Best Pimiento Cheese Breakfast Casserole Recipes

PIMIENTO-CHEESE BREAKFAST CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In large bowl, beat cheese, mayonnaise, pimiento peppers, green chiles, green onions, jalapeño chiles, Worcestershire sauce and ground red pepper with electric mixer on medium speed 1 to 2 minutes or until creamy.
• In another large bowl, beat eggs with whisk; stir in cheese mixture. Add potatoes and ham to bowl; stir until well mixed. Transfer mixture to baking dish.
• Bake 43 to 48 minutes or until edges are golden brown and center is set. Let stand 15 minutes; top with parsley before serving.

PIMIENTO CHEESE

Steps:

• Beat 4 ounces softened cream cheese, 1/2 cup mayonnaise, 1 tablespoon each dijon mustard and adobo sauce (from canned chipotle peppers) and 1/2 teaspoon pepper with a mixer until totally combined. Add 8 ounces each grated sharp cheddar and Monterey jack and gently mix until combined. Stir in one 4-ounce jar sliced pimientos (drained) and 2 tablespoons chopped dill with a rubber spatula. Refrigerate at least 2 hours before serving.

PIMIENTO CHEESE CREAMED CORN

Steps:

• Preheat a cast-iron pan over high heat.
• Combine the Cheddar, pimientos, cream cheese, hot sauce, Worcestershire and garlic in a food processor; pulse to a paste-like consistency and set aside.
• Cut the corn off the cob and set aside (do not discard the cobs). Add the oil to the pan, then add the corn and let char. Add in the scallion whites and cook a few minutes.
• Meanwhile, in a medium pot, add the corn cobs, thyme bundle and bay leaf, and cover with chicken stock. Simmer 15 minutes, then strain and use to thin the pimiento cheese. Serve the corn with the pimiento cheese.

PIMIENTO CHEESE AND BACON GRITS

Steps:

• In a skillet over medium heat, cook the bacon until crisp, 10 to 12 minutes. Remove it to a paper towel-lined plate.
• Meanwhile, bring 4 cups of water to a boil in a medium saucepan. Whisk in the grits and salt. Reduce the heat to low, cover and cook, stirring occasionally, for 30 minutes.
• Stir in the half-and-half and cook until the grits are tender and creamy, about 20 more minutes.
• Add the pimientos, cream cheese, Cheddar and mustard and stir until melted together and combined. Chop the bacon into small pieces and add to the grits. Stir in the pepper and serve.
• If making ahead, allow the dish to cool, then cover and refrigerate. Reheat, covered in foil, at 350 degrees F for 30 minutes or until heated through.