Grits & Bacon Casserole

• 4-1/2 cups water
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup quick-cooking grits
• 8 large eggs
• 8 bacon strips, cooked and crumbled
• 1 cup shredded Gouda cheese

1. Preheat oven to 350u0b0. In a large saucepan, bring water, salt and pepper to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat. Pour grits into a greased 2-1/2-qt. souffle dish; cool completely.
2. In a large bowl, whisk eggs; pour over grits. Sprinkle with bacon and cheese.
3. Place casserole in a larger baking pan; add 1 in. of hot water to larger pan. Bake, covered, 45 minutes. Uncover; bake 30-40 minutes longer or until knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
4. Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350u0b0. Remove casserole from refrigerator while oven heats. Place casserole in a larger baking pan; add 1 in. of hot water to larger pan. Bake, as directed, increasing time as necessary for a knife inserted in the center to come out clean. Let stand 5-10 minutes before serving.

water, salt, pepper, grits, eggs, bacon, gouda cheese

Taken from www.tasteofhome.com/recipes/grits-bacon-casserole/ (may not work)