Holle's Grits, Ham, and Eggs Casserole
This is a favorite with my Southern family! It combines the traditional components of a good ol’ Georgia farmhouse breakfast: grits, eggs, cheese, and ham. Georgia declared grits as its official prepared food in 2002, which gives you an idea of how much we love our grits. I usually serve this casserole with fresh fruit and my wonderful buttermilk biscuits, which you can find the recipe for by clicking the link below this article.
I’m always a bit surprised when northerners ask me what grits are. Traditionally, grits are made from dried corn that has been soaked in a mixture of lye and water, which removes the hard shell from the corn. The kernels double in size, at which point they’re rinsed and dried. They’re then ground into grits.
This casserole is a great way to use leftover ham. If you’ve never eaten grits, this recipe is a good way to get your proverbial feet wet in the grits pot!
Holle’s grits, ham, and eggs casserole
What you’ll need:
6 cups water
Salt and pepper
2 cups uncooked quick grits (do not use instant)
½ cup butter
3 cups shredded cheddar cheese
1 cup cooked, diced ham
12 large eggs
½ cup milk
¼ cup grated parmesan
In a large pot, bring water to a full boil. Add one teaspoon salt and pepper to taste. Slowly stir in grits. Reduce heat to medium low and cover pot. Cook for about 5 minutes, stirring frequently. The key to good grits is stirring them enough to break up clumps. When the grits are done and the water has been absorbed, add ¼ cup of butter and 2 cups of cheese and stir until well blended.
Remove grits from heat and stir in ham.
In a large bowl, mix together the eggs and milk and soft scramble in a lightly oiled skillet, seasoning with salt and pepper. Add to grits and stir.
Pour the grits mixture in a large buttered baking dish and drizzle with ¼ cup melted butter. Top with remaining cheddar and parmesan. Bake at 350 degrees for 30 minutes.
For another great grits recipe, watch the video below:
More breakfast dishes:
- Holle's Breakfast Monte Cristo
Hubby and I are members of a private club with a great restaurant. When I got out more, we dined there often. One of my favorite dishes served at the club was their Monte Cristo sandwich. In case...
- Pastry School: Buttermilk Biscuit Secrets
Welcome to my pastry school and online cooking school! Today's pastry is buttermilk biscuits. I attended one of those formal pastry schools, where I learned many basics, but I've largely expanded my...
More by this Author
- EDITOR'S CHOICE45
Great tips for tenderizing tough cuts of meat!
I love great American recipes for breakfast! This is how I turned a lunch sandwich into a breakfast sandwich. Hubby and I are members of a private club with a great restaurant. When I got out more, we dined there often....
- EDITOR'S CHOICE48
Crabmeat is one of the most succulent and delicious of all types of flesh. In fact, it’s near the very top of my list, and I’ve spent years catching and cooking the shelled critters! I've come up with some...