Cheddar Grits Souffle

Cheddar Grits Souffle

(4 servings)    Printable Version
  • 1 cup grits (either old-fashioned or quick cooking but not instant)
  • 4 cups water
  • 4 tablespoons butter
  • 1 bunch scallions-chopped
  • 2 cloves garlic-minced
  • 1/4 teaspoon crushed red pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper-to taste
  • 1 1/2 cups coarsely grated cheddar
  • 1/2 cup crumbled crispy bacon
  • 1/2 cup egg whites-from 4 eggs
Preheat oven to 350 degrees F. Bring 4 cups of water to a boil over high heat and stir in grits. Return to a boil and reduce heat to low, cover pan and cook, stirring occasionally, until grits are smooth and creamy. (About 10 to 20 minutes depending on type of grits used. Follow package directions.) Transfer grits to a large bowl and allow to cool, stirring frequently to prevent a skin from forming.

In a skillet, melt butter and saute scallions and garlic until softened, 3 to 4 minutes. When grits are cooled, stir in sauteed scallions and garlic, crushed red pepper, salt, black pepper, grated cheese and crumbled bacon.

In a large bowl beat egg whites with a pinch of salt until stiff peaks form. Gently mix 1/3 of the beaten whites into the grit mixture, then fold in remaining whites, being careful to not over-mix.

Butter a 9 by 13-inch heavy casserole dish with at least 2"sides. Transfer the mixture to prepared baking dish and bake for 30 to 40 minutes, until risen and golden brown on top. Serve immediately.


This recipe is also great with crumbled sausage or chopped spinach for a vegetarian version.

Mr Breakfast would like to thank HollyMartel for this recipe.

Comments About This Recipe
What do you think of Cheddar Grits Souffle?
Overall Average Rating = 4 (out of 5)
Based on 2 votes.


From Big Stem
Rating (out of 5):  

Good right out of the oven. Even better after it cools.

Comment submitted: 12/17/2017 (#20471)



From Pepper
Rating (out of 5):  

You made two old couples very happy. Very good. Will make again. Cooking time for me was actually closer to 45 or 50 minutes.

Comment submitted: 11/24/2007 (#4051)





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