This is one good breakfast casserole and another grits recipe.
I love grits and I really love stone ground grits. The grits in this recipe are Charleston stone ground white grits. I thought I was ordering the mixed (yellow and white) grits but clicked a little too fast on Amazon. To me, stone ground grits are the best and if not stone ground then regular grits, not the instant variety.
The weekend we were getting our kitchen back together after the paint job, I decided to make something nice for breakfast. We had been eating out every meal for over a week even though the painting only took four days, we had a mountain of pans and dishes and stuff to go through before my kitchen was back in operation. Just getting my pantries (food & pan) back together was so great because I didn’t have that “hoarder” feeling any longer. I don’t think I could have looked at all those piles of pans, gadgets one day longer.
Were you raised eating grits for breakfast? We weren’t, in fact, I don’t think I even ate grits until I was older and my mother started making cheese grits to go with bbq. I remember when we were living in Overland Park, KS and one of my back neighbors was from Atlanta and I told her I had never eaten a bowl of plain grits with just butter and salt and pepper. I knew I loved cheese grits but not sure about the plain ones that looked like a bowl of gruel. Well, one morning she showed up at my back door with a bowl of hot buttered grits. We had no fences in this neighborhood so you could just walk over and visit with someone without having to go to front door or gates to get in. Those grits were so good. I don’t remember the girl’s name but I do remember her grits.
There are so many types of breakfast casseroles like stratas, quiches, and I have a Very Berry Breakfast Casserole that is great; kind of like a bread pudding. You can half this recipe if needed or the next time you have some cheese grits left over, just throw some ham or bacon and some cheese in a little ramekin for a special treat the next morning. If you want something a little special over the Christmas holidays, give this recipe a try; I think you could add some sautéed spinach to the bottom of the dish and it would be wonderful.
BLAST FROM THE PAST: This Ham and Mushroom Quiche has been a favorite of mine since the early 70’s.
These stone ground grits came from Amazon with no shipping.
Saute the ham first until most of the water in the ham has cooked out, then add in the mushrooms.
Make your grits and add the cheese in at the end. If you want it spicy, add in about 1/4 teaspoon of cayenne pepper.
Put the ham and mushrooms on the bottom of your buttered casserole dish. (See note below on this step.)
Pour your cooked grits over the ham and mushrooms and sprinkle with paprika.
Bake until grits are set, this will probably take about an hour.
A little cup of fresh pineapple and some toast with my homemade peach preserves.
- 1 lb. cooked ham, cubed
- 1/3 c. onion, chopped
- 4 oz. sliced mushrooms
- 1 garlic clove, minced
- 1 T. butter
- 1 c. raw grits, cooked
- 2 c. sharp cheddar cheese
- 5 eggs
- 1 1/3 c. milk
- 4 Tbsp. butter
- salt and pepper to taste
- Melt butter in pan and saute onion and garlic until soft. Add in the chopped ham and cook until all the liquid has evaporated (or after about 6-7 minutes you can just drain it.) Pour this mixture in bottom of 13 x 9" greased casserole.
- Cook grits according to package directions (stiff is better than runny). Add butter and cheese to cooked grits and stir well. Beat eggs, milk, salt and pepper together and add to slightly cooled grits mixture. Pour over ham in casserole. Bake at 350 for 1 hour.
- Serve with some fruit fruit toast or some golden brown homemade biscuits. I think when I make this again that I will put the grits on the bottom and put the ham and mushrooms on top.