Danbing (danping) = Taiwanese Egg Pancakes

When my grandma would make this for us kids, I never knew it was a legit Taiwanese dish. Like, they sell it in the night markets! Wha?! And all this time, I thought my relatives were just being creative with their fusion cuisine. Nope. This is the food of my people. (And I'm not talking about Green Max instant mixes, Jonathan McNutt.)

With the optional ingredients, it becomes like an eggy wrap sandwich. I'm not used to all that stuff in it, but Phoebe tells me it's popular to order these with ham, corn, etc.

Flour tortilla (my choice is Trader Joe's)
1 egg
1 stalk of green onion, chopped

Soy sauce

Optional:
Spinach
Sliced tomatoes
Cheese of your choice

Heat up your pan and lightly oil it. While it's warming up, whisk together the egg and as much green onions you want. I'm pretty generous with it. Whisk whisk whisk then pour into the pan. Tilt the pan to even out the egg and quickly put a tortilla over it. Lightly press down to make sure the egg coats the bottom of the tortilla. Allow it to cook all the way through, then flip and cook until this side of the tortilla gets warmed up. I like it when the tortilla gets crisp with bubbly golden pockets. You can then fold this up with a dash of salt and serve with soy sauce OR you can fill it with all your goodies and then fold.

Makes 1

ATK Classic Granola

 

This is probably the best granola I've ever made. You can get as creative as you'd like with the dried ingredients as long as you have 5 1/2 C of it. The same goes for the liquid ingredients. The oil needs to stay the same, but the ratio of honey and maple syrup can be tinkered with or substituted with another liquid sweetener.

3 C rolled oats

1 C walnuts, coarsely chopped

1 C almonds, coarsely chopped

1/2 C sesame seeds

1/3 C vegetable oil

1/4 C maple syrup

1/4 C honey

1 C dried fruit (raisins, cranberries, dates, apricots, chopped prunes) 

Adjust an oven rack to the middle position and heat the oven to 325 degrees. Mix the dry ingredients together. 

Heat the oil and sugars in a small saucepan until warm, then pour over the dry ingredients and toss to coat. Spread the granola evenly over a large rimmed baking sheet. Bake, stirring every 5 minutes, until the granola is light golden brown, about 15 minutes. 

Stir in the dried fruit. Let the granola cool to room temperature. Loosen the dried granola with a spatula and store in an airtight container for up to 7 days.

Wholewheat Buttermilk Waffles

During my apartment's great clean out, we found an old Belgian waffle iron tucked away in a cabinet. FREE KITCHEN APPLIANCE!? What a dream come true. I wasn't sure if it could even turn on, but this simple old thing worked perfectly. Which proves to me that a no frill iron from the 90's can still make great waffles.

This waffle recipe makes waffles that are great heated in the toaster later or freeze and reheat in the toaster for a quick snack.

1 C whole wheat flour
1 C all purpose flour
2 T fine ground cornmeal
1/2 tsp salt (or less)

2 large eggs
4 T (1/2 stick) unsalted butter, melted
1 3/4 C buttermilk
1/2 tsp cinnamon

Heat the waffle iron according to the manufacturer's instructions.

Meanwhile, whisk together the flour, cornmeal, salt and baking soda in a large bowl. In a separate bowl, whisk together the eggs, butter, then buttermilk.

Make a well in the center of the dry ingredients, pour the buttermilk mixture into the well and whisk very gently until the buttermilk is incorporated (a few lumps should remain). What you're looking for is a thick, lumpy batter.

Following the manufacturer's instructions, spread the appropriate amount of batter onto the iron and cook until golden brown, about 3 1/2 minutes. My belgian waffle iron took about 1/3 C of batter and cooked for about 3-4 minutes.

Makes 4 belgian waffles

Bisquick Egg Casserole with Ham and Cheese

For IYP team trip breakfast! We improvised and used only 3 C milk. Tasted a little more like bread but I liked it like that.

The recipe below that has 4 C of milk turns out more like a crust-less quiche.

