Ingredients
The following ingredients have 12 Servings
- Grit crust:
- 1 cup corn grits
- 3 cups water
- 2 ounces softened cream cheese
- 1/2 tsp. garlic powder
- salt & pepper to taste
- Filling:
- 1 tbsp. butter
- 1/2 tbsp. olive oil
- Medium yellow onion chopped
- 3 cloves garlic finely diced
- 4 ounces mushrooms (any variety)
- 1 cup chopped kale hard stem removed
- Egg part:
- 7 eggs
- 1/4 cup half & half cream
- dash of garlic powder
- 1 1/2 cups shredded cheddar cheese divided
Instruction
- Preheat oven 350 degrees and lightly spray 12 cup muffin pan.
- Meanwhile prepare grits according to package directions.
- When done stir in cream cheese, garlic powder, salt & pepper to taste.
- Put approximately 1 heaping tbsp. of grits on bottom of each muffin cup and press down firmly.
- Bake in preheated oven 10 minutes.
- Remove from oven and set aside.
- Meanwhile in pan on stove top heat 1 tbps. butter with 1/2 tbsp. olive oil.
- Add chopped onion, garlic, mushrooms and cook 7-8 minutes until translucent.
- Then add chopped kale and cook another couple minutes till slightly wilted.
- Put equal size portions into muffin cups.*
- In medium mixing bowl combine eggs, half & half cream, garlic powder and 1 cup cheddar cheese.
- Mix well and pour equal amounts of egg mixture into muffin cups.**
- Sprinkle tops of cups with remaining shredded cheese.
- Bake in preheated oven 30 minutes.
