Bacon & Egg Cheese Grits Muffins
Equipment
- Non-stick jumbo muffin pan
- 2-3 quart sauce pan
- shallow pan of water for oven
Ingredients
- 1 cup water
- 1 cup milk
- 1 cup chicken broth
- 1 cup half & half
- 1 teaspoon sea salt
- 1 cup uncooked grits
- 1/2 cup sharp cheddar cheese, shredded
- 4 extra large eggs
- 5 large bacon strips, well cooked
- 3 ounces cooked ham, cut into 1/4 inch pieces
- 2 Tablespoons green onion, sliced thin
- 2 Tablespoons red bell pepper, chopped into 1/4 inch pieces
- 1 small tomato, sliced
- 1 pinch sea salt for garnish
- 1 Tablespoon (each) butter and flour for muffin tin prep
Instructions
- Preheat oven to 400.
- Bring to boil water, milk, chicken broth, half & half, and sea salt in 2-3 quart pot.
- Add grits, reduce heat to low and stir frequently until thick and creamy, about 15 minutes.
- Remove from heat and add cheese. Stir in until melted and mixed.
- Meanwhile, cook bacon to taste, drain and let cool. Chop into 1/4 inch bits and set aside.
- Dice cooked ham and set aside. Slice green onion, chop red bell pepper, and set aside.
- In large bowl lightly beat eggs with fork. Mix in bacon, ham, green onion, red bell pepper until well mixed. Add egg mixture to the grits and stir until evenly mixed.
- Prep the muffin tin by coating each cup with butter. Lightly dust the buttered cups evenly with flour. This helps release the otherwise sticky muffins easily after baking and cooling.
- Evenly divide the mixture among the 6 muffin spaces – they will be nearly full. Bake for 30 minutes on center shelf, until lightly browned.
- Remove the muffin tin from the oven and let sit on cooling rack for a few minutes, then remove the muffins from the tin and serve warm. Sliced tomatoes with sea salt sprinkled on top is a pleasant side to the muffins.
Notes
Place a pan of water (a cup or two is fine) on lower oven shelf to keep the muffins moist and ease their removal after baking and cooling.
.
.