7 eggs

4 C milk (used unsweetened soy milk and it still worked)

2 C bisquick

1 Tbsp garlic powder

3 C chopped ham

4 C of a Mexican blend of cheeses (or your own combo of cheddar and jack cheeses)

½ C onion

Stir the liquid ingredients in a large bowl. Then add the bisquick. Stir in the rest. Pour into 2 lightly greased 9x13x2" pans and bake at 425 degrees for 10-15 minutes. Switch pans on the shelves and bake an additional 20 minutes.

Serves 10-12, from Judy Wang

Doughnut Muffins

"This basic muffin is not your stir-it-gently, dense, fruit-and-nut-filled health muffin. Instead, it's a beat-it-up, cake-type muffin, high-crowned and very "vanilla-looking." This is a great muffin for kids (young or old) who don't want a lot of "stuff" in their muffins. With its basic sugar-cinnamon-nutmeg flavor, it's more reminiscent of a plain doughnut (without the deep-fat frying) than anything else." I couldn't have said it better. 

If you have time, check out the link at the bottom of this entry. It has step by step photos of this recipe as well as a little history on the company.

1/4 cup unsalted butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground nutmeg
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups All-Purpose Flour
1 cup milk

3 tablespoons melted butter
3 tablespoons Cinnamon-Sugar Plus or cinnamon sugar (1 tsp cinnamon + 1/3 C sugar...something like that)

Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth. Add the eggs, beating to combine. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.

Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

Spoon the batter evenly into the prepared pan, filling the cups nearly full.

Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave).

Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.

Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.

Yield: 12 medium muffins, King Arthur Flour blog 

Crepes

Do not be intimidated by the fancy French crepe. He is easier than you think. Plan ahead because the batter needs at least 30 minutes resting time in order to be tender before you can cook him; the crepe needs his beauty nap!

2 C flour
2 pinches of salt
2 eggs
2 1/2 C milk
2 oz butter
sugar, lemon juice, cream, nutella, fresh fruit, etc.

Sift the flour and salt into a large bowl and make a well in the center. Combine milk and eggs and gradually whisk until the batter is smooth and free of lumps. Cover and set aside for 30 minutes.

Heat a small frying pan and brush lightly with melted butter. Using a 1/4 C measuring cup, pour the batter into the center of the pan, swirling to thinly cover the base of the pan. If there is too much, add a little less batter next time. If you need more batter to cover up the holes spoon a little bit to fill the gaps.

Cook for 20 seconds or until the edges just begin to curl, then toss or turn over and lightly brown the other side. Just like pancakes, the first one will always turn out bad. Transfer to a plate and cover with a tea towel while cooking the remaining batter. Greasing the pan when necessary.

When serving, sprinkle with sugar and lemon juice, fold into quarters or fill with fruit and fold in half.

Makes 28

Green Tea, Red Bean, Mochi Pancakes

It's a "just add water" kind of mix but it's one of the best mixes (better than Bisquick's!). Sure, it has a slight boxed mix aftertaste but the texture is awesome (fluffier than Walmart's extreme fluffy one!). It's also a convenient base for all sorts of other creative combinations.

Follow the directions on Walmart's Buttermilk Pancakes. Add 2 tsp green tea powder and chunks of mochi/rice cakes. Pour 1/4 C of batter onto a heated skillet. While it's heating up on one side, dollop little spoonfuls of red bean. Cook till the batter bubbles, then flip.

Cinnamon Crunch Pancakes with Bananas

This came about during the same era I was addicted to Panera's Cinnamon Crunch Bagel. That thing is out of this world. (Don't go to the Paneras in Irvine...they do it all wrong...)

Use the Fluffy Blueberry Buttermilk Pancake Recipe. Omit the blueberries but slice up a banana. Stir together 4:1, sugar to cinnamon ratio. Heat a pan and sprinkle the cinnamon sugar evenly into the pan in the shape of a 4" circle. Let it melt a little, then add the batter. Arrange the bananas after the pancake bubbles and then flip.

