This savory Cheesy Ham & Grits Breakfast Casserole features eggs, grits, cheese, and ham for a special breakfast that's hearty and comforting.
School mornings around here are hectic, so I generally try to whip up big batches of breakfast foods on the weekend for quick reheating on weekday mornings. This typically results a stockpile of things like waffles, pancakes, muffins, granola, and hard boiled eggs. But it's all too easy to get stuck in a rut, so sometimes, I like to shake things up with a breakfast that's slightly out of the ordinary.
Grits may be a stereotypically southern staple, but this cheesy, ham-studded casserole of grits and eggs transcends regional differences. This dish is comparable to a regular egg-based breakfast casserole, but the inclusion of the grits gives it a heartiness and bite that would otherwise be lacking. In simple terms, it's comforting and filling and just plain good.
This breakfast casserole is fantastic for our aforementioned hectic mornings. At some point during the weekend, I simply bake it up, allow it to cool, cut it into squares, and store those in a container in the refrigerator. Then when each family member is ready for breakfast later in the week, all I have to do is pop their serving into the microwave or toaster oven for a quick reheating. Side of fruit, glass of milk, and breakfast is served!
This cheesy casserole o' grits also makes a perfect breakfast or brunch dish to serve to guests, and it would be wonderful on a holiday morning when you want a special breakfast that doesn't require you to get bogged down in the kitchen. You can actually prepare and bake the whole casserole the night before, then refrigerate it overnight. In the morning, simply cover your dish with foil and stick it in a 350°F oven for 15 minutes. Voilà...a fresh, hot breakfast in a flash!
As a bonus, it's a great way to use up leftover holiday ham!
So the next time you're thinking about making a yummy, eggy breakfast casserole, consider enhancing it with grits instead of predictable ol' hunks of bread or hash browns. Even my 3-year-old, who refuses to eat grits when I drown them with butter and honey, loves this breakfast. It's hearty, it's comforting, it's perfect for fall (or winter, or spring, or summer). I hope you enjoy this one, friends!
More Savory Recipes for Breakfast or Brunch
- Frittata Muffins
- Green Chile Cheddar Egg Bake
- Ground Beef, Egg, & Cheese Breakfast Casserole
- Easy Homemade Breakfast Sausage
Cheesy Ham and Grits Breakfast Casserole
- 3 cups milk
- ¾ teaspoon salt
- ¾ cup corn grits
- ¼ cup (½ stick) unsalted butter
- 8 large eggs
- 2 cups (8 ounces) shredded cheddar cheese
- 2 cups diced ham
- Preheat oven to 350°F. Generously grease a 9-inch by 13-inch baking dish with butter or coat it with nonstick cooking spray.
- In a medium pot, mix milk and salt and bring to a boil. Stirring constantly, pour in grits, bring to a boil, and turn down heat. Continue stirring until grits begin to thicken. Remove from heat and stir in butter until melted.
- In a large bowl, scramble eggs. Mix in cheese, ham, and grits. Pour into prepared baking dish and bake in preheated oven for 45 minutes or until puffy and golden brown. Serve warm.
- If using whole or 2% milk, you may substitute water for 1 cup of the milk, if desired. If using skim milk, go ahead and use all milk.
- To prepare this casserole ahead of time, bake it, allow it to cool, cover, and refrigerate overnight. In the morning, bring casserole to room temperature, cover it with foil, and bake at 350°F for 15 minutes to reheat.
- You may also bake this casserole, cool, cover tightly, and then freeze it for up to 1 month. Defrost casserole overnight in the refrigerator, bring it to room temperature, and then reheat it in the oven as indicated above (350°F for 15 minutes).
Adapted from Perfect Party Food.