For a Crowd: Grits-and-Greens Breakfast Bake

I love Southern Living recipes; usually they are straight forward, easy to follow and the write up is an honest representation of how complicated (or not) the dish is. I found this recipe for “Grits-and-Greens Breakfast Bake” and decided to make it the day of the FSU v. Florida game and take it to tailgate. Let’s just say I got in a little over my head…Don’t get me wrong, this dish was delicious and in all honesty I did change it up a bit, but this was not nearly as easy as it sounded and mine looked no where near as good; in fact it sort of looked a mess, so much of a mess that I didn’t take a final picture. So, here is the link to the Southern Living  Recipe…check it out! It looks and sounds delicious! I decided I wanted a little more. First I sautéed a chopped onion and some mushrooms, because I love them so much and second I cooked the collard greens for a few minutes in ham hock water like here because that is my favorite way to eat them. My main problem was the eggs didn’t stay down in their holes they just sort of ran all over the top of the grits, next time I will make bigger holes! I think this happened because my baking dish was too small, the onions and mushrooms added moisture which kept the grits from setting and I was inpatient. I should have just let the grits cook longer on their own before adding the eggs, but we had a very important football game to get to! All things considered, I will definitely be making this again; cooking is all about learning experiences!  You should try it too!

Sincerely Loving Food,
Lainey

The Perfect, Southern Living, Completed Dish:

All my ingredients, ready to go:

Stirred up, ready to bake!

After baking, right before the egg spread:

 
 
 
 
 
 
 
 
 
 
 
 
 
 
And then imagine a mess...and I will imagine mine looked like the one in the magazine!