Grits-and-Greens Breakfast Bake
Submitted by Sue Lowes on Oct 27, 2010

Grits with white Cheddar cheese, Collard Greens and topped with eggs.

Servings:
8

Complexity:   
Easy

Total Time:
1 hour

Ingredients:
1 tsp. salt
1&1/2 cups uncooked quick-cooking grits
1 cup shredded white Cheddar cheese
3 Tbsp. butter
1/2 cup halt and half
1/4 tsp. freshly ground black pepper
1/4 tsp. ground red pepper
10 large eggs, divided ( not separated)
3 cups simple Collard Greens, drained
Hot sauce optional

Directions:
Preheat oven to 375 degrees. Bring salt and 4 cups water to a boil in large saucepan over medium-high heat; gradually whisk in grits. Reduce heat to medium, and cook, whisking often, 5 to 7 minutes or until thickened. Remove from heat, and stir in cheese and butter.

Whisk together half-and-half , next 2 ingredients, and 2 eggs in a medium bowl. Stir half-and-half mixture into grits mixture. Stir in Collard Greens. Pour mixture into a lightly greased 13 X 9 inch baking dish.

Bake at 375 degrees for 25 to 30 minutes or until Set. Remove from oven.

Make indentations in grits mixture with back of a large spoon. Breaking 8 eggs, 1 at a time, and slip 1 egg into each indentation. Bake 12 to 14 minutes or until eggs are cooked to desired degreee of doneness. Cover loosely with aluminum foil, and let stand 10 minutes. Serve with hot sauce, if desired.