Shrimp and Grits Breakfast Biscuit Bake

• 1 cup quick grits
• 3 cups water
• 1/2 teaspoon salt
• 1 cup shredded cheddar cheese
• 1 pound shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 8 buttermilk biscuits, cut into quarters
• 2 green onions, chopped
• 1/4 cup milk
• 2 large eggs

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook grits according to package instructions with salt; stir in 1/2 cup cheddar cheese.
3. 3 Heat olive oil in a skillet over medium heat; cook shrimp, garlic, smoked paprika, and cayenne until shrimp are pink.
4. 4 In a bowl, whisk together milk and eggs.
5. 5 Layer half the biscuits in a greased 9x13 inch baking dish.
6. 6 Spread the cooked grits over the biscuits.
7. 7 Top with shrimp, remaining biscuits, and green onions.
8. 8 Pour the egg mixture over the top.
9. 9 Bake for 25-30 minutes, or until golden and bubbly.
10. 10 Top with remaining cheese during the last 5 minutes of baking.

Equipment

• skillet
• baking dish
• whisk

Variations

• Add crumbled cooked bacon for a smoky twist.
• Use diced tomatoes for a zesty kick.

Substitutions

• Substitute shrimp with diced ham for a non-seafood option.
• Use regular milk if buttermilk is unavailable.

Pairings

• Fresh orange juice
• Strong black coffee

Nutrition

Tips

• For extra flavor, sauté shrimp with a splash of white wine.
• Use stone-ground grits for a richer texture if you have time to cook them longer.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warm.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake at 350°F until heated through.

Serving Suggestions

• Serve with a side of fresh fruit salad.
• A hot cup of coffee completes this hearty breakfast.

FAQ