Looking for a hearty, high-protein breakfast that doesn’t require a hectic
morning rush? This baked cheesy grits and eggs dish delivers on both flavor
and convenience. Made with simple ingredients like cornmeal, non-fat milk,
Parmesan, and eggs, it’s a satisfying way to start your day. And the best
part is? Most of the prep happens the night before. Just pop it in the oven
in the morning, and breakfast is served.
Baked Cheesy Grits with Eggs
Ingredients:
• 2 cups of water
• 2 cups of non-fat milk
• 1 cup of cornmeal
• ½ cup of Parmesan cheese, grated
• 1 tablespoon of butter
• ½ teaspoon of black pepper
• 4 eggs
Directions:
-
Bring water and milk to a boil in a large soup pot. Reduce to a simmer and
whisk in cornmeal. Return to a boil again, stirring occasionally, about 5
minutes. Reduce to a simmer and cook, stirring occasionally until the grits
are thick and tender, about 40 minutes. Stir in Parmesan (reserve 2
tablespoons for later use), butter, and black pepper. Pour grits into a
glass pie dish or 8” x 8” inch casserole dish. Let cool and then cover.
Refrigerate overnight.
-
Preheat oven to 375°F. Remove grits from refrigerator and let sit out for 10
minutes. With the back of a spoon, make four wells in the surface of the
grits, about a 1/2-inch deep. Crack an egg into each well. Sprinkle with
remaining 2 tablespoons Parmesan. Bake until eggs are set and grits are
warmed through, about 15-20 minutes.
Nutritional Information:
Calories: 281.6
Fat: 9.8
Saturated fat: 4.2
Polyunsaturated fat: 1.6
Monounsaturated fat: 3.2
Cholesterol: 198.4
Sodium: 365
Fiber: 2.3
Protein: 18.2
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