Southwestern Brunch Casserole

• 1 2/3 cups water
• 1 cup milk
• 2 tablespoons butter or margarine
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2/3 cup uncooked quick-cooking grits
• 2 cups (8 ounces) shredded Mexican cheese blend, divided*
• 2 garlic cloves, pressed
• 1/4 teaspoon dried oregano
• 8 large eggs, divided
• 1 1/2 cups chopped cooked ham
• 1 (4.5-ounce) can chopped green chiles
• 1 1/2 cups milk, divided
• 3 cups BISQUICK Original All-Purpose Baking Mix
• 1 (8-ounce) container sour cream
• 1 teaspoon hot sauce
• Salsa (optional)

1. Bring first 5 ingredients to a boil in a medium saucepan; gradually stir in grits. Cover, reduce heat, and simmer, stirring occasionally, 5 to 7 minutes. Add 1/2 cup cheese, garlic, and oregano, stirring until cheese melts; let cool 10 to 15 minutes. Stir in 2 eggs, and pour into a lightly greased 13- x 9-inch baking dish.
2. Bake at 350u0b0 for 20 minutes; remove baking dish from oven. Increase oven temperature to 400u0b0.
3. Sprinkle remaining 1 1/2 cups cheese, ham, and chiles evenly over grits crust. Whisk together remaining 6 eggs and 1/2 cup milk; pour into baking dish.
4. Stir together remaining 1 cup milk and next 3 ingredients; spoon evenly over egg mixture, slightly spreading with back of a spoon. (Baking mix mixture will be very thick.)
5. Bake at 400u0b0 for 35 minutes. Cool 10 minutes; cut into squares. Serve with salsa, if desired.
6. *2 cups (8 ounces) shredded Cheddar cheese may be substituted.

water, milk, butter, salt, pepper, grits, cheese blend, garlic, oregano, eggs, ham, green chiles, milk, bisquick original all, sour cream, hot sauce, salsa

Taken from www.myrecipes.com/recipe/southwestern-brunch-casserole (may not work)