Baked Cheesy Grits

Baked Cheesy Grits

(4 servings)    Printable Version
  • 1 cup instant grits
  • 8 ounces shredded sharp Cheddar cheese
  • 1/2 cup butter
  • 3 large eggs - beaten
  • 1/3 cup milk
  • 1/4 teaspoon salt
  • pepper - to taste
I liked this recipe a lot. It takes grits which are traditionally quite heavy and turns them into a light souffle. I'm barely exaggerating when I say the texture is vaguely reminiscent of angel food cake. One thing though... this cheesy recipe wasn't cheesy enough for me. The second time I made it, I doubled the cheese inside and also grated some cheese on top. That was perfect and even better when each serving was topped with a sunny-side-up egg. See my cooking notes below for a couple more tips. (Recipe submitted in 2006. Tested and photographed in August 2013.)


Baked Cheesy Grits With Sunny-Side-Up Egg


How To Make Baked Cheesy Grits

On the stove top, cook grits according to package directions. When grits texture is to your liking, add all remaining ingredients and mix well.

Pour mixture into a lightly-greased 1-quart baking dish.

Bake 45 minutes at 350 degrees, or until set.

Allow dish to set at room temperature at least 10 minutes. Sprinkle with additional cheese if desired.


Baked Cheesy Grits at MrBreakfast.com


Cooking Notes:

I used quick cooking grits instead of instant. For those, I used 1 cup grits to 4 cups water (with a pinch of salt). I brought the water and salt to a boil, added the grits, let the mixture come to a boil, cut the heat and then cooked at a low simmer for 7 minutes - stirring often.

When the grits had the texture I wanted, I stirred in the butter and cheese. Then, I LET THE GRITS REST FOR A GOOD 20 MINUTES before adding the milk and beaten eggs. I didn't want to risk the hot grits cooking the eggs. I strongly recommend you do the same. It's the difference between making a souffle or making chunky grits with scrambled eggs. Actually, both sound pretty good, but I much prefer the former.

Remember for this dish to deserve the title "cheesy", you really need to double the amount of cheese listed.



Baked Cheesy Grits



An easy, cheesy down-home favorite. Please note that the milk is added after the grits are done. To make the grits, use the liquid requirements from package instructions.

Mr Breakfast would like to thank mr_bfast_lover for this recipe.

Comments About This Recipe
What do you think of Baked Cheesy Grits?
Overall Average Rating = 5 (out of 5)
Based on 5 votes.


Official Member: Team BreakfastFrom Bameiboo (Team Breakfast Member)
Rating (out of 5):  

I don't usually eat grits, hubby loves them. We have been eating big breakfasts for a month. It has kept us full all day and we've lost a few pounds. So I'm looking for new recipes so we don't get egg and bacon everyday. I halved this recipe. I only had three jumbo eggs and needed two to fry. So I made this with just one jumbo egg and it worked perfect! Great with a fried egg on top! Could use more cheese, I agree!

Comment submitted: 5/27/2015 (#19432)



From CindyTwo
Rating (out of 5):  

That was really good. I will make this again for sure. Thanks.

Comment submitted: 10/21/2013 (#16921)



From ScottR
Rating (out of 5):  

Good, but VERY cheesy, too much for my wife even, who loves cheese. We will try this again, but either with a milder cheese or cutting back to half that suggested. Still, a good, easy recipe that will keep you going for a while. Great for a cold morning.

Comment submitted: 11/11/2007 (#3980)



Official Member: Team BreakfastFrom kayat (Team Breakfast Member)
Rating (out of 5):  

There's a popular Chicago restaurant that has the best cheese grits...vbut now I know their secret. You could bypass the whole bake part and they're still awesome.

Comment submitted: 8/18/2007 (#3400)



Official Member: Team BreakfastFrom mrbreakfast_lvr (Team Breakfast Member)
Rating (out of 5):  

This was SO easy and delicious. My kids LOVED it too. You can even cut back on the cheese if you want to make it a little healthier - I used about half the cheese and it was still good.

Comment submitted: 8/24/2006 (#204)





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