Overnight cheesy grits casserole is some down-home delicious Southern breakfast or brunch fare!
Cook grits according to the package directions.
Add butter and cheese to the hot, cooked grits and stir until melted.
Add Worcestershire sauce and 1 teaspoon of the paprika to the grits, mixing well.
In a small bowl, beat the three eggs. Add a small amount of hot grits to the bowl with the eggs to temper them, stirring well. (This helps get the eggs to the right temperature to mix with the grits, without cooking them.)
Slowly add the egg mixture to the cheesy grits, stirring continuously, until well-combined.
Pour grits into a lightly greased 2-quart baking dish. Sprinkle with remaining teaspoon paprika.
Let cool, then cover and refrigerate overnight.
Preheat oven to 325 degrees and remove the baking dish from the refrigerator to sit for 15 minutes.
Bake, uncovered, at 325 for 1 hour or until set.
Let rest for 10 minutes before serving.
Regular grits are fine to use here, as are stone-ground grits — just follow the package directions. I don’t recommend quick or instant grits.
|Amount Per Serving||As Served|
|Calories 361kcal Calories from fat 202|
|% Daily Value|
|Total Fat 22g||34%|
|Saturated Fat 13g||65%|
|Dietary Fiber 2g||8%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|