Stick with me, kid, and you’ll never need to fight off the weekend brunch crowds again. As I’ve mentioned before, I love doing a special breakfast at home on the weekend instead of waiting in long lines at overcrowded bunch hotspots. These Cheddar Grits Breakfast Bowls are totally restaurant worthy brunch grub that you can make at home, in your pajamas, while rocking out to your favorite tunes.
Don’t have three friends to share your at-home brunch with? No prob. This recipe scales up OR down effortlessly. If you’re looking for a little more vegetable goodness in your breakfast, I think some sautéed zucchini and corn would make an excellent topper for these Cheddar Grits Breakfast Bowls. You can even season them up with a pinch of chili powder while they’re sautéing for even more southwest flare. As always, these bowls are totally customizable, so have fun with them!
Cheddar Grits Breakfast Bowls
- 4 cups water $0.00
- 1 tsp salt $0.05
- 1 cup quick cooking yellow grits* $0.27
- 2 Tbsp butter $0.22
- ½ cup whole milk $0.15
- 4oz. medium cheddar, grated $0.75
- 4 large eggs $1.08
- 1 cup salsa $1.67
- 4 green onions $0.23
- Freshly cracked pepper $0.02
- Add the water and salt to a medium sauce pot. Place a lid on top, turn the heat on to high, and bring the water up to a rolling boil. Once boiling, stir in the grits. Turn the heat down to low, replace the lid, and let simmer for 5-7 minutes, or until thickened.*
- Add the butter and milk to the grits and stir until the butter has melted and the grits are smooth. Stir in the grated cheddar, one handful at a time, until fully melted in and smooth. Leave the lid on the pot with the burner turned off to keep the grits warm.
- Cook four eggs using your favorite method (fried, scrambled, soft boiled, etc.). Slice the green onions.
- To build the bowls, place one cup of the cheddar grits in a bowl, top with one egg, ¼ cup salsa, some freshly cracked pepper, and a sprinkle of sliced green onions.
Step by Step Photos
Just like oats, grits come in different forms, like stone ground, quick cooking, or instant. These are the grits that I used. While they don’t say “quick cooking” I can tell by the instructions on the back which indicate cooking for 5-7 minutes. Instant grits will cook in about one minute, like instant oatmeal.
So no matter which type of grits you use, make sure to check the cooking instructions on back and follow that. You’ll need about 3-4 cups cooked grits.
For my grits, I added 1 tsp salt to four cups of water. I brought the pot of salted water to a rolling boil over high heat, then stirred in one cup of grits, turned the heat down to low, replaced the lid, and let it simmer until thickened (5-7 minutes).
Once the grits are thick, add 2 Tbsp butter and 1/2 cup whole milk. Stir the milk and butter in until melted and smooth.
Oh yeah, and while waiting for the water to boil, shred 4oz. medium cheddar cheese.
Stir the shredded cheddar into the grits until melted, one handful at a time.
And then you have some awesomely delicious cheddar grits! All you have to do now is cook four eggs to your liking. You can fry them, scramble them, soft boil them, or just do whatever you want to them.
Then building the bowl takes seconds. Start with about a cup of the cheddar grits, top with your egg, about 1/4 cup salsa, some freshly cracked pepper, and a sprinkle of sliced green onion.
And I’m tellin’ you… these Cheddar Grits Breakfast Bowls are NO JOKE.
Can I haz more?