Bigger, Better Bacon™

Cheesy Grits and Bacon Breakfast Bake

Servings: 4 | PRINT RECIPE | BACK TO RECIPES
Prep Time: 35 min.
Cook Time: 15 min.
Total Time: 50 min.

8 slices Wright® Brand Smoked Bacon
¾ cup Instant Grits
2 Whole Milk
1 ½ cups Cheddar Cheese, shredded
¼ each Red Bell Pepper, ½ inch diced
¼ each Green Bell Pepper, ½ inch diced
½ each Small Yellow Onion, ½ inch diced
4 cups Hash Brown Potatoes, frozen and shredded
4 Large Eggs
  1. Preheat oven to 350°F.
  2. In a medium sauce pan bring the milk to a simmer over high heat, add the grits, and reduce the heat to medium. Stir frequently for about five minutes to cook the grits, then remove from the heat and stir in ¾ cup of shredded cheddar cheese. Set aside.
  3. In a large sauté pan cook the bacon over medium-high heat until crisp. Set aside and reserve the drippings.
  4. In the same pan, sauté the peppers and onions over medium-high heat in one tablespoon of the bacon drippings until the onions start to brown. Set aside.
  5. In the same pan, cook the hash brown potatoes in two tablespoons of the drippings over medium-high heat, flipping the potatoes as they brown and become crispy. Set aside.
  6. In a medium bowl, whisk the eggs together. In the same pan, cook the scrambled eggs until done. Set aside.
  7. Spray an eight-inch-by-eight-inch baking dish with non-stick cooking spray and layer the cooked ingredients in this order from bottom to top:
    1. Hash browns
    2. Peppers and onions
    3. ½ cup cheese
    4. 4 slices of bacon
    5. Scrambled eggs
    6. Cheese grits
    7. ¼ cup cheese
    8. 4 slices of bacon
  8. Place the baking dish in the oven and bake for about 15 minutes until the cheese has started to brown.