Southwestern Brunch Casserole

Southern Living
Makes 8 to 10 servings


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1 2/3 cups water
1 cup milk
2 tablespoons butter or margarine
1 teaspoon salt
1/4 teaspoon pepper
2/3 cup uncooked quick-cooking grits
2 cups (8 ounces) shredded Mexican cheese blend, divided*
2 garlic cloves, pressed
1/4 teaspoon dried oregano
8 large eggs, divided
1 1/2 cups chopped cooked ham
1 (4.5-ounce) can chopped green chiles
1 1/2 cups milk, divided
3 cups BISQUICK Original All-Purpose Baking Mix
1 (8-ounce) container sour cream
1 teaspoon hot sauce
Salsa (optional)


Bring first 5 ingredients to a boil in a medium saucepan; gradually stir in grits. Cover, reduce heat, and simmer, stirring occasionally, 5 to 7 minutes. Add 1/2 cup cheese, garlic, and oregano, stirring until cheese melts; let cool 10 to 15 minutes. Stir in 2 eggs, and pour into a lightly greased 13- x 9-inch baking dish.

Bake at 350° for 20 minutes; remove baking dish from oven. Increase oven temperature to 400°.

Sprinkle remaining 1 1/2 cups cheese, ham, and chiles evenly over grits crust. Whisk together remaining 6 eggs and 1/2 cup milk; pour into baking dish.

Stir together remaining 1 cup milk and next 3 ingredients; spoon evenly over egg mixture, slightly spreading with back of a spoon. (Baking mix mixture will be very thick.)

Bake at 400° for 35 minutes. Cool 10 minutes; cut into squares. Serve with salsa, if desired.

*2 cups (8 ounces) shredded Cheddar cheese may be substituted.

Created date

November 2003