Ingredients
6 thick-sliced bacon strips, chopped3 cups water3 cups chicken stock1 teaspoon garlic powder1/2 teaspoon pepper2 cups quick-cooking grits12 ounces Velveeta, cubed (about 2-1/3 cups)1/2 cup butter, cubed1/2 cup 2% milk4 large eggs, room temperature, lightly beaten2 cups shredded white cheddar cheese
Preparation
Preheat oven to 350°. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove pan from heat. Remove bacon with a slotted spoon; drain on paper towels.
Add water, stock, garlic powder and pepper to bacon drippings; bring to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, 5-7 minutes or until thickened, stirring occasionally. Remove from heat.
Add Velveeta and butter; stir until melted. Stir in milk. Slowly stir in eggs until blended. Transfer to a greased 13x9-in. baking dish. Sprinkle with bacon and shredded cheese. Bake, uncovered, 40-45 minutes or until edges are golden brown and cheese is melted. Let stand 10 minutes before serving.
