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Cheese and Bacon Grits Casserole

It doesn’t get any more southern than cheese grits and cheese grits don’t get anymore delicious than when topped with lots of crispy bacon. This Cheese and Bacon Grits Casserole is perfect for a holiday brunch, a down-home breakfast, or a weekday meal.

Cheese and Bacon Grits Casserole


This casserole has two types of cheese- white cheddar and Velveeta cheese for plenty of cheesy flavor. The Velveeta also makes the casserole super creamy.

Cheese and Bacon Grits Casserole recipe

You’ll want to use quick cooking grits and NOT instant grits for this recipe. Scroll down beneath the recipe box to see more of my favorite grits recipes.

Cheese and Bacon Grits Casserole is fantastically creamy, buttery, and rich. It really can make a meal in and of itself but also makes a great addition to an extravagant brunch or holiday meal.

This recipe makes a large amount so plan on serving it for a get together or on having leftovers. The leftovers actually heat up really well.

Cheese Grits Casserole with Bacon

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Cheese and Bacon Grits Casserole

This Cheese and Bacon Grits Casserole is perfect for a holiday brunch, a down-home breakfast, or a weekday meal. Creamy and cheesy with lots of crispy bacon!
PREP: 20 minutes
COOK: 45 minutes
TOTAL: 1 hour 5 minutes


  • 6 slices thick-cut bacon, chopped
  • 3 cups water
  • 3 cups chicken broth
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 cups quick-cooking grits
  • 12 ounces Velveeta, cut into cubes
  • 1/2 cup butter, cut into cubes
  • 1/2 cup milk
  • 2 green onions, sliced
  • 4 large eggs, lightly beaten
  • 2 cups shredded white cheddar cheese


  • Preheat oven to 350 degrees and grease a 9x13-inch casserole dish.
  • Cook bacon until crispy in a large saucepan. Remove with a slotted spoon and place on a paper towel-lined plate.
  • Pour out all but 2 tablespoons bacon grease.
  • Add water, chicken broth, both peppers, salt, and garlic powder to the saucepan with the bacon grease.
  • Bring to a boil. Gradually stir in grits.
  • Reduce heat some and cook, stirring frequently for 5 minutes.
  • Remove from heat and stir in Velveeta and butter until melted.
  • Stir in milk, green onions, and eggs, plus half the white cheddar.
  • Pour mixture into prepared pan. Sprinkle remaining shredded cheddar and the bacon on top.
  • Bake  uncovered 40 to 45 minutes.
Author: Christin Mahrlig
Course: Casserole
Cuisine: Southern

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Recipe adapted from Taste of Home

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11 thoughts on “Cheese and Bacon Grits Casserole”

  1. Y’all. Make this. Now.
    I don’t know what that crazy person with the bad review was taking about. This stuff is amazing.
    I had to use the queso blanco Velveeta because the store was out of regular. But it gave it a great flavor that wasn’t just run-of-the-mill cheese. It gave it some flare. Also used sharp cheddar instead of white cheddar.
    Love this recipe!!! Thank you!!!

  2. Karen Thornton

    This is about the best grit casserole I have ever eaten. I added slighty more cheddar cheese and less Velveeta. A big hit on Christmas morning!

  3. What an epic fail. I had high hopes for this, as I was making it in the pot it was delicious and fun to make. I poured it into a baking dish for the oven, but I suspected something was wrong because it wobbled around a bit too much for my liking. I followed the recipe to the T. I didn’t change a thing. Sure enough as much as I baked it, it was more like soup in the center. Inedible. I poured it into a pot and let it reduce down for 20 minutes to salvage it; it was still not what I wanted but better than soup. I would first of all NEVER put that much liquid for the recipe. Cut it in half! Way too much liquid. I like the idea of putting it in a casserole dish to bake later, but I guess I’ll have to use my other grits recipes and transfer it to a baking dish and probably get better results than this recipe gave me.

  4. Janet Bullock

    Could this be made in 6 or 8 oz ramekins.? I am looking for one serving breakfast recipes for us. Your recipes are awesome!

  5. I made this back in the spring and everyone requested the recipe. Do you think if this was made the night before and the entire dish reheated the next day, that it would turn out ok?

    1. Cynthia A Cunningham

      Have you tried making the day before? Did it work? I’m wanting to serve for Easter Brunch.

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