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–+ servings
recipe image of realistic top down mise en place shot of fresh raw ingredients for grits breakfast bowl recipe arranged neatly on a white marble kitchen counter in clear glass bowls and rustic brown wooden kitchen sets featuring stone ground grits sharp cheddar cheese farm eggs crispy bacon savory sausage sliced green onions butter rich milk salt black pepper diced ham sliced mushrooms cherry tomatoes fresh avocado sliced jalapenos cilantro cloves of garlic paprika and ground cumin under soft diffuse bright morning daylight high resolution food photography
C. Motter Cindy

Grits Breakfast Bowl recipe

A comforting and customizable breakfast bowl featuring creamy stone ground grits topped with crispy bacon, melted cheese, and perfectly cooked eggs.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Breakfast
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups Stone Ground Grits high quality yellow or white cornmeal
  • 4 cups Water
  • 1 cup Milk whole
  • 4 tbsp Butter unsalted
  • 1 cup Sharp Cheddar Cheese grated
  • 6 slices Bacon thick cut
  • 4 Eggs fresh
  • 2 Green Onions thinly sliced
  • 1 pinch Salt fine sea salt
  • 1 pinch Black Pepper freshly cracked
  • 1 pinch Smoked Paprika

Equipment

  • Medium saucepan,
  • medium skillet
  • Wooden spoon
  • Slotted spoon,
  • Mixing bowl

Method
 

  1. In a medium saucepan, bring water and milk to a gentle boil over medium-high heat. Add a pinch of salt.
  2. Gradually pour the grits into the boiling liquid, whisking constantly. Reduce the heat to low, cover the pan, and let the mixture simmer gently.
  3. Stir the cooking grains frequently with a wooden spoon, scraping the bottom of the saucepan to prevent sticking. Cook for 15-20 minutes, or until the grains have absorbed the liquid and achieved a smooth, velvety consistency.
  4. Remove the saucepan from the heat. Stir in the cold butter and grated sharp cheddar cheese. Stir gently until completely melted and fully incorporated into the warm grains. Season with a touch of freshly cracked black pepper.
  5. While the grains cook, heat a skillet over medium heat. Fry the bacon until crispy and golden brown. Remove the bacon with a slotted spoon and drain on paper towels, keeping the skillet warm.
  6. In the same skillet, using a little of the rendered bacon fat or a pat of butter, fry the eggs until the whites are set but the yolks remain beautifully runny.
  7. Spoon a generous portion of the cheesy, warm grains into the bottom of wide, shallow bowls. Arrange the crispy bacon on one side, slide a warm egg right into the center, and scatter a handful of chopped green onions across the top. Sprinkle with a tiny pinch of smoked paprika for color and warmth, and serve immediately.

Nutrition

Calories: 550kcalCarbohydrates: 45gProtein: 25gFat: 35g

Notes

For a healthier version, use vegetable broth instead of milk and load your bowl with nutrient-dense toppings like wilted spinach, sautéed mushrooms, and sliced avocado. To make this dish vegetarian, skip the bacon and sausage, and instead top your warm, cheesy base with smoky sautéed mushrooms, roasted sweet peppers, seasoned black beans, sliced avocado, and fresh cilantro.
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