Okay, I don’t have a picture yet, and want to use a different grain than corn, but since I had it on hand and it worked, well…. here is my latest breakfast recipe, developed by yours truly; ME!
*This is gluten-free, but has corn, dairy and egg. I do believe you could supplement any cereal grain cooked with a little extra liquid for the grits with good results, like amaranth, quinoa, or buckwheat, it will just change the taste and texture a bit.
Pepper & Cheese Puff Casserole
- 3 1/2 cups water
- 1 cup grits or cornmeal
- 1 tsp. sea salt
- 1 tsp. garlic and herb powder
- 1 stick butter
- 1-2 lbs. sharp cheddar cheese, grated
- 1 red pepper or pimento pepper diced
- 2 long banana peppers, seeded and diced
- 1 green bell pepper, seeded and diced
- 12 eggs
- 1/2 cup milk or cream
~ Preheat oven to 350°F and grease a 9×12-inch casserole dish.
~ In a large pot, bring water, sea salt, and garlic to a boil. Add grits, stirring until slightly thickened, cover, and let cook about 5 minutes, stirring occasionally.
~ While grits are cooking, whisk eggs and milk in a bowl until combined.
~ Remove grits from heat and add butter and cheese, stirring until melted. Add diced peppers, then slowly stir in egg mixture. Pour into greased casserole pan and bake for 45-50 minutes, until the top springs back slightly when pressed. Remove from oven and allow to cool 15 minutes before serving.
Serves: 8-10 people
Ideas for changes: This would be really good with some hot peppers added if you like spice. Also, you could add crumbled bacon or sausage for a delightful taste.