1 / 1
Grits and Greens Breakfast Bake
A hearty Southern-style breakfast casserole brings together creamy cheese grits and tender collard greens in one baking dish. White Cheddar cheese and a touch of cayenne pepper add rich, savory flavor to the base. Whole eggs are cracked directly into the baked grits and cooked until perfectly set. It makes an excellent centerpiece for a weekend brunch or a comforting holiday morning meal.
Ingredients
- 1 tsp. salt
- 1½ cups quick-cooking grits
- 4 oz. white Cheddar cheese, shredded (about 1 cup)
- 3 Tbsp. butter
- ½ cup half-and-half
- ¼ tsp. freshly ground black pepper
- ¼ tsp. cayenne pepper
- 10 large eggs, divided
- 3 cups Simple Collard Greens, drained (recipe follows)
Instructions
- 1Preheat the oven to 375°F. Bring the salt and 4 cups of water to a boil in a large saucepan over medium-high heat, then gradually whisk in the grits. Lower the heat to medium and cook for 5 to 7 minutes, whisking frequently until the mixture thickens. Take the pan off the heat and stir in the white Cheddar cheese and butter.
- 2Whisk the half-and-half, black pepper, cayenne pepper, and 2 of the eggs together in a medium bowl. Fold this egg mixture into the cooked grits. Stir in the drained collard greens, then pour the entire mixture into a lightly greased 13- by 9-inch baking dish.
- 3Bake the casserole in the preheated oven for 25 to 30 minutes until the center is set. Remove the dish from the oven.
- 4Use the back of a large spoon to press 8 indentations into the surface of the baked grits. Crack the remaining 8 eggs one at a time, placing a single egg into each well. Return the dish to the oven and bake for another 12 to 14 minutes until the eggs reach your preferred level of doneness.
- 5Let the casserole rest for 10 minutes before serving.