Best Baked Eggs And Grits Recipes

Sausage and Grits Casserole with Baked Eggs image

Provided by Stacey Little

Categories Breakfast

Time 1h

Yield 6

Number Of Ingredients 10

1 lb ground pork sausage
5 cups water
2 teaspoons salt
1 cup uncooked quick-cooking grits
1 cup shredded sharp Cheddar cheese (4 oz)
4 oz cream cheese, cut into small cubes
1/4 teaspoon black pepper
6 eggs
Salt and pepper
2 tablespoons chopped fresh chives

Steps:

Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) baking dish with cooking spray.
In 10-inch skillet, cook sausage over medium heat until cooked through and no longer pink. Drain well.
In 3-quart saucepan, heat water to boiling over medium-high heat. Stir in salt. Stir in grits with whisk, stirring to ensure lumps have been removed. Reduce heat to simmer. Cover; cook 6 to 8 minutes, stirring occasionally. Add Cheddar cheese, cream cheese and pepper to grits. Stir until cheeses have melted. Stir in crumbled drained sausage; mix well. Pour into baking dish.
Bake 15 minutes. Remove from oven, and carefully make 6 indentions in grits using back of large ladle or spoon. Crack 1 egg into each indention. Sprinkle eggs with salt and pepper.
Bake 12 to 15 minutes or until whites and yolks are firmly set. Garnish with chives.

Nutrition Facts : ServingSize 1 Serving

Baked Eggs and Grits image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 6

Olive oil, for brushing
3/4 cup instant grits
1 cup baby arugula
1/4 cup grated cheddar (2 ounces), divided
Salt and pepper
4 large eggs

Steps:

Preheat oven to 400 degrees. Brush four 8-ounce ramekins or other small ovenproof dishes with oil. Prepare grits according to package instructions. Stir in arugula and 2 tablespoons cheddar, and cook until cheddar melts, about 30 seconds. Season with salt and pepper.
Divide grits among dishes. Make a well in each, then crack an egg into each well; season. Bake on a rimmed baking sheet, until whites are set but yolks are still runny, about 20 minutes, rotating sheet halfway through. To serve, top grits with remaining 2 tablespoons cheddar and a sprinkle of pepper.

Nutrition Facts : Calories 210 g, Fat 8 g, Fiber 1 g, Protein 11 g, SaturatedFat 3 g

Eggs Baked With Grits and Ham image

Provided by ratherbeswimmin

Categories Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup quick-cooking grits
1 1/4 cups shredded sharp cheddar cheese
3/4 cup coarsely chopped country-style ham (3 oz., thickly sliced)
salt
black pepper
1/8 teaspoon garlic powder
4 large eggs
1 -2 tablespoon sliced scallion

Steps:

Preheat the oven to 350°.
Lightly grease an 8-inch square baking pan with butter, oil, or cooking spray.
In a medium saucepan, cook the grits according to package directions.
Once the grits are cooked, stir in 3/4 cup of Cheddar cheese, the ham, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the garlic powder and continue stirring until the cheese melts.
Scrape the grits mixture into the prepared pan.
Using a spoon, make four egg-size indents in the grits mixture.
Crack 1 egg into each nest.
Season the eggs lightly with salt and pepper.
Top with the remaining 1/2 cup Cheddar.
Bake until the whites are set but the yolks are still runny and the cheese is melted, 15-20 minutes.
Serve sprinkled with the scallions.