Grits Casserole is made with creamy, cheddar grits, eggs, bacon, and vegetables. It’s a hearty breakfast casserole that is a downright delicious way to start your morning! This recipe is easy to make and can be enjoyed for breakfast, brunch, or dinner.
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We sure do love a good breakfast casserole, and this Grits Casserole with Bacon is a delicious addition to our breakfast recipe repertoire.
While many breakfast casseroles use potatoes as a base, this one uses grits that are made with a little heavy cream to keep them as creamy as possible. In addition to the grits, this casserole is filled with eggs, peppers, onions, and cheese, then topped with crispy bits of bacon.
The flavor is rich and savory with salty notes from the bacon in every bit.
Why This Recipe Works
This is a fairly easy to prepare, though it does take a little time. You need just 9 ingredients including the salt and water.
It’s a very flavorful breakfast casserole. but also adaptable. You can swap in different vegetables, use sausage instead of bacon, or switch out the cheese. If you like a spicier dish, add some diced jalapeño pepper.
You can serve the casserole anytime of the day. It’s also a great option for a holiday breakfast or brunch with family and friends.
Step-By-Step Instructions
Ingredients
- 12 ounces bacon (diced)
- 1 bell pepper (diced): you can use any color you like
- 1 onion (diced)
- 1 cup grits: I use Quaker Old Fashioned Grits. If you choose to use stoneground grits, the cook time will be longer. If you choose to use instant grits, the cook time will be less. You will also need to check the liquid to grits ratio on both of these types of grits because they may vary slightly from the instructions in this recipe.
- 4 cups water
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 4 eggs (lightly beaten)
- 8 ounces cheddar cheese (shredded)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Dice the bacon, onion, and pepper.
Preheat your oven to 350°F.
Create!
Add the bacon to a medium skillet over medium heat. Cook, stirring often, about 10 minutes or until crisp. Removed with a slotted spoon to a paper towel-lined plate. Set aside.
Drain all but 1 tablespoon of the bacon grease from the skillet and return to the heat. Add the pepper and onion. Cook until tender, stirring frequently, about 5 minutes. Set aside.
While the bacon and vegetables are cooking, bring the water, heavy cream and salt to a boil in a medium pot.
Stir in the grits, cover, and reduce the heat to low. Cook for 12 to 15 minutes until tender and creamy, stirring often to prevent the grits from sticking to the bottom of the pot.
Combine the eggs, peppers, onion, grits, and half of the cheddar cheese in the pot of grits, or a bowl if the pot isn’t large enough. Mix until well blended and the cheese is melted.
Transfer to a casserole dish. Top with the remaining cheddar cheese and all of the bacon.
Chef’s Tip: you can mix some of the bacon into the casserole, but it tends to get soft and chewy. If you prefer crispier bacon, it’s best to add it to the top of the casserole.
Bake in the preheated oven for approximately 1 hour, or until the cheese is lightly browned and the casserole is slightly jiggly in the center. It will set more as it cools.
Present!
Garnish with fresh, minced parsley, if desired.
Tips and Techniques
- This recipe was made with Quaker Old Fashioned Grits. If you choose to use stoneground grits, the cook time will be longer. If you choose to use instant grits, the cook time will be less. You will also need to check the liquid to grits ratio on both of these types of grits because they may vary slightly from the instructions in this recipe.
- You can mix some of the bacon into the casserole, but it tends to get soft and chewy. If you prefer crispier bacon, it’s best to add it to the top of the casserole.
- Store leftovers tightly covered in the refrigerator. Consume within 3-4 days.
- You can freeze a grits casserole prior to baking, thaw, and cook as directed when needed. You can also freeze a baked grits casserole and reheat in the oven or microwave.
FAQ’s
Can You Make a Grits Casserole Ahead of Time?
You can make this casserole up to the point of needing to bake it and store it in the refrigerator. You can also bake it the night before and reheat it in the morning.
What Do Grits Taste Like?
Grits have a mild, bland flavor. They take on the flavor of anything mixed into them very well. The most common additions to grits are butter and cheese.
Are Grits Gluten Free?
Grits are naturally gluten free, however, corn is often cross-contaminated with wheat. To ensure that your grits are 100% gluten free, check the label. If it does not say gluten free on it, there is a possibility of cross-contamination.
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Grits Casserole with Bacon
Ingredients
- 12 ounces bacon (diced)
- 1 bell pepper (diced, any color)
- 1 onion (diced)
- 4 cups water
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1 cup grits (see notes)
- 4 eggs (lightly beaten)
- 8 ounces cheddar cheese (shredded, divided)
Instructions
- Preheat oven to 350°F.
- Add the bacon to a medium skillet over medium heat. Cook, stirring often, about 10 minutes or until crisp. Removed with a slotted spoon to a paper towel-lined plate. Set aside.12 ounces bacon
- Drain all but 1 tablespoon of the bacon grease from the skillet and return to the heat. Add the pepper and onion. Cook until tender, stirring frequently, about 5 minutes. Set aside.1 bell pepper, 1 onion
- While the bacon and vegetables are cooking, bring the water, heavy cream and salt to a boil in a medium pot.4 cups water, 1/2 cup heavy cream, 1/2 teaspoon salt
- Stir in the grits, cover, and reduce the heat to low. Cook for 12 to 15 minutes until tender and creamy, stirring often to prevent the grits from sticking to the bottom of the pot.1 cup grits
- Combine the eggs, peppers, onion, grits, and half of the cheddar cheese in the pot of grits, or a bowl if the pot isn't large enough. Mix until well blended and the cheese is melted.4 eggs, 8 ounces cheddar cheese
- Transfer to a casserole dish. Top with the remaining cheddar cheese and all of the bacon.
- Bake in the preheated oven for approximately 1 hour, or until the cheese is lightly browned and the casserole is slightly jiggly in the center. It will set more as it cools.
- Garnish with fresh, minced parsley, if desired.
Notes
Tips and Techniques
- This recipe was made with Quaker Old Fashioned Grits. If you choose to use stoneground grits, the cook time will be longer. If you choose to use instant grits, the cook time will be less. You will also need to check the liquid to grits ratio on both of these types of grits because they may vary slightly from the instructions in this recipe.
- You can mix some of the bacon into the casserole, but it tends to get soft and chewy. If you prefer crispier bacon, it's best to add it to the top of the casserole.
- Store leftovers tightly covered in the refrigerator. Consume within 3-4 days.
- You can freeze a grits casserole prior to baking, thaw, and cook as directed when needed. You can also freeze a baked grits casserole and reheat in the oven or microwave.
David says
Newbie to cooking. Does the size of the casserole dish matter? I have on that’s 9×9. Do I have to adjust the baking time? Thy.
Lauren Vavala Harris says
Hi David!
A 9×9 pan should work out pretty much the same. It may need a couple minutes less as compared to the casserole dish that I used. You’ll want to go by the approximate times listed, but also by feel. Often casseroles with egg in them will be slightly wobbly in the center but set on the ends when they are done. Then, as they cool, the center will set up as well.
Good luck on yoru cooking journey!
– Lauren
TAYLER ROSS says
My family loves grits, so I made this over the weekend. Omg was it good! And the bacon totally sent it over the top
Sara Welch says
Enjoyed this for dinner last night and it was a savory success! Easy, hearty and delicious; my kind of comfort food, indeed!
Kushigalu says
Love this simple and delicious breakfast casserole recipe. Thanks a lot for sharing.
Bobby says
This casserole is incredible. So happy I had leftovers to be able to eat the next morning too!
Andrea says
My family are going to love this grits casserole. It is hearty, comforting and delicious.