Southwestern Brunch Casserole

This recipe would be great for any time of the day. It is from Southern Living magazine.

• Ready In: 1 hr 35 mins
• Serves: 8-10

Ingredients

• 1 2⁄3 cups water
• 1  cup milk
• 2  tablespoons margarine or 2  tablespoons butter
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 2⁄3 cup  uncooked quick-cooking grits
• 2  cups  shredded  Mexican blend cheese (8 oz, may also substitute Cheddar Cheese)
• 2  garlic cloves, pressed
• 1⁄4 teaspoon oregano
• 8  large eggs
• 1 1⁄2 cups  chopped cooked ham
• 1 (4 1/2ounce) can  chopped green chilies
• 1 1⁄2 cups milk
• 3  cups Bisquick baking mix
• 1 (8 ounce) container sour cream
• 1  teaspoon  hot sauce
•  salsa (optional)

Directions

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 400°F for 35 minutes.
12. Cool 10 minutes; cut into squares.
13. Serve with salsa if desired.