Pepper & Cheese Puff Casserole

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.

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About nigerianmeadows

I am a homeschooling mother of 2 autistic children and cook gluten-free, I homestead on 2.5 acre and raise goats and chickens for dairy and eggs, I garden, cook, quilt, and take photographs. I build, paint, scrub, and dance on tables. I am the ultimate WOMAN!!! Oh, yeah, and I like my husband a whole lot (he is the one that makes all this possible, and he loves me like no other!)
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