Baked Grits and Eggs

grits and eggs

A perfect weekend morning recipe, these Baked Grits and Eggs are filling and delicious.

Baked Grits and Eggs
Makes 6 to 8 servings
Write a review
Prep Time
5 min
Cook Time
1 hr 40 min
Prep Time
5 min
Cook Time
1 hr 40 min
  1. 7 cups chicken stock
  2. 2 cups white stone-ground grits
  3. 2 cloves garlic, minced
  4. 2 3/4 teaspoons kosher salt, divided
  5. 3/4 teaspoon ground black pepper, divided
  6. 9 large eggs, divided
  7. 1 cup heavy whipping cream
  8. 1 (5-ounce) block fontina cheese, shredded
  9. 1 (5-ounce) bag shredded Parmesan cheese
  10. 2 tablespoons unsalted butter
  11. 1/4 cup shredded mozzarella cheese
  12. 1/3 cup chopped seeded tomato
  13. 2 tablespoons sliced fresh chives
  1. Preheat oven to 375°. Spray a 13x9-inch baking dish with cooking spray.
  2. In a small Dutch oven, bring stock to a boil. Stir in grits, garlic, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper. Reduce heat, and simmer, stirring occasionally, for 35 to 45 minutes or until tender and thickened. Remove from heat.
  3. Crack 3 eggs in a small bowl; whisk in 1 cup hot grits. Stir egg mixture into remaining hot grits. Whisk in cream, fontina, Parmesan, and butter. Pour mixture into prepared dish.
  4. Bake for 40 to 45 minutes or until grits are mostly set. Sprinkle with mozzarella.
  5. Using the back of a spoon, make 6 shallow indentations in grits; crack remaining 6 eggs into indentations. Bake 10 minutes more or until eggs reach desired degree of doneness. Sprinkle with tomato, chives, and remaining 1/4 teaspoon each salt and pepper. Let stand for 5 minutes before serving.
Celebrate Magazine