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.
Lots of Cheese
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.
Type of Grits To Use
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.
Make Ahead
This casserole can be completely assembled a day in advance, covered with plastic wrap and refrigerated until you are ready to bake it.
How To Serve
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.
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Pin ItHow To Store
Leftovers can be kept in an airtight container in the refrigerator for 4 days or you can freeze for up to 3 months.
More Grits Recipes
- Jamabalaya Grits
- Pimento Cheese Grits
- Crockpot Grits
- Cheesy Grits Casserole with Smoked Sausage
- Jalapeno Cheddar Cheese Grits
- Creamiest Grits Ever
Cheese and Bacon Grits Casserole
Equipment
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees and grease a 9×13-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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Taste of Home
Disclosure: This post may contain affiliate links.
Any cheese reduction if I don’t add eggs? Looks wonderful!
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!!!
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!
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.
Could this be made in 6 or 8 oz ramekins.? I am looking for one serving breakfast recipes for us. Your recipes are awesome!
Can this be made with regular cheese instead of Velveeta?
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?
Have you tried making the day before? Did it work? I’m wanting to serve for Easter Brunch.
All look’z great, I’m gonna try them all
This is one of the best grits casseroles I’ve had!
Can this be made ahead of time, froze, thawed and then cooked? Thanks!
I have never tried that Joy, so I’m not really sure how it would turn out.