Breakfast
Cheese and Bacon Grits Casserole
It doesn’t get any more southern than cheese grits and cheese grits don’t get anymore delicious than when topped with
- Serves 12
- Prep 20 minutes
- Cook 45 minutes
- Total 1 hour
Lots of Cheese
This casserole has two types of cheese- white cheddar and Velveeta cheese for plenty of cheesy flavor. The Velveeta also makes the casserole super creamy.
Type of Grits To Use
You’ll want to use quick cooking grits and NOT instant grits for this recipe. Scroll down beneath the recipe box to see more of my favorite grits recipes.
Make Ahead
This casserole can be completely assembled a day in advance, covered with plastic wrap and refrigerated until you are ready to bake it.
How To Serve
Cheese and Bacon Grits Casserole is fantastically creamy, buttery, and rich. It really can make a meal in and of itself but also makes a great addition to an extravagant brunch or holiday meal.
This recipe makes a large amount so plan on serving it for a get together or on having leftovers. The leftovers actually heat up really well.
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How To Store
Leftovers can be kept in an airtight container in the refrigerator for 4 days or you can freeze for up to 3 months.
More Grits Recipes
- Jamabalaya Grits
- Pimento Cheese Grits
- Crockpot Grits
- Cheesy Grits Casserole with Smoked Sausage
- Jalapeno Cheddar Cheese Grits
- Creamiest Grits Ever
Recipe adapted from Taste of Home
Recipe
Cheese and Bacon Grits Casserole
This Cheese and Bacon Grits Casserole is perfect for a holiday brunch, a down-home breakfast, or a weekday meal. Creamy and cheesy with lots of crispy bacon!
- Serves 12
- Prep 20 minutes
- Cook 45 minutes
- Total 1 hour
Ingredients
- 6 slices thick-cut bacon (chopped)
- 3 cups water
- 3 cups chicken broth
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 cups quick-cooking grits
- 12 ounces Velveeta (cut into cubes)
- 1/2 cup butter, cut into cubes
- 1/2 cup milk
- 2 green onions (sliced)
- 4 large eggs (lightly beaten)
- 2 cups shredded white cheddar cheese
Instructions
- 1
Preheat oven to 350 degrees and grease a 9×13-inch casserole dish.
- 2
Cook bacon until crispy in a large saucepan. Remove with a slotted spoon and place on a paper towel-lined plate.
- 3
Pour out all but 2 tablespoons bacon grease.
- 4
Add water, chicken broth, both peppers, salt, and garlic powder to the saucepan with the bacon grease.
- 5
Bring to a boil. Gradually stir in grits.
- 6
Reduce heat some and cook, stirring frequently for 5 minutes.
- 7
Remove from heat and stir in Velveeta and butter until melted.
- 8
Stir in milk, green onions, and eggs, plus half the white cheddar.
- 9
Pour mixture into prepared pan. Sprinkle remaining shredded cheddar and the bacon on top.
- 10
Bake uncovered 40 to 45 minutes.
Notes
You can use regular cheddar cheese instead of white.
Equipment
- 9×13-inch baking dish
Nutrition
- Calories404 kcal
- Carbohydrates25 g
- Protein17 g
- Fat27 g
- Saturated Fat14 g
- Polyunsaturated Fat2 g
- Monounsaturated Fat7 g
- Trans Fat0.3 g
- Cholesterol127 mg
- Sodium1051 mg
- Potassium246 mg
- Fiber1 g
- Sugar4 g
- Vitamin A856 IU
- Vitamin C0.4 mg
- Calcium328 mg
- Iron1 mg
