Grits-And-Eggs Casserole

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Every Day with Rachael Ray


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Salt and pepper

1 1/2 cups quick-cooking grits

6 ounces sharp cheddar cheese, shredded (about 2 cups)

4 tablespoons butter

8 eggs

2 tablespoons extra-virgin olive oil

2 red bell peppers, thinly sliced

2 onions, thinly sliced

Hot sauce, for serving

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