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+ servings
4 from 4 votes

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!
Course Casserole
Cuisine Southern
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12
Author Christin Mahrlig


  • 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.