Grits Casserole with Bacon
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.
Servings: 6 servings
Calories: 609kcal
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.
Nutrition
Serving: 1serving | Calories: 609kcal | Carbohydrates: 26g | Protein: 23g | Fat: 46g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 207mg | Sodium: 873mg | Potassium: 305mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1527IU | Vitamin C: 27mg | Calcium: 311mg | Iron: 1mg