Baked Rotel Tomato Cheese Grits

Baked Rotel Tomato Cheese Grits

Making breakfast for supper a true thing with this dish!
Shortcut Caramel Cake Reading Baked Rotel Tomato Cheese Grits 1 minute Next Million Dollar Ravioli Casserole


  • 3 ¾ cup chicken broth
  • ¼ teaspoon salt
  • 1 cup quick cooking grits
  • 1 cup sharp cheddar cheese, grated & divided
  • 4 oz Velveeta, cut into ½” cubes (or use Velveeta Shreds)
  • 2 tablespoons butter
  • ½ teaspoon garlic powder
  • 1 can Rotel
  • 2 eggs


Preheat oven to 350 degrees.  Grease a 9x13 baking dish.  Bring broth and salt to boil.  Add grits, stirring constantly until blended.  Cook on low for 5 minutes.  Remove from heat.  Stir in ½ cup cheese, butter, Velveeta, garlic powder, and Rotel.  Stir until cheese melts.  Beat eggs lightly in small bowl.  Add small amount of girts to eggs and mix well.  Add egg mixture to rest of grits.  Pour into baking dish.  Bake 30 minutes.  Add rest of cheese and bake 10 more minutes.