Start Your Day Right: Healthy Grits Breakfast for a Nourishing Morning
Grits casserole is one of those dishes that feels like a warm hug—creamy grits, scrambled eggs, shredded cheese, and diced ham all come together to create the perfect hearty, comforting breakfast. It’s a great make-ahead dish too, ideal for those busy school mornings when I just need something that can be quickly reheated.
School mornings around here tend to be pretty hectic, so I usually try to prepare big batches of breakfast foods over the weekend—things like waffles, pancakes, muffins, and granola bars that can be quickly grabbed during the week. But sometimes, I crave something a little different. That’s when I make this creamy, hearty Grits Casserole. It’s a nice change from the usual, and it always gets rave reviews.
While grits are often associated with the South, this casserole is a total crowd-pleaser no matter where you’re from. The addition of grits makes this casserole heartier and adds a unique texture that you don’t get with the typical egg-based breakfast casseroles. It’s just comforting, filling, and downright delicious.
How I Make Grits Casserole
Making this casserole is so simple and straightforward:
- Preheat your oven and grease a 9×13 baking dish.
- In a medium pot, bring milk and salt to a boil. Once boiling, slowly stir in the grits, making sure to keep stirring. Once it comes to a boil again, lower the heat and keep stirring until the grits thicken up.
- Take the pot off the heat and stir in some unsalted butter until it melts smoothly. Set the grits aside to cool.
- In a large bowl, scramble the eggs and then stir in the shredded cheese and diced ham. Once the grits have cooled, add those to the mix.
- Pour the whole mixture into the prepared baking dish and bake for about 45 minutes until it’s puffy and golden brown.
Make-Ahead Options
This casserole is a lifesaver on busy mornings. I often bake it up over the weekend, let it cool, and then cut it into squares. I store them in the fridge, and when we’re ready for breakfast, I just pop them in the microwave or toaster oven for a quick reheat. It’s such a time-saver!
It also makes a great dish to serve when you have guests over or during the holidays. If I want to prep ahead, I just assemble the casserole (but don’t bake it), cover it tightly, and refrigerate overnight. The next morning, I bring it to room temperature before popping it in the oven.
If I’m really in a pinch, I’ll bake the casserole the night before, then just reheat it the next morning. I cover it with foil and bake at 350°F for about 15 minutes, and it’s as good as fresh!
Freezing Tips
If I want to make this casserole even further ahead of time, I bake it, let it cool, cover it tightly, and then freeze it for up to a month. When I’m ready to eat, I defrost it in the fridge overnight, let it come to room temperature, and then heat it up in the oven the same way—350°F for 15 minutes.
The next time you’re looking for a comforting, hearty breakfast, I highly recommend trying a Grits Casserole. It’s different from the usual egg casserole, and even my pickiest eater (who usually won’t touch grits) loves it. It’s the perfect dish for any season and is always a hit with both family and guests.
I hope you give this one a try! It’s easy, comforting, and guaranteed to make your mornings just a little bit brighter.
Let me know if this works for you!
Creamy Grits Casserole
Ingredients
- 3 cups milk
- ¾ teaspoon salt
- ¾ cup uncooked quick-cooking grits
- ¼ cup ½ stick unsalted butter
- 8 large eggs
- 2 cups 8 ounces shredded cheese, such as sharp cheddar
- 2 cups diced ham
Instructions
- Preheat oven to 350°F. Generously grease a 9-inch by 13-inch baking dish with butter or coat it with nonstick cooking spray.
- In a medium pot, mix the milk and salt and bring to a boil. Stirring constantly, slowly pour in the grits, bringing to a boil and then lowering the heat to a simmer. Continue stirring until the grits have thickened (the total cooking time will be around 5 minutes). Remove from the heat and stir in the butter until melted. Set aside to slightly cool.
- In a large bowl, scramble the eggs. Mix in the cheese, ham, and cooked grits. Pour the mixture into the prepared baking dish.
- Bake in preheated oven for 40 to 45 minutes or until puffy and golden brown. Serve warm.
Notes
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- If you have regular grits instead of quick-cooking grits, they will need to be cooked closer to 10 minutes. Instant grits are not recommended.
- If using whole milk or 2% milk, you may substitute water for 1 cup of the milk, if desired. If using skim milk, use all milk and no water.
- You may use your favorite type of cheese, such as cheddar, Monterey Jack, pepper jack, or Swiss.
- You may substitute chopped cooked bacon or cooked crumbled sausage for the ham.
- To prep this Grits Casserole ahead of time, assemble the casserole as directed but do not bake. Cover tightly and refrigerate overnight. Bring to room temperature and uncover before baking in preheated oven.
- As another make-ahead option, you can bake your Grits Casserole as directed, allow it to cool, cover, and refrigerate overnight. In the morning, bring the casserole to room temperature, cover it with foil, and bake at 350°F for 15 minutes or until reheated.
- Finally, you may freeze your baked, cooled, and tightly-covered Grits Casserole for up to 1 month. Defrost the casserole overnight in the refrigerator, bring it to room temperature, and then reheat it in the oven as indicated above (350°F for 15 minutes).
Nutrition
Hi, I’m Emily Hart, a 32-year-old chef with a lifelong passion for cooking that goes far beyond just a career—it’s the heart and soul of who I am. From the moment I was old enough to hold a spoon, I’ve been enchanted by the way food brings people together, how flavors can tell stories, and how a simple dish can evoke powerful emotions. The kitchen is my sanctuary, where the sizzle of pans and the aroma of fresh ingredients inspire me to create something special every day.
For me, cooking isn’t just about following recipes; it’s about experimenting, pushing boundaries, and blending culinary traditions to create something new and exciting. Whether I’m preparing an elegant five-course dinner or a comforting bowl of homemade soup, I pour my heart into every detail. I believe that food has the power to connect us all—whether through shared meals or teaching others how to find joy in cooking.
Over the years, I’ve honed my skills not only in crafting delicious meals but also in understanding what makes people feel at home when they sit down at the table. I love sharing my passion with others through cooking classes, collaborations with fellow food enthusiasts, and simply bringing people together one plate at a time. Cooking is my art form, and every dish is an opportunity to share a piece of myself with the world.
