Introduction
There’s something magical about the combination of creamy grits, sharp cheddar, and crispy bacon that just speaks to the soul. This Cheddar and Bacon Grits Bake transforms humble grits into a show-stopping dish that’s perfect for breakfast, brunch, or even dinner. I’ve refined this recipe to create the perfect balance of flavors and textures – creamy on the inside with a slightly crispy top that’ll have everyone asking for seconds. Whether you’re a grits expert or trying them for the first time, this dish is guaranteed to impress.
Ingredients
- 4 cups water
- 1 cup stone-ground grits (not instant)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup whole milk
- 8 ounces sharp cheddar cheese, grated
- 8 slices bacon, cooked and crumbled
- 4 tablespoons butter
- 2 large eggs, beaten
- 1/4 teaspoon garlic powder
- 1/4 cup green onions, chopped (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish.
- Bring water to a boil in a large saucepan. Slowly whisk in the grits and salt, reducing heat to low.
- Simmer for 20-25 minutes, stirring frequently to prevent sticking. The grits should be thick and creamy.
- Remove from heat and stir in butter until melted.
- Add milk, cheese, and garlic powder, stirring until the cheese melts completely.
- Let the mixture cool slightly (about 5 minutes) before stirring in the beaten eggs to prevent them from scrambling.
- Fold in most of the crumbled bacon, reserving some for topping.
- Pour the mixture into your prepared baking dish and top with remaining bacon and extra cheese if desired.
- Bake for 45-50 minutes until set and lightly golden on top.
- Let rest for 10 minutes before serving. Garnish with green onions if using.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes (including stovetop cooking)
Total Time: 1 hour 30 minutes
Servings: 6-8 portions
Recipe Notes
• Don’t use instant grits – stone-ground grits provide the best texture and flavor for this dish.
• For extra creamy grits, you can substitute half the water with chicken broth.
• Make sure to let the grits mixture cool slightly before adding eggs to prevent them from curdling.
• The casserole should be slightly jiggly in the center when you remove it from the oven – it will continue to set as it cools.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat individual portions in the microwave with a splash of milk to restore creaminess.
• For a spicier version, add a diced jalapeño or a dash of cayenne pepper to the mixture.
Cheddar and Bacon Grits Bake
Ingredients
- 4 cups water
- 1 cup stone-ground grits not instant
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup whole milk
- 8 ounces sharp cheddar cheese grated
- 8 slices bacon cooked and crumbled
- 4 tablespoons butter
- 2 large eggs beaten
- 1/4 teaspoon garlic powder
- 1/4 cup green onions chopped (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish.
- Bring water to a boil in a large saucepan. Slowly whisk in the grits and salt, reducing heat to low.
- Simmer for 20-25 minutes, stirring frequently to prevent sticking. The grits should be thick and creamy.
- Remove from heat and stir in butter until melted.
- Add milk, cheese, and garlic powder, stirring until the cheese melts completely.
- Let the mixture cool slightly (about 5 minutes) before stirring in the beaten eggs to prevent them from scrambling.
- Fold in most of the crumbled bacon, reserving some for topping.
- Pour the mixture into your prepared baking dish and top with remaining bacon and extra cheese if desired.
- Bake for 45-50 minutes until set and lightly golden on top.
- Let rest for 10 minutes before serving. Garnish with green onions if using.
