This will always be one of my favorite foods. Thank you Test Kitchen for making this easy!
I made these for dinner last week. They were fantastic! My family loved them. I am not as talented as Joshua, so it took me a good bit longer to make everything. If you are just starting out and a little intimidated with the dough part, you can use the store version of muffins. Cook the eggs just like he suggests, you will not be disappointed. So delicious. Thank you, Joshua, another excellent But Better video!
Next, get ready family! It’s Crunchwrap Supreme night!
I wish there were more creative options like this when my children were small. I am so impressed with moms today.
Bacon and Cheddar Cheese Grits Casserole
Combine 6 cups milk and salt in a large, heavy saucepan; cook over medium-high heat just until milk starts to boil. Gradually whisk in grits and butter. Reduce heat; simmer, uncovered, 20 to 25 minutes or until thick, stirring often.
Preheat oven to 350°. Remove grits from heat; add remaining 2 cups milk, stirring to cool grits mixture. Stir in eggs, herbs, and 1 cup cheese. Pour grits mixture into a lightly greased 15″ x 10″ baking dish; top with remaining 1 cup cheese. Bake, uncovered, at 350° for 45 minutes or until bubbly. Sprinkle crumbled bacon on top of casserole; serve immediately.