Southwestern Brunch Casserole

Recipe from Southern Living

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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)


  1. 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.
  2. Bake at 350° for 20 minutes; remove baking dish from oven. Increase oven temperature to 400°.
  3. 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.
  4. 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.)
  5. Bake at 400° for 35 minutes. Cool 10 minutes; cut into squares. Serve with salsa, if desired.
  6. *2 cups (8 ounces) shredded Cheddar cheese may be substituted.
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