Pumpkin Scones w/Berry Butter

These were some of the best scones I've had. Not your typical dense brick but a moist, almost layered scone. It's not too sweet, so the berry butter (recipe below) or your standard scone spreads (preserves, clotted cream, lemon curd, etc.) are a must.

Berry Butter

2 Tbsp dried cranberries
½ C boiling water
½ C butter, softened
3 Tbsp confectioner’s sugar, sifted

Place cranberries in a small bowl, add boiling water. Let stand for 5 minutes; drain and chop. In a small mixing bowl, beat butter until light and fluffy. Add confectioner’s sugar and cranberries, mix well. Cover and refrigerate for at least 1 hour. Makes about ½ C butter which was more than enough for 16 scones. Consider adding a little salt when using unsalted butter.

Pumpkin Scone

2 ¼ C flour
¼ C packed brown sugar
¼ C sugar (optional, especially with the berry butter)
2 tsp baking powder
1 ½ tsp pumpkin pie spice
¼ tsp salt
¼ tsp baking soda
½ C cold butter
1 egg
½ C canned pumpkin
1/3 C milk
1 Tbsp chopped pecans (optional)

In a large bowl, combine the flour, brown sugar, baking powder, pie spice, salt and baking soda. Sift. Cut in butter until mixture resembles coarse crumbs with few pieces the size of peas. Place in refrigerator. Meanwhile, Whisk in a small bowl the egg, pumpkin and milk; add to crumb mixture until moistened. Stir in pecans if desired and stir until dough comes together.

Turn dough out onto a floured piece of plastic wrap. Cover and refrigerate or freeze for about 10 minutes (I refrigerated overnight). Roll out into an 8” circle. Cut into 8 wedges, separate wedges and place on a parchment lined baking sheet. Bake at 400 degrees for 12-15 minutes or until golden brown. Serve warm with berry butter, dusted with confectioner’s sugar.

Yield 8 scones

Fluffy Blueberry Buttermilk Pancakes

Holy cow. Look at how fluffy these pancakes are. I could make 10,000 of them, pile them on a box spring mattress and sleep on them forever. I'm impressed and I'm the one who made it!

1 C all-purpose flour
2 Tbsp sugar
1 1/8 tsp baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 c buttermilk
1 Tbsp melted unsalted butter, plus some for frying
1/2 cup blueberries, fresh or frozen

In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.

Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*.
Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
Serve with a dollop of whipped cream and maple syrup.
*Cook's Note: Over mixed batter will result in flat, heavy pancakes.

Adapted from Foodnetwork.com


SO FLUFFY!!!!

Tartine's Bread Pudding (w/Challah)

Don't be intimidated by the loooong recipe. This recipe is super duper easy and the results are rewarding. The recipe calls for Brioche but I used Challah--you just have to make sure the braided Challah fills the pan as much as a square loaf slice would, but don't squeeze any bread in otherwise the pudding will end up dry.

If you notice in the above recipe, the bread didn't soak up all the egg mixture so it baked on the bottom into a custard. Gross. No no no. Wrong. Maybe I needed to toast the bread a bit more to dry it out till the center to absorb the custard before baking. It was ok though. Just scooped and plated it without the custard dregs. Serve it with this caramel sauce. So good.

If you have leftovers, you can fry up the pieces with a little oil and it turns into a beautiful french toast.

6 brioche slices, cut 1-inch thick
8 large eggs
3/4 cup sugar
4 cups whole milk
1-1/2 tsp vanilla
1/2 tsp salt

Preheat the oven to 350 degrees.
Butter a 9×5-inch glass loaf pan (or an 8x8-inch glass baking pan). Arrange the brioche slices on a baking sheet. Place in the oven until lightly toasted, keeping an eye on it to make sure it doesn't burn yet dries out. Remove from the oven and set aside to cool. Really, let it cool.

Crack the eggs into a mixing bowl and whisk until blended. Add the sugar and whisk until smooth. Add the milk, vanilla and salt and whisk until completely blended. Pour the custard through a fine-mesh sieve.

