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Baked Two-Cheese & Bacon Grits

In the South, everyone loves three things: bacon, cheese and grits! After playing around with this recipe, I took it to my first family party as a newlywed, and it was a huge hit. This recipe has become a family tradition that I'm sure will be passed down for generations. —Melissa Rogers, Tuscaloosa, Alabama
  • Total Time
    Prep: 25 min. Bake: 40 min. + standing
  • Makes
    12 servings

Ingredients

  • 6 thick-sliced bacon strips, chopped
  • 3 cups water
  • 3 cups chicken stock
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 2 cups quick-cooking grits
  • 12 ounces Velveeta, cubed (about 2-1/3 cups)
  • 1/2 cup butter, cubed
  • 1/2 cup 2% milk
  • 4 large eggs, room temperature, lightly beaten
  • 2 cups shredded white cheddar cheese

Directions

  • Preheat oven to 350°. 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.
  • Add water, stock, garlic powder and pepper to bacon drippings; bring to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, 5-7 minutes or until thickened, stirring occasionally. Remove from heat.
  • Add Velveeta and butter; stir until melted. Stir in milk. Slowly stir in eggs until blended. Transfer to a greased 13x9-in. baking dish. Sprinkle with bacon and shredded cheese. Bake, uncovered, 40-45 minutes or until edges are golden brown and cheese is melted. Let stand 10 minutes before serving.
    Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Bake grits as directed, increasing time to 50-60 minutes or until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts
3/4 cup: 466 calories, 34g fat (18g saturated fat), 143mg cholesterol, 840mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 17g protein.

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Reviews

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  • Traybay109
    Feb 20, 2019

    We had 20 family members in town for a long weekend. One dear aunt "only likes" grits and eggs. So, I made this to ensure she had something she enjoyed. EVERYONE loved it! Two months later, someone just asked me for the recipe because they were still thinking about it and wanted to make it. I followed the recipe, except I only used half of the amount of velveeta. And, the top got a little dark while waiting for people to arrive -- they all said the dark topping was the best. So, don't be afraid to really brown it!

  • OwlTree
    May 31, 2018

    This makes my Southern heart happy! I used yellow stone-ground quick cooking grits, and I did not have white Cheddar, so I used regular yellow sharp Cheddar. Delicious....perfect for any meal.

  • Judy
    Apr 21, 2018

    I'm a Northerner and have only fallen in love with grits because I worked in The South for a couple of years. I have never made them myself in any form, so thought I'd try this casserole partly to use up the leftover Velveeta/Ro-tel Queso Dip I had frozen away following the Super Bowl Game. Happened to be just the proper amount (I cut the recipe in 1/2 for an 8 x 8 pan). OMG I am not kidding, the finished product was to die for. I will definitely make them again...but always with the addition of some Ro-tel tomatoes.

  • mindysmama
    Jun 25, 2017

    Didn't change a thing. I will make this again it was very good even for my picky eater.

  • bethnegrey
    Jun 24, 2017

    Haven't made this yet but plan to. Since I will neither purchase nor use consume Velveeta in anything, I guess I'll have to substitute an easy-melting cheese. Plus I'll be using regular grits, as I always do. Hope this turns out well!

  • leolion
    Apr 29, 2017

    Delicious!! Will make this again very soon!!