Cheese Grits Breakfast Bake
Cheese Grits Breakfast Bake

Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, cheese grits breakfast bake. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Cheese Grits Breakfast Bake is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Cheese Grits Breakfast Bake is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook cheese grits breakfast bake using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Cheese Grits Breakfast Bake:
  1. Make ready 1 lb raw bacon, cut across the length into bite sized pieces
  2. Get 6 eggs beaten in a cup
  3. Take Salt and pepper
  4. Get Grits:
  5. Get 2 cups water
  6. Prepare 1/2 cup quick grits
  7. Make ready 2 tbsp butter or margarine
  8. Get Dash salt
  9. Get Dash garlic powder
  10. Make ready 1/2-3/4 cup shredded cheese
  11. Get 1 beaten egg
Steps to make Cheese Grits Breakfast Bake:
  1. Preheat oven to 375. In a cold iron skillet set on medium heat, render your bacon til crispy. Drain off most of the drippings. Spread the bacon bits in a single layer in bottom of skillet off the heat.
  2. Salt and pepper the beaten eggs, set aside.
  3. In a pan, bring 2 cups water and salt to a boil. Pour 1/2 cup of grits into boiling water, stirring. Turn heat to low and cover. Cook for about 5 minutes stirring occasionally. Take off the heat.
  4. Add cheese and garlic powder to grits and stir. Temper the last egg in a cup with some hot grits then pour into pot and stir.
  5. Assemble the skillet by pouring the 6 beaten eggs over the bacon, then pour the grits over the eggs. Slide it into the oven and bake for about 20 minutes or until the grits are set. Let it sit for a minute before you cut it.

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