Place the toasted bread slices in the prepared loaf pan, cutting the slices to fit as needed. Pour the custard evenly over the bread, filling the dish to the top. You may not be able to add all of the custard at this point. Let the mixture sit for 10 minutes, so that the bread can absorb the custard. (Supposedly, it's going to soak up all of it.)

Just before baking, top off the dish with more of custard if the previous addition has been completely absorbed. Cover the dish with aluminum foil, place in the oven, and bake the pudding for about 1 hour. To test for doneness, uncover the dish, slip a knife into the center, and push the bread aside. If the custard is still very liquid, re-cover the dish and return the pudding to the oven for another 10 minutes. If only a little liquid remains, the pudding is ready to come out of the oven. The custard will continue to cook after it is removed from the oven and it will set up as it cools.

Let the pudding cool for about 10 minutes before serving. You can serve the bread pudding by slicing it and removing each slice with an offset spatula, or by scooping it out with a serving spoon.

While the bread pudding is cooling, peel and slice a couple of stone fruits (peaches, plums) or berries (blueberries, raspberries). In a medium pan, warm the fruit in the caramel. Top the bread pudding with the warm fruit-caramel mixture before serving.

Serves 8, from Tartine and this beautiful blog

Apple Cinnamon Granola Bars

Recipe from Sue Huang who got it from another sister. So tasty, moist, hearty! Let it cool completely if you don't want to eat it with a spoon. It will harden up. Almost like an apple pie bar or crumble (depending on how much it falls apart on you when you serve it). But not that sweet yet sweet enough. Priscilla Yap said they were some of the best granola bar thingies she's had! YAY!

2 eggs
1 C brown sugar
2 Tbsp sugar
3 C rolled oats
1/4 C oat bran
1/4 C wheat germ or wheat bran
1/4 C flax seed
1 1/2 apples (granny smith, preferred)
1/4 C pecans, chopped
1 C milk
2 tsp baking powder
1/2 C oil
1 tsp cinnamon

Preheat oven to 375 degrees and grease up a 9x13" pan. Mix all the ingredients together and bake at 375 degrees for the first 30 minutes, then 350 for last 10-15 minutes. It will give it a less gray color yet still cook it without drying it out too much.

About 7-10 servings

Pao de Queijo

My favorite Brasilian breakfast food! Perfectly chewy, crusty, cheesy, and warm (usually). Oh, even when it's cold it's divinely delicious as long as it's not day old. Then, it's disgusting. Universally liked as my Jaru team can testify--Russia, Puerto Rico, Texas and California were represented in an unofficial pao de queijo study and the results were unanimous--yum.

If mochi and cheesy biscuits could have a baby, this would be him. I like to bake them at 350 degrees for the last 10 minutes so they're more biscuity on the outside. You know, for that contrast of textures I love so much.

The recipe below is adapted from a recipe from a sister in Uberlandia. All measurements are according to what it looks likes and how it feels, as is the norm with home cookin'. Joanna Yang did her best to quantify the recipe. I only adjusted it a liiiitle bit since I wasn't actually there to watch the sister make it.

Look! Joanna made them soooo perfect.

1 C water
1 C milk (whole is preferred but I used 1%)
1/2 tsp salt
1/2 C canola oil (she said about 80% of 1 C which made my first batch oily)
2 C mandioca flour
2-4 large eggs (depending on consistency)
1/2 C parmesan cheese
1/2 C powdered Mexican Cotija cheese

Preheat the oven to 325 degrees. Boil the water, milk and salt and remove from heat. Add the oil and whisk together. Remove from the heat and pour in the Mandioca flour. When cool enough to touch, mix in the eggs. This is what it looks like when it is a little too wet:

Stir in each egg and check it out. It should resemble mash potatoes, but not be super greasy. Add in the cheeses.

Oil hands and roll into 1" balls with less than 1" apart. Bake for 30 minutes. Be patient. They're hot. Let them cool on the tray.

