Three Cheese Grits Casserole- (breakfast, brunch, make ahead, recipes) (2024)

January 26, 2017 By Emily 18 Comments

Enjoy a southern breakfast with this Three Cheese Grits Casserole. Creamy grits mixed with three different cheeses is an easy brunch recipe to feed a crowd!

I’m a southern girl y’all. I was born and raised in the south. I spent about 3 years in Northern Virginia which was a whole different world to me and my parent’s currently live in Michigan. In the world of the north sweet tea is hard to come by and grits are a rarity. I am a grits girl through and through. I love my grits loaded down with cheese, butter and salt and roll my eyes at people who put sugar in their grits. I mean if you do we can still be friends but I just don’t understand it.

Anytime my family gets together we have a big breakfast and it always includes grits. My mom and dad have both perfected their grit making (it’s seriously an art to get them right) and I am slowly learning to make my own. When I was in college I used to make a cheese girts casserole a lot. I would make one and eat off of it for a week because it was just me and it made a lot. It’s been quite awhile since I made one so I decided to change some things up and make this ThreeCheese Grits Casserole.

I have a head full of recipe ideas for grits, so I won’t spill them just now but hopefully they come out like I’m dreaming. This Three Cheese Grits Casserole is perfect for breakfast or brunch. It can easily be made ahead of time and makes enough to feed a crowd!

Ingredients:
-1 Cup Half-n-Half
-3 cups milk
-1 cup uncooked grits
-1/2 a stick of butter
– 1 cup Cheddar Cheese
– 1 cup Colby/Monterey Jack Cheese blend
– 1/4 cup Parmesan Cheese
-1 egg, beaten
-1 teaspoon garlic powder
-Salt and Pepper to taste

Directions:

Add half-n-half and milk to a saucepan and bring to a boil
Turn down heat and stir in grits and butter
Simmer grits on medium low, covered, stirring occasionally, for 5-7 minutes
Mix egg and cheese into the grits
Add garlic powder and salt and pepper and mix
Pour into a greased 9×13 pan
Bake on 350 for 20-25 minutes, until golden brown on top

I love how easy this casserole is to throw together. I had to bring a brunch item to an event a couple of weeks ago and made this Three Cheese Grits Casserole and there was barely any left for me to bring home. I love having grits casserole leftover and call me crazy but I also like cold grits.

I want to know, what do you eat in your grits? Or have you ever even tried grits?

5 from 5 votes

Three Cheese Grits Casserole

Enjoy a southern breakfast with this Three Cheese Grits Casserole. Creamy grits mixed with three different cheeses is an easy brunch recipe to feed a crowd!

Course Breakfast

Cuisine American

Keyword breakfast, brunch, cheese, grits

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 8 people

Calories 276 kcal

Author Emily

Ingredients

1 cup Half-n-Half
3 cups milk
1 cup uncooked grits
1/2 stick butter
1 cup Cheddar Cheese Shredded
1 cup Colby/Monterey Jack Cheese Blend Shredded
1/4 cup Parmesan Cheese Shredded
1 egg beaten
1 tsp garlic powder
Salt and Pepper to taste

Instructions

Add half-n-half and milk in a saucepan and bring to a boil
Turn down the heat and stir in grits and butter
Simmer grits on medium low, covered, for 5-7 minutes, stirring occasionally
Mix egg and cheese into the cooked grits
Add garlic powder, salt and pepper and mix
Pour into a greased 9x13 pan
Bake on 350 for 20-25 minutes, until golden brown on top
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If you’re searching for some recipes to serve alongside this Three Cheese Grits Casserole then be sure to try one of these sweet breakfast recipes!

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(Affiliate links are included, if you make a purchase I make a small commission at no expense to you!)

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Reader Interactions

Comments

Kellie says
January 26, 2017 at 1:36 pm

I am honing to take this dish to my next Bible study brunch. Looks so yummy.
Reply
Rachael Pletz says
January 12, 2018 at 11:37 am
all i have is quick grits, is that ok?
Reply
- Emily says
  January 12, 2018 at 11:41 am
  Yes that should work fine! Just keep an eye on them to make sure they don’t get too dry when cooking, if they do just add a little more half-n-half. But I think it should be fine, as long as they aren’t the instant grits from the packets.
  Enjoy!
  Emily
  Reply
  See Also
  Instant Pot Barley Recipes
Gerrie says
January 13, 2018 at 9:24 pm
Can this be made ahead of time and reheated?
Reply
- Emily says
  January 14, 2018 at 8:53 pm
  Yes, it is great leftover!
  Emily
  Reply
Mary Jo Latham-Martin says
February 26, 2018 at 11:04 am

This looks yummy, Emily. And I”m a Yankee! But my mom served in the Marine Corps in WWII and was stationed at Camp Lejeune, NC, so maybe that how I learned to love Southern Food. If that sounds intriguing, check out my Facebook author page.
Reply
- Emily says
  March 14, 2018 at 8:33 pm
  Southern food has a lot of good things to love! It’s my favorite, thank you for checking out the recipe.
  Emily
  Reply
Bob says
March 11, 2018 at 4:15 pm
Can you assemble day ahead, refrigerate overnight, and cook next day or should you assemble and cook on same day and then reheat the following day? Any preference?
Reply
- Emily says
  March 14, 2018 at 8:33 pm
  I would probably assemble and cook on the same day and then reheat the following day. I’ve never tried making it ahead of time but it is delicious reheated! I hope you enjoy!
  Emily
  Reply
Robin Edmonds says
September 3, 2018 at 7:05 pm
There are so many kinds of grits, quick cooking, regular, hominy, stone ground. Which exact kind did you use for this recipe please? I have to make it for a bridal shower and I want it to be perfect. This sounds perfect, I’m just not sure what kind of grits you want us to use. Thank you!
Reply
- Emily says
  September 3, 2018 at 8:56 pm
  Hi Robin,
  I usually use the quick cooking 5 minute grits (but not instant) or the regular. I’ve never tried stone ground but I imagine it would be good too! Hope you all enjoy the casserole!
  Emily
  Reply
Jen k says
October 9, 2020 at 8:02 am

For a savory dish at supper I do this recipe but add spinach. For breakfast I like to make a breakfast bowl. Grits, scrambled eggs , fried livermush and gravy ,biscuit.
Reply
Sharon says
March 6, 2022 at 9:32 pm
How many days in advance can this be made? Considering it for a post wedding brunch so would be making two days before reheating. Thank you
Reply
- Emily says
  May 3, 2022 at 7:57 pm
  I think that would still be good!
  Emily
  Reply
Amy Belle says
June 20, 2022 at 7:28 pm

I made it this weekend for a Father’s Day Brunch. It is the best cheese grit casserole I have ever made and received a ton of compliments! I will definitely add this to my list of favorites!!!! Thank you for the recipe!!!
Reply
- Emily says
  October 20, 2022 at 9:26 pm
  Amy,
  I am so glad you enjoyed it!!
  Emily
  Reply
Roxanne Justiz says
May 23, 2023 at 9:29 pm

I have never heard of cheese grits. You can roll your eyes now lol, when I say that I have only had them with butter, cinnamon and sugar. i think it looks delicious and creamy. I can’t wait to try this and share at my next get together. I love that it’s easy, quick, and inexpensive! Thanks for sharing this gem. Shalom
Reply