Bacon and Cheese Grits Casserole

Leah Stacey


I needed to bring a dish to a friend who was gluten free and it also needed to be soft food. My first thought was grits! I threw this together. I hope y'all enjoy this too. It's great for breakfast, lunch or dinner.

pinch tips: How to Crack an Egg with One Hand



45 Min




5 slice
thick cut bacon
1 medium
onion, chopped
4 c
chicken broth
1 tsp
garlic powder
1/2 tsp
1/4 tsp
black pepper
1 c
quick grits (not instant)
2 Tbsp
1 1/2 c
sharp cheddar (divided)
1/2 c
parmesan cheese, shredded
large eggs, beaten
1/2 c
half and half

Directions Step-By-Step

Preheat the oven to 350 degrees. In a large saucepan fry the bacon slices. When done put them aside. (when bacon is cooled crumble). Pour out all but 2 tablespoons of the bacon grease. Saute the onions in the grease till translucent.
Add the broth to the pot with with the onions. Bring to a boil. Add the garlic powder, salt and pepper. Slowly add the grits stirring with a whisk.
Lower the heat and simmer for 5 minutes.
Remove from heat and stir in butter, 1/2 cup of sharp cheddar and 1/2 cup of parmesan cheese until melted. Add the crumbled bacon.
In a small bowl mix the eggs and half and half. Pour the mixture into the grits and whisk till all in incorporated. Pour into a greased 2 quart glass pan (8x8 or 11x7). Sprinkle with remaining 1 cup of cheddar cheese. Bake at 350 uncovered for about 45 minutes.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: Southern
Dietary Needs: Gluten-Free, Wheat Free