Southwestern Brunch Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 2/3 cups water |
1 cup milk |
2 tablespoons butter or margarine |
1 teaspoon salt |
1/4 teaspoon pepper |
2/3 cup uncooked quick-cooking grits |
2 cups (8 ounces) shredded mexican cheese blend, divided |
2 garlic cloves, pressed |
1/4 teaspoon dried oregano |
8 large eggs, divided |
1 1/2 cups chopped cooked ham |
1 (4.5-ounce) can chopped green chiles |
1 1/2 cups milk, divided |
3 cups bisquick original all-purpose 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 saucepan; gradually stir in grits. Cover, reduce heat, and simmer, stirring occasionally, 5 to 7 minutes. Add 1/2 cup cheese, garlic, and oregano, stirring until cheese melts; let cool 10 to 15 minutes. Stir in 2 eggs, and pour into a lightly greased 13- x 9-inch baking dish.
2. Bake at 350° for 20 minutes; remove baking dish from oven. Increase oven temperature to 400°.
3. Sprinkle remaining 1 1/2 cups cheese, ham, and chiles evenly over grits crust. Whisk together remaining 6 eggs and 1/2 cup milk; pour into baking dish.
4. Stir together remaining 1 cup milk and next 3 ingredients; spoon evenly over egg mixture, slightly spreading with back of a spoon. (Baking mix mixture will be very thick.)
5. Bake at 400° for 35 minutes. Cool 10 minutes; cut into squares. Serve with salsa, if desired.
6. *2 cups (8 ounces) shredded Cheddar cheese may be substituted.
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