Southwestern Brunch Casserole

• 1 23 cups water
• 1 cup milk
• 2 tablespoons margarine or 2 tablespoons butter
• 1 teaspoon salt
• 14 teaspoon pepper
• 23 cup uncooked quick-cooking grits
• 2 cups shredded Mexican blend cheese (8 oz, may also substitute Cheddar Cheese)
• 2 garlic cloves, pressed
• 14 teaspoon oregano
• 8 large eggs
• 1 12 cups chopped cooked ham
• 1 (4 1/2 ounce) canchopped green chilies
• 1 12 cups milk
• 3 cups Bisquick 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 sauce pan; gradually stir in grits.
2. Cover, reduce heat, and simmer, stirring occasionally, 5-7 minutes.
3. Add 1/2 cup of the cheese, the garlic, and oregano, stirring until the cheese melts.
4. Then let cool for 10-15 minutes.
5. Stir in 2 eggs, and pour into a lightly greased 13 x 9 inch baking dish.
6. Bake at 350 for 20 minutes; remove baking dish from oven.
7. Increase oven temperature to 400.
8. Sprinkle remaining 1 1/2 cups cheese, ham,and chilies evenly over grit crust.
9. Whisk together remaining 6 eggs and 1/2 cup of the milk; pour into baking dish.
10. Stir together remaining 1 cup milk and next three ingredients; spoon evenly over egg mixture, slightly spreading with back of a spoon (baking mixture will be very thick).
11. Bake at 400F for 35 minutes.
12. Cool 10 minutes; cut into squares.
13. Serve with salsa if desired.

water, milk, margarine, salt, pepper, grits, blend cheese, garlic, oregano, eggs, ham, green chilies, milk, bisquick baking, sour cream, hot sauce, salsa

Taken from www.food.com/recipe/southwestern-brunch-casserole-70324 (may not work)