Sweet slices of maple ham make the perfect nest for cheesy eggs and grits in this all-in one breakfast.
Eggs and Grits Souffle
Make 12
Ingredients
- 1 tablespoon unsalted butter, melted
- 12 thin slices maple-glazed ham
- 2 cups water
- ½ cup quick-cooking grits
- ½ cup plus 2 tablespoons shredded sharp Cheddar cheese, divided
- ½ cup unsalted butter, softened
- ½ cup whole milk
- 6 large eggs
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Instructions
- Preheat oven to 350°.
- Brush wells of 2 (6-cup) cast-iron muffin pans with melted butter. Place 1 slice ham in each well, gently pressing into bottom and up sides.
- In a medium saucepan, bring 2 cups water to a boil over mediumhigh heat. Add grits; reduce heat, and simmer, stirring occasionally, until water is completely absorbed, 15 to 20 minutes.
- In a large bowl, whisk together grits, ½ cup cheese, butter, milk, eggs, salt, and pepper. Spoon batter into prepared muffin cups, filling until level with top of pan. Sprinkle with remaining 2 tablespoons cheese.
- Bake until edges are completely set and centers jiggle slightly when touched, 20 to 25 minutes. Serve immediately.
Find more delicious recipes made for your cast-iron in our newest issue of Southern Cast Iron.
