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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!
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?