Pretty Grits And Eggs

• 5 ounces mild rotel
• 3/4 cup quick-cooking grits
• 1 cup buttermilk (or regular milk works as well)
• 2 cups water
• 1/3 cup grated parmesan cheese
• 3/4 cup shredded cheddar cheese
• 2 tablespoons texas pete
• 1 teaspoon white pepper
• 1/4 teaspoon seasoning salt
• 8 thin deli slices honey-roasted ham
• 4 eggs

1. Heat oven to 350 degrees.
2. Spray muffin pan with cooking spray.
3. Lay 2 slices ham per muffin cup (should only fill 4).
4. Crack an egg in each cup with ham, making sure egg stays inside of ham cup.
5. Bake for 13 minutes or longer for desired doneness.
6. While eggs are baking, bring water, buttermilk, texas pete, rotel, salt and pepper to boil on stove.
7. Add grits, parmesean, and cheddar cheese.
8. Stir until thickened. Remove from heat.
9. Spoon grits on 2 plates.
10. Put 2 ham and egg cups in center of grits on each plate.
11. Garnish with fresh or dried parsley.
12. ENJOY!

quickcooking grits, buttermilk, water, parmesan cheese, cheddar cheese, texas pete, white pepper, salt, honey, eggs

Taken from www.food.com/recipe/pretty-grits-and-eggs-357315 (may not work)