We love that grits are a Southern classic, whether you like them with butter, salt, sugar, or cheese. This fantastic grits recipe is sure to please all breakfast lovers. Top creamy, cheesy grits with crispy chopped bacon, a perfectly fried egg, and some fresh green onion. This simple grits bowl is a great recipe to prep in advance for busy weekday mornings, but is also a delicious complement to Saturday brunch. Looking for some new brunch inspiration? Try making a grits bowl buffet – put out toppings, and let guests build their own breakfast.

Base Grits
1 cup whole milk
4 cup water
1 tsp. kosher salt
1 cup uncooked stone-ground grits
2 tbsp. unsalted butter
¾ cup whole buttermilk

Bring milk, salt, and 4 cups water to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits; return to boil. Reduce heat to medium-low, and simmer, stirring occasionally, 25-30 minutes or until creamy and thickened. Remove from heat, and stir in butter and buttermilk. Cover to keep warm until ready to serve.

Breakfast Bowl
1 cup shredded pepper jack cheese
3 slices bacon, crumbled
1 fried egg

Add pepper jack cheese and bacon to grits, stir until incorporated. Serve in a bowl with one cup of grits and topped with a fried egg.

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