Grits-And-Greens Breakfast Bake

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Southern Living


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1 teaspoon salt

1 1/2 cups uncooked quick-cooking grits

1 cup (4 oz.) shredded white Cheddar cheese

3 tablespoons butter

1/2 cup half-and-half

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground red pepper

10 large eggs, divided (not separated)

3 cups Simple Collard Greens, drained

Hot sauce (optional)

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