I made this for a work brunch tomorrow & baked for 30 mins. I'll finish heating thru before I leave for work in the morning. I thought this photo would show the nice egg "puff" while baking. I made a few changes to the recipe. I used just one stick of unsalted butter and only 1 tsp. of Cholula and salt because the cheese is so salty. My real grits were buggy so I had to rush out to shop and settled for Quaker quick grits, not instant. A good tip is to "temper" the beaten eggs before adding so they don't cook and clump when adding to hot grits. To temper, add several spoonsful of hot grits to the bowl of eggs and stir. The eggs will stay nice and smooth and blend well in the hot grits. Other than licking the scraper, I haven't tried them yet...but the scraper was delicious..tho the salt and fat content is troubling. I agree with another reviewer that you can add or subtract ingrediens to suit your family's tastes. NEXT DAY: It took longer than 30 mins at 350 to reheat. The dish was very rich and tasty but next time I'll add garlic and more hot sauce.
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I made this for a work brunch tomorrow & baked for 30 mins. I'll finish heating thru before I...