Breakfast Casserole

3 cups water
3/4 cup uncooked quick grits
6 cups shredded cheddar cheese
8 to 10 slices of lemon pepper turkey (cut into small pieces)
6 eggs, beaten
1 1/2 cups milk
3/4 teaspoon dried thyme
1/8 teaspoon garlic salt


The night before serving, bring water to boil and stir in grits. Return to a boil and reduce heat to simmer. Cool for 4 minutes, stirring frequently. Combine grits and cheese in a large mixing bowl. Stir until cheese is melted. Combine eggs, milk, thyme, and garlic salt; mix well. Stir egg mixture into grits mixture slowly. Add turkey and stir well. Pour into a lightly greased 10 1/2 x14 1/2 inch baking dish. Cover and refrigerate overnight. In the morning, remove from refrigerator and let stand approximately 15 minutes. Bake at 325 degrees for 60 minutes.