Looking for an easy but tasty casserole for make-ahead breakfasts or a quick, cozy dinner? Here is one that you may want to try!
15 med eggs or 12 large eggs
1 Cup shredded cheddar cheese
3 TBSP Olive oil
1 jalapeño (seeds removed and adjusted to your taste for heat)
1 red bell pepper
1/2 green bell pepper
Salt & Pepper to taste
1 cup Arrowhead Mills Organic Grits (prepared with 4 cups of water according to box directions)
1 TBSP butter (optional)
Heat oven to 350 degrees.
Cook grits according to directions . Add salt to taste and 1 tablespoon of butter (optional). Pour grits into a greased 9X11 pan and smooth until level.
Sauté onions, bell peppers and jalapeño in 3 tbsp of olive oil until tender. Set aside.
In a large mixing bowl whip eggs until yolks and whites are thoroughly blended. Add in sautéed vegetables. Season with salt and pepper. Slowly add mixture on top of the grits. Top with 3/4 cup of shredded cheese.
Bake egg casserole for 25 minutes. Add remaining cheese and bake 2-3 more minutes until melted and knife or toothpick in the center comes out clean.
Variations: Crumbled bacon, spinach, mushrooms or basil can be added to egg mixture. Salsa makes a delicious topping.