Breakfast for dinner is a favorite in our house. We had this Cracked Out Grits Casserole last week and it was a HUGE hit! OMG! SO good! Grits loaded with cheese, bacon and Ranch. Seriously AMAZING! Now, I'm not a fan of plain grits, but I LOVE this cheesy bacon grits casserole. We served the casserole with some biscuits and fresh fruit. Easy and delicious!
This Cracked Out Grits Casserole can be made ahead of time and refrigerated overnight or even frozen. I like to split the casserole into two 8x8-inch pans and freeze one for later. I love having quick meals in the freezer! This casserole is great for a potluck and overnight guests. It always gets rave reviews!
Cracked Out Grits Casserole
serves 10 to 12
- 1 pound bacon
- 6 cups chicken stock
- 2 Tbsp Ranch dressing mix
- 2 cups quick-cooking grits
- 12 ounces Velveeta, cubed
- 1/2 cup butter, cubed
- 1/2 cup milk
- 4 large eggs, lightly beaten
- 2 cups shredded cheddar cheese
Preheat oven to 350° F. Lightly spray a 9x13-inch pan with cooking spray. Set aside.
In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove pan from heat. Remove bacon with a slotted spoon; drain on paper towels and chop.
In a large saucepan, add chicken stock, and Ranch dressing mix; bring to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, 5 to 7 minutes or until thickened, stirring occasionally. Remove from heat.
Add Velveeta cheese and butter; stir until melted. Stir in milk. Slowly stir in eggs until blended. Stir in half of cooked bacon.
Transfer grits to prepared dish. Sprinkle with shredded cheese and remaining bacon.
Bake, uncovered, 40 to 45 minutes.
*Freezer Meal - cover and freeze unbaked. When ready to bake, place in refrigerator and let thaw overnight. Remove from refrigerator 30 minutes before baking. Increase baking time to 60 minutes.*