Best Eggs Baked With Grits And Ham Recipes

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.

Nutrition Facts : Calories 325.5, Fat 18.2, SaturatedFat 9.6, Cholesterol 236.7, Sodium 688.7, Carbohydrate 16.5, Fiber 0.4, Sugar 0.5, Protein 22.7

Pretty Grits and Eggs image

Provided by Newly-Wed

Categories Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

5 ounces mild rotel
3/4 cup quick-cooking grits
1 cup buttermilk (or regular milk works as well)
2 cups water
1/3 cup grated parmesan cheese
3/4 cup shredded cheddar cheese
2 tablespoons texas pete
1 teaspoon white pepper
1/4 teaspoon seasoning salt
8 thin deli slices honey-roasted ham
4 eggs

Steps:

Heat oven to 350 degrees.
Spray muffin pan with cooking spray.
Lay 2 slices ham per muffin cup (should only fill 4).
Crack an egg in each cup with ham, making sure egg stays inside of ham cup.
Bake for 13 minutes or longer for desired doneness.
While eggs are baking, bring water, buttermilk, texas pete, rotel, salt and pepper to boil on stove.
Add grits, parmesean, and cheddar cheese.
Stir until thickened. Remove from heat.
Spoon grits on 2 plates.
Put 2 ham and egg cups in center of grits on each plate.
Garnish with fresh or dried parsley.
ENJOY!

Nutrition Facts : Calories 669.8, Fat 30.6, SaturatedFat 15.7, Cholesterol 487.1, Sodium 1076, Carbohydrate 57.8, Fiber 1.2, Sugar 7.4, Protein 39.4

Southern Grits and Eggs (Eggs in Heaven) image

Provided by Pat Duran

Categories Eggs

Time 30m

Number Of Ingredients 10

1 c stone ground hominy grits or quick grits (i used the quick grits)
1 1/2 c water
1 c whole milk
1 tsp salt
4 Tbsp butter
1/2 c shredded cheddar cheese (i used 3/4 cup)
6 large eggs
pepper to taste
1/4 c chopped parsley
1 large ham steak

Steps:

1. Heat oven to 350^' Butter a cast iron skillet,or a 9x13-inch baking dish. Set aside. In a 3 quart heavy bottomed saucepan, bring water, milk and salt to a boil. Gradually stir in grits and reduce heat. Simmer for 20 minutes or until thick and smooth and not watery. Whisk to prevent lumps. Stir in butter and cheese Pour grits into skillet or baking pan. Make 6 depressions in grits mixture about 2 inches apart with the back of a spoon sprayed with oil spray. Carefully break one eggs into each depression. Sprinkle with fresh ground black pepper. Bake uncovered for 10-15 minutes or until eggs are at desired doneness. Garnish with the chopped parsley. Serve hot with grilled ham steak to share.