Easy Cheesy Grits Soufflé
Due to the way this casserole cooks, you can call it a grits soufflé. But that almost sounds too fancy for this down-to-earth dish.
You can either prepare it and cook it in the morning or get it ready the night before.
I normally fix breakfast the morning I plan to eat it. However, when I have overnight guests, it’s always easier to to get it ready to pop into the oven the next morning.
When you make this all-in-one casserole, you don’t need to have anything else. However, we like toast and a side of fruit to go with ours.
Cheesy Baked Grits Casserole Ingredients
You’ll need grits, water, butter, cheese, eggs, and salt. You can also garnish it with crumbled bacon or bacon bits for additional flavor.
If you want, you can also add more cheese. In fact, sometimes I’ll mix a variety of different cheeses to add even more flavor.
When I’m making breakfast for just my husband and me, I sometimes add jalapeños as well. Other add-ons you might like are olives, sautéed bell peppers, and capers.
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.
How to Make a Cheesy Baked Grits Casserole
Although this is a multi-step process it’s not difficult. In fact, it’s simple as long as you follow the steps.
First, preheat the oven to 350 degrees F and spray your baking dish with nonstick cooking spray. Set the dish aside.
Secondly, boil the grits in the salted water until they are thickened.
If you like your grits even thicker, use a little less water. Or if you like them thinner, use a little more water.
Next, turn down the heat and add the butter and most of the cheese. Stir the mixture until the cheese and butter have melted.
Then, let the grits mixture cool until it is slightly warmer than room temperature. While it’s cooling, beat the eggs.
After that, stir the eggs into the grits mixture until it is well blended. There might still be a few lumps of grits, but that’s okay.
Pour the mixture into the casserole dish. Sprinkle the remaining cheese over the top.
Bake the casserole for 40 minutes. The top of the casserole should be a very light golden color when it’s done.
If you choose to use crumbled bacon or bacon bits sprinkle it on top for the last 5 minutes of baking.
Serve hot and enjoy!
We love a hearty breakfast around here. One of our other favorites is this breakfast Tater Tot casserole.
Omelets are another favorite. Most of the time, I make a vegetable omelet, but other times I add meat or just cheese.
Any of these breakfast dishes are good with these whipping cream biscuits from Julia’s Simply Southern.
Another breakfast dish we love is this fruit and yogurt parfait. You can have it as a side or by itself.
- 3/4 cup of uncooked grits
- 3 cups of water
- 1/2 stick of butter
- 1 cup of shredded cheddar cheese
- 4 large eggs
- 1 teaspoon of salt
- 1/4 cup of crumbled bacon or bacon bits to garnish (optional)
- Preheat the oven to 350. Spray a 1-1/2 quart baking dish with nonstick cooking spray.
- Boil the grits in 3 cups of salted water on medium-high heat until thickened.
- Turn the heat down to medium-low. Add the butter and 3/4 cup of the cheese. Stir frequently until the cheese and butter melt.
- Remove the mixture from the heat and cool until it is lukewarm.
- In a medium bowl, beat the eggs. Stir the eggs into the grits and cheese. Mix well.
- Pour the grits, cheese, and egg mixture into the baking dish.
- Sprinkle the remaining cheese over the top of the mixture.
- Put the casserole in the oven.
- Bake for 40 minutes.
- If you want to garnish with crumbled bacon or bacon bits, sprinkle them on top the last 5 minutes of baking.
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Amount Per Serving Calories 291Total Fat 19gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 7gCholesterol 166mgSodium 665mgCarbohydrates 18gFiber 1gSugar 0gProtein 12g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.