Rachael Ray’s Grits-and-Eggs Casserole

I get Rachael Ray’s magazine and enjoy looking through it but don’t often try anything.  This Grits-and-Eggs Casserole caught my eye because I love eggs and I like grits, too. 

I made this for dinner the past two Saturday nights and we really enjoyed it both times.  The first time I made it, I used my Pampered Chef stone casserole and I had a problem getting the eggs to cook.  I ended up cooking them all the way and we prefer eggs with runny yolks.  It was still a good meal!

You can see that the yolks got cooked to death!
EG1

These grits are full of Cabot cheddar.  I challenge any grits hater to try these and not like them.
EG2

The second time I made the recipe, I used a Pyrex baker and had no trouble getting the eggs just the way I like them.
EG3

A little bit of runny yolk mixed with the cheese grits was oh-so-good.
EG4

Cornbread made with locally ground corn meal rounded out this carb fest.
EG5

Grits-and-Eggs Casserole

1.  Preheat oven to 350 degrees.
2.  Grease a 9 x 13 dish.
3.  In a medium saucepan, bring 3 1/2 cups water and 1/2 tsp. salt to a boil.  Stir in 1 1/2 cups quick-cooking grits, lower the heat and cook, stirring, until very thick, about 5 minutes.
4.  Stir in 2 cups shredded sharp Cheddar and 4 T butter.  (I omitted the butter.)  Transfer to a baking dish and smooth with a spatula.
5.  Using the back of a spoon, make 8 evenly spaced wells in the grits.  Crack 1 egg at a time into a small bowl and pour into each well.  (I cracked them and poured them directly into the wells.)
6.  Bake until the egg whites are set but the yolks are still jiggly, about 20 minutes.

Breakfast for dinner is a good thing every once in a while.  Growing up, my mom made breakfast for dinner when my dad was away on business trips.  What about you, do you enjoy breakfast for dinner?

Comments

  1. Hi Paula, I love breakfast for dinner sometimes. This recipe looks good!

  2. OH WOW! This looks unbelievable. I’m a huge grits fan and of course a huge Cabot fan 🙂 Thanks for the wonderful dinner idea! My guys are going to love it!

    The farm family owners of Cabot (and I) really appreciate your support!

  3. I love breakfast for dinner. but, I have never had a grit!

  4. Amanda @ Serenity Now says:

    I love breakfast for dinner! Those grits look amazing, Paula!!!

  5. I HEART BRINNER!!!!! it happens at least 2x a month in our house! and how fun is that casserole? so pretty and different! =)

    xoXOxo
    Jenn @ Peas & Crayons

  6. Richella says:

    I LOVE breakfast for dinner. Or for breakfast. Or for brunch. I’m an egg lover and a grits lover, so I think I need to try this recipe!

  7. ShannonPinNOLA says:

    As I was reading this, I thought “Looks oh so great, but what a carb fest” and lo and behold that’s exactly how you described it, too.

    When I’m in the mood to splurge, this sounds yummmmmmy!

  8. Life In The Thrifty Lane says:

    YUMMI!! Love breakfast for dinner too!

  9. Blondie's Journal says:

    I love everything Rachel makes and this looks Yummo! I especially love grits any way I can make them. I’ll definitely try this!

    XO,
    Jane

  10. little miss southern love. says:

    This might be the perfect breakfast this saturday! It looks super delicious and easy too, thanks for sharing!

    xoxo.

  11. Melissa Miller says:

    I love eggs and grits Paula. It’s a great sounding recipe. Yum!

  12. This looks wonderful!! YUM

  13. We LOVE breakfast for dinner! I have never had grits…but that dish looks mighty delicious!

  14. FrouFrouBritches says:

    Okay, you have almost talked me into trying grits. I’ve never had them, but cheese makes everything good, right? Hmmm. I’ll add it to the must try list.

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