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Mini Cheese Grits Casseroles
These individual cheese grits casseroles make a comforting addition to any brunch or holiday breakfast spread. Quick-cooking grits are simmered until tender and then folded into a rich mixture of sharp cheddar cheese, half-and-half, and eggs. Baking them in single-serve ramekins creates a beautiful puffed presentation with perfectly set edges. You can prepare the mixture the night before and let it chill in the fridge. Simply pop them in the oven the next morning for a warm, savory start to the day.
Ingredients
- 1½ cups uncooked quick-cooking grits
- 2 tsp. kosher salt, divided
- 1 cup half-and-half
- 1 tsp. dry mustard
- ¼ tsp. black pepper
- 2 large eggs
- 1 large egg yolk
- 12 oz. sharp Cheddar cheese, shredded (about 3 cups)
- 2 Tbsp. chopped fresh chives
Instructions
- 1Bring 4 1/2 cups of water to a boil in a medium saucepan over high heat. Stir in the quick-cooking grits and 1 teaspoon of the kosher salt.
- 2Lower the heat to medium-low and cook for about 5 minutes, stirring occasionally, until the grits become thick and tender. Take the pan off the heat, cover it, and let it rest for 5 minutes.
- 3In a separate bowl, whisk the half-and-half, dry mustard, black pepper, whole eggs, egg yolk, and the remaining 1 teaspoon of salt. Fold the warm grits and shredded cheddar cheese into the egg mixture until the cheese melts completely.
- 4Pour the cheese and grits mixture evenly into six lightly greased 8-ounce ramekins. Cover the ramekins and refrigerate them for 8 hours or overnight.
- 5Preheat your oven to 350°F. Remove the covers from the ramekins and arrange them on a baking sheet, letting them sit at room temperature for 15 to 20 minutes while the oven heats up.
- 6Bake the casseroles for 40 to 45 minutes until they puff up and the edges set. Let them cool for 10 minutes, then garnish with chopped fresh chives before serving.