Overnight Cheesy Grits Casserole
Overnight cheesy grits casserole is a creamy, delicious Southern breakfast and brunch favorite. It's easy to prep and can be made ahead, which is a great option for the holidays or a brunch party.
Yield: 8 servings
Ingredients
- 1 ½ cups uncooked regular grits
- ¼ cup unsalted butter
- 3 cups shredded cheddar cheese
- 1 tablespoon Worcestershire sauce
- 2 teaspoons paprika, divided
- 3 large eggs
Instructions
- 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. (See notes.)
- Preheat oven to 325 degrees F 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.
Notes
Grits: Regular grits are fine to use here, as are stone-ground grits — just follow the package directions for cooking them. I don’t recommend quick or instant grits.
Baking: We’ve always made this and let it sit overnight but you can also bake it off right away if you want to fix it the morning of your brunch.
Leftovers: Leftover cheesy grits casserole, once cooled, can be stored in the refrigerator for up to 4-5 days. Reheat individual servings in the microwave until hot.
Nutrition
Calories: 281kcal | Carbohydrates: 8g | Protein: 13g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Cholesterol: 127mg | Sodium: 326mg | Fiber: 1g | Sugar: 1g
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