In a medium to large saucepan, bring chicken broth to a boil, add grits and reduce heat to low. Cover and let grits simmer for 7 minutes, stirring occasionally.

When grits have absorbed the liquid, add cream cheese, shredded cheese and salt, and pepper to taste.

Stir the mixture well, cover, and remove from heat.

Refrigerate grits overnight.

Preheat the oven to 350

Spray a small baking dish with cooking spray.

Place the grits in the baking dish and create small wells, carefully crack the eggs into the wells.

Bake, checking every 10 minutes until the egg reaches the desired consistency.

In my oven, I baked them for 30 minutes and the whites were solid and the yolk was runny.

Garnish with bacon, jalapeño, and green onions.

To make larger servings you need one cup of cold grits for each egg. Multiply as needed.