Ham and Cheese Grits Breakfast Bake

0 Preheat that oven to 350°F. Spray a 13x9-inch casserole dish with nonstick spray.
1 Mix the cheeses together in a bowl and set it aside. Try not to snack on it. (Okay, maybe a little.)
2 In a big saucepan, bring the milk and chicken broth to a boil. This is where the magic starts—don’t walk away!
3 Slowly whisk in the grits like you mean it. Then drop the heat to low, slap a lid on it, and let those grits do their thing. Stir now and then until they’re thick, creamy, and lump-free—about 8 minutes.
4 Take it off the heat and stir in 1 ½ cups of that glorious cheese mixture until it melts into creamy, cheesy goodness.
5 Add in the ham and ½ cup of green onions. Stir it like you’re folding gossip into your HOA newsletter.
6 Now it’s time to add the eggs—but go slow. Stir constantly so you don’t end up with scrambled eggs in your casserole.
7 Spoon the mixture into your prepared dish and smooth it out like you’re frosting a very savory cake.
8 Bake for 30 to 35 minutes, or until the center is set and your kitchen smells like heaven with a Southern accent.
9 Sprinkle the rest of the cheese on top, then bake another 5 minutes until it’s melted and bubbly. Swoon.
10 Finish with the remaining green onions and serve it up hot. Bonus points if you eat it barefoot on the back porch with a sweet tea in hand.