Southwestern Brunch Casserole |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
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This recipe would be great for any time of the day. It is from Southern Living magazine. Ingredients:
1 2/3 cups water |
1 cup milk |
2 tablespoons margarine or 2 tablespoons butter |
1 teaspoon salt |
1/4 teaspoon pepper |
2/3 cup uncooked quick-cooking grits |
2 cups shredded mexican blend cheese (8 oz, may also substitute cheddar cheese) |
2 garlic cloves, pressed |
1/4 teaspoon oregano |
8 large eggs |
1 1/2 cups chopped cooked ham |
1 (4 1/2 ounce) can chopped green chilies |
1 1/2 cups milk |
3 cups bisquick baking mix |
1 (8 ounce) container sour cream |
1 teaspoon hot sauce |
salsa (optional) |
Directions:
1. Bring first 5 ingredients to a boil in a medium sauce pan; gradually stir in grits.
2. Cover, reduce heat, and simmer, stirring occasionally, 5-7 minutes.
3. Add 1/2 cup of the cheese, the garlic, and oregano, stirring until the cheese melts.
4. Then let cool for 10-15 minutes.
5. Stir in 2 eggs, and pour into a lightly greased 13 x 9 inch baking dish.
6. Bake at 350 for 20 minutes; remove baking dish from oven.
7. Increase oven temperature to 400.
8. Sprinkle remaining 1 1/2 cups cheese, ham,and chilies evenly over grit crust.
9. Whisk together remaining 6 eggs and 1/2 cup of the milk; pour into baking dish.
10. Stir together remaining 1 cup milk and next three ingredients; spoon evenly over egg mixture, slightly spreading with back of a spoon (baking mixture will be very thick).
11. Bake at 400°F for 35 minutes.
12. Cool 10 minutes; cut into squares.
13. Serve with salsa if desired.
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