Baked Cheesy Grits and Eggs
1 hr 30 min
Save time in the morning with this overnight breakfast.
- 2 cups water
- 2 cups non-fat milk
- 1 cup cornmeal
- 1/2 cup Parmesan cheese, grated
- 1 tablespoon butter
- 1/2 teaspoon ground black pepper
- 4 eggs
Bring water and milk to a boil in a large soup pot. Reduce to a simmer and whisk in cornmeal. Return to a boil again, stirring occasionally, about 5 minutes. Reduce to a simmer and cook, stirring occasionally until the grits are thick and tender, about 40 minutes. Stir in Parmesan (reserve 2 tablespoons for later use), butter, and black pepper. Pour grits into a glass pie dish or 8” x 8” inch casserole dish. Let cool and then cover. Refrigerate overnight.
Preheat oven to 375°F. Remove grits from refrigerator and let sit out for 10 minutes. With the back of a spoon, make four wells in the surface of the grits, about a 1/2-inch deep. Crack an egg into each well. Sprinkle with remaining 2 tablespoons Parmesan. Bake until eggs are set and grits are warmed through, about 15-20 minutes.
|Saturated fat||4.2 g|
|Polyunsaturated fat||1.6 g|
|Monounsaturated fat||3.2 g|