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
  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.
  5. Bake until edges are completely set and centers jiggle slightly when touched, 20 to 25 minutes. Serve immediately.
Recipe by Southern Cast Iron at https://southerncastiron.com/eggs-and-grits-souffle/