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Grits, Greens, and Egg Breakfast Casserole

Created by Kchurchill5 on September 29, 2012

1 1/2 cups quick cooking grits
3 cups collard greens (I prefer to use frozen [thawed], but you can also use canned)
10 large eggs
1 cup white cheddar cheese, shredded
1/2 cup half and half
3 tablespoons butter

Step 1: Grits ... I a large pot, add the water and 1 teaspoon salt and bring to a boil over medium high heat. Add the grits gradually and whisk to combine. Continue to whisk and cook for 5-7 minutes until thickened and cooked through. Remove from the heat and add the butter and cheese.
Step 2: Add the half and half, cayenne pepper, black pepper, and 2 eggs to a small bowl and mix well. Add the egg mixture along with the collard greens to the grits and mix to combine.
Step 3: Casserole ... Spray a 13x9" pan with a non-stick spray and preheat the oven to 375 degrees. Pour the grits and greens into the casserole dish and bake on the middle shelf for 25-30 minutes until set. Then, remove from the oven to the stove top.
Step 4: Eggs ... Make 8 indentations in the casserole dish using the bottom of a large glass. You want the indentation fairly wide, but not too deep. Then, break 1 egg at a time into each indentation. Season the eggs with salt, pepper, and a little paprika. Return to the oven and bake and additional 10-15 minutes until the whites are set, but the yolks are still runny. Depending on how you like your eggs cooked.
Step 5: Finish and Serve ... Remove from the oven and cover with foil for 5-10 minutes before serving. Make sure to serve with plenty of hot sauce. ENJOY! this southern treat.