Grits and Greens Breakfast Casserole: by Southern Living

I can't take credit for this one, but it was a huge hit at the Nowlin family Christmas. I made the greens the day before and it came together in no time on Christmas morning.

• Grits and Greens Breakfast Casserole
• 1  teaspoon  salt
• 1 1/2  cups  uncooked quick-cooking grits
• 1  cup  (4 oz.) shredded Cheddar cheese
• 3  tablespoons  butter
• 1/2  cup  half-and-half
• 1/4  teaspoon  freshly ground black pepper
• 1/4  teaspoon  ground red pepper
• 10  large eggs, divided (not separated)
• 3  cups  Simple Collard Greens (see below) drained
• Hot sauce (optional)

Preparation

1. Preheat oven to 375°. Bring salt and 4 cups water to a boil in a large saucepan over medium-high heat; gradually whisk in grits. Reduce heat to medium, and cook, whisking often, 5 to 7 minutes or until thickened. Remove from heat, and stir in cheese and butter.

2. Whisk together half-and-half, next 2 ingredients, and 2 eggs in a medium bowl. Stir half-and-half mixture into grits mixture. Stir in Simple Collard Greens. Pour mixture into a lightly greased 13- x 9-inch baking dish.

3. Bake at 375° for 25 to 30 minutes or until set. Remove from oven.

4. Make 8 indentations in grits mixture with back of a large spoon. Break remaining 8 eggs, 1 at a time, and slip 1 egg into each indentation. Bake 12 to 14 minutes or until eggs are cooked to desired degree of doneness. Cover loosely with aluminum foil, and let stand 10 minutes. Serve with hot sauce, if desired. 

• 
  
• Simple Collard Greens
• 1/2  medium-size sweet onion, chopped
• 2  tablespoons  olive oil
• 1  (16-oz.) package fresh collard greens, washed, trimmed, and chopped
• 1 1/2  teaspoons  salt

Preparation

Cook onion in hot oil in a large Dutch oven over medium heat, stirring occasionally, 10 minutes or until tender. Add collard greens, salt, and 3 cups water. Bring to a boil; reduce heat, and simmer 30 minutes or until tender.