50+ Friends Club Cookbook -- Eggs and Cheese -- Southern Breakfast Casserole

Return to
Cookbook Index | Chapter Index

Southern Breakfast Casserole

From the Kitchen of: Kathleen

8	large	eggs
1-1/4	cups	grits, quick cooking
6	cups	water
1	tsp	salt
4	oz	sharp Cheddar cheese, chopped
4	oz	Pepper Jack cheese, chopped
2	cups	baked ham, chopped
1/2	cup	fine bread crumbs
1/2	cup	grated Parmesan cheese

Directions:
Boil the eggs 5 minutes. Peel and chop.
Mix the grits, water and salt in a 4 quart saucepan and cook for 2 minutes or until thick. Then add the cheese, ham and eggs. If mixture is a little dry, add water one-fourth cup at a time until it pours easily into a 9" x 13" buttered casserole dish.
Mix the bread crumbs and Parmesan cheese and sprinkle over the top.
Bake in preheated 350 F oven for 30 minutes or until fully thickened and bubbling.
Cut into squares and serve with a spatula. Makes 9 generous servings.

Note: If you prefer, this recipe can be baked in individual dishes sitting on a rimmed baking pan. You will only need to bake about 20 minutes if using the small baking dishes. Don't overfill the small dishes as they will bubble over and you will have a mess to clean up. The smaller dishes make really nice lunch size servings along with a green salad and some fresh fruit for dessert. They also work well on a brunch buffet.