Baked Eggs with Cheese Grits
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 4 eggs
- 2 cups chicken broth
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons chopped green onions
- 2 ounces cream cheese (i used reduced fat)
- for the creamy cheesy grits:
- 1/2 up yellow corn grits (arrowhead mills is my favorite
- for the baked eggs with cheese grits
- 4 slices bacon cooked and chopped
- 1 fresh jalapeã±o seeded and diced
- Carbohydrate 25.6715223391241 g
- Cholesterol 1987.9704848941 mg
- Fat 414.311420184663 g
- Fiber 0.393749999667144 g
- Protein 503.18364356043 g
- Saturated Fat 134.212240641774 g
- Serving Size 1 1 recipe (3134g)
- Sodium 2991.50305827807 mg
- Sugar 25.277772339457 g
- Trans Fat 33.7234845866006 g
- Calories 5966 calories
For the Creamy Cheesy Grits:In a medium to large sauce pan bring chicken broth to a boil, add grits and reduce heat to low. Cover and let grits simmer for 7 minutes, stirring occasionally.When grits have absorbed the liquid add cream cheese, shredded cheese and salt and pepper to taste.Stir mixture well, cover and remove from heat.Refrigerate grits overnight.For the Baked Eggs and Cheese GritsPreheat the oven to 350Spray a small baking dish with cooking spray.Place the grits in the baking dish and create small wells, carefully crack the eggs into the wells.Bake, checking every 10 minutes until the egg reaches the desired consistency.In my oven I baked them for 30 minutes and the whites were solid and the yolk was runny.Garnish with bacon, jalapeño and green onions.To make larger servings you need one cup of cold grits for each egg. Multiply as needed.
