Happy Labor Day, everyone. I hope you are enjoying the long holiday weekend.
To start off the weekend I wanted to make a really satisfying breakfast that would sustain us for quite a while, since we planned to do some serious shopping. (Shopping sure makes me hungry, and I tend to eat the wrong things when I’m out). I had two new breakfast recipes to try out, but since I already had some of this one partially cooked, I went with this one first. The other one I’m making tomorrow, and I’ll be telling you about it later.
This breakfast dish consists of creamy grits and baked eggs. It turns out to be a hearty meal that takes just a few minutes to create and can be increased to feed a crowd (hello, unexpected guests!). My preparation was even quicker than that because I had some grits with corn and cheese leftover from my Shrimp and Grits dinner. Whenever you have some already cooked grits on hand, this is a good way to use them up. It makes a comforting breakfast that is packed with protein, keeping you satisfied for a long time. Try it out soon!
BAKED GRITS WITH EGGS
Yield; Makes 4 servings
- olive oil, for brushing
- 3/4 cup quick grits
- 1/4 cup grated cheddar cheese, divided
- salt and pepper
- 4 large eggs
1. Preheat oven to 400 degrees F. Brush four 8-ounce ramekins or other small ovenproof dishes with oil. Prepare grits according to package instructions. Stir in 2 Tablespoons cheddar cheese, and cook until cheese melts, about 30 seconds. Season with salt and pepper.
2. Divide grits among dishes. Make a well in each, then crack an egg into each well; season with salt and pepper. Bake on a rimmed baking sheet, until whites are set but yolks are still runny, about 20 minutes. Just at the end of baking time, divide the remaining cheese among the ramekins and keep in the oven till cheese melts.
3. These little casseroles are cute served with a side of bacon or sausage and toast or English muffin.