- Bring 1 ½ cups water, whipping cream, and salt to a boil in a large saucepan. Gradually stir in grits.
- Cover the pot, reduce heat, and simmer for 5 minutes-stirring occasionally
- Lightly beat 3 eggs in a medium bowl. Stir in about ¼ cup cooked grits to the bowl of eggs. This step will help temper the eggs and keep them from cooking in the hot grits.
- Add cheese, butter, garlic powder, and tempered eggs to grits. Stir to combine.
- Stir until smooth
- Pour grits mixture into a 7 x 11 inch pan that's been coated with cooking spray. If you are making the dish ahead, cover and refrigerate for 8 hours or overnight. When ready, preheat your oven to 350 degrees F and remove the casserole from the fridge. Let it stand for 30 minutes before baking.
- Bake in a 350 degrees F oven for 40 minutes.
Serving suggestions
- Cut casserole into squares and serve with eggs of any style, breakfast sausage or bacon, fresh fruit and orange juice. Also great with sliced or diced avocado.
- You can also serve this at lunch with a salad.
- Serve in a bowl and pour chili or your favorite stew over the top.
- Serve as a side dish with pot roast, brisket, bbq-just let your imagination run wild!
Variations
This recipe is basic and can be changed up in many ways-all depending on your taste! Try the following ideas:
- Add one chopped jalepeño to the batter.
- Add canned, frozen (thawed out) or freshly roasted and chopped green chili to the batter.
- Add a dash of pepper sauce
- Add a pinch of cayenne pepper
- Use Old Bay seasoning instead of or in addition to garlic powder
- Add caramelized onion to the batter.
- Add 1 teaspoon of marjoram, sage, and thyme to the batter
Equipment
This recipe makes about 6 cups batter so any casserole dish that can accommodate that amount will work. I use an 11 x 7 inch dish, but an 8 x 8 inch dish will also work as well as any round 2 quart dish.
More Breakfast recipes
- Banana Pumpkin Bread with Streusel Topping
- Grits Recipe (Stone Ground)
- Homemade Granola Recipe
- Lemony Blueberry Muffins
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Cheese Grits Casserole
Equipment
Ingredients
- 1 ½ cups whipping cream half and half or whole milk
- ½ tsp. salt
- 1 cup uncooked quick-cooking grits
- 3 large eggs lightly beaten
- 2 cups sharp Cheddar cheese shredded
- 2 Tbsp. butter
- ⅛ tsp. garlic powder granulated
Instructions
- If baking casserole immediately, preheat your oven to 350 degrees F.
- Bring 1 ½ cups water, whipping cream, and salt to a boil in a large saucepan. Gradually stir in grits. Cover the pot, reduce heat, and simmer for 5 minutes-stirring occasionally. Remove from heat.
- Lightly beat 3 eggs in a medium bowl. Stir in about ¼ cup cooked grits to the bowl of eggs. This step will help temper the eggs and keep them from scrambling when added to the hot grits.
- Add cheese, butter, garlic powder, and tempered eggs to grits. Stir to combine.
- Pour grits mixture into 11 x 7 inch baking dish that has been lightly coated with cooking spray.
- If making the recipe ahead: cover and chill for at least 8 hours. When ready to bake, pre-heat oven to 350 degrees F. Remove the casserole from refrigerator and let stand for 30 minutes. Bake for 40 minutes.
- If using the casserole immediately, bake in preheated oven for 35-40 minutes.
Amanda Wright
This looks amazing! I love eggs and grits so I’m going to give this a try!
Nikole
Thanks for stopping by Amanda! And I hope you enjoy the grits... my family loves this recipe! Have a blessed holiday season!