Loaded Grits Breakfast Casserole

Robin Lieneke


This amazingly creamy casserole will convert even grit haters. The perfect comfort food, it is a fantastic for a holiday or special breakfast, brunch ot even dinner for a crowd. If you love shrimp and grits, add 1 lb of small cooked shrimp with the bacon and ham. Just devine!!


★★★★★ 1 vote

30 Min
50 Min


  • 1 lb
  • 1 lb
    ham, sliced and cut in 1/2 in. pieces
  • 4 c
  • 1 1/2 tsp
    chicken base
  • 1/4 c
    butter (1/2 stick)
  • 1 1/4 c
    quick cooking grits
  • 8 oz
    cream cheese, softened
  • 2 1/2 c
    sharp cheddar cheese
  • 1 c
  • 6
    eggs, beaten
  • 1 tsp
    garlic powder
  • 2
    scallions, thinly sliced
  • 2 tsp
    chopped fresh parsley
  • 3/4 tsp
    ground sage
  • ·
    salt and pepper to taste

How to Make Loaded Grits Breakfast Casserole


  1. Cut bacon into one inch pieces and cook until crisp. Remove from pan and drain on paper towel. Remove all but 2 tbsp of drippings from pan. Add diced ham to pan and heat through in remaining drippings. Remove from pan and drain with bacon.
  2. Heat water, 1Tbsp. butter and chicken base to boiling. Add grits and reduce heat to medium. Cover and cook 5 to 7 minutes, stirring frequently until thick and creamy. Remove from heat and add remaining butter, cream cheese and 2 cups of the cheddar. Stir until completely combined.
  3. Stir in milk, garlic powder, sage, scallions and parsley. Add eggs and stir until smooth. Add in bacon, ham and salt/ pepper and stir to combine.
  4. Pour mixture into greased 9 x 13 pan. Top with remaining cheddar. Bake for 45-55 minutes. Let sit for 10-15 mins. before serving.

Printable Recipe Card

About Loaded Grits Breakfast Casserole

Course/Dish: Breakfast Casseroles
Main Ingredient: Rice/Grains
Regional Style: Southern
Dietary Needs: Gluten-Free

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