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.
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.
History and Significance of Grits
Grits is made from ground hominy and originated in the United States. It is considered the quintessential southern dish and is often served at breakfast, but is also popular in seafood dishes such as Shrimp and Grits. According to Southern Living Magazine, grits were first made by Native Americans, who ground corn into cornmeal to make a porridge. This dish was adopted by early settlers and soon grits became a southern staple.
Ingredients in Cheese Grits Casserole
- 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
How to make Cheese Grits Casserole
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!
Recipe 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 Needed to make Cheese Grits Casserole
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.
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Cheese Grits Casserole
Equipment
- 7 inch by 11 inch baking dish
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.
Notes
This looks amazing! I love eggs and grits so I’m going to give this a try!
Thanks for stopping by Amanda! And I hope you enjoy the grits… my family loves this recipe! Have a blessed holiday season!