Baked Cheesy Grits and Eggs

Prep Time

1 hour

Cook Time

1 hr 30 min

Servings

4

Save time in the morning with this overnight breakfast.


Ingredients

  • 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

Directions

Step 1

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.

Step 2

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.


Nutritional Information

Calories 281.6
Fat 9.8 g
Saturated fat 4.2 g
Polyunsaturated fat 1.6 g
Monounsaturated fat 3.2 g
Cholesterol 198.4 mg
Sodium 365 mg
Fiber 2.3 g
Protein 18.2 g


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