Eggy Cheese Grits Casserole
Submitted by Nancy Webb on May 24, 2018

13x9-inch baking dish breakfast/brunch casserole, suitable for freezing or refrigerating uncooked; cheese and bacon added briefly at end of cooking

Servings:
Group

Complexity:   
Easy

Total Time:
Prep: 25 min. Bake: 45 min. until center reads 165 degrees, 10 min. standing

Ingredients:
6 thick-sliced bacon strips, chopped (reserve)
3 cups water
3 cups chicken stock or more water
1 tsp. garlic powder
1/2 tsp. pepper
2 cups quick-cooking grits
12 ounces Velveeta, cubed
1/2 cup, (1 stick) butter, cubed
1/2 cup 2% milk
4 large eggs, lightly beaten
2 cups shredded Cabot 3-year aged cheddar or equivalent

Directions:
1. Preheat oven to 350 degrees. Cook bacon over medium heat until crisp, dice or crumble, reserve.
2. Add water, stock, garlic powder and pepper to large saucepan; bring to a boil. Slowly stir in grits. Reduce heat to medium-low; cook while stirring 5-7 minutes or until thickened. Remove from heat.
3. Add Velveeta and butter; stir until melted. Stir in milk. Slowly stir in eggs until blended. Transfer to baking dish. Bake, uncovered, 45-50 minutes or until lightly golden brown or until center reads 165 degrees.
4. Add grated cheese and bake until just melted, sprinkle with cooked bacon, warm briefly and remove from oven. Let stand for 10 minutes before serving.

Cook's Notes:
Can be refrigerated or frozen without additional cheese and bacon. If frozen thaw in refrigerator. Cook for an additional 20-30 minutes or until center reads 165 degrees.