Ham and Cheese Grits Breakfast Bake

Cheesy ham and grits casserole on a plate.

Ham and Cheese Grits Breakfast Bake

Ham and grits casserole is pure Southern comfort food. We’re talking creamy, cheesy grits loaded with smoky ham, and green onions. It’s potluck-perfect, brunch-approved, and practically begs to be served in Pyrex.

Course Brunch Casserole

Cuisine American - Southern

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 305kcal

Author Marye Audet-White

Ingredients

32 ounces chicken stock about 4 cups
2 cups milk
1 ½ cups quick-cooking grits
1 cup shredded Cheddar cheese 4 ounces
1 cup shredded smoked Gouda cheese 4 ounces
2 cups ham diced
¾ cup green onions sliced -divided use
3 eggs beaten

Instructions

Preheat that oven to 350°F. Spray a 13x9-inch casserole dish with nonstick spray.
Mix the cheeses together in a bowl and set it aside. Try not to snack on it. (Okay, maybe a little.)
In a big saucepan, bring the milk and chicken broth to a boil. This is where the magic starts—don’t walk away!
Slowly whisk in the grits like you mean it. Then drop the heat to low, slap a lid on it, and let those grits do their thing. Stir now and then until they’re thick, creamy, and lump-free—about 8 minutes.
Take it off the heat and stir in 1 ½ cups of that glorious cheese mixture until it melts into creamy, cheesy goodness.
Add in the ham and ½ cup of green onions. Stir it like you’re folding gossip into your HOA newsletter.
Now it’s time to add the eggs—but go slow. Stir constantly so you don’t end up with scrambled eggs in your casserole.
Spoon the mixture into your prepared dish and smooth it out like you’re frosting a very savory cake.
Bake for 30 to 35 minutes, or until the center is set and your kitchen smells like heaven with a Southern accent.
Sprinkle the rest of the cheese on top, then bake another 5 minutes until it’s melted and bubbly. Swoon.
Finish with the remaining green onions and serve it up hot. Bonus points if you eat it barefoot on the back porch with a sweet tea in hand.

Notes

Storage:

Let the casserole cool down—no one likes a sweaty storage container. Cover it tightly or pop it in an airtight container, then stash it in the fridge for up to 4 days. Freezes well for up to 2 months.

Tips:

🧂 Season those grits. Don’t trust the chicken stock to do all the work—taste before adding the eggs and give it a good pinch of salt if it’s feelin’ bland. Boring grits are a sin in at least 14 Southern states.
🥄 Use a whisk for smoother grits. Clumps are for mascara, not breakfast. Whisk those grits like you’re trying to erase your poor life choices from last weekend.

Nutrition