One of the reasons that I love this recipe is that it can be made using 100% dry food storage ingredients. This is a great dish to make on Sunday because the leftovers offer a quick breakfast on a busy work day. Cooking the grits with chicken bullion makes the casserole extra yummy!
Since it was the weekend we had the full breakfast feast. Wild boar sausage and fresh biscuits…..yum!!!!!!
This is my food storage version of Paula Deen’s recipe
Ingredients:
1/8 Cup THRIVE Butter Powder
1/4 Cup THRIVE Powdered Milk
1/4 Cup THRIVE Shredded Cheddar Cheese
3 Cup Water
1 Cup Quick
1 t Salt
1/4 t Garlic Powder
1/2 t Pepper
Preheat oven to 350 and grease a casserole dish or 8” square glass
dish. Re-hydrate the eggs, milk, cheese and butter powder according
to the package directions. Boil water then add bouillon, mix then add quick
grits. Cook grits for 3-5 minutes stirring frequently. Remove grits from
the stove and pour into a large mixing bowl. Combine re-hydrated milk,
butter and eggs in a small bowl then slowly add the mixture to the grits
until blended in. Mix in mozzarella cheese and salt pepper and garlic.
Pour mixture into your preheated baking dish. Bake uncovered for
50 minutes or until set. Top with cheddar cheese and bake an additional
5-10 minutes.
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