Preheat oven to 350°. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove pan from heat. Remove bacon with a slotted spoon; drain on paper towels.
Add water, stock, garlic powder and pepper to bacon drippings; bring to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, 5-7 minutes or until thickened, stirring occasionally. Remove from heat.
Add Velveeta and butter; stir until melted. Stir in milk. Slowly stir in eggs until blended. Transfer to a greased 13x9-in. baking dish. Sprinkle with bacon and shredded cheese. Bake, uncovered, 40-45 minutes or until edges are golden brown and cheese is melted. Let stand 10 minutes before serving.
Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Bake grits as directed, increasing time to 50-60 minutes or until heated through and a thermometer inserted in center reads 165°.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2869g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1772 (74%)|
|Amt Per Serving||% DV|
|Total Fat 196.8g||262 %|
|Saturated Fat 118.6g||593 %|
|Monounsaturated Fat 57g|
|Polyunsanturated Fat 9g|
|Cholesterol 564.4mg||174 %|
|Sodium 4380.9mg||151 %|
|Potassium 1800.5mg||47 %|
|Total Carbohydrate 54.4g||16 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 54.4g|
|Protein 103g||147 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2397
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