This makes a full cookie sheet of more than 2 dozen

Rachel's Beefy Tatertot Casserole

A college favorite of Vicky's...although she doesn't remember eating it. Great the next day for breakfast served with eggs and toast. OR When everyone's eaten the tatertots off of it, you can pan fry the meat and toss in some cooked rice (day old is best too) and then crack an egg over it. Garnish with some green onions or cilantro and voila! You've got fried rice.

1 lb. ground beef
1/2 C chopped onion
4 cloves of garlic, minced
splash of Worcestershire sauce
1 can cream of mushroom soup
1-2 C of frozen peas
1/2 C sliced mushrooms
1 bag of frozen tater-tots

Preheat oven to 350 degrees.

Saute the onions until soft, add garlic. Brown beef in the same pan and then add the mushrooms. Add Worcestershire sauce, and mushroom soup. Season with salt and pepper to taste. Spread in a 13x9 pan.

Heat the peas in the pan and then mix into the meat mixture. Top with tatertots and bake uncovered for about 40 minutes.

Serves 6-8

All Veggie Quiche with Avocado Crema

Next time, I'll try adding 1/2 C chopped tomatoes.

1 (9 inch) baked pastry shell

1 cup chopped onion (half of a large one)
4 cloves garlic, minced
1/4 C poblano chile (or 1 medium green bell pepper), seeded and chopped
1/2 cup chopped zucchini
1/2 cup sliced fresh mushrooms
3/4 C baby spinach

1 Tbsp olive oil
1/4 tsp tumeric
1/2 tsp basil
1 tsp soy sauce
1/2 teaspoon salt
1/4 teaspoon pepper

3 eggs
1/4 cup milk
1/4 cup grated Parmesan cheese

Paprika sprinkled on top for color

Preheat oven to 350 degrees.
In a large skillet, heat olive oil and saute the onion until soft and translucent, add garlic. Add all the spices, then add all the vegetables and cook well until all water has been cooked out.

In a bowl, beat eggs. Add the milk and 3/4 of the cheese; mix well. Carefully pour over vegetables. Bake for 30 minutes or until a knife inserted near the center comes out clean. Sprinkle with the rest of the cheese and paprika. Let stand for 5 minutes before cutting. Serve on a bed of mixed greens and serve with...

Avocado Crema
1/2 of avocado, mashed
dash of powder garlic
1 Tbsp sour cream or yogurt
dash of salt and pepper
a little bit of minced cilantro (to taste)

Serves 4-5

Dutch Baby Pancake

I am impressed with this recipe--light, airy, raised sides that function as a bowl, and so fancy like in a restaurant! Even easier than making pancakes for 3 people. Originally, I followed the recipe which tells you to bake at 450 degrees for 20 minutes and then 350 for 8-10 minutes but that made it a little too dark around the edges. Below is the suggested cooking times by others online.

3/4 cup milk
1/2 cup unbleached flour
2 large eggs
1 1/2 tablespoons sugar
1/2 teaspoon pure vanilla extract
1-2 tablespoons unsalted butter
1 tablespoon confectioners sugar
1 1/2 cups thinly sliced fresh fruit, of choice (peaches, nectarines, strawberries, raspberries, blackberries, blueberries, mangoes, etc.)

Fifteen minutes before baking preheat the oven to 425°; have a 9" pie plate or oven-proof skillet ready (I used a 10" cast iron skillet).

Whisk together the milk, flour, eggs, sugar and vanilla; put the butter in the pie plate or skillet and place the pan in the oven just until the butter is melted; with a brush coat the rim and entire inside of the pan.

Slowly pour batter into hot pan; bake for 15-20 minutes; reduce heat to 350° and bake another 5-8 minutes, until pancake is well-browned; remove from oven and sieve confectioners' sugar over the top; serve immediately with fruit spooned into the center of the pancake.

Makes 1 large pancake, Serves 2-3

Maple Almond Apricot Cereal

Reminds me of a simpler Honey Bunches of Oats.

2 c rolled oats

½ C bran flakes

¼ tsp cinnamon
2 Tbsp maple syrup

2 Tbsp brown sugar

2-3 Tbsp golden roasted flax seeds (very important!)

1 Tbsp canola oil

1/3 C dried fruit (chopped dried apricots, dried cherries)

1/4 C almond slices

Bake at 250 degrees on a jelly roll pan sprayed with oil about 25 minutes, stirring after the first 15 minutes. Add the almonds and bake for remaining 10 minutes. Cool completely and mix with fruit.

Serves 4-5

Olive Oil Cake

This delicious cake has a hint of orange and a slightly crunchy texture from cornmeal, is moist without being greasy, and is strongly flavored with olive oil. People recommend serving this cake with a tasty fruit compote, made with spiced Rioja wine. We tried it with cooked spiced apples.

Total Time: 50 mins

Active Time: 10 mins

3 large eggs

1 cup granulated sugar (yes, all of it…unless the amaretto is really sweet, then less)

1 1/2 cups whole milk (used soy milk)

1 cup good-quality extra-virgin olive oil

1/4 cup amaretto liqueur, such as Disaronno (I used ½ tsp almond extract, but next time a little more ¾?)

1 tablespoon finely grated orange zest (full Tbsp, used lemon instead)

1 1/2 cups all-purpose flour

1/2 cup coarse-ground cornmeal (COARSE!!!)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon kosher salt

Powdered sugar, for garnish

Heat the oven to 350°F and arrange a rack in middle. Coat a 9-inch round cake pan with olive oil and flour; tap out the excess.

In a large bowl, whisk together eggs and granulated sugar until well blended and light in color. Add milk, olive oil, amaretto, and orange zest and mix well.

In another bowl, stir together flour, cornmeal, baking powder, baking soda, and salt. Add egg mixture to the dry ingredients, stirring until just blended (the batter will be slightly lumpy; do not overmix).

Pour batter into the prepared baking dish or pan. Bake until a toothpick inserted into the center of the cake comes out with only a few crumbs, about 40 to 50 minutes (closer to 37 min). Remove from the oven and place on a wire rack to cool completely.

When the cake has cooled, run a knife around the perimeter of the pan and invert the cake onto a serving plate. Dust with powdered sugar, cut into 12 pieces, and serve.

Makes 12 servings

Fresh Berry Sauce

This makes more than enough for a pancake breakfast for 12. Surprisingly, and sadly, most people only drizzle like 2 tablespoons on their breakfast! Still worth making for that special breakfast/brunch. If you wanna makes sure people eat it (because it's really quite good) plate it on the pancakes before you serve it. I can also imagine this would be great with pound cake or any even a chocolate cake.

2 C fresh berries

1/2 C water

1 C orange juice

½ C sugar

¼ C ice cold water

3 T cornstarch

¼ tsp almond extract

¼ tsp cinnamon

In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.

In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.

Cheese Grits Casserole

A surprisingly hearty breakfast casserole that's super easy to throw together yet a foavorite of everyone in 2120.

When double, cooking time nearly doubles.

2 C milk
2 C water
½ tsp salt
¼ tsp pepper
1 C uncooked white hominy grits
1 ½ C shredded cheddar cheese (6 oz)
2 medium green onions, sliced
2 large eggs, slightly beaten
1 Tbsp butter
¼ tsp paprika

Heat oven to 350 degrees. Grease bottom and side of 1 ½ quart casserole with oil.

Heat milk, water, salt and pepper to boiling in a 2 quart saucepan. Gradually add grits, stirring constantly; reduce heat. Simmer uncovered about 5 minute, stirring frequently until thickened. Stir in cheese and onions.

Stir 1 C grits mixture into eggs, then stir back into remaining grits in saucepan. Pour into casserole. Cut butter into small pieces; sprinkle over grits. Sprinkle with paprika.

Bake uncovered 35-40 minutes or until set. Let stand 10 minutes before serving.