Grits Casserole

Cheesy grits, crispy bacon, and eggs all combine in one baking dish to make this grits casserole! The secret ingredient isn't the eggs, the bacon, or even the grits! It's the bacon drippings, which are rendered in a skillet and then stirred into the cooked grits before baking, that give this breakfast casserole its flavor and richness. Chopped jalapeño pepper and a generous dash of hot sauce on top (we like Cholula for its vinegary notes) adds great kick here, but feel free to leave out and add a couple extra scallions instead. Serve it for any weekend breakfast or even breakfast for dinner.

What's the difference between quick-cooking and regular grits?

Both types of grits are made from corn, but the similarities pretty much end there. Quick-cooking grits are ground much finer than coarser, stone ground grits. They're also often par cooked so they cook up even faster when boiled. Use quick-cooking grits for this casserole. 

Can grits casserole be reheated?

Cover the casserole dish with foil and heat at 350° for 10 to 20 minutes until warmed. Here's an even better idea: Cut the chilled casserole into thick slices, then sear until crispy and golden on the outside. 

Is freshly shredded cheese better than pre-shredded cheese?

Cheese that's grated from the block tends to melt more evenly than pre-grated cheese and costs a little less per ounce. On the other hand, pre-shredded cheese is wonderfully convenient—feel free to use either one in this casserole recipe!