Southwestern Brunch Casserole

Ingredients

• 3 cups bisquick original baking mix all-purpose
• 2 tablespoons butter 
• 4.5 ounce chiles green chopped canned
• 1.5 cups ham cooked chopped
• 8 large eggs divided
• 2  garlic cloves pressed
• 1 teaspoon hot sauce 
• 1 cup milk 
• 1.5 cups milk divided
• 0.3 teaspoon oregano dried
• 0.3 teaspoon pepper 
• 0.7 cup quick-cooking grits uncooked
• 1 teaspoon salt 
• 8 ounces mexican cheese blend shredded divided
• 8 ounce cup heavy whipping cream sour
• 1.7 cups water 

Equipment

• sauce pan
• oven
• whisk
• baking pan

Directions

1. Bring first 5 ingredients to a boil in a medium saucepan; gradually stir in grits. Cover, reduce heat, and simmer, stirring occasionally, 5 to 7 minutes.
2. Add 1/2 cup cheese, garlic, and oregano, stirring until cheese melts; let cool 10 to 15 minutes. Stir in 2 eggs, and pour into a lightly greased 13- x 9-inch baking dish.
3. Bake at 350 for 20 minutes; remove baking dish from oven. Increase oven temperature to 40
4. Sprinkle remaining 1 1/2 cups cheese, ham, and chiles evenly over grits crust.
5. Whisk together remaining 6 eggs and 1/2 cup milk; pour into baking dish.
6. Stir together remaining 1 cup milk and next 3 ingredients; spoon evenly over egg mixture, slightly spreading with back of a spoon. (Baking mix mixture will be very thick.)
7. Bake at 400 for 35 minutes. Cool 10 minutes; cut into squares.
8. Serve with salsa, if desired.
9. *2 cups (8 ounces) shredded Cheddar cheese may be substituted.