Southern
Cheddar Grits Breakfast Bowls
Stone-ground style grits simmer until creamy, then get a handful of cheddar and a fried egg on top. Black pepper and scallions keep the bowl savory.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
Photo: jeffreyw (CC BY). Source
Why you’ll love it
- Grits make a filling base with almost no prep.
- Cheddar melts into a smooth, spoonable texture.
- A fried egg adds protein without a second pot of scramble.
- The method stays on the stove from start to finish.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Bring water and salt to a boil in a medium pot.
- 2
Whisk in grits, reduce heat to low, and cook 5 to 7 minutes, stirring often, until thick.
- 3
Stir in butter, cheddar, and black pepper until melted and smooth.
- 4
Heat oil in a skillet over medium heat and fry eggs to preferred doneness.
- 5
Divide grits among four bowls.
- 6
Top each bowl with a fried egg.
- 7
Scatter scallions over the top and serve.
Pro tips
- Whisk constantly when adding grits to avoid lumps.
- Loosen leftovers with a splash of hot water or milk.
- For runny yolks, fry eggs about 3 minutes covered.
Easy substitutions
- quick-cooking grits
- old-fashioned grits, cooked longer per package
- sharp cheddar
- pepper jack
- scallions
- chives
Storage and reheating
Storage
Refrigerate grits up to 3 days; fry eggs fresh when serving.
Reheating
Reheat grits on low with milk or water until creamy again.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 380
- Protein
- 18 g
- Carbs
- 32 g
- Fat
- 20 g
- Fiber
- 2 g
Budget friendly · Stovetop · Vegetarian
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From the kitchen
Kitchen tools we